Iron Chef – Season 7, Episode 10 – Battle Scorpionfish – Full Episode

Who will get stung when a dangerous-looking fish is this week’s theme ingredient? Challenger Hiroshi Yamanobe is a chef from the seaside and determined to win, no matter what.

“Iron Chef” is an innovative cooking competition from Japan combining the excitement of a one-on-one sports competition with gourmet cooking.

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[Music]
nearly a decade ago a man’s fantasy
became reality in a form never seen
before kitchen Stadium a giant cooking
Arena the motivation for spending his
fortune to create kitchen stadium was to
encounter new original Cuisines which
could be called true artistic creations
I don’t know
to realize his dream he started choosing
the top chefs of various styles of
cooking
and he named his men the Iron Chefs the
Invincible men of culinary skills
Iron Chef Japanese is roxavaro michiba
Iron Chef French is hiroyuki Sakai
Iron Chef Chinese is Chen Kenny Chi
and masahikokobe is Iron Chef Italian
[Music]
kitchen stadium is the arena where Iron
Chefs await the challenges of Masters
chefs from all over the world
both the Iron Chef and Challenger have
one hour to tackle the theme ingredient
of the day using all their senses skills
creativity there to prepare artistic
dishes never tasted before
and if ever a challenger wins over the
Iron Chef he or she will gain the
people’s Ovation and fame forever
every battle reputations are on the line
in kitchen Stadium where Master Chefs
pit their artistic Creations against
each other
what inspiration will today’s Challenger
bring and how will the Iron Chef fight
back the heat will be on
if memory serves me right the shonan
beach in winter is very vacant
but there is a place that is always
packed throughout the year our top
French restaurant
it is called Le Mare duchaya
since opening its doors in 1977 it has
been frequented by celebrities including
pop singer yuming and the governor of
Tokyo shintaro ishihara it is the core
of the shonan culture and the very best
French restaurant in the area
of course they have the advantage of
getting the freshest ingredients from
the sea nearby hadn’t picked by the chef
himself at the local seafood market or
directly from the fishing boats
inventing original French recipes
according to what’s available for that
day
[Music]
the chef who is responsible for the
flavors of this restaurant
Demands a battle
I don’t think I’ll lose to the Iron Chef
today’s Challenger he hails from the top
French restaurant in the shonan area La
Mare duchella head chef Hiroshi yamanobe
yamanove first stepped into the world of
cooking at age 20.
three years later he left for France not
to work at a restaurant but to let his
taste buds experience and memorize all
the great genuine flavors
after returning to Japan in 1982 he
trained at a top French restaurant Le
Khan in Ginza until he was invited to
head the kitchen of La Mare duchaya at
the young age of 32.
and it is obvious yamanove has
thoroughly enjoyed all the years serving
in this area
the sea gives me great fish and the
mountains nearby give me really high
quality vegetables
yeah I guess that’s the advantage I have
the proximity to sources of great
ingredients which uh the big city chefs
don’t have
yamanobe’s Creations reflect his
intention to take full advantage of the
freshness of indigenous ingredients
simple yet breathtaking
the leader of French cuisine in the
shonan area The Conjurer of seafood
[Music]
bring with you the Winds of the
coastline and show us your Wizardry in
my kitchen Stadium I won’t lose
foreign
[Applause]
foreign
the
French cuisine Seafood specialist
they’re even bringing in the
restaurant’s flag and yamanobe says no
doubt he’s gonna win today
hello
yes
making there Ascent in the kitchen
Stadium the nation’s culinary leaders
still down to two of them your Iron
Chefs Iron Chef Chinese Chen Kenichi and
Iron Chef French hiroyuki Sakai here
they stand the Invincible men of
culinary skills
sort of
please
all right yes sir yamanobe choosing to
take on the Iron Chef Chinese Chen
Kenichi the Szechuan Sage son of the god
of Szechuan cooking Chen can mean and
he’s won his last 12 battles against
Japan based Challengers but today with
this guy from shonon it won’t be a
breeze
[Music]
um
foreign
foreign
[Music]
[Music]
thank you
all right oh treacherous 60 minutes
ahead the men dealing with scorpion fish
Iron Chef Chan has been on a roll but
challenging yamanobi’s flat out
guarantee to win we’ll see we are Set
Let’s Get It On
[Music]
Bang a Gong we are on this one a cross
Cuisine battle and uh the men right
there they’ve got Nets heading up to the
