Iron Chef – Season 7, Episode 15 – Scallop – Full Episode

Challenger Senji Osada deploys “vacuum cooking,” a French cooking technique born in the 21st century. Will Senji have what it takes in his battle of scallop dishes with Iron Chef Sakai?

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

#IronChef #cooking #competition #cookingshow #cookingcompetition #clips #best #classic #kobe #gameshow #Japan #Englishdub #chefs #culinary #battle #gourmet #announcer #comedy

[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 [Music] 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 kome Nakamura Iron Chef French hiroyuki Sakai Iron Chef Chinese Chen Kenny Chi and Iron Chef Italian masahiko Kobe [Music] kitchen stadium is the arena where Iron Chefs await the challenges of Masters chefs from around 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 world renowned the three-star Chef Pierre twagwal who is seeking new ways of preparing foie gras consulted with an Innovative butcher JoJo Prelude who in response invented a completely new cooking method called vacuum cooking the leader of French cuisine Joel Robuchon quickly noticed the effects of this method and applied it to the dining cores of the French national Railway and from there it spread all over the world [Music] it is now considered the cooking method of the 21st century and I must most certainly try this at once I’ve installed the necessary equipment in my kitchen stadium and I have found the best man for the job here in Japan a Japanese Cuisine chef indeed our Challenger for today is an expert in vacuum cooking the third generation head chef of Coban 10 senji osada osada was born into a family running a restaurant that was established in 1920. obeying the wishes of his father to pursue the path of cooking he started apprenticeship at another famous restaurant in Nagoya at age 18. six years later when his father became ill he returned to succeed the tradition of the household after becoming a seasoned head chef he came across an opportunity to observe the effects of vacuum cooking I was invited to participate with a group of French chefs to you see this technique that was the first time my I saw vacuum cooking if I hadn’t had that opportunity I’m pretty sure I wouldn’t be so much into this technique he became totally absorbed with the technique to the point where he is now invited to lecture on his recent experiments and expertise vacuum cooking has become his second name osada’s works are a combination of modern vacuum cooking techniques and traditional Japanese blade work a completely new blend of Japanese cooking you see vacuum cooking techniques only apply to ingredients that go well with the technique I only apply it to ingredients that have been proven to fit the technique open our eyes to this new cooking method and Enlighten us to the path of the future of Japanese cooking vacuum cooking is a great way of enhancing the natural flavors of the ingredients I’d like to surprise the tasters by using this method and wins thank you foreign [Applause] foreign [Music] all right the country’s foremost expert in a modern era cooking method entering the stadium vacuum cooking invented by the French is what we’ll see today from this third generation Japanese chef thank you sir now we’re standing in the kitchen Stadium the nation’s culinary leaders your Iron Chefs Iron Chef Chinese Chen Kenichi Iron Chef French hiroyuki Sakai and Iron Chef Japanese kome Nakamura here they stand the Invincible men of culinary skills foreign [Music] cooking techniques with French recipes today he faces a Japanese Chef who’s Incorporated a new French technique in his cooking [Music] foreign [Music] thank you with a device for vacuum cooking installed in kitchen Stadium we’ll see the potential of the new cooking method Iron Chef Sakai may be on the defensive against Challenger Saturn expert in this field we are Set Let’s Get It On [Music] we are on and the Challenger with the respectful bow to the Iron Chef before heading up to the stand scallops the theme ingredient today fresh as can be still in the Shell but first DOC we’ve got to talk about the vacuum cooking method all right well the basic idea for this what you got to watch is to not raise the temperature too much when cooking all right and uh I’ve always said this before animal protein starts to harden at 63 degrees Celsius right so you want to keep it above that but less than 100 you just want to get to go to okay the basics there but I’m sure we’ll get into more details the battle progresses but right now let’s meet our guests for today’s battle first we’ve got actor masaki Kanda thanks for joining us nice to be here that’s conda not kandagawa glad to have you here sir and there’s no relation okay and for the lady it’s been about six months right yeah my pleasure we await as usual your International perspective and of course our commentator Dr Yukio Hattori pleasure all right vacuum cooking of all the various cooking methods out there this is the first time we’ll see it in action in kitchen stadium and apparently invented in France correct correct and that was around 1974. all