Iron Chef – Season 5, Episode 17 – Chocolate Apple – Full Episode

In a dessert battle suited for Valentine’s Day, see who reigns supreme when Fuyuko Kondo, the 4th female challenger, takes on 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.

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[MUSIC PLAYING] KENJI FUKUI: 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. Allez cuisine!

KENJI FUKUI: 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 Rokusaburo Michiba. Iron Chef French is Hiroyuki Sakai. Iron Chef Chinese is Chen Kenichi.

And Masahiko Kobe is Iron Chef Italian. Kitchen Stadium is the arena where iron chefs await the challenges of master 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,

They’re 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 and 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! TAKESHI KAGA: If memory serves me right, St. Valentine’s Day is on the way. And in Japan, chocolate will be the main attraction. Young ladies will go crazy finding the right kind of chocolate for St. Valentine’s Day.

And a thought came to my mind. Chocolate is perhaps the most poetic of foods. And thus, I came up with an idea for today’s battle. I shall prepare mountains of chocolate in my Kitchen Stadium. Cooking utensils and equipment will be modified for the day for making sweets and desserts using chocolate.

I wish to make this the ultimate St. Valentine’s Day. I searched all the top French restaurants and confectioneries in Japan. And at last, I came across one of the top three patissiers in Japan. A patissier is a chef specializing in desserts. And today, we have one of the best in Japan,

Today’s challenger, one of the top three patissiers in Japan, Fuyuko Kondo. She was born in New York and grew up enjoying homemade sweets made by her mother and grandmother. At age 20, she found herself entering the National Confectionery Institute of Belgium. And in 1983 when she moved to France,

Kondo met a person who changed her life. Her talents were discovered by Gaston Lenotre, the biggest name in modern French confectionery and received training directly under him for one year. He would say, OK, try this. But then if he didn’t like it, he’d never give you the same task again.

He was very strict. TAKESHI KAGA: Lenotre approved Kondo’s skill and dispatched her to their Tokyo branch. And in 1986, Kondo was recruited by André Passion in Daikanayama. Kondo’s talents flourished and soon she became a name to be reckoned with. In France and Belgium, I picked up a variety of techniques and recipes.

I was able to demonstrate everything I had when I was working there. TAKESHI KAGA: The base of condos confectioneries are Belgian, finished and presented with her own originality and sensibility, created with warmth and care. Fuyuko Kondo, here to do battle in celebration of St. Valentine’s Day.

Her opponent must be Iron Chef French Hiroyuki Sakai. Besides chocolate, I have one more theme ingredient in mind. So now Kondo, show us your affection for sweets and make this a truly unforgettable Valentine’s Day. FUYUKO KONDO: I will really try to do my best today. [MUSIC PLAYING]

KENJI FUKUI: A festive occasion, an early celebration of Valentine’s Day. Desserts will be the order. And joining us is actress Anna Umemiya. Welcome to the show. Hello. It’s my pleasure to be here. Valentine’s Day, your significant other, what chocolate you’re going to give?

Well, I haven’t thought about it quite yet. No. I’ll think about it soon I guess. Something for him and something for dad too, right? I have to probably pick up two. OK. Glad you could be here today. Thank you for having me.

And our commentator, Dr. Yukio Hattori. Doc. Always a pleasure. All right, time to bring him on, Chairman Kaga. [APPLAUSE] KENJI FUKUI: All right. Entering the stadium, a young lady who’s among the top three dessert makers in the country, here for a holiday dessert battle and try

To take down an Iron Chef. Nice to be here. Yes. Yes, I have. Yes, many times. KENJI FUKUI: Making a solo ascent into the ethereal atmosphere of Kitchen Stadium, the man who leads French cuisine in Japan, Iron Chef French, Hiroyuki Sakai, a pioneer and one of the first

