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1 00:00:01,040 00:00:02,600 MAEVE O'MEARA: This week on the Chefs' Line MAEVE O'MEARA: This week on the Chefs' Line
2 00:00:02,799 00:00:04,639 we're showcasing Japanese cuisine. we're showcasing Japanese cuisine.
3 00:00:04,839 00:00:06,639 DAN HONG: It's absolutely delicious. DAN HONG: It's absolutely delicious.
4 00:00:07,679 00:00:10,119 Four passionate home cooks took on the chefs' line Four passionate home cooks took on the chefs' line
5 00:00:10,320 00:00:11,839 of hatted restaurant Sokyo... of hatted restaurant Sokyo...
6 00:00:12,039 00:00:14,320 BLAINIE: The most critical thing is to cook it perfectly. BLAINIE: The most critical thing is to cook it perfectly.
7 00:00:14,519 00:00:16,160 ..in a focused battle of flavour... ..in a focused battle of flavour...
8 00:00:16,359 00:00:18,640 I'm happy with it. It's yum! I'm happy with it. It's yum!
9 00:00:18,839 00:00:19,839 ..precision... ..precision...
10 00:00:20,039 00:00:21,320 ALEX: Kind of obsessed with perfect. ALEX: Kind of obsessed with perfect.
11 00:00:21,519 00:00:22,920 ..and presentation... ..and presentation...
12 00:00:23,120 00:00:25,760 This dish is really hard to fault in my opinion. This dish is really hard to fault in my opinion.
13 00:00:25,960 00:00:27,519 ..resulting in one win for the home cooks... ..resulting in one win for the home cooks...
14 00:00:27,719 00:00:29,480 It's so cool! (LAUGHS) It's so cool! (LAUGHS)
15 00:00:29,679 00:00:30,719 ..and three for the chefs. ..and three for the chefs.
16 00:00:30,920 00:00:33,640 (APPLAUSE) (APPLAUSE)
17 00:00:34,759 00:00:38,600 Tonight I'm heading to Sokyo to meet executive chef Chase Kojima Tonight I'm heading to Sokyo to meet executive chef Chase Kojima
18 00:00:38,799 00:00:42,719 and the team taking Japanese cuisine to new heights. and the team taking Japanese cuisine to new heights.
19 00:00:44,039 00:00:47,520 I don't think I've had really great tempura till right now. I don't think I've had really great tempura till right now.
20 00:00:47,719 00:00:50,479 They combine traditional techniques and innovation They combine traditional techniques and innovation
21 00:00:50,679 00:00:53,159 to unearth bold new flavours... to unearth bold new flavours...
22 00:00:53,359 00:00:54,880 That's extraordinary lamb. That's extraordinary lamb.
23 00:00:55,079 00:00:57,640 ..and bring the buzz of Tokyo to Sydney. ..and bring the buzz of Tokyo to Sydney.
24 00:00:57,840 00:01:00,439 I'm in heaven! I hope never to leave. I'm in heaven! I hope never to leave.
25 00:01:00,640 00:01:01,679 Thank you. Thank you.
26 00:01:10,719 00:01:13,760 Japanese cuisine is so pure, refined and elegant Japanese cuisine is so pure, refined and elegant
27 00:01:13,960 00:01:15,079 it's been recognised it's been recognised
28 00:01:15,280 00:01:18,319 as one of the world's intangible cultural treasures. as one of the world's intangible cultural treasures.
29 00:01:18,519 00:01:21,200 Over centuries, the preparation and presentation Over centuries, the preparation and presentation
30 00:01:21,400 00:01:23,159 of fresh seasonal ingredients of fresh seasonal ingredients
31 00:01:23,359 00:01:25,599 has become so highly developed. has become so highly developed.
32 00:01:25,799 00:01:27,840 Often centred on raw ingredients, Often centred on raw ingredients,
33 00:01:28,039 00:01:30,439 this is food taken to an exquisite level. this is food taken to an exquisite level.
34 00:01:30,640 00:01:33,920 Chef Chase Kojima's traditional craftsmanship Chef Chase Kojima's traditional craftsmanship
35 00:01:34,120 00:01:35,400 and fresh take on flavour and fresh take on flavour
36 00:01:35,599 00:01:38,159 has been described as culinary wizardry. has been described as culinary wizardry.
37 00:01:38,359 00:01:40,439 This is his restaurant, Sokyo. This is his restaurant, Sokyo.
38 00:01:46,799 00:01:48,520 CHASE: My style of Japanese is CHASE: My style of Japanese is
39 00:01:48,719 00:01:51,560 following the traditional style of Japanese cuisines following the traditional style of Japanese cuisines
40 00:01:51,759 00:01:53,280 with an Australian twist. with an Australian twist.
41 00:01:53,479 00:01:56,680 Keeping the food very simple and delicious, Keeping the food very simple and delicious,
42 00:01:56,879 00:02:00,599 it's really depth and the complexity and the finesse it's really depth and the complexity and the finesse
43 00:02:00,799 00:02:02,120 that's in each of the dishes. that's in each of the dishes.
44 00:02:02,319 00:02:04,599 You've got a lot of chefs in that kitchen, don't you? You've got a lot of chefs in that kitchen, don't you?
45 00:02:04,799 00:02:07,280 Yes. Me and my team, I mean, we love to cook. Yes. Me and my team, I mean, we love to cook.
46 00:02:07,480 00:02:09,719 We're always discussing and creating new dishes. We're always discussing and creating new dishes.
47 00:02:09,919 00:02:13,719 It takes years of training to become a Japanese chef It takes years of training to become a Japanese chef
48 00:02:13,919 00:02:16,199 with many roles being highly specialised. with many roles being highly specialised.
49 00:02:17,639 00:02:21,680 Station chef Alex has been studying the art of sushi and sashimi Station chef Alex has been studying the art of sushi and sashimi
50 00:02:21,879 00:02:22,879 for the past five years. for the past five years.
51 00:02:23,079 00:02:27,199 He shares Chase's passion for technique and innovation. He shares Chase's passion for technique and innovation.
52 00:02:27,400 00:02:30,599 Alex, being a sushi chef, is really good with his knives. Alex, being a sushi chef, is really good with his knives.
53 00:02:30,800 00:02:34,520 You have to be really good with your finesse, attention to details. You have to be really good with your finesse, attention to details.
54 00:02:34,719 00:02:36,400 I think he has that. I think he has that.
55 00:02:36,599 00:02:38,599 This week in the Chefs' Line kitchen, This week in the Chefs' Line kitchen,
56 00:02:38,800 00:02:42,920 Alex was challenged to produce the seemingly simple dish tataki Alex was challenged to produce the seemingly simple dish tataki
57 00:02:43,120 00:02:45,079 against three home cooks. against three home cooks.
58 00:02:45,280 00:02:48,280 He approached the challenge with exacting standards. He approached the challenge with exacting standards.
59 00:02:48,479 00:02:52,400 ALEX: I just think, "Where is the best part?" and then I just trim it. ALEX: I just think, "Where is the best part?" and then I just trim it.
60 00:02:53,479 00:02:55,520 Kind of obsessed with perfect. Kind of obsessed with perfect.