right and it’s usually like there’s frying grilling steaming stewing and cooking right there and this is kind of going one step further okay Iron Chef Sakai shucking scallops right there and uh very quickly getting the scallops separated from the shell takes a real Pro to do it this fast right got to be careful though wouldn’t want to have anybody hurt themselves here sure now take a look at the Challenger he’s already got the bags out here you can see okay the vacuum bags is there a special device to create a vacuum right exactly we’ll get a shot of that soon I’m sure what you do is you put the ingredient in the bag loaded in the machine and it pulls out about 95 of all the air now he’s adding water to it yeah I saw that yeah okay before the air is removed perhaps for a soup or something okay and khandesan you ever seen this before no this is my first time same here well just think of the bag as a pot basically and that’s what you’re going to cook it in you mean the plastic bag is exactly because I’m back with Sakai yes from the floor to go I started chefs how he feels about today’s theme and he said hey is this a trap you guys always give me weird ingredients today it’s too easy I mean I’m not complaining because I’m happy because I don’t think I’m gonna win the scallops don’t require vacuum cooking so I don’t think the challenge is too thrilled about it okay last battle Sakai had was with scallions he bounced back another Challenger brought in by toshiro Kanagawa and he hasn’t lost a battle so far yeah that’s the the vacuum records right there yes in this bag the Challenger has a combination of kelp water scallops and I’m sure that I’m not sure if I’m reading this right or not the machine reads 20 seconds and 70 degrees Celsius back to you all right 20 seconds what does that mean uh that means it will take 20 seconds to get the air out of the bag that’s the speed they’re going at okay so you take care of that and then the bag goes into boiling water right right you’ll have some sort of separate okay I’ve got it Dan there is the vacuuming process okay seems like air is being added okay yeah I see some bubbles right there yeah now just watch you’ll see this just there you go yeah it’s been vacuumed right there airtight almost 100 of the air is gone now all right Challenger with that yes as you probably noticed the Challenger actually has two bags in the machine one as I said contains scallops kelp and water and the second is scallops only all right thanks and now he’s put those right here right in the hot water yep and it almost looks like it’s boiling doesn’t it like 100 degrees hmm interesting but you know that would be a lot higher than what you said earlier except 63 degrees Celsius right is right that’s makes me think I’m gonna he’ll be pulling them out pretty soon can’t keep me in there too long okay now order this side foie gras it looks kind of pretty actually Sakai breaking it out yeah of course from Duck okay scallops and Foie gra that should go well together that combo hmm yes I’d say so too I’ve seen that combo many other dishes that’s true yeah all right now let’s see what the challenge is up to okay some wakame seaweed I believe yeah it is seaweed from the Challenger side and you know that’s going to match up nicely with scallops yes I asked the Challenger what he thinks of today’s theme scallops and he said I like them very much it’s a perfect ingredient to show you the potential of vacuum cooking in fact I’m planning to show you one dish where I’m going to vacuum them whole shell and all he looks very much in control all right thanks so we’ll be putting the the whole thing into the bag here the whole shell yeah and then vacuum it and then cook it and you know after you take it out then the shell opens up automatically already flavored pretty interesting unbelievable cooked in the Shell yeah and I think that’s what he he means he’s going to do here all right now and check it out Sakai whoa no mistake this is Sakai he’s going after the vacuum himself Iron Chef yes okay so I’m just adding something here was that Brandy something along those lines all right we’ll add it into the bag with the foie gras okay oh and orange juice all right Brandy with a note J Chaser and you know when he uses technique the flavor penetrates really quickly if you don’t need much yes as you’ve seen the Iron Chef also has a bag with a combination of foie gras salt pepper Cognac and fresh squeezed orange cognac all right okay as we mentioned this technique invented in 74 and the original purpose actually was to cook foie gras more effectively that was why they invented this that wasn’t it really all right well that is an interesting tidbit so it was intended for French cooking at first exactly that’s where this whole thing came from so it’s no surprise to see sakai-san doing this huh not at all no and shows he’s familiar with the technique yes I asked the Challenger how he feels being the representative of this new cooking method and he told me it’s been about 10 years since he first saw the technique when it was first introduced in Japan and he says I feel honored to show you its potential