To fuse Japanese techniques with French recipes. And for his artistic use of color, he’s dubbed the Delacroix of French cuisine. Winner of the Christmas dessert battle, now coming back to make desserts for Valentine’s. [MUSIC PLAYING] KENJI FUKUI: All right. The aroma of chocolate filling up Kitchen Stadium today

With challenger Kondo, one of the top three pastry and dessert chefs in the country, and Iron Chef Sakai, a Valentine’s dessert festival it’ll be We are set. Let’s get it on! Allez cuisine! KENJI FUKUI: Bang a gong, we are on. Desserts for Valentine’s Day using

Chocolate and apples, as the pair up there at the stand. And I’ll tell you, Doc, just how good is today’s challenger, Fuyuko Kondo? You know about her, right? YUKIO HATTORI: Oh, yeah. I’ve known her for over 10 years. Great person and very much the consummate professional.

She’s caring but very strict at the same time in the kitchen. She takes pride in being the– in being the artist that she is. So I’m looking forward to this battle. It’s going to be a great one. KENJI FUKUI: Super and two theme ingredients for the battle, chocolate and apples.

If I assume correctly, they’re going to have chocolate in every dish. YUKIO HATTORI: I think you’re right. Yeah. KENJI FUKUI: All right. Now isn’t that going to be putting these two in a bit of a tough spot, the combo of the two theme ingredients, chocolate and apples today?

YUKIO HATTORI: Well, think back to your childhood. You know, apples and chocolates they go very well together. So I don’t think they’ll have that much trouble at all. KENJI FUKUI: All right. Now checking out some of the first moves of the challenger here. From the carton into the mixing bowl, some–

What is this, some kind of cream cheese, maybe? ANNA UMEMIYA: Looks like cream. YUKIO HATTORI: I didn’t catch that and– KENJI FUKUI: OK. Maybe some cream then. YUKIO HATTORI: Cream. Yeah. KENJI FUKUI: Meantime, Sakai, his first bit of business with the apples, and you saw his reaction when they were unveiled,

Shaking his head like, no, no, no, some of the thin slices there. And now the challenger. And she’s cutting up that chocolate fine. YUKIO HATTORI: Actually, shaving it, you’d call it. KENJI FUKUI: Chocolate shavings right there. YUKIO HATTORI: Yeah. It looks like she’s just going to melt that down to liquid form.

KENJI FUKUI: OK. YUKIO HATTORI: And that way, it’s just so easy to use. You can pretty much put it on anything. KENJI FUKUI: OK. And continuing with that, then just get it liquid and cull from that. YUKIO HATTORI: Exactly. That’s the most common technique. KENJI FUKUI: OK. Now back with Sakai.

And check that out, getting a tool there for removing the core. YUKIO HATTORI: This could be baked apples. SHINICHIRO OHTA: Fukui-san. KENJI FUKUI: Yes. From the floor, Shinichiro Ohta. Go. SHINICHIRO OHTA: I asked Iron Chef Sakai how he feels fighting another dessert battle after the intense one that he had a Christmas.

And he said, my approach today will be totally different. I’m not going to do time consuming, intricate things this time. I’m going to be bold and powerful. KENJI FUKUI: Got to go on the offensive today. ANNA UMEMIYA: Wow. KENJI FUKUI: Seems like just a few weeks ago,

Sakai, in the Christmas dessert battle, using strawberries, he won, and challenged again today by another female chef. YUKIO HATTORI: I think we’re seeing a pressure cooker. KENJI FUKUI: OK. Apples going in. YUKIO HATTORI: Yeah. And some butter went in there as well. I’m guessing what he’s trying to do is cut down

On the cooking time with this. KENJI FUKUI: OK. With the pressure cooker. And any idea what he could be making with this? YUKIO HATTORI: No. That is the question, is it? Something in the line of a baked apple. KENJI FUKUI: Still on those baked apples, are you?