61 00:02:55,719 00:02:57,039 And it paid off. And it paid off.
62 00:02:57,240 00:02:59,199 His dish of charred tuna tataki His dish of charred tuna tataki
63 00:02:59,400 00:03:02,319 receiving the highest praise from judge Dan. receiving the highest praise from judge Dan.
64 00:03:02,520 00:03:06,039 This is unlike any tataki I've ever eaten. It's absolutely delicious. This is unlike any tataki I've ever eaten. It's absolutely delicious.
65 00:03:06,240 00:03:08,360 This dish is really hard to fault, in my opinion. This dish is really hard to fault, in my opinion.
66 00:03:08,560 00:03:10,800 (APPLAUSE) (APPLAUSE)
67 00:03:11,000 00:03:13,960 Today Alex is using his refined knife skills Today Alex is using his refined knife skills
68 00:03:14,159 00:03:16,960 to prepare Sokyo's snapper sashimi. to prepare Sokyo's snapper sashimi.
69 00:03:17,159 00:03:21,479 I'm gonna slice six slice. Gently. I'm gonna slice six slice. Gently.
70 00:03:21,680 00:03:25,680 So you're slicing exactly to the grain of the fish? So you're slicing exactly to the grain of the fish?
71 00:03:26,879 00:03:29,400 OK. I got some dried miso... Ah. OK. I got some dried miso... Ah.
72 00:03:29,599 00:03:31,599 ..and cream cheese inside and mixed it up. ..and cream cheese inside and mixed it up.
73 00:03:31,800 00:03:32,960 East meets west. East meets west.
74 00:03:33,159 00:03:39,719 And then you put into each snapper and... and I roll it. And then you put into each snapper and... and I roll it.
75 00:03:39,920 00:03:41,520 Ah! Ah!
76 00:03:41,719 00:03:46,759 Snapper is... tastes very clean so it also gives richness of the snapper. Snapper is... tastes very clean so it also gives richness of the snapper.
77 00:03:46,960 00:03:50,759 Always wanting to add something like a little bit oilier Always wanting to add something like a little bit oilier
78 00:03:50,960 00:03:52,879 to make it balance. to make it balance.
79 00:03:53,079 00:03:54,240 Mmm. So I found the cream cheese. Mmm. So I found the cream cheese.
80 00:03:54,439 00:03:56,520 Does this work best with snapper? Does this work best with snapper?
81 00:03:56,719 00:03:59,560 So far what I found this is the best combination. So far what I found this is the best combination.
82 00:03:59,759 00:04:03,479 To add crunch Alex creates a cracker from nori sheets. To add crunch Alex creates a cracker from nori sheets.
83 00:04:03,680 00:04:06,639 So I got rice flour, water and salt. So I got rice flour, water and salt.
84 00:04:06,840 00:04:08,120 I mixed it I mixed it
85 00:04:08,319 00:04:12,080 and then I just brush onto the sheet and then I just brush onto the sheet
86 00:04:12,280 00:04:15,319 and just folding it and then brush again. and just folding it and then brush again.
87 00:04:15,520 00:04:16,600 A-ha! A-ha!
88 00:04:16,800 00:04:19,600 It's then dusted with sesame powder and salt It's then dusted with sesame powder and salt
89 00:04:19,800 00:04:21,759 and placed in a dehydrator. and placed in a dehydrator.
90 00:04:21,959 00:04:25,279 I've been dehydrating all morning, about five hours. I've been dehydrating all morning, about five hours.
91 00:04:25,480 00:04:27,920 And then after that I deep fried it and it becomes like this. And then after that I deep fried it and it becomes like this.
92 00:04:28,120 00:04:29,120 Gee! Gee!
93 00:04:29,319 00:04:31,399 Super crunchy. Ah! Super crunchy. Ah!
94 00:04:31,600 00:04:34,759 It's time to plate, and the dedication to detail continues. It's time to plate, and the dedication to detail continues.
95 00:04:35,000 00:04:37,959 So, chef, the way you place them is very important. Yes. So, chef, the way you place them is very important. Yes.
96 00:04:38,159 00:04:41,680 I believe also presentation is another taste. I believe also presentation is another taste.
97 00:04:41,879 00:04:43,079 Yes. Yes. Yes. Yes.
98 00:04:43,279 00:04:45,079 I'm gonna put wasabi sauce on it. I'm gonna put wasabi sauce on it.
99 00:04:45,279 00:04:49,840 This one is wasabi root mixed with chopped garlic, lemon juice, oil. This one is wasabi root mixed with chopped garlic, lemon juice, oil.
100 00:04:50,040 00:04:54,519 Delicious. Just a little and the capers. Delicious. Just a little and the capers.
101 00:04:54,720 00:04:55,879 A single caper? A single caper?
102 00:04:56,079 00:04:57,079 Yes. Yes.
103 00:04:57,279 00:04:58,759 A Western addition. Yes. A Western addition. Yes.
104 00:04:58,959 00:05:01,600 Again. Like mix always. Good balance. Again. Like mix always. Good balance.
105 00:05:01,800 00:05:04,639 I also got pickles. Ah, daikon? I also got pickles. Ah, daikon?
106 00:05:04,839 00:05:07,319 Daikon. One each. Daikon. One each.
107 00:05:07,519 00:05:09,399 Ah, lovely. Ah, lovely.
108 00:05:09,600 00:05:11,040 And the sauce. And the sauce.
109 00:05:11,240 00:05:15,759 Shiso flavour soy plus grape seed oil plus lime juice. Shiso flavour soy plus grape seed oil plus lime juice.
110 00:05:15,959 00:05:17,160 Delicious. Delicious.
111 00:05:17,360 00:05:18,920 And I drizzle on it. And I drizzle on it.
112 00:05:19,120 00:05:21,360 And I got some micro herbs. And I got some micro herbs.
113 00:05:21,560 00:05:23,360 Going to put... Going to put...
114 00:05:23,560 00:05:24,879 Little baby shiso. Little baby shiso.
115 00:05:25,079 00:05:27,639 Baby shiso and marsh. Lovely. Baby shiso and marsh. Lovely.
116 00:05:27,839 00:05:29,040 And then... And then...
117 00:05:29,240 00:05:30,800 ..crack it, place there. ..crack it, place there.
118 00:05:31,000 00:05:31,839 Very nice. Very nice.
119 00:05:32,079 00:05:34,120 So you are actually layering flavours? Yes. So you are actually layering flavours? Yes.
120 00:05:34,319 00:05:35,759 Build, build, build. Build, build, build.
121 00:05:35,959 00:05:40,959 So the crunch is unusual in a Japanese restaurant to have this. So the crunch is unusual in a Japanese restaurant to have this.
122 00:05:41,159 00:05:43,680 Especially. That's more like Korean flavour. Especially. That's more like Korean flavour.
123 00:05:43,879 00:05:48,120 Crunchy, a little bit chewy, but people love it. Crunchy, a little bit chewy, but people love it.
124 00:05:49,439 00:05:53,759 And this is sashimi tai goma. And this is sashimi tai goma.
125 00:06:04,240 00:06:06,279 There is so much happening. Yeah. There is so much happening. Yeah.