stand gonna be very careful getting
these live ones out of the tank what is
this uh could put in hazardous pay today
and DACA any risk of these are these
things poisonous uh they’re not
poisonous though but it does hurt when
when they sting you though you gotta be
careful okay so if they get stung we
won’t have to send them off to the
emergency room right exactly okay must
be a wallop though and you see the men
being very careful right the red ones
there from the deeper waters and the
darker ones come from the the shallower
waters too okay and so we’ve got a good
variety of scorpion fish up there and
now let’s meet our guests for today’s
battle first warmer F1 racer ukio
katayama it is great to have you in here
today my pleasure to be here and a
frequent guest here actress Azuma thanks
for joining us nice to be back and our
commentator Dr yukiohotori duck always a
pleasure okay and now here on the
Challenger side and quickly at it
yamanobe scaling us scorpion fish and
now moving to a second while over here
the Iron Chef at The Chopping Block
slicing the head open right there’s some
oomph behind that the head is great for
broth making right and also when deep
fried like when you do it twice the head
is really really good yeah oh so crunchy
yes right exactly and the fins too okay
yeah and when you deep fry it you can
just eat the whole thing floor reporter
shinichiro to go ice if Chen was asked
what he thinks about the theme scorpion
fish and he said well I do use something
very similar at my place I deep fry them
smother them chili sauce and they’re
great but you do have to be careful not
to prick yourself all right with this
theme ingredient today scorpion fish now
yes give me a dish that you think we
might see today uh stewed fish deep
frying all right well you said student
that sounds good yeah okay and Katiana
San how about you what do you think well
I’ve never seen this fish used in
Chinese dishes but when racing in France
I’ve seen them in Bully base yeah but
personally I love them deep fried okay
batter them up and deep fry them then
huh I don’t know you said we were
speaking about bouillabaster it’s
actually a scorpion fish in the original
recipe that’s what it calls for yeah
it’s called
okay yes the Challenger also told us
what he thinks about scorpion fist
saying I love using this fish especially
because it’s in season now and like the
Iron Chef he has his favorite way of
cooking it’s deep fried so it looks like
we’re gonna have a deep fried battle
today okay thanks no complaints for me
Challenger yamanobe at 39 perhaps the
top restaurant or long Shonen Beach is
where he works and seafood is what he
does best and now back on the Iron Chef
side here looks like he’s frying
something
um
that’s uh yeah okay got some oil heated
up there and I think he added some
seasoning too I believe okay right yeah
the seasonings are flavoring but he
added this is soy sauce and Chinese rice
wine okay okay that definitely means
he’s gonna fry it then okay and treated
with soy sauce Chinese rice wine and
ready for a deep fry treatment doc says
and let’s see yes I asked Chan son of
this scorpion fish theme favors the
Challenger who seems to know a lot about
this fish and his answer was hey I used
to be known as Beach Boy Chen down there
so I know as much as he does about the
fish around that area all right I guess
Surf’s Up huh Beach Boy chin wow I don’t
really know what that means well maybe
it wasn’t Surf’s Up but surf’s on you
know cooking on the beach
and let’s see now over the other side
and whoa what happened there got stung
yeah that’s on the Challenger side right
yamanobe getting a Band-Aid around his
thumb there okay no is it insistent no
no yamanobe he’s the one who got it must
have been poked by one of the spikes of
the fish over there and gotta stop the
bleeding somehow
did actually cut himself while handling
the fish yes no when he’s supposed to be
an expert with this fish yeah well it
does happen to the best of them you know
perhaps a little too pumped up too
excited in the early going and well now
whoa inside all right he’s got to go in
there now that looks great the fins
point it upwards hitting the oil cooking
you know when doing this uh this early
means it’s probably not going to be just
a simple deep frying job right okay so
maybe some other stuff then yeah like a
sauce of sorts perhaps a sweet and sour
or something else like that so there
will be more happening with this one
before it is a done deal I think there
there has to be okay the Iron Chef with
that and still on his side and what is
this maybe a shantong soup there I don’t
think it’s shenton no because oh I think
actually this is python soup it’s a