YUKIO HATTORI: Now you see him putting the cinnamon sticks here in the center. KENJI FUKUI: Yes, sir. YUKIO HATTORI: Yeah, right. Breaking them up in the middle– KENJI FUKUI: And sticking them in right there. YUKIO HATTORI: It goes really well with apple. Cinnamon and apples, of course, nutmeg, cinnamon, things like that. Perfect.

ANNA UMEMIYA: They are perfect for those. SHINICHIRO OHTA: Fukui-san. KENJI FUKUI: Yes. SHINICHIRO OHTA: I asked challenger Kondo how she feels going against Iron Chef Sakai. And she said, it’s such an honor to be facing him He’s a hero, an icon. And then she added, but I’m going to beat him.

She doesn’t sound intimidated at all. KENJI FUKUI: Kondo, confidence level high. Good for her. And up in the royal box today, her mother and father looking on, and other family members too, her brother, sister, and niece, a whole traveling entourage for the challenger. And oh, my. Sakai, look at him peel away.

ANNA UMEMIYA: it’s Unbelievable. KENJI FUKUI: Sakai, showing his fastball there. He can really bring it too. YUKIO HATTORI: Wow ANNA UMEMIYA: How do they do that? KENJI FUKUI: You know, normally, you’d peel them winding down in a spiral form from the top. ANNA UMEMIYA: Oh. This is the slow motion of it.

KENJI FUKUI: Indeed, it is. YUKIO HATTORI: You know, his slow motion is faster than most people’s regular motion. ANNA UMEMIYA: Oh. If I tried that, there would be nothing left to eat. KENJI FUKUI: If I tried it, there’d be blood on the floor. Anyway, your dad wouldn’t let you pick up a knife.

ANNA UMEMIYA: No, he wouldn’t. KENJI FUKUI: OK. Now back with Kondo here. YUKIO HATTORI: All right. She’s going to pipe something there. KENJI FUKUI: And what is this? YUKIO HATTORI: Fromage blanc, I believe. KENJI FUKUI: OK. The cream here, in lay terms there. YUKIO HATTORI: Well, actually, it’s a mousse.

SHINICHIRO OHTA: Fukui-san. KENJI FUKUI: Already sweetened. Yes. Go ahead. SHINICHIRO OHTA: I think I can answer that. The ingredients in this are fromage blanc, egg whites, sugar, and fresh cream, all whipped up together. YUKIO HATTORI: OK. So sugar is in there. KENJI FUKUI: Oh, OK. ANNA UMEMIYA: Very sweet.

YUKIO HATTORI: It’s sweet already. Yeah. KENJI FUKUI: Now let’s see what Sakai is doing back there. What do you make of these? YUKIO HATTORI: I imagine for a sauce. KENJI FUKUI: Applesauce then. YUKIO HATTORI: Sure, yeah. That would be it. KENJI FUKUI: All right. YUKIO HATTORI: There’s different types of applesauce.

So something in there. KENJI FUKUI: And looks like he’s using the peels and the cutaway portions too. YUKIO HATTORI: Not wasting any part of the apple at all. KENJI FUKUI: Going the whole hog there on the apples. YUKIO HATTORI: Skin and everything. KENJI FUKUI: Well, that should score, even

With the environmentalists. YUKIO HATTORI: Yeah. We got the white chocolate now. KENJI FUKUI: OK. This is on Sakai side. And they’re getting into some shaving of their own, only with white chocolate, cutting and shaving very fine. So they’ll melt that down too and be able to use that in a variety of ways.

Challenger Fuyuko Kondo, just the fourth female challenger we’ve had here in Kitchen Stadium. The first two beat Iron Chef Chen. Sakai defeated the third in the Christmas dessert battle. And there is Kondo’s melted chocolate. YUKIO HATTORI: You’re right. KENJI FUKUI: In fact, with Sakai, looks like some steak fries right there.