126 00:06:06,480 00:06:08,920 There's crunch and flavour... Thinking, thinking... There's crunch and flavour... Thinking, thinking...
127 00:06:09,120 00:06:10,920 ..and then, whoa, there's a caper. ..and then, whoa, there's a caper.
128 00:06:11,120 00:06:12,519 Miso! Yeah. Miso! Yeah.
129 00:06:12,720 00:06:14,480 So many textures. Yeah. So many textures. Yeah.
130 00:06:14,680 00:06:16,199 And the crunch is really unusual. And the crunch is really unusual.
131 00:06:16,399 00:06:18,399 That is the kick. Yeah. That is the kick. Yeah.
132 00:06:18,600 00:06:21,279 Extraordinary. One of my life's great mouthfuls. Extraordinary. One of my life's great mouthfuls.
133 00:06:21,480 00:06:24,240 Oh, thank you so much. (BOTH LAUGH) Oh, thank you so much. (BOTH LAUGH)
134 00:06:24,439 00:06:29,040 Coming up, apprentice Rebecca reveals the secret to perfect tempura. Coming up, apprentice Rebecca reveals the secret to perfect tempura.
135 00:06:29,240 00:06:31,000 Oh! And it is so crispy! Oh! And it is so crispy!
136 00:06:31,199 00:06:35,319 And Chase showcases the dish with a uniquely Australian twist. And Chase showcases the dish with a uniquely Australian twist.
137 00:06:35,519 00:06:37,040 That's extraordinary lamb. That's extraordinary lamb.
138 00:06:37,279 00:06:39,840 Mmm. Chef, you can't talk at the moment, and that's fine. Mmm. Chef, you can't talk at the moment, and that's fine.
139 00:06:44,040 00:06:45,720 MAEVE O'MEARA: I'm at Sokyo in Sydney. MAEVE O'MEARA: I'm at Sokyo in Sydney.
140 00:06:45,920 00:06:48,800 Executive chef Chase Kojima has created a menu Executive chef Chase Kojima has created a menu
141 00:06:49,000 00:06:52,000 that honours traditional Japanese simplicity that honours traditional Japanese simplicity
142 00:06:52,199 00:06:54,000 along with Australian produce. along with Australian produce.
143 00:06:54,199 00:06:58,680 We keep it very minimal, you know, let the produce shine. We keep it very minimal, you know, let the produce shine.
144 00:06:58,879 00:07:01,000 That's definitely my philosophy. That's definitely my philosophy.
145 00:07:01,199 00:07:03,560 Making it more powerful with a lot more flavours Making it more powerful with a lot more flavours
146 00:07:03,759 00:07:05,240 and executing it correctly and executing it correctly
147 00:07:05,439 00:07:07,759 but giving it a little fun but giving it a little fun
148 00:07:07,959 00:07:10,199 and, ah, you know, the sexiness and more life to it. and, ah, you know, the sexiness and more life to it.
149 00:07:10,399 00:07:12,120 This week on The Chefs' Line, This week on The Chefs' Line,
150 00:07:12,319 00:07:14,680 Chase was challenged to cook over hot coals Chase was challenged to cook over hot coals
151 00:07:14,879 00:07:17,560 using the method of robatayaki. using the method of robatayaki.
152 00:07:17,759 00:07:20,519 He was up against Blainie, the last remaining home cook. He was up against Blainie, the last remaining home cook.
153 00:07:20,720 00:07:21,879 BLAINIE: Whoa. BLAINIE: Whoa.
154 00:07:22,079 00:07:25,480 He proved a master of the ancient barbecue technique... He proved a master of the ancient barbecue technique...
155 00:07:25,680 00:07:29,040 I'm spraying soy so that it smokes soy into the fish. I'm spraying soy so that it smokes soy into the fish.
156 00:07:29,240 00:07:32,240 ..plating a dish that won him high praise. ..plating a dish that won him high praise.
157 00:07:32,439 00:07:36,199 You have this taste of that charcoal all through the fish. You have this taste of that charcoal all through the fish.
158 00:07:36,399 00:07:38,680 That was an incredible display That was an incredible display
159 00:07:38,879 00:07:42,079 of the simplicity and the beauty of Japanese cuisine. of the simplicity and the beauty of Japanese cuisine.
160 00:07:42,279 00:07:43,959 DAN HONG: Thank you very much and well done. DAN HONG: Thank you very much and well done.
161 00:07:44,159 00:07:45,360 (APPLAUSE) (APPLAUSE)
162 00:07:46,959 00:07:49,680 At Sokyo, Chase is back on the binchotan grill At Sokyo, Chase is back on the binchotan grill
163 00:07:49,879 00:07:52,439 with one of the more surprising dishes on the menu. with one of the more surprising dishes on the menu.
164 00:07:52,639 00:07:54,800 Today we're gonna cook slow-roasted lamb Today we're gonna cook slow-roasted lamb
165 00:07:55,000 00:07:57,159 finished off on Japanese charcoal finished off on Japanese charcoal
166 00:07:57,360 00:08:00,439 served with aka miso and Vegemite sauce. served with aka miso and Vegemite sauce.
167 00:08:00,639 00:08:04,040 What an extraordinary combination of Australian ingredients What an extraordinary combination of Australian ingredients
168 00:08:04,240 00:08:05,879 and Japanese ingenuity. and Japanese ingenuity.
169 00:08:06,079 00:08:09,800 It gives it this other depth that normal miso can't do. It gives it this other depth that normal miso can't do.
170 00:08:10,000 00:08:14,560 That bitterness, that stronger fermentation flavour from the yeast. That bitterness, that stronger fermentation flavour from the yeast.
171 00:08:14,759 00:08:19,319 Lamb, I'm not thinking, is a meat I often see in Japanese cuisine. Lamb, I'm not thinking, is a meat I often see in Japanese cuisine.
172 00:08:19,519 00:08:21,800 Lamb is so delicious in Australia Lamb is so delicious in Australia
173 00:08:22,000 00:08:25,319 and we're going to slow-roast it with some olive oil, and we're going to slow-roast it with some olive oil,
174 00:08:25,519 00:08:27,519 we're going to render the fat a little bit we're going to render the fat a little bit
175 00:08:27,720 00:08:29,439 before we put it on the grill. before we put it on the grill.
176 00:08:29,639 00:08:32,840 Season it nice and strong on both sides. Season it nice and strong on both sides.
177 00:08:33,039 00:08:36,919 First the lamb is slow-roasted for four hours. First the lamb is slow-roasted for four hours.
178 00:08:37,120 00:08:40,240 While it roasts it's on to making the sauce. While it roasts it's on to making the sauce.
179 00:08:40,440 00:08:45,440 So, you need plum wine, about 300 to 500 millilitres. So, you need plum wine, about 300 to 500 millilitres.
180 00:08:45,639 00:08:47,639 So we'll also add lemongrass. So we'll also add lemongrass.
181 00:08:48,919 00:08:50,720 OK? Some ginger. OK? Some ginger.
182 00:08:52,120 00:08:54,919 And some brown sugar. And some brown sugar.
183 00:08:55,120 00:08:58,559 And we'll reduce this to get that flavour very nice and concentrated, And we'll reduce this to get that flavour very nice and concentrated,
184 00:08:58,759 00:09:00,240 and then we're gonna add the miso. and then we're gonna add the miso.