and what it can do and I’m committed to doing a very good job all right and now Sakai is doing it okay he’s off to the vacuum yeah showing he’s got vacuum game too that knows everything and the guts to the counter with the same tank yeah well he knew what the Challenger was going to do I guess obviously yeah right wow he might have been introduced to this before the challenge well it is a French technique okay and now Challenger assata breaking out the beef nice cut of fillet there fried fillet and some uh one inch thick give me some fresh cream okay and he’s got the circle mold this for Halloween out maybe see if he does it yeah yeah which part he’s gonna cook though uh the outside you think oh yes uh to put some scallops inside maybe yeah that could be okay yeah surf and turf a scallop wrapped by beef yes John Jones says he’s not yet sure about the number of dishes they’ll have at the end but he assures us that all of his dishes will be cooked using this method all of them yes and when I asked why I had to do them all this way he replied I believe this is the best way to draw out the natural flavors the technique has helped make the art of Japanese cooking into a science oh so going with uh with numbers and not on the The Sixth Sense scientific cookie man with some Artistry sure okay but doing it by Machine what chefs have done using their intuition which means the flavors would be the same all the time consistent sure all right and Sakai also lining up some circle molds 15 minutes gone and maybe they’re pudding cups he’s got over there right um yes oh it is pudding cups hello here which means the flavors would be the same all the time right consistent all right and Sakai also lining up some circle molds 50 minutes gone maybe they’re pudding cups over there um yeah I think yes they are putting okay and filling up the mix here yes in the irishness bowl here he has a mix of scallops sweet shrimp eggs Fresh Cream sugar and salt and you can blend it like this there’s no fiber left in the scallops that’s right the connective fiber is all mashed up right well hang on I think somebody called this one right oh yeah just like kind of sunset oh right kind of sound good job scallops and meat great combination tell you what the scallop in the middle is your hole in one thanks so it’s fillet steak with scallops right yeah all right and the challenge we’re gonna cook everything today vacuum style now look at the Iron Chef here what’s this he’s adding caviar uh caviar foreign Chef finishing up the set there a good idea of one of his dishes meantime challenge Rosado cooking by the Numbers vacuum processing everything even the vegetables oh you’ve got what oh potatoes are packed potatoes yes yeah in the vacuum packs the vegetables are as far as I can tell eggplant carrots sweet potatoes and regular potatoes all in individual bags all right vacuuming vegetables and the potatoes look once boiled don’t they yeah they actually do don’t they okay so boiled and gonna be given another treatment well I’d have to say these are our new potatoes newly harvested and they’re they’re hard and still firm yeah very elaborate and deliberate at the same time yeah he’s showing you lots of different ways you can use this vacuum cooking yeah that makes sense yeah it goes to show how far this technique can be used going all out with it yes even though I actually have Sakai implied earlier that there wouldn’t be much room for vacuum cooking he is using it and he says the flavors penetrate the ingredients so well I actually use it a lot at my restaurant plus it would be a waste not to use the machine you guys paid for but I’m not talking about the flavor he says the Foie grass is perfect okay the Iron Chef going on the offensive and here taking it out oh yeah foie gras wow okay now the question is cool it down all right wasn’t cooking that long and now he says he wants it to be chilled like a cold appetizer or something all right with that that’s because yes more from the Iron Chef side uh you remember the Moose like item in the aluminum cups right it sounds like from what I’m hearing they’re going to incorporate the vacuum cooking machine for that dish too all right so Sakai going for a double dip of items using the Challenger’s approach to cooking right well that it looks good though visually doesn’t it yes nice little Japanese decorating technique there uh-huh okay and it’s inside the bamboo skin now it looks very nice yeah so I’m presuming he’ll do this one as well vacuum it I’d say so too yes cook it like this you know letting different flavors penetrate inside okay so the Challenger wrapping up another one there yes the ingredients the Challenger is wrapped up in the bamboo Skins are bamboo shoots rape cabbage scalloped liver and oh that’s it okay thanks big fella you know he’s using everything out of the shell isn’t it all parts of the scallop sorry and he just added Japanese ice fish to that okay ice fish in there too wow this to be cooked in a vacuum right I would have to say that’s his problem keeping the shape though is that going to be a concern well you know the the vacuuming device if you pull air