python soup and long onions okay got it
all right that means a white broth and
he has top scallions in there okay and
now the fried ones often and it’s gonna
be stewed I would think so yeah okay and
up close on that that looks good doesn’t
it yeah yeah just the whole visual
aspect okay now back with the Challenger
that’s baby clams I believe clams yes
for soup oh yeah that would be great you
think of soup then yeah because the
flavors of the acid with the clams is
really good it’s going to require them
maybe to use it for a bully base it
looks like it you know the restaurant
that uh he comes from serves Southern
French style or Provence style food so a
Booyah base is is one dish that you
would expect or something in my case I
really really want to see him make that
okay a provincial style dish from the
Challenger then well that’s that’s what
they’re known for all right now back on
Chen’s side oh looks like a soup he’s
doing something okay right chopped up
split open fish heads and looks similar
to what’s in the earthenware pot no but
Fish Eaters wouldn’t care as long as
they get the meter on the cheek and the
gelatin around the lips see right yeah
those are the most tasty Parts aren’t
they oh you just
the lips they’re the best part too
aren’t they they’re great tell me
oh to the academy the lady likes fish
you just say excuse my manners and go
for the best parts oh yeah the lips are
just great they’re the best part memo to
the academy the lady likes fish
focus on I fight with my friends to get
the lips
I just wanted to confirm the ingredients
in the earth and pot fried scorpion fish
python soup filet of scorpion fish
boiled chicken on the bones boiled
Daikon radish and huaja okay I see it’s
gonna have a very strong flavor right
huaja is Chinese for Japanese Peppers
The Spicy ones right that’s what they
call it in in China all right and Chen
with that one in the earthen pot on the
stove yes yeah this just in the
Challenger was boiling some turnips but
apparently he overcooked them while he
was doing something else so he threw
them all oh
to start all over again with that back
to you all right I’m sure he doesn’t do
that in his own kitchen no probably not
I doubt that well first time here and
first time to be cooking in this format
and a lot on his plate and uh can be
overwhelming if you haven’t done it here
before the Challenger that’s very true
and turnips can get soft on you very
quickly so you got to really watch them
maybe the Iron Chef is going to make
fish cakes it could be scorpion fish
fillets in the food processor it could
be for dumplings or fish cakes right
there you go looks like they got some
machine trouble oh the machine is down
oh no get it in the pit they’re gonna
lose time we need a mechanic over here
get it up and running okay oh here we go
hang on okay now a few revolutions no
this guy’s injured what where the
mechanic it looks nasty wait a minute
you said the mechanic is inside
reporting one injury so far well it’s
quite a dangerous fish you know yes very
much more dangerous maybe than F1 racing
careful over there now this action
doesn’t look like any picnic either hmm
true oh look he’s leaving the heads on
oh yeah you’re right this is on the
Challenger side working with some small
fry of scorpion fish yeah maybe they’re
babies yeah it looks like he’s going to
be using the whole thing too all right
yes John giamid will be talking about
the quality of the scorpion fish today
he says to be honest with you they’re
pretty small even in my area the ocean
has caught a bit of a cold meaning that
the weather’s been pretty bad lately and
all we’ve seen is mostly the same small
size so far hmm all right and if I can
add something here he is correct on that
that aspect we had a big storm a few
days ago if you remember and that’s why
we don’t have the bigger fish right now
so the water is off shown on beach a
little under the weather lately
okay exactly now we got the Challenger
here he’s lining up the fillets I think
yes fillets okay so marinating them
perhaps okay but so far not able to
really confirm anything any of the
dishes that are being cooked by
Challenger yamanove at this point that’s
right so he’ll maybe sandwich some long
onions in there or something right he’s
rolling something up truffles right here
okay troubles yes oh it’s a good season
for fresh truffles too like November to
March is is the season but January and
February are the best months all right
he must be feeling lucky using fresh
truffles here right the Challenger’s
slicing those up and uh appears to be
really loading up on them there on the
fillets oh look at that yeah okay now
this one here have any idea what this