185 00:09:00,440 00:09:03,399 Mmm. Yum! Sounds great! Mmm. Yum! Sounds great!
186 00:09:03,600 00:09:06,519 The sauce then reduces for five minutes. The sauce then reduces for five minutes.
187 00:09:06,720 00:09:08,559 Oh, that's beautiful. Yeah. Oh, that's beautiful. Yeah.
188 00:09:08,759 00:09:11,399 So now we're just gonna strain it. Oh, that smells beautiful! So now we're just gonna strain it. Oh, that smells beautiful!
189 00:09:11,600 00:09:13,360 Get all that goodness out. Get all that goodness out.
190 00:09:15,200 00:09:18,759 So now we're gonna be adding the miso and the Vegemite. So now we're gonna be adding the miso and the Vegemite.
191 00:09:18,960 00:09:21,600 So, why do you put it in the sieve? So, why do you put it in the sieve?
192 00:09:21,799 00:09:24,879 Oh, to make sure we're getting it all nice and smooth. Oh, to make sure we're getting it all nice and smooth.
193 00:09:25,080 00:09:27,240 I see. Yep. So you can drop it in for me. I see. Yep. So you can drop it in for me.
194 00:09:27,440 00:09:28,399 We don't want any clumps We don't want any clumps
195 00:09:28,600 00:09:32,519 because the aka miso is pretty coarse, so this helps. because the aka miso is pretty coarse, so this helps.
196 00:09:34,039 00:09:37,120 Next the lamb is placed over the binchotan charcoals, Next the lamb is placed over the binchotan charcoals,
197 00:09:37,320 00:09:40,399 which can reach temperatures of up to 1,000 degrees. which can reach temperatures of up to 1,000 degrees.
198 00:09:42,080 00:09:44,679 OK, so I think it's time for me to flip it over. OK, so I think it's time for me to flip it over.
199 00:09:44,879 00:09:46,480 Oh, perfect! Oh, perfect!
200 00:09:46,679 00:09:50,159 Just to finish it off I want to incorporate just a touch more smoke. Just to finish it off I want to incorporate just a touch more smoke.
201 00:09:50,360 00:09:52,399 So, what I like to do is I get some, um... So, what I like to do is I get some, um...
202 00:09:52,600 00:09:54,679 Oh! ..just some of the lamb fat. Oh! ..just some of the lamb fat.
203 00:09:54,879 00:09:56,279 What's going to happen? The lamb fat. What's going to happen? The lamb fat.
204 00:09:56,480 00:09:57,759 (LAUGHS) And... (LAUGHS) And...
205 00:09:57,960 00:10:01,120 I'll cover it up and you can see, like, so much smoke. I'll cover it up and you can see, like, so much smoke.
206 00:10:01,320 00:10:02,440 That is so clever! That is so clever!
207 00:10:02,639 00:10:05,720 And then I put a touch of soy sauce to give it that roasty flavour too. And then I put a touch of soy sauce to give it that roasty flavour too.
208 00:10:05,919 00:10:08,080 So I think it's ready. I'm just gonna pull it off. So I think it's ready. I'm just gonna pull it off.
209 00:10:09,879 00:10:12,759 You can smell it, right? It really catches that. You can smell it, right? It really catches that.
210 00:10:12,960 00:10:14,759 Whoa. That is so smoky. Whoa. That is so smoky.
211 00:10:19,559 00:10:21,360 Bubbles. Bubbles.
212 00:10:21,559 00:10:23,159 Beautiful. Beautiful.
213 00:10:23,360 00:10:25,799 While the lamb rests it's back to the grill While the lamb rests it's back to the grill
214 00:10:26,000 00:10:27,480 to finish off the vegetables. to finish off the vegetables.
215 00:10:27,679 00:10:31,519 This one has been slow cooked also at 85 degrees, This one has been slow cooked also at 85 degrees,
216 00:10:31,720 00:10:32,840 and I'm just gonna finish it off. and I'm just gonna finish it off.
217 00:10:33,039 00:10:35,120 So, the carrots are almost ready. So, the carrots are almost ready.
218 00:10:35,320 00:10:38,120 These are the Dutch carrots. These are the Dutch carrots.
219 00:10:38,320 00:10:40,519 Oh, they get beautifully stripey, don't they? Oh, they get beautifully stripey, don't they?
220 00:10:40,720 00:10:41,799 I'm just gonna halve it. I'm just gonna halve it.
221 00:10:42,000 00:10:42,879 I don't even peel it. I don't even peel it.
222 00:10:43,080 00:10:44,960 You need the skin. It's fine. You need the skin. It's fine.
223 00:10:45,159 00:10:49,159 So the lamb's been, ah, rested for about five minutes now, OK? So the lamb's been, ah, rested for about five minutes now, OK?
224 00:10:49,360 00:10:50,399 It's lovely, isn't it? It's lovely, isn't it?
225 00:10:50,600 00:10:54,320 So for the one dish we give them about four chops. So for the one dish we give them about four chops.
226 00:10:54,519 00:10:55,559 Oh! Yeah? Oh! Yeah?
227 00:10:55,759 00:10:56,840 Look at that. Lovely. Look at that. Lovely.
228 00:10:57,039 00:10:58,440 I love how that juice just comes out. I love how that juice just comes out.
229 00:10:58,639 00:11:01,320 Yeah! So delicious. Yeah! So delicious.
230 00:11:02,919 00:11:04,840 Then it's time to plate up. Then it's time to plate up.
231 00:11:05,039 00:11:06,000 OK. OK.
232 00:11:06,200 00:11:10,279 So this is eggplant puree that we charred the eggplant So this is eggplant puree that we charred the eggplant
233 00:11:10,480 00:11:12,799 and then blitzed it with some butter and maple syrup. and then blitzed it with some butter and maple syrup.
234 00:11:13,919 00:11:18,759 Oh. So it's smoky, sweet and mellow at the same time? Oh. So it's smoky, sweet and mellow at the same time?
235 00:11:18,960 00:11:22,799 And then we'll put the beautifully cooked lamb And then we'll put the beautifully cooked lamb
236 00:11:23,000 00:11:24,960 on top of each other like this. on top of each other like this.
237 00:11:26,919 00:11:28,320 Some of those carrots. Some of those carrots.
238 00:11:30,600 00:11:32,559 Artfully placed. Artfully placed.
239 00:11:32,759 00:11:34,320 Very simple. Yes. Very simple. Yes.
240 00:11:34,519 00:11:36,600 And the sauce. And the sauce.
241 00:11:36,799 00:11:38,799 Aka miso with the Vegemite. Aka miso with the Vegemite.
242 00:11:41,480 00:11:43,440 A couple of crispy basil. A couple of crispy basil.
243 00:11:43,639 00:11:44,840 Ah! Ah!
244 00:11:45,039 00:11:47,840 Now, that's a surprising garnish too. Now, that's a surprising garnish too.
245 00:11:48,039 00:11:49,080 There you go. That's it. There you go. That's it.
246 00:11:49,279 00:11:53,480 Our slow-roasted lamb with aka miso and vegemite sauce. Our slow-roasted lamb with aka miso and vegemite sauce.