YUKIO HATTORI: Not potatoes, Fukui-san. KENJI FUKUI: I know. But they do look like steak fries. YUKIO HATTORI: Sautéing some apples. KENJI FUKUI: OK. And he’s added something to them. YUKIO HATTORI: I think that was a soup that we saw earlier. KENJI FUKUI: The soup or broth from the beginnings of

An applesauce added right here. Apple on apple. ANNA UMEMIYA: Wow. KENJI FUKUI: Now the challenger, starting to work, do something with her melted chocolate, dropping some– wow, squirting them all over on that metal sheet. YUKIO HATTORI: Doing some piping there with the melted liquid chocolate. And she’s making– basically, it’s going

To be strings of chocolate. They’ll harden on that surface. And then those patterns will be to be lifted up and stick them on something. ANNA UMEMIYA: Lifted from there. YUKIO HATTORI: Right. Because that aluminum plate you see there has been cooled for a while. KENJI FUKUI: So they’ll harden quickly.

YUKIO HATTORI: Right. ANNA UMEMIYA: So clever. YUKIO HATTORI: It hardens very quickly. And then you just shave it right off. There you go. KENJI FUKUI: She’s going right there. They slide right off. YUKIO HATTORI: That’s pretty interesting, isn’t it. ANNA UMEMIYA: Amazing. And it’s so pretty. YUKIO HATTORI: Yeah.

So for decorating her dishes. Melted chocolate, it’s very important for a dessert chef, you know. SHINICHIRO OHTA: Fukui-san. KENJI FUKUI: She got it done in no time too. Yes. SHINICHIRO OHTA: Here’s an interesting bit of information about those chocolate strings the challenger just made. The preliminary report is that she’s

Planning to make some kind of bird’s nest out of them. KENJI FUKUI: Got it. Thanks. YUKIO HATTORI: That would be very nice. KENJI FUKUI: Well, you know, when she first put them like that, I thought she could make a chocolate nest, you know. YUKIO HATTORI: That was a good call on your part.

We swing over at the Iron Chef here. Check him out. KENJI FUKUI: All right. Back with him. YUKIO HATTORI: Yeah. He’s lining up sautéed apples in a large circle mold, as you can see. And I think this is going to be a tart. KENJI FUKUI: OK. SHINICHIRO OHTA: Fukui-san. KENJI FUKUI: Yes.

SHINICHIRO OHTA: There is white chocolate in this bowl mixed with some other ingredients. They include fresh cream, calvados, and apple purée. KENJI FUKUI: Calvados, what is that? YUKIO HATTORI: It’s a type of brandy made from apples. ANNA UMEMIYA: Oh. KENJI FUKUI: All right. And whipping it all in there is–

SHINICHIRO OHTA: Fukui-san. KENJI FUKUI: Yes. SHINICHIRO OHTA: One more thing I asked the challenger how she’s planning to incorporate the theme of St. Valentine’s Day in her dishes. And she replied, they’ll be chocolates that an adult gentleman would enjoy receiving, not just sweets for kids, with bitterness added in.

KENJI FUKUI: Like that, she’s got it right. Good chocolates got to be a little bit bitter. That’s in my book, for sure. ANNA UMEMIYA: We’re saying that before. YUKIO HATTORI: If we can check this out, we need the camera to swing back over here. OK. It’s not a tarte tatin, what we’re trying–

KENJI FUKUI: Hold. Which side are you talking about now? YUKIO HATTORI: Well, now, I’m confused. Wait a minute. Who are we looking at? KENJI FUKUI: All right. You were talking about Sakai. So over this one, you whiffed. YUKIO HATTORI: Well, basically, yes. I was wrong.

KENJI FUKUI: You don’t know what he’s doing with it then. YUKIO HATTORI: That’s true. I just know for sure that he will flip this over at the end. You’re looking at the bottom right now. KENJI FUKUI: OK. A final flip. YUKIO HATTORI: Yeah. And then into the oven. KENJI FUKUI: All right.