might be what he’s going to do with this
doc uh judging from the container in the
layout I’d say for steaming steam these
all right I think it’s going to be
frying okay Amazon how about you well
seeing this makes me really really happy
thanks for inviting me today you’re
welcome my brain is shut down completely
I’m not thinking anymore I’m just
drooling over here huh that says it all
now back on Chen’s side a paste of fish
meat there
yes right yeah the ingredients in the
iron Chef’s Bowl are ground scorpion
fish meat yam potatoes chanton soup and
eggs all right thanks big fella no hang
on wait this isn’t this isn’t going to
be meat no it’s not the texture’s too
loose I was going to say that are you
sure this contains ground fish he said
it yes that was the stuff he ran through
the processor okay not quite sure the
Challenger has a very nice soup ready
okay this one here yes the broth he was
working on from the clams all right and
that’s surmised earlier Southern French
style this one would be the ability base
as we mentioned right I’m at least I’m
hoping that’s what he’ll do with this
fish okay okay oh look the Iron Chef hey
dropping it off in here okay oh look
what he did with it okay so this would
be for steaming then okay with some
Chinese cabbage Under and Over and a
blend of yam potatoes and scorpion fish
meat right then I think it’ll put filet
on top and then just steam the whole
thing yes here’s an update on the soup
on the Challenger side if we can get
another shot of it the challenge is
bringing some vegetables here here it is
uh this soup is being made with stringed
onions celery and parsley and after
boiling those together he’s at then
added some chopped leeks to that as well
okay making note of that right there all
right maybe yellow scallions lady no
yellow skeletons this isn’t Chinese oh I
see all right now Challenger side deep
fry job in action and right on it yes
the whole fish a small one looks like a
couple of them in there at least
Challenger deep frying some of the
smaller ones yep yes I asked challenge
it’ll be how many dishes he’s striving
for and he said four uh four if I have
time but he didn’t look too confident
when he was telling me that okay a goal
in mind see if he’s got the time fish in
the pan right there and now Channing
look what he’s adding here oh he’s
pouring soup over that one check that
out so do you think he could be done
with this thing what that means no it
can’t be he’ll steam these a lot of time
left so if he does want to give them
another treatment he can do that yes the
soup that he’s adding here is made from
boiling long onions and scorpion fish
cutoffs in chanton soup all right thanks
and adding another shot of yam potatoes
scorpion fish meat Blanding now 30
minutes gone 30 to go into the second
half the men trying not to get stung in
this scorpion fish battle and Challenger
yamanobe right there and here he goes
with this soup okay that’s the one with
the heads correct and that will really
Pack A Punch Yeah that’s got leaks in
there I’m sure it’s going to be a stew a
French style here right yes would be my
guess okay scorpion fish stew yamanobe
trying to find favor with the flavor of
this one might be a fight for the cheek
meat huh he’s steaming them okay we
called that one that was kind of hard to
miss out when though actually yeah
the fillets no he didn’t didn’t think so
okay just the Blended mix was everything
yeah I think so yeah okay and the soup
of course right I think what he’ll
probably do is add a piece of fillet to
each Bowl so it comes out the way you
predict it right exactly it’s not there
yet as the Bulls go to the steamer now
yamanobe frying these up here he has
potatoes okay shredded shoe strings
might be a garnish okay and he’s doing
it all together and you can see the the
sizes of the individual servings he’s
got six I believe right now okay so they
should Clump up nicely as they’re being
fried then yeah they will okay yeah just
a very exclusive version of some hash
browns to garnish says doc
oh look at this oh look he’s pan frying
the fish okay hey now pan frying oh
rasmasan you said pan frying I’m
impressed well done
saute going down and uh technically this
is a puale okay uh it’s uh he’s gonna
flip them over I think and so the fried
potatoes will be on the top I think it’s
how this is gonna work out golden brown
potatoes on the top that should be very
nice now back with the Iron Chef here uh
the items blended with egg white right I
don’t think it really has to do much
more for me plunk going in right there
yes these items are being taken from the
bowl and deep fried by Iron Chef chin
have been flavored and battered with a