into it in one shot of course it will it will just it’ll suck it straight down but if you do it slowly and it’ll maintain the shape even you can do it with a block of tofu really sure all right now Sakai removing these from the vacuum bag did not go through the machine a change of heart yes yeah and it sounds like he didn’t like the way it turned out either all right so we didn’t run them through the vacuum did anybody did it go through the vacuum I don’t think he did right okay I have no idea yeah he did once but he failed but he claims now that he didn’t fail he just said he was trying it out he said get off my back just say a change in plan you’re going to get it well I don’t think they’ll be taking it outside afterwards 30 minutes all right 30 minutes gone 30 to go into the second half yes the beef item that you see the Challenger has with the scallops in the center he says that he’ll keep that in hot water until the temperature of the center reaches 55 degrees Celsius oh okay I see okay so until the scallops reach 55 degrees Celsius sounds like we’re in chemistry class today okay and you see that little handheld device he’s got there yeah right there actually measures the temperature inside sort of like a remote sensor that I’ve never seen a chef use something like that very different right but you know if you use this correctly it’ll be perfect every time okay and now back with the Sakai he’s over the oven with these and some water in the pan right there yeah I can see Plan B right not not vacuuming vacuum idea mixed by the Iron Chef yes I asked John Joe Rosado what he thinks about Iron Chef Sakai relying on vacuum cooking techniques and he said wagwa cooked in the vacuum is wonderful but I’m going to stick to Japanese dishes of course uh you said that he failed once and that should tell you something it’s not as easy as it looks all right defending his approach and getting on Sakai a little bit well he’s not the only one I think there’s a little tension building between Sakai and the messenger of the report well Chef osada doesn’t look aggressive at all but when he’s cooking he’s got that look of a professional he does get a little yeah but into the second half now I’m a little concerned about him not having any of his dishes approaching anything near the completion stage a lot of work left for him and now the other side oh the Abalone I mean the scallops in the show sakai’s Yuba bean curd sheets here yep oh and I see some um that’s in there already mixed in yeah okay taken from that right there go ahead yeah here in this bowl the Iron Chef has a mix of chopped scallops salt pepper sea urchin roll egg yolks and chives all right chives in there the herb contribution to the mix and this could be wrapped in the Yuba sheets right wrapping in perhaps fried all right 20 minutes left two thirds of the way through this one yeah the ingredients you see being pureed here on the Challenger side is uh scalloped livers which had been once boiled and chilled all right innards from the shell being Blended to the liver all right yeah that’ll be a really condensed flavor wouldn’t it pack and some punch flavor-wise a sauce I guess would be the only thing I can think okay Challenger go ahead yeah the Challenger has now confirmed that he is going to be doing four dishes all right thanks challenge Rosado shooting for four dishes on the other side no word yet about how many Sakai we’ll have and yes the mix here going to be wrapped in Yuba and he’ll be frying those you think so yeah steaming’s another option though too okay that’s a possibility go ahead I asked Starship Sky if he was giving up on vacuum cooking and he grumbled I don’t need to rely on that kind of stuff I rely on my own hands evidently he doesn’t want to talk about it anymore all right well at French restaurants they usually only use this technique for ingredients or dishes that can be enhanced by it okay not just for anything and everything so all right and Sakai with the double wrap of Yuba and now osada’s side finally plating a dish the skin of bamboo housing a bevy of items there and he started on displaying the cooked items here doesn’t take much time just open up the bag and take them out put them on the plates this part’s not so complicated mine could do that now Sakai some new activity oh yeah the wood chips there perhaps some cherry wood chips right he’s gonna be smoking something okay yeah scallops are actually great when smoked wonderful all right but the ones the Iron Chefs got out the ready already look like they have been cooked yeah maybe boiled or something and was that pepper on them yeah there’s something okay so a pre-treatment before being smoked isn’t this the one we saw before yes these scallops the Iron Chef is working with here have been sauteed in olive oil oh okay these okay how about that take some sauteed scallops and then give them a good cherry wood chips smoking out to the wood shed yes also on the ownership side bowls of boiled vegetables broad beans carrots ripe Cabbage White Asparagus Omar Lobster broccoli Sherman cabbage mini Daikon radish and edible chrysanthemum flowers all right okay and