247 00:11:53,679 00:11:55,879 Well done, Chase. Thank you. You gotta taste. Well done, Chase. Thank you. You gotta taste.
248 00:11:57,120 00:11:58,240 Get some sauce. Oh, my Lord. Get some sauce. Oh, my Lord.
249 00:11:58,440 00:11:59,720 Wow. Wow.
250 00:11:59,919 00:12:01,080 You've got to get a little bit... You've got to get a little bit...
251 00:12:01,279 00:12:03,440 I've got to get a little bit of... Yeah. I've got to get a little bit of... Yeah.
252 00:12:03,639 00:12:04,799 Mmm. Mmm.
253 00:12:06,039 00:12:07,840 That's extraordinary lamb. That's extraordinary lamb.
254 00:12:09,440 00:12:10,919 So tender. So tender.
255 00:12:11,120 00:12:12,399 So tender. And the flavour! So tender. And the flavour!
256 00:12:12,600 00:12:13,399 The smokiness. The smokiness.
257 00:12:13,600 00:12:16,679 It's so... it's so complex. It's soft. It's so... it's so complex. It's soft.
258 00:12:16,879 00:12:19,360 It's a beautiful flavour of Australian lamb It's a beautiful flavour of Australian lamb
259 00:12:19,559 00:12:20,600 and then your sauce... and then your sauce...
260 00:12:20,840 00:12:23,240 Mmm. Chef, you can't talk at the moment, and that's fine. Mmm. Chef, you can't talk at the moment, and that's fine.
261 00:12:23,440 00:12:25,279 (LAUGHS) (LAUGHS)
262 00:12:25,480 00:12:26,759 Mmm! So good. Mmm! So good.
263 00:12:26,960 00:12:28,799 Oh! The sauce and the lamb. Oh! The sauce and the lamb.
264 00:12:29,000 00:12:30,679 The Vegemite. Mmm! The Vegemite. Mmm!
265 00:12:30,879 00:12:35,759 Truly inventive and very delicious. Thank you. Truly inventive and very delicious. Thank you.
266 00:12:35,960 00:12:36,879 Thank you. Thank you. Thank you. Thank you.
267 00:12:37,080 00:12:40,639 Coming up, a dessert that packs a whole lot of flavour... Coming up, a dessert that packs a whole lot of flavour...
268 00:12:40,840 00:12:42,080 So many textures! So many textures!
269 00:12:42,279 00:12:45,159 ..and experience sushi Sokyo style. ..and experience sushi Sokyo style.
270 00:12:45,360 00:12:48,080 I feel like I'm eating sushi for the first time. I feel like I'm eating sushi for the first time.
271 00:12:51,919 00:12:53,879 MAEVE O'MEARA: I'm in Sydney at restaurant Sokyo. MAEVE O'MEARA: I'm in Sydney at restaurant Sokyo.
272 00:12:54,080 00:12:56,879 Here executive chef Chase places high importance Here executive chef Chase places high importance
273 00:12:57,080 00:12:59,320 on every single aspect of each dish. on every single aspect of each dish.
274 00:12:59,519 00:13:03,639 So much so that it becomes a total sensory experience. So much so that it becomes a total sensory experience.
275 00:13:03,840 00:13:06,600 I really feel that all the senses is really important. I really feel that all the senses is really important.
276 00:13:06,799 00:13:10,919 The smell, the texture, the temperature, you know, the umami. The smell, the texture, the temperature, you know, the umami.
277 00:13:11,120 00:13:15,799 All those small components in that plain flavour, that clean taste. All those small components in that plain flavour, that clean taste.
278 00:13:16,000 00:13:18,679 When you look at the dishes, it's gonna look so simple. When you look at the dishes, it's gonna look so simple.
279 00:13:18,879 00:13:20,039 Really humble-looking. Really humble-looking.
280 00:13:20,240 00:13:22,120 But when you put it in your mouth, it just pops. But when you put it in your mouth, it just pops.
281 00:13:22,320 00:13:26,240 Learning the craftsmanship behind the simple elegance of tempura Learning the craftsmanship behind the simple elegance of tempura
282 00:13:26,440 00:13:28,279 is apprentice chef Rebecca. is apprentice chef Rebecca.
283 00:13:28,480 00:13:29,720 Tempura is an art form. Tempura is an art form.
284 00:13:29,919 00:13:31,399 It's just this small thing on a plate It's just this small thing on a plate
285 00:13:31,600 00:13:34,759 but the flavour is something I've never experienced before but the flavour is something I've never experienced before
286 00:13:34,960 00:13:36,559 and just the quality and just the quality
287 00:13:36,759 00:13:38,679 is above all standards. is above all standards.
288 00:13:38,879 00:13:40,480 This week in the Chefs' Line kitchen This week in the Chefs' Line kitchen
289 00:13:40,679 00:13:43,679 Rebecca faced her biggest challenge yet - Rebecca faced her biggest challenge yet -
290 00:13:43,879 00:13:47,320 to create the perfect tempura against four home cooks. to create the perfect tempura against four home cooks.
291 00:13:47,519 00:13:50,480 I'm feeling very nervous with my team of chefs watching behind me. I'm feeling very nervous with my team of chefs watching behind me.
292 00:13:50,679 00:13:51,480 Ah! Ah!
293 00:13:51,679 00:13:53,480 But she came out on top, But she came out on top,
294 00:13:53,679 00:13:56,559 her crab-stuffed capsicum tempura winning the day. her crab-stuffed capsicum tempura winning the day.
295 00:13:56,759 00:14:00,480 I really loved this dish. It had elegance and finesse. I really loved this dish. It had elegance and finesse.
296 00:14:00,679 00:14:03,000 (APPLAUSE) (APPLAUSE)
297 00:14:03,200 00:14:06,080 Today Rebecca is teaching me the tricks Today Rebecca is teaching me the tricks
298 00:14:06,279 00:14:09,120 to the perfect tempura batter for Moreton Bay bugs. to the perfect tempura batter for Moreton Bay bugs.
299 00:14:09,320 00:14:11,279 So, this is our tempura flour. So, this is our tempura flour.
300 00:14:11,480 00:14:15,600 It's a special mix and the secret is a little bit of extra potato flour. It's a special mix and the secret is a little bit of extra potato flour.
301 00:14:15,799 00:14:17,399 Which makes everything crispy, doesn't it? Which makes everything crispy, doesn't it?
302 00:14:17,600 00:14:18,679 Crispy, much crispier. Crispy, much crispier.
303 00:14:18,879 00:14:21,000 So you just add a little bit of ice to the bottom of the bowl. So you just add a little bit of ice to the bottom of the bowl.
304 00:14:21,200 00:14:23,360 It's very important to have a cold batter. It's very important to have a cold batter.
305 00:14:23,559 00:14:27,799 You add some rice vinegar. It helps it pop a little bit, the flavour. You add some rice vinegar. It helps it pop a little bit, the flavour.
306 00:14:28,000 00:14:31,840 Then you add your flour, some sparkling water. Then you add your flour, some sparkling water.
307 00:14:32,039 00:14:35,600 This is not the way I've ever seen a batter come together. This is not the way I've ever seen a batter come together.