We shall see him back with Kondo here. SHINICHIRO OHTA: Fukui-san. KENJI FUKUI: Yes. SHINICHIRO OHTA: This dough that the challenger is rolling out will be the crust for a tart. YUKIO HATTORI: Oh, a tart. KENJI FUKUI: Tart on this side now. YUKIO HATTORI: OK. KENJI FUKUI: All right.

And she’s cutting out the circles. And now here, what does Sakai have? YUKIO HATTORI: Sponge cake. KENJI FUKUI: The brown stuff right there? YUKIO HATTORI: OK. I missed another one. I was wrong. He’s going to chill this. KENJI FUKUI: You sure? You’re running out of options.

KENJI FUKUI: Now what’s Sakai got over here? YUKIO HATTORI: Oh. It’s a sponge cake. KENJI FUKUI: The brown stuff here. YUKIO HATTORI: Oh. I missed another one. I was wrong. He’s going to chill this. KENJI FUKUI: You sure? You’re running out of options now. YUKIO HATTORI: Yeah, yeah. KENJI FUKUI: Doc, let’s see.

At the plate, two strikes early in the count. One more, and you know what happens. YUKIO HATTORI: Look. Get off my skirt. KENJI FUKUI: All right. So It’d be chilled, huh? Still going to flip it over too. YUKIO HATTORI: Just before serving though. That’s my call now.

KENJI FUKUI: There you are, saved by the fridge. All right. Now the challenger side, working the dough. YUKIO HATTORI: Now as you said, this was a tart dough, right? So the sheets she’s placing into the molds are called tarte sucre. KENJI FUKUI: All right.

Now you’re trying to baffle us with the French terms. YUKIO HATTORI: OK. In layman’s terms, it’s almost like a pie but in layers, after baking. KENJI FUKUI: I’d like to see that. ANNA UMEMIYA: Wow. YUKIO HATTORI: She’ll be putting the apples inside of that KENJI FUKUI: OK. YUKIO HATTORI: Sliced apples in.

You know, things like that. KENJI FUKUI: Well, that would be nice. YUKIO HATTORI: So a tart means small cake in French. KENJI FUKUI: OK. Now here we are back with Sakai, the pressure cooker open. YUKIO HATTORI: The shape is kind of lost in there. KENJI FUKUI: He lost it definitely in there.

YUKIO HATTORI: Maybe that’s what he wanted. KENJI FUKUI: Do you think so? YUKIO HATTORI: He’s removing the skin now. SHINICHIRO OHTA: Fukui-san. KENJI FUKUI: Yes. SHINICHIRO OHTA: Yes. A setback already. The apples in the pressure cooker apparently turned out too soft.

So Iron Chef Sakai is going to have to do that dish again. ANNA UMEMIYA: Oh, no. What a shame. KENJI FUKUI: Taking a walk on the soft side, super soft, they are over there. Got to have to have round two on that operation.

It’s in the early going so he’ll have plenty of time, I think. But you know, is he trying to keep some of that soft stuff around? Maybe he can even salvage some of it, use it elsewhere. Now on the challenger side, don’t know here. But they’re definitely not soybeans.

I can tell you that. Come on, here. What’s she got? Even Dr. Hattori, drawing a blank on this one. YUKIO HATTORI: Sorry. I really don’t know. KENJI FUKUI: Let’s see if they can get that from the floor. SHINICHIRO OHTA: Fukui-san. KENJI FUKUI: Yes. You got it? SHINICHIRO OHTA: My answer to that

Just may raise more questions. But according to the challenger, she’s using these beans as weights. Evidently, they’re not for eating. YUKIO HATTORI: OK. All right. I see. KENJI FUKUI: Well, that’s why you didn’t know? YUKIO HATTORI: Well, normally, you use small pebbles or stones for that purpose

I guess you can use beans too. KENJI FUKUI: All right. Cut you some slack on that. But it’s to shape the whole thing. YUKIO HATTORI: Right, yeah. SHINICHIRO OHTA: And Fukui-san. KENJI FUKUI: Yes. SHINICHIRO OHTA: One more thing. Getting back to the failed steamed apple dish a moment ago, the Iron Chef says

He knows the cause of that. He says the flames were too high. So when I asked him if he had enough time to redo that or not, he said, oh, no problem. I’ve got all the time in the world. KENJI FUKUI: All right. No problem.