they’re all boiled okay so Sakai with the lineup almost a batting order of vegetables already cooked and whoa some flammala courtesy of the Iron Chef French okay he’s making a paragu sauce all right that’s the truffles veal broth and what else is in it besides those main two items that make up a pair Goose sauce sometimes Madeira Brandy things along those lines all right so Sakai bringing the flam Ola during the making of that sauce and now Challenger osada the vacuum bag there with the in-shell effort 15 minutes left guess it’s done and I’d imagine first thing they’ll do is remove the foil right and then the shell should open up okay and earlier I did say I thought that he might be encountering some clock management issues but obviously he’s going to have it all under control no need to rush should be okay a lot of the cooking was done in the bag so yeah just open up the bag and the dish is done that has to be one of the advantages of vacuum cooking especially if you have to cook in this format and now the Iron Chef removing the smoked scallops right there mmm wow that looks great yes Iron Chef Sakai told us how many dishes he’s going to have by mumbling uh well four yeah four maybe four probably four evidently it’s four okay both chefs planning on four dishes yeah the the shells are gonna open up here okay the foil that wrap the shells shut now I think you open it when you eat it well saving the excitement until the last time right and you want to keep the aroma and everything encapsulated in there so okay okay now back with Sakai over at the oven let’s see here oh no well it it blew up or more oh boy you may have forgotten about that one probably had it in there for too long possibly I don’t know if it’s possible for Sakai to go to a plan C on this one Plan B looking like it’s failed who knows this one just uh may end up in the refuse container or more precisely bloated oh boy may have forgotten about that one probably had a little bit too much time in there I think you’re right amp don’t know if it’ll be possible for Sakai to go to a plan C on this one uh Plan B looking like it’s failed and who knows this one may just have to end up in the refuse container it’s so pretty okay back on the Challenger side so cute have to assume he brought that decoration in with him today all those guys that has the roles there he was making a minute ago oh pan fried all right frying them up the Yuba wrap rolls again inside is a mix featuring chopped up pieces of scallops and sea urchin row cooking away on low heat okay don’t interrupt ever look at the Challenger he’s taking them out of the bag now right and he’s just charring the surface a little bit oh yes yeah but they’re thoroughly cooked though right right it’s just a little surface treatment is all it is all right right on get a charred surface to the stakes right it just adds a nice texture to the overall presentation don’t they look great oh and how about that smell yes now back the Sakai laying down his paragu sauce a white plate as palette 10 minutes remaining now and what to go on top of this paragu sauce thinking about it how about the smoked scallops would that find favor with flavor no I’m not sure I’m I’m thinking you’ll probably try something else to Foie Gras then I think it’ll be the sauteed scallops you mean the Yuba rolls right right okay the Uber rolls in a sauce like that gotta wonder about that because yes in this bowl the Iron Chef has consummate scallops grape cabbage saffron carrots onions and mini daikon radish whoa okay any idea there doc almost sounds like a bouillabaisse yeah okay and this one coming out of nowhere but he did have that batting order lineup of veggies at the ready and many of them are in there right now that’s right and the Iron Chef is looking like he’s going after from something from Southern Southern France uh like a Booyah base or something along those lines yeah yes all right now here’s the Challenger surf and turf oh look at that fits right snuggled right up in there oh the texture looks great that looks interesting yeah you know I know it’s not the right way to put it but in Japan and we have an item with a cheese embedded in fish cakes right yeah so it’s someone like that I think um yeah I guess like I mean being glued together like that beer snap right I’m sorry that’s the only thing I can think of but a seafood protein and animal protein put together right okay yeah and sticking sticking everything together sure all right Challenger with that now action on Sakai look okay oh just as I thought well actually wasn’t me it was condesan right not half bad am I hey we’re gonna have you back here sometime oh check out the Challenger now okay he’s got the sweet potatoes right an assortment of vacuum bags there yeah and a lot of vegetables right carrots some other things in there as well okay now getting ready to open up those bags yes he says these haven’t been seasoned at all he says he wants everyone to enjoy the pure natural flavor as is back to you straight ahead no salt no pepper no nothing okay well you know this technique you keep the natural flavor and condense it inside actually so