308 00:14:35,799 00:14:36,919 It's fascinating. Absolutely. It's fascinating. Absolutely.
309 00:14:37,120 00:14:40,399 And then you just mix with your hand ensuring not to overwork it. And then you just mix with your hand ensuring not to overwork it.
310 00:14:40,600 00:14:41,919 So, it's quite frothy and bubbly? So, it's quite frothy and bubbly?
311 00:14:42,120 00:14:44,480 Yeah, the soda water definitely helps with that. Yeah, the soda water definitely helps with that.
312 00:14:44,679 00:14:48,360 With the thin batter prepared the next step is shelling the bug. With the thin batter prepared the next step is shelling the bug.
313 00:14:48,559 00:14:51,240 So the easiest way is to just cut the outer shell off. So the easiest way is to just cut the outer shell off.
314 00:14:51,440 00:14:52,799 One of the great things about these bugs One of the great things about these bugs
315 00:14:53,000 00:14:56,159 is that you get a really nice lot of meat from them, don't you? is that you get a really nice lot of meat from them, don't you?
316 00:14:56,360 00:14:57,679 Yeah, it's the perfect tail meat, Yeah, it's the perfect tail meat,
317 00:14:57,879 00:15:01,399 which just makes it all the more sweeter. which just makes it all the more sweeter.
318 00:15:01,600 00:15:05,240 Once removed from the shell, the bug is cut into small pieces, Once removed from the shell, the bug is cut into small pieces,
319 00:15:05,440 00:15:09,360 coated in flour, dipped into the batter and fried. coated in flour, dipped into the batter and fried.
320 00:15:12,399 00:15:14,000 And what are you doing now? And what are you doing now?
321 00:15:14,200 00:15:16,039 So, now I'm making small tenkatsu, So, now I'm making small tenkatsu,
322 00:15:16,240 00:15:20,360 so just the thin crispy outer layer of the tempura. so just the thin crispy outer layer of the tempura.
323 00:15:20,559 00:15:21,879 The tiny, little crispy bits? The tiny, little crispy bits?
324 00:15:22,080 00:15:24,440 The tiny, little crispy bits, yeah. Yum! The tiny, little crispy bits, yeah. Yum!
325 00:15:24,639 00:15:27,120 So it doesn't need very long - just a quick fry and its ready. So it doesn't need very long - just a quick fry and its ready.
326 00:15:27,320 00:15:30,200 So you're not doing it to a dark brown, are you? So you're not doing it to a dark brown, are you?
327 00:15:30,399 00:15:32,759 No. You don't really colour tempura too much. No. You don't really colour tempura too much.
328 00:15:32,960 00:15:35,080 I think it's ready. I think it's ready.
329 00:15:35,279 00:15:37,240 Is that really crispy and delicious? Is that really crispy and delicious?
330 00:15:40,279 00:15:44,279 The garnish is a salad of pomelo, papaya and a little bit of chilli. The garnish is a salad of pomelo, papaya and a little bit of chilli.
331 00:15:44,480 00:15:45,399 And the herb? And the herb?
332 00:15:45,600 00:15:46,919 The herb is mazuna. Mazuna micro herb. The herb is mazuna. Mazuna micro herb.
333 00:15:47,120 00:15:48,840 Beautiful. So, slightly peppery. Beautiful. So, slightly peppery.
334 00:15:49,039 00:15:50,519 Yep. So this is just an omazu dressing. Yep. So this is just an omazu dressing.
335 00:15:50,720 00:15:53,080 So, very simple dressing made of rice vinegar and sugar. So, very simple dressing made of rice vinegar and sugar.
336 00:15:53,279 00:15:55,600 So, this is the sambal aioli. So, this is the sambal aioli.
337 00:15:55,799 00:15:57,559 So that's a chilli mayo? Yeah. So that's a chilli mayo? Yeah.
338 00:15:57,759 00:15:59,639 And arranging things is very important And arranging things is very important
339 00:15:59,840 00:16:01,639 in the Japanese kitchen, isn't it? in the Japanese kitchen, isn't it?
340 00:16:01,840 00:16:04,120 Absolutely. It's got to look good to taste good. Absolutely. It's got to look good to taste good.
341 00:16:04,320 00:16:05,440 Beautiful work. Beautiful work.
342 00:16:05,639 00:16:09,120 So you twisted the salad like a tornado to hold together... So you twisted the salad like a tornado to hold together...
343 00:16:09,320 00:16:10,320 Yeah. ..on the top. Yeah. ..on the top.
344 00:16:10,519 00:16:12,759 And it just elevates the dish, gives it a bit more height. And it just elevates the dish, gives it a bit more height.
345 00:16:12,960 00:16:15,279 So there we have our tempura Moreton Bay bug So there we have our tempura Moreton Bay bug
346 00:16:15,480 00:16:17,720 with papaya salad and sambal aioli. with papaya salad and sambal aioli.
347 00:16:22,360 00:16:24,279 Oh! Oh!
348 00:16:24,480 00:16:25,720 And it is so crispy! And it is so crispy!
349 00:16:25,919 00:16:27,720 That bug inside, That bug inside,
350 00:16:27,919 00:16:30,919 it's so sweet and succulent. it's so sweet and succulent.
351 00:16:31,120 00:16:35,200 I don't think I've had really great tempura till right now. I don't think I've had really great tempura till right now.
352 00:16:35,399 00:16:36,200 Thank you very much. Thank you very much.
353 00:16:36,399 00:16:39,279 Another member of the team who is always keen to learn Another member of the team who is always keen to learn
354 00:16:39,480 00:16:40,480 is sous chef Daniel. is sous chef Daniel.
355 00:16:40,679 00:16:43,399 Chef Chase is one of my role models. Chef Chase is one of my role models.
356 00:16:43,600 00:16:48,000 He is pushing me hard but it is in a good way He is pushing me hard but it is in a good way
357 00:16:48,200 00:16:51,360 because he always gives me some room for growing up. because he always gives me some room for growing up.
358 00:16:51,559 00:16:55,399 This week on The Chef's Line, Daniel was battling two home cooks This week on The Chef's Line, Daniel was battling two home cooks
359 00:16:55,600 00:16:58,200 to produce the tastiest udon noodle soup. to produce the tastiest udon noodle soup.
360 00:16:58,399 00:17:01,559 I'm confident because of I am making this every day. I'm confident because of I am making this every day.
361 00:17:01,759 00:17:03,919 While he received compliments for his dish... While he received compliments for his dish...
362 00:17:04,119 00:17:05,519 This looks really nice, doesn't it? This looks really nice, doesn't it?
363 00:17:05,720 00:17:09,240 It is so deep in flavour and it's very creamy. It is so deep in flavour and it's very creamy.
364 00:17:09,440 00:17:11,400 ..it was home cook Blainie who won. ..it was home cook Blainie who won.
365 00:17:11,599 00:17:13,440 Congratulations. Thank you. Congratulations. Thank you.
366 00:17:14,640 00:17:16,000 Back in the dessert section, Back in the dessert section,
367 00:17:16,200 00:17:19,240 Daniel is keen to show me his favourite dessert - Daniel is keen to show me his favourite dessert -
368 00:17:19,440 00:17:22,599 Sokyo's much-loved Goma Street. Sokyo's much-loved Goma Street.