mixture of salt and pepper Chinese rice
wine potato starch and egg whites all
right and deep frying those right uh
well the question is though will he add
something else like something spicy
perhaps okay or or what I mean it’s too
early to call right now all right there
you hear it 20 minutes left two thirds
of the way through this one and can see
little tension in the expression on the
face of the Challenger yes I just asked
John
why he seems to be working so
frantically and he said I’m used to
working at a slower Pace watching the
ocean from the window listening to the
waves I’m not used to this Beat the
Clock type management it’s so stressful
man is under pressure I feel for him no
way for him to listen to here he needs
to catch a big one and ride in he’s
making a dressing okay working on
assessing yes the sauce that looks like
a dressing in the bowl is made from
vinegar oil mustard and soy sauce okay
oh the Iron Chef has his fried pieces of
scorpion fish in a sauce okay soaking up
right there oh look at this looks very
spicy and it could be yes the mixture in
this bowl is a blend of sugar vinegar
soy sauce sesame seed oil grated Ginger
chopped scallions and long onions this
looks so good oh yes on brings a hot
kick right yeah means hot miso paste
basically okay and so a hot one on the
way with the deep fried Pieces by Chen
Ginger too and sejuan through and
through I think you’re right yeah yes
indeed now look at the Challenger here
raw fish you can see it okay you’re
right right yes slices of raw fish these
are on the Challenger side right yes
almost like a Carpaccio oh my to be
served almost Sashimi style that’s what
it looks like yeah looking fine that one
yeah and you know this fish itself is
really really fresh you can tell so it’s
a historical Choice yeah okay uh the
Iron Chef has those steam bowl tools oh
they’re served upside down oh I see you
can take them off and they’ll look like
puddings okay gorgeous Lodge from the
bowl okay keep the shape after they take
I never even thought he would try
something like that all right he’s
gotten them loosened from the bowls then
just remove them I guess come serving
time yes Iron Chef Chen says he was
planning on having four dishes but
because of the time constraint he says
he might be one short oh no he still
hasn’t given up though and he’s
struggling to complete four dishes if at
all possibly all right thanks that’s
unusual both sides feeling hemmed in by
the clock we’ll see if Chen can make it
to the Finish Line with four that one
looking okay by the Challenger and Chen
will need every dish he can if he wants
to beat that man
foreign
the Challenger’s item is getting fried
twice and looks very crispy very crispy
check it out looks like the bones are
done too yeah that looks so good yes we
heard my report about chenson possibly
cutting down to three dishes instead of
four and he said I’m not giving up I’m
coming in with four I can do it I can do
it in a really panicky voice
Challenger yamanobi is guaranteed a win
for himself that was before we started
now he’s battling for his survival
trying to make sure he can get that
fourth dish in and now 10 minutes left
in this one can both sides bring home
four now I see him making a sauce right
here I don’t know what the flavor is
though wine or maybe soy sauce I can’t
tell from here I had soy sauce oh soy
sauce okay for the fried item is it
balsamic vinegar balsamic vinegar over
there okay and now Chen lifting the
bowls off this creation not gonna wait
till serving time and a dome of steamed
Chinese cabbage with the scorpion fish
paste surprise inside Chinese cabbage
goes well with any soup yeah right yeah
they really absorb the soup okay now the
soup or sauce going on
very thick Rich looking there they’re
not pure Chinese food yeah yes the sauce
that Chen song is labeling onto this
dish is made from Salt soy sauce potato
starch and chili oil all right got it
okay and to take your point further
katiyamasan you look at the entire
package here and this one could possibly
pass for French food yep sure you can
uh the twice fried scorpion fish looks
so ready to go all right getting back to
yamanobe here oh yeah okay this one
right here uh-huh looks like they are in
a bit of a dip too oh oh the soy sauce
from before okay that’s the soy-based
dressing right yes yeah this sauce or
marinade and the bowl of the challenges
we’re working with is a blend of
balsamic vinegar olive oil salad oil and
salt all right and quite a dipping that
last piece is getting yeah exactly so
there were some balsamic vinegar soy
sauce right and olive oil too right I
see so that’s going to be as is there
Japanese an appearance yeah very Sparrow