it’s a lot different from any other technique really they should taste great yeah no yeah I think it’s going to be one of his better dishes here so more of a condensed flavor the result then so chalk up another Plus for vacuum cooking and now Sakai the smoked scallops and foie gras combined on the plate for another one of the four offerings he’s hoping to bring in three minutes left now now did he make a sauce for this he’s got the peragu sauce no no he used that one already oh yeah how do I forget that but I haven’t forgotten his mousse or at least what was at one time a moose right hasn’t gone near that one I haven’t seen any action not since they took it from the oven they’ve treated that one like it’s a radioactive or something but there will be no take three for this one yeah well don’t don’t speak too loudly or too soon if he hears you you might just get his back up and start again gee wouldn’t want him to do that oh look at the Challenger okay from the food processor a sauce yeah maybe a kind of dip I think and this is the liver sauce that’s correct right right yeah okay so not to be poured over but to be dipped into right just some additional flavor on the side for the taster so Japanese cooking dipping is quite common that’s true that’s true yeah all right Challenger side now they are starting to ease back while Sakai and his assistants are in scramble mode clock shown about a buck 20 left in this one they are trying to hustle up because near the end yes the ownership is now adding some dark flavoring to this dressing made from Honey Lemon orange juice and olive oil all right and uh balsamic vinegar too it has to be right right that’s it okay sounds good and that last one’s got to be for a salad I would say all right a minute to go the final 60 seconds Sakai now with the scalloped foie gras solid black offering with what should be a superb dressing Challenger osada moments ago using that board to slice up a scallops fitted and beat filet effort cooked in a vacuum bag and today the Challenger using his finely honed vacuum cooking techniques to try and outperform the Iron Chef wrench and there’s that salad foie gras combo already dressed up waiting to go to the tasters looking great and we’ll see how that goes down with them in 30 seconds left now the Iron Chef 3-0 this year trying for his fourth straight win but this Challenger with his expertise in vacuum cooking challenge rosata throwing Sakai off his game a little bit today osada is going to complete his 60 Minutes of cooking without having experienced as much as a hiccup while the Iron Chef having messed up big time on one dish enough to have to ditch it the dish on which he was trying to use the vacuum technique but to no avail the final seconds ticking down in this one and that’s it the scallop paddle is over you seemed to stay calm and focused throughout that hour how did it feel to you well I think I did it right in terms of pacing and how about your dishes I think they’re good so no hesitation at all that means you feel confident that you can win this I’m just here to show what vacuum cooking can really do for food here so uh I’d say I’m satisfied yes I see great well how’d the hour go I use scallops quite commonly right but I can’t just recreate dishes I serve at my restaurant so I tried to add more impact oh okay but I did too much oh really yes now you still have one dish sitting over there on the oven I guess we can assume that that’s not going to be served let’s forget that I made too many today so that’s not a failure it’s just that you made too many I made enough so I don’t have to serve that okay I understand but even without that you still feel like you can win yeah well I think so great yes Challenger osada is offering four dishes first steamed scallops completely different in texture from anything you’d expect cooked by conventional steaming a simple way of demonstrating what vacuum cooking can do the dish also carries with it the aroma of spring second vacuum cooked scallop beef and vegetables the Challenger deliberately avoided using any strong seasoning so as to not kill the natural flavors of the ingredients the scallop and beef have come together in a perfect surf and turf combo and the liver sauce is another revelation third scallops and spring vegetables presenting another new way of enjoying scallops ice fish scallops and rape cabbage are all harmonized nicely in a sheath of bamboo and the Miso flavored sauce is a wonderful match for the trio of featured items last is scallops and shiitake mushrooms the mushrooms have been prepared in such a manner that their texture resembles that of Abalone and the slightly sweet flavor of scallops ends up condensed thanks to vacuum cooking Iron Chef Sakai is also offering four dishes first scalloped tartar in cream sauce a visually pleasing cold appetizer from the delacroix French cuisine The Pickled raped cabbage between the caviar topping and salmon wrapped scallop announces the arrival of spring scallops and Yuzu in a Yuba pie Sakai used Japanese Yuba in lieu of French pie sheets the crispy Yuba skin outside and tender scallop inside create a pleasing