369 00:17:22,799 00:17:26,200 Daniel, this is one of the most important parts of the whole kitchen, Daniel, this is one of the most important parts of the whole kitchen,
370 00:17:26,400 00:17:27,359 isn't it? isn't it?
371 00:17:27,559 00:17:30,039 Of course. This is one last memory of Sokyo. Of course. This is one last memory of Sokyo.
372 00:17:30,240 00:17:35,680 First of all I need to make a goma tower using chocolate discs. First of all I need to make a goma tower using chocolate discs.
373 00:17:35,880 00:17:37,440 So you've tempered the chocolate already? So you've tempered the chocolate already?
374 00:17:37,640 00:17:39,079 Yeah. Yeah.
375 00:17:39,279 00:17:42,480 And then squeeze the mousse in the centre. And then squeeze the mousse in the centre.
376 00:17:42,680 00:17:45,200 This is toasted white chocolate mousse. This is toasted white chocolate mousse.
377 00:17:45,400 00:17:46,720 Delicious! Delicious!
378 00:17:46,920 00:17:48,599 So put it in the centre. So put it in the centre.
379 00:17:50,480 00:17:52,759 And then we're just gonna make a sandwich. And then we're just gonna make a sandwich.
380 00:17:52,960 00:17:54,680 Then put it together. Then put it together.
381 00:17:58,680 00:18:00,440 A new plate. A new plate.
382 00:18:00,640 00:18:03,119 And we're going to make a streak. And we're going to make a streak.
383 00:18:03,319 00:18:06,160 Ah! So this is black sesame paste? Ah! So this is black sesame paste?
384 00:18:06,359 00:18:08,519 Yeah. This is pure black sesame paste. (LAUGHS) Yeah. This is pure black sesame paste. (LAUGHS)
385 00:18:08,720 00:18:10,559 It's very stylish! Yes! It's very stylish! Yes!
386 00:18:11,640 00:18:16,000 So, and then the dot here will mark where the tower will sit on. So, and then the dot here will mark where the tower will sit on.
387 00:18:20,119 00:18:22,599 And then I'm going to finish the tower... And then I'm going to finish the tower...
388 00:18:25,759 00:18:30,240 ..and now I'm going to put the sesame praline on top of the mousse. ..and now I'm going to put the sesame praline on top of the mousse.
389 00:18:30,440 00:18:32,319 So this is made with... So this is made with...
390 00:18:32,519 00:18:37,240 Sesame seed, glucose and... voila. Sesame seed, glucose and... voila.
391 00:18:37,440 00:18:40,279 Oh, another disc! And then... Another disc. Oh, another disc! And then... Another disc.
392 00:18:40,480 00:18:42,680 So covered up slightly like this. So covered up slightly like this.
393 00:18:42,880 00:18:43,880 Ah. Ah.
394 00:18:44,960 00:18:46,519 With the brown crumble. With the brown crumble.
395 00:18:47,559 00:18:49,960 This is just flour, butter and brown sugar. This is just flour, butter and brown sugar.
396 00:18:50,160 00:18:54,440 One last step, which is black sesame ice-cream. One last step, which is black sesame ice-cream.
397 00:18:54,640 00:18:57,839 Beautiful dark colour. Yes. Beautiful dark colour. Yes.
398 00:18:58,039 00:19:00,279 Very, artistic Daniel. Yes, thank you. Very, artistic Daniel. Yes, thank you.
399 00:19:00,480 00:19:03,000 I'm so clever. (LAUGHS) I'm so clever. (LAUGHS)
400 00:19:03,200 00:19:05,400 This is Goma Street. This is Goma Street.
401 00:19:07,200 00:19:09,000 So, Daniel, tell me how to eat this. So, Daniel, tell me how to eat this.
402 00:19:09,200 00:19:10,359 Just crack! Just crack!
403 00:19:10,559 00:19:13,160 Oh! Ooh! Yum! Oh! Ooh! Yum!
404 00:19:13,359 00:19:16,079 Ahhh. OK. Then scoop it with the ice-cream. Ahhh. OK. Then scoop it with the ice-cream.
405 00:19:17,279 00:19:18,440 Thank you, Chef. Thank you, Chef.
406 00:19:24,000 00:19:27,440 Mmm. So many textures. Mmm. So many textures.
407 00:19:27,640 00:19:30,559 Crunchy, beautiful sesame flavour. Crunchy, beautiful sesame flavour.
408 00:19:31,920 00:19:34,839 Intense sesame flavour. Intense sesame flavour! Intense sesame flavour. Intense sesame flavour!
409 00:19:35,039 00:19:36,839 I have to go and have some more. I have to go and have some more.
410 00:19:37,039 00:19:40,720 Coming up, a taste of the best sushi in town. Coming up, a taste of the best sushi in town.
411 00:19:40,920 00:19:44,240 I feel healthy just sitting with all this beautiful fresh fish. I feel healthy just sitting with all this beautiful fresh fish.
412 00:19:48,279 00:19:49,400 I'm at Sokyo in Sydney, I'm at Sokyo in Sydney,
413 00:19:49,599 00:19:53,839 where you can experience one of the great Japanese traditions - omakase, where you can experience one of the great Japanese traditions - omakase,
414 00:19:54,039 00:19:58,839 where the highly skilled sushi masters curate your dining experience where the highly skilled sushi masters curate your dining experience
415 00:19:59,039 00:20:02,480 and treat you to the sushi and sashimi that they select. and treat you to the sushi and sashimi that they select.
416 00:20:03,799 00:20:06,799 The sushi chefs, the real masters of Japanese cuisine. The sushi chefs, the real masters of Japanese cuisine.
417 00:20:07,000 00:20:08,960 They train for many years, They train for many years,
418 00:20:09,160 00:20:11,079 and you're still hunting, you're still learning. and you're still hunting, you're still learning.
419 00:20:11,279 00:20:13,160 Understanding how the fish is treated, Understanding how the fish is treated,
420 00:20:13,359 00:20:14,920 how it's gonna taste the best. how it's gonna taste the best.
421 00:20:15,119 00:20:18,319 So I want to show you bits and pieces of what we do. So I want to show you bits and pieces of what we do.
422 00:20:18,519 00:20:20,559 I... I am in heaven. I... I am in heaven.
423 00:20:20,759 00:20:24,519 I feel healthy just sitting with all this beautiful fresh fish. I feel healthy just sitting with all this beautiful fresh fish.
424 00:20:24,720 00:20:27,640 I think it's important the order that you eat I think it's important the order that you eat
425 00:20:27,839 00:20:32,119 because if you eat something too heavy or fatty in the beginning because if you eat something too heavy or fatty in the beginning
426 00:20:32,319 00:20:34,839 you're not gonna taste that delicate white fish, you're not gonna taste that delicate white fish,
427 00:20:35,039 00:20:37,319 so I'm gonna go with the alfonsino first. so I'm gonna go with the alfonsino first.
428 00:20:37,519 00:20:39,319 That's a homemade soy sauce that we make. That's a homemade soy sauce that we make.
429 00:20:39,519 00:20:40,599 Lovely. Lovely.