unique looking dish which part of the
fish is that the head okay yeah down to
near the Tail all right and just chock
full or calcium too all right yes it
looks like the Iron Chef has finally
started working on his fourth dish all
right Chen on to dish number four a
little over what six and a half minutes
left in the Iron Chef working
frantically trying to get that forward
yes on the other hand challenge yamanobe
seems to be really pressed for time he’s
mumbling to himself saying okay calm
down you’re gonna make it you’re gonna
make it you’re okay all right hanging in
there man is in scramble mode add some
flammable action too and on the other
side the Iron Chef scurrying about
trying to get his fourth finished both
guys have it in Top Gear gunning it
coming into the straightaway but the
Challenger’s engine might be overheating
no time for a pit stop though and uh the
Iron Chef too he’s cooling something
down over there no washing his walk
maybe just faster to do it himself in
yamanobe too stepping it up again I feel
like I’m watching this and fast forward
can’t put it on pause oh they’re moving
so fast we’re closing in on six minutes
left I’m glad I didn’t choose Chef as a
vocation well looks like it’s going to
be a Sprint to the finish both chefs
pushing pedal to the metal each side
trying to get that fourth dish knowing
full will they don’t the other guy does
it could be curtains in this one and
look at Chen High Step parking
instructions but something go wrong over
there just cut it in half you know he
just recently turned 40. he’s starting
to get more excitable I think in his
older age here both these guys in that
range 10 at 40 yamanobi at 39 and now
we’re inside of five minutes yes crunch
time and just the way he’s moving tells
you he knows he’s up against it it I’ll
make it three minutes is fine do you
ever play editing tricks on this show
we don’t this is all done real time
five minutes are you really gonna make
it and his reply was hey I only need
three go away don’t need or rather can’t
afford to waste any time now but with so
much experience Chen knows what he’s
able to do
and uh also knows what he can’t do he’s
got an idea that he believes he can pull
off and also knows he’s gotta bust it
here right and you know this isn’t easy
for the challenge difficult for him
I’ve seen both chefs so pressed for time
just shows you how tough the theme has
been for them it’s on fire yes I also
asked challenge if he’ll make it on time
and he’s totally in a panic he said is
five minutes long or short I don’t know
what I’m doing he is on challenge the
aminobi and near panic mode as we hit
the four minute Mark and this one four
minutes left in the battle I’m not sure
if the viewers are really able to get a
true feel of the pressure we’re talking
about here that’s true yeah you really
have to see this live to understand this
is such a serious and Furious effort now
yamanobe laying down the sauce with
truffles that’s correct yeah truffle
sauce for the pan fried dish with the
potatoes
yes the sauce the Challenger now has is
made from truffles butter reveal broth
back to you okay and look at that and
getting close on it right there a great
looking sauce panel will let us know the
taste and now Chen throwing these in a
wok full of hot oil so he’ll make it I
think he’ll make it on time so yeah okay
acting food commentator Dr ozama says
channel will make it on time no he’ll be
okay just look at him yeah he’s looking
a bit more okay taking your word for it
now three minutes left the Iron Chef
hunkered down over the walk a deep fryer
for it in progress and the Challenger
hunkered down over his truffle sauce the
base for the fried potatoes with
Truffles and scorpion fish fillets and
check that out oh wow by all accounts
feeling intense pressure from the time
limit but still managing to focus on
wrapping up the presentation of his
dishes keeping it together you know I’m
really impressed with his creativity
okay and while they’re doing that Chen I
believe has opted to go with some
tavonjon I believe you’re his signature
seasonings it’s all his number to the
heart of says while I’m cooking yeah
don’t need this no what changed my mind
hold on I’m racing against the clock and
changing his mind on that and now on the
other side looks like the challenge is
going to have that last dish come in on
time all right this is not a food show
this is a sports event man alive a great
looking Lobster and scorpion fish soup
or stew and wow that one looking great
by the child whoa flamola courtesy of
the Iron Chef Chinese the walk and the
chef both are all fired up now how much
time are we sitting out here down to
about a buck 45 on the clock and the