contrast in textures third scallops alanage a classic French dish using scallops taken a step further by Sakai with the sweetness of scallops enhanced by the addition of spring vegetables last vacuum cooked scallops and foie gras with balsamic vinegar dressing sakai’s try it vacuum cooking the dressing with balsamic vinegar and honey goes great with the slightly rare scallops it’s a fairly recent technique in the field of cooking vacuum cooking invented by French chefs in the 1970s the technique is now being used by chefs in Japan including this expert in the field today’s Challenger sengio Sara he’s taking aim with his vacuum cooking skills at Iron Chef French hiroyuki Sakai chairman kaga unveils the theme trying to find the potential of the new technique fresh still in Shell scallops Challenger osada cooking by the Numbers brings in four dishes with ease Iron Chef Sakai stumbles along the way but finishes a fine-looking foursome and now the Moment of Truth tasting and judgment on the panel today for the scallop battle are former lower House member shinichiro kurimoto TV show hostess eriko kusuda actor masaki Kanda and culinary critic asako Kishi first the dishes of Challenger osara it should be tender and good the sweetness of the scallops really comes through not just sweetness right I’m also enjoying the breeze of the ocean delivered to the table really very nice grilling mystering steaming the method determines the texture of the scallops this has a unique texture thank you the meat has done well pinkish rather pretty the heat has penetrated quite nicely but there’s no Savory Aroma to it the liver sauce adds a nice touch to the flavor of the scallops which is a bit different the combination is quite interesting the slight smell of uh Seafood from the scallops and the saltiness doesn’t really well doesn’t match with the beef I’d have to say and I can’t separate them at this point to eat them individually the scallops and bamboo shoots and the rape cabbage soup seem to be offending each other so to speak making it a noisy dish I might say you could have cooked this just a bit more by raising the temperature or cooking it longer both the ice Vision scallops are somewhat uncooked so the sweetness of the scallops is lost this one is so well balanced shiitake mushrooms and scallops are harmonized perfectly I think this is well great success everything is finished very simply without any special seasoning the essence of this technique is in letting the ingredients speak for themselves it’s a Pity this is not Savory you expect scalloped dishes to be Savory right well this isn’t but it’s good difficult to judge and now up the dishes of Iron Chef Sakai [Music] the scallops are not really standing up this is a good dish but uh well I might sound picky but I can’t really I can’t hear the scallops in this the scallops are overpowered by salmon and caviar they’re much too strong on their own the texture of the scallops as I chewed through the crispy fried Yuba skin it was very nice and moist and I enjoyed the aroma of the scallops as well and most importantly the sweetness has been maintained very well I still think the scallops are not enhanced enough in this one it’s hiding behind something but it does make me expect a lot from the next dish to come I’m looking forward to it and now Sakai serving that third dish the scallops alanage I know spring is just around the corner you’re waiting you’re waiting and suddenly it’s right here in this dish that’s how I feel the best dish was his soup and well I wish I could have had a bit more of this actually it’s a bit small portion wise but all the ingredients they’ve been so cleverly harmonized in this sweet and sour soup enhancing the natural sweetness of the scallops I think that was key to this dish the aroma the juice and the broth have really penetrated have have been absorbed by the scallops if you gave me a big bowl of this a bottle of wine and some good bread I would want nothing else the Fogo de dish that you vacuum cooked is a success I feel the sensation of foiegra just lingering scallops whether you cook them or serve them raw or rare they don’t taste so wildly different I mean to enjoy Foie Gran this one I wanted the scallops to be a bit firmer foreign scallops are kind of delicate but fairly easy to handle in cooking yet they’re easily overcooked I should have focused on these three dishes within the given hour I’m now who’s the verdict will return foreign today exploring the potential of a new cooking technique employed by a third generation Chef Challenger osada the vacuum cooking Pioneer making his case Iron Chef Sakai staying in the race who takes it whose Cuisine Reigns Supreme [Music] not only stays in the race he wins it the Iron Chef against osada with a great job showing us one direction for the future of cooking but against the vacuum cooking expert it’s the Iron Chef who cleans up in kitchen Stadium all right check the scores kurimoto 17-15 Iron Chef kusuda 1859 Chuck Honda 17-13 Iron Chef Kishi 1917 Irish up a clean sweep vacuum not necessary for Iron Chef French hiroyuki Sakai thank you [Music] foreign [Music] foreign