430 00:20:40,799 00:20:41,759 That's the alfonsino. That's the alfonsino.
431 00:20:41,960 00:20:43,480 One go. Today, no dipping. One go. Today, no dipping.
432 00:20:43,680 00:20:45,359 No dipping? Just go straight up like that. No dipping? Just go straight up like that.
433 00:20:48,559 00:20:50,599 Mmm. Mmm. Mmm. Mmm.
434 00:20:50,799 00:20:54,240 It feels like I've really had sushi, good sushi, for the first time. It feels like I've really had sushi, good sushi, for the first time.
435 00:20:54,440 00:20:57,720 So, this one here is saikou salmon. So, this one here is saikou salmon.
436 00:20:57,920 00:21:00,960 And what's so special about this guy is And what's so special about this guy is
437 00:21:01,160 00:21:03,160 this salmon has this very milky taste. this salmon has this very milky taste.
438 00:21:03,359 00:21:05,000 Mmm. Mmm.
439 00:21:07,000 00:21:08,640 So we put our soy sauce So we put our soy sauce
440 00:21:08,839 00:21:10,839 and then we're gonna put some kelp and then we're gonna put some kelp
441 00:21:11,039 00:21:14,759 and we made it with some Japanese chilli and johakuto sugar. and we made it with some Japanese chilli and johakuto sugar.
442 00:21:14,960 00:21:17,119 It's, like, a really light sugar. It's, like, a really light sugar.
443 00:21:17,319 00:21:19,240 And then finishing it off with some lime. And then finishing it off with some lime.
444 00:21:19,440 00:21:20,920 Oh! It's exquisite. Oh! It's exquisite.
445 00:21:21,119 00:21:25,160 With sushi it's important we make the sushi so the perfect one bite. With sushi it's important we make the sushi so the perfect one bite.
446 00:21:25,359 00:21:29,400 I don't know much other cuisines get into that much detail. I don't know much other cuisines get into that much detail.
447 00:21:29,599 00:21:32,480 Yes. It's finely honed. Yes. It's finely honed.
448 00:21:36,759 00:21:40,759 Mmm! Oh, my. Mmm! Oh, my.
449 00:21:40,960 00:21:44,559 That actually was incredibly delicious. That actually was incredibly delicious.
450 00:21:44,759 00:21:48,799 That marriage with the sushi rice, it's just so magical in the mouth. That marriage with the sushi rice, it's just so magical in the mouth.
451 00:21:49,000 00:21:51,359 Chase, how important is the rice to sushi? Chase, how important is the rice to sushi?
452 00:21:51,559 00:21:53,880 The rice is the most important thing with sushi. The rice is the most important thing with sushi.
453 00:21:54,079 00:21:56,200 It's 50% rice to fish. It's 50% rice to fish.
454 00:21:56,400 00:22:00,960 And temperature, texture, it's all key. And temperature, texture, it's all key.
455 00:22:01,160 00:22:04,519 So this one is the Tasmanian ocean trout. So this one is the Tasmanian ocean trout.
456 00:22:04,720 00:22:06,680 After I make it into sushi, After I make it into sushi,
457 00:22:06,880 00:22:09,000 I'm gonna sear it to render a little bit of that fat I'm gonna sear it to render a little bit of that fat
458 00:22:09,200 00:22:11,200 but also that fat going into the rice. but also that fat going into the rice.
459 00:22:14,680 00:22:16,880 So that just gives another flavour? So that just gives another flavour?
460 00:22:17,079 00:22:18,759 Gives it a smokiness, Gives it a smokiness,
461 00:22:18,960 00:22:22,440 and then we have an aged grated radish and then we have an aged grated radish
462 00:22:22,640 00:22:25,000 and some Japanese chilli. and some Japanese chilli.
463 00:22:25,200 00:22:26,319 Delicious. Delicious.
464 00:22:26,519 00:22:28,720 And I just finish it with some chives. And I just finish it with some chives.
465 00:22:28,920 00:22:31,920 Some sesame seeds. Ah, beautiful. Some sesame seeds. Ah, beautiful.
466 00:22:32,119 00:22:33,599 And then just a touch of lemon. And then just a touch of lemon.
467 00:22:35,880 00:22:38,119 Thank you, Chase. Enjoy. Thank you, Chase. Enjoy.
468 00:22:38,319 00:22:41,960 Thank you, Chef. Thank you for being part of The Chefs' Line. Thank you, Chef. Thank you for being part of The Chefs' Line.
469 00:22:42,160 00:22:44,200 Thank you very much. And for feeding me. Thank you very much. And for feeding me.
470 00:22:44,400 00:22:46,079 We had a lot of fun, We had a lot of fun,
471 00:22:46,279 00:22:50,079 I think all of our team-mates who went had a lot of good experiences. I think all of our team-mates who went had a lot of good experiences.
472 00:22:50,279 00:22:51,359 We learned a lot. We learned a lot.
473 00:22:51,559 00:22:53,640 I didn't know there's so much home cooks I didn't know there's so much home cooks
474 00:22:53,839 00:22:55,960 that are so passionate about cooking Japanese food that are so passionate about cooking Japanese food
475 00:22:56,160 00:22:57,920 and it's great that we made a lot of friends and it's great that we made a lot of friends
476 00:22:58,119 00:23:00,200 and I would love to do it again if I have a chance. and I would love to do it again if I have a chance.
477 00:23:00,400 00:23:04,000 Oh. Well, thank you for having us in today to see how it comes together. Oh. Well, thank you for having us in today to see how it comes together.
478 00:23:04,200 00:23:07,920 I thank you. I'm staying in this place. I hope never to leave. I thank you. I'm staying in this place. I hope never to leave.
479 00:23:09,640 00:23:13,319 Next time we give you a taste of Mexican cuisine... Next time we give you a taste of Mexican cuisine...
480 00:23:13,519 00:23:16,119 DAN HONG: This looks beautiful. It looks like something from a restaurant. DAN HONG: This looks beautiful. It looks like something from a restaurant.
481 00:23:16,319 00:23:17,400 It's delicious. It's delicious.
482 00:23:17,599 00:23:21,599 ..as four passionate home cooks take on the chefs' line from El Publico. ..as four passionate home cooks take on the chefs' line from El Publico.
483 00:23:21,799 00:23:23,519 MAN: Nice one, Chris! Its tasting pretty good! MAN: Nice one, Chris! Its tasting pretty good!
484 00:23:23,720 00:23:26,799 They'll put their passion and personality into every plate... They'll put their passion and personality into every plate...
485 00:23:27,000 00:23:28,160 Come on, fishy! Come on, fishy!
486 00:23:28,359 00:23:31,160 ..in an attempt to prove that delicious home-cooked meals ..in an attempt to prove that delicious home-cooked meals
487 00:23:31,359 00:23:34,039 can beat the refinement of a restaurant dish. can beat the refinement of a restaurant dish.
488 00:23:34,240 00:23:37,240 What I really loved is that it had so much soul. What I really loved is that it had so much soul.
489 00:23:37,440 00:23:41,839 You guys are flying the flag for Mexico in the most wonderful way. You guys are flying the flag for Mexico in the most wonderful way.