Doesn’t take too long really to cook them up there. And now Kondo, apples being fried there. SHINICHIRO OHTA: And Fukui-san. KENJI FUKUI: Yes. SHINICHIRO OHTA: Just one more thing. I also wanted to give you the ingredients in this pot. They include white wine, water, sugar, apples, lemon, and orange peels and vanilla beans.

YUKIO HATTORI: Oh, OK. I think she’s making a compote. KENJI FUKUI: Compote, still trying to dazzle us with the foreign words. YUKIO HATTORI: She’s going to cool this down later for dessert. Well, of course, all the dishes are desserts today. But it will be something cold. KENJI FUKUI: All right.

That would give her a chilled one. And normally, when you think desserts, most of them are chilled. YUKIO HATTORI: Right. Yeah. KENJI FUKUI: Now the Iron Chef here in the circle molds. And these are the apples that are overly soft, those? YUKIO HATTORI: No. These are the ones that were sautéed.

KENJI FUKUI: OK. YUKIO HATTORI: I believe. KENJI FUKUI: So the sautéed apples, packed into the circle molds right there. Iron Chef Sakai, using apples for this one. YUKIO HATTORI: Right. KENJI FUKUI: A done deal? YUKIO HATTORI: Well, these will be in the center and then some sort of chocolate decoration around the outside,

I imagine. KENJI FUKUI: OK. Well, so far on this one, the Iron Chef’s not been dealing that much with chocolate. He’s concentrated his efforts more on the apples, while the challenger has been doing a lot more with the chocolate. YUKIO HATTORI: Right. KENJI FUKUI: And now look, as I say that, Sakai’s

Starting to add chocolate here. YUKIO HATTORI: OK. So what is he doing here exactly? KENJI FUKUI: It’s chocolate on apples. ANNA UMEMIYA: Gosh. It looks so good I can’t wait to eat this. KENJI FUKUI: Right here in this dish, a direct usage combo of the two theme ingredients

For this dessert battle, a variation on a chocolate-covered apple. And now challenger side, are you kidding? Is that what I think it is? They’re making coffee over there. YUKIO HATTORI: It’s coffee. Yeah. KENJI FUKUI: Where are they going with this? YUKIO HATTORI: Well, you know, the theme for today is chocolate. Correct?

KENJI FUKUI: Yes. SHINICHIRO OHTA: Fukui-san. KENJI FUKUI: Yes. SHINICHIRO OHTA: Yeah. My source is telling me the challenger is planning to make a kind of coffee sherbet, sorbet thing out of this. Back to you. YUKIO HATTORI: OK. So sorbet mocha. KENJI FUKUI: Oh. That sounds OK. I like the sounds of that.

YUKIO HATTORI: But that’s also going to take a bit of time, though. KENJI FUKUI: OK. Assistant with the tedious task there, probably never thought he’d be doing that. Now back with Sakai. YUKIO HATTORI: Oh. It’s a galette that he’s making. KENJI FUKUI: On top of the chocolate? YUKIO HATTORI: Yeah. ANNA UMEMIYA: Wow.

YUKIO HATTORI: That’s a pommes galette. ANNA UMEMIYA: Look. Oh. KENJI FUKUI: What a concept. Baked apples, chocolate, and then topped with the layer of apple wafers, doubling down on one of the themes right there. YUKIO HATTORI: Now the item that the challenger is working on,

That was the one, you know, with the weights. KENJI FUKUI: Right. YUKIO HATTORI: For the pie sheets in the oven. I think that whole concoction is going to go into the pie sheet. KENJI FUKUI: All right. Thirty minutes gone. Time’s been flying by in early celebration of Valentine’s Day.