challengers got his fourth and now Chen
closing in on his and look at that
action oh wow but looking at this you
can see he really is an Iron Chef I mean
even with the Flames higher and higher
yes see he made it okay got the job done
a stir fry and what was that what’s he
unloading there egg plant and Scorpion
fishing and that one looking great too
and having whipped it up in the last six
and a half minutes of the battle and now
a minute to go the final 60 seconds
Challenger getting the finishing touches
together for his Lobster scorpion fish
soup and wow look at the sweat from the
10 drops of perspiration on his brow oh
that last little bit was incredible yeah
the last five minutes was just
unbelievable probably the best five
minutes I’ve ever seen the drive in the
final five will long remember it how
they pushed themselves these two guys
cross Cuisine battling yamanobi’s French
versus Chen’s Chinese Iron Chef Chen
under the gun now more than ever with
iron shift Michi by having hung up his
apron 30 seconds left Gourmet Academy
with just two Iron Chefs for the time
being and yamanobe trying to take
advantage here and steal a win against
the Iron Chef May John May John all
right how are you doing up there good
sign is any waiting to one of his kids
up in the Royal box yamanobi is done on
his side his confidence appears to have
returned now with the completion of all
four dishes and on both sides everyone
easy enough on the gas pedal bringing it
in coasting to the Finish Line they’ve
got them done in time final seconds tick
down and that’s it the scorpion fish
battle is over
now that was an exciting battle Yeah
were you panicking no I’m not used to
this kitchen but I did my best your best
and how did your best effort dishes turn
out for you well it should be okay yeah
maybe better better so that means that
you believe you could win today you have
confidence no I’m confident yeah all
right great yeah tense hour my heart was
beating like a drum mine too the fish
were all different sizes it took a lot
of time to prepare them you know we
could see that but the insistence were
really great thanks guys yeah I’m glad I
didn’t get hurt right and your dishes
quality yeah I don’t know you don’t know
Wonderful
Challenger yamanobe is offering four
dishes first baby scorpion fish Fritter
the visual impact of scorpion fish is
emphasized in the opening dish the
crispy texture and the sourness of
balsamic vinegar kick up the tasters
appetites
The Firm texture of scallions and their
sweetness is used a great advantage to
help draw out and celebrate the flavor
of raw slices of scorpion fish in their
natural state
scorpion fish and lobster potafoo the
offering looks like a bold and Powerful
one but it’s actually understated and
shows a sensitive touch using a
skillfully made clam soup at the base
last scorpion fish in truffle sauce
yamanove got the balance just right in
terms of the textures of crispy potatoes
and the scorpion fish fillet underneath
and the wonderful truffle sauce ties the
elements together
Iron Chef Chan is also offering four
dishes
first fried and marinated scorpion fish
The Firm vegetables provide a pleasant
backdrop and serve to highlight the
tenderness of the fried pieces of
scorpion fish fillet
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second in ever imaginative scorpion fish
cake and cabbage steamed Chinese cabbage
surrounds a marvelous package of grated
yam potatoes blended with scorpion fish
the cooked Blended mix softens the image
of the fierce looking fish
third stir-fried scorpion fish and
eggplant Chan presents a dish in which
the wild flavor of the fish is
accentuated by both the sweetness of
eggplant and the spicy Szechuan
flavoring
last scorpion fish soup the broth made
from heads of scorpion fish is
absolutely masterful and his use of
Ginger is a clever way of bringing a
soothing touch to the experience
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of the number of fine dining
establishments in the shonon beach
resort area this one lamare duchaya is
packed most nights of the Year even in
Winter the best French restaurant in the
area has a head chef who enjoys using
the freshest of seafood today’s
Challenger Hiroshi yamanobe
he’s written to the academy and today he
gets his chance against Iron Chef
Chinese Chen Kenichi chairman kaga
unveiling the theme along with an
admonition exercise caution because it
is scorpion fish
and challenging yamanobe confident going
in scrambles to the end completing a
foursome Iron Chef Chan cooking on
overdrive 2 finishes with four as well
and now the Moment of Truth tasting in
judgment on the panel today for the
scorpion fish battle r film director
Nagisa Oshima actress chizuru Azuma
Formula One driver ukio katayama and
culinary critic asako Kishi first the
dishes of Challenger yamanobe
this first dish emphasizes the theme
very nicely really
Tish has a bold approach and a lovely
presentation
the balsamic vinegar is very effective
it’s great for the first dish because it
really excites the palette so you’re
ready to go into the next course
the scorpion fish is not just crispy
it’s light in texture and crunchy when
you eat it very well done
I don’t usually like meat Carpaccio but
this one is so nice I love this flavor
very gentle flavor
after the
starter this hour dressing the sweet
the switch and the scallions really
out all of a sudden
and it’s not a ski kind of sweetness
it’s really very delicious
and now serving his patofu
I thought it would be difficult to match
this fish with lobster but I was wrong
and if this was not in the studio you
know
if I were eating this on a beach I would
look to the heavens and Shout man this
is great
the saltiness is just wonderful you have
the sweetness of the leeks
the broth is from the clams you didn’t
add any clam meat I think that’s the
secret
this is delicious and very classy but
one drawback is the clams I think it
would have been more elegant without
them maybe I’m asking too much but you
could have added more Lobster to the
broth in my opinion
oh
with these ingredients
It’s gotta be good I just say this from
the bottom of my heart this is great
I’ve never had a better dish than this I
spent a lot of time abroad and people
take me to these well-known restaurants
and the food is good but this is really
nice
these dishes had a policy using the
theme ingredient he always stuck to his
message I like of course the last one
the best but the process of getting that
final statement was just so impressive
and now up the dishes of Iron Chef Chen
[Music]
the impact of the first bite is so
strong
I’m already content just give me some
rice now
this I first thought it would be crispy
but it wasn’t
however this soft texture is not bad at
all
the filet is quite firm and I realized
eating it that I never knew scorpion
fish could be like this
the fish isn’t crispy I missed that
crispiness is only there right after
cooking so uh I added that texture in a
different way considering the time like
to tasting
overall the flavor is rather gentle but
the ham itself is quite powerful maybe
so it’s really salty for me I’d say it
almost overpowers a scorpion fish but if
you ask me about the flavor alone it’s
definitely delicious
the flavor is very good but you could
say where has the scorpion fish gone but
it’s nicely done as a seafood dish
at first I thought this was a week but
when I mixed it with a ham it was great
I can certainly see why he’s the Iron
Chef
I see a bit of redundancy in the flavor
with the first dish if choosing to serve
both dishes this should have been first
I think
this dish is spicy and definitely has
chanson’s trademark flavor it’s very
satisfying to the palette yes this is
real Chinese food this is exactly what I
expected from this dish
and now Chen serving his last one the
scorpion fish soup
after you’re done with the stew there’s
the soup containing all the nutrients
it’s kind of like that you know the
flavor is very unique I’ve never had
this taste before it’s a great flavor
for sure really it has a great body but
not too much a nice touch of Ginger I’d
love to take some background
scorpion fish was something that was not
familiar to you but you skillfully
managed to present an assortment of
different flavors and the last one I
thought was quite quite powerful
the thrill of victory and the sting of
defeat one of each when we return
soon
foreign
what a battle today especially the drive
over the final five and both men
summoning up reserves of creativity all
throughout Challenger yamanove the
seafood specialist making it happen
today Iron Chef Chen living on the edge
time to know who gets stung whose
Cuisine reign supreme
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indeed making it happen today all the
way with the win over iron Jeff Chen the
Iron Chef Chinese having beaten his last
12 Japan based opponents but stung hard
in this one and that streak snap today
yamanobi excited the family upstairs
excited as well and now let’s check the
scores Oshima 20-18 the Challenger ozima
20-19 the Challenger katayala 17-15 the
chauzer kichi 1916 the Challenger look
at that a stinging sweep a big wave off
shonon Beach sweeping him into Victory
congratulations Hiroshi yamanobe
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thank you
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