Dessert deluxe in this one. And now Sakai here. YUKIO HATTORI: He’s redoing it. KENJI FUKUI: OK. Core removing again. YUKIO HATTORI: Wow. So he didn’t want to make them like baked apples, I guess. KENJI FUKUI: Redoubling his efforts on this one. YUKIO HATTORI: Yeah. It has to be that, right?

He did want to definitely maintain the shape, right? KENJI FUKUI: OK. And the word from the floor was that he had the heat on too high the first time around. YUKIO HATTORI: Yeah. KENJI FUKUI: So he’ll come back round two and lower that heat underneath. YUKIO HATTORI: Yeah.

Well, he does have enough time for that, KENJI FUKUI: Right. It shouldn’t take much time. YUKIO HATTORI: So yeah. He’ll be fine. KENJI FUKUI: Now back with the challenger taste test there. Looks like some of the chocolate that she had been working on, the melted stuff.

And up to this point, her dishes, her desserts, we really don’t have a clear picture of where she’s going. YUKIO HATTORI: Yeah. You’re right. But they’re obviously going to be very tasty. You can see that. She’s condensing the flavors just so well and so cleverly. So I’m really looking forward to this.

KENJI FUKUI: Look at these apples right here, very glazed looking, being stirred in the pot. And now the Iron Chef, looks like he’s going to do some writing or chocolate stringing of his own. Kondo did this earlier. YUKIO HATTORI: Yeah, you’re right. ANNA UMEMIYA: It’s not quite the same.

KENJI FUKUI: This is a bit different. YUKIO HATTORI: Slightly different. Yeah. KENJI FUKUI: It’s sort of like a weave there. A mesh is what we’re seeing by him. Yeah and also onto a chilled metal surface. Aluminum it is, I guess. YUKIO HATTORI: Yeah. And by having it chilled, it’s easier

To remove from the plate. The form is different when you just scrape it off, right? So he’s going to have this mesh. KENJI FUKUI: So scrape it off. You mean, he won’t lift this off and keep this mesh design that he’s been making here? YUKIO HATTORI: Well, that’s possible.

But you just got to think about the whole overall appearance when you lift it up. Yeah. Yeah. KENJI FUKUI: Now with the white chocolate, which they have prepared earlier. And now 20 minutes left in the battle, challenger Kondo, trying to be the third female chef out of four that have

Challenged here to walk off victorious, giving Sakai all he can handle. YUKIO HATTORI: And Fukui-san, you were right. He wanted the screen motif. KENJI FUKUI: All right. I got one. There he is, lifting the chilled chocolate string mesh off the aluminum and now taking that back and going to keep

It cooled in the fridge. YUKIO HATTORI: And now the challenger, she’s got the weights off of that item now. KENJI FUKUI: And looks like this is done or near done, the first dish for her, an apple tart. YUKIO HATTORI: Yeah. KENJI FUKUI: And now she’s pouring something over

And filling it up right there. YUKIO HATTORI: What is that? ANNA UMEMIYA: It looks very good. KENJI FUKUI: Zooming in, yes, looks great. I’d like to have that for takeout. ANNA UMEMIYA: Yeah, right now. YUKIO HATTORI: Unfortunately, we don’t get to try them.

But if it’s what I think it is, it’s going to be a little sour. She is really good. She’s really got her act together here. KENJI FUKUI: All right. And continuing with her tart. Now Sakai got the blender in hand over there. YUKIO HATTORI: And I wonder how things

Are with a pressure cooker. SHINICHIRO OHTA: Fukui-san. KENJI FUKUI: Yes. SHINICHIRO OHTA: Unfortunately, we have another disappointment to report. The Iron Chef’s apples in the pressure cooker failed again. But this time, he says he’ll just use it like a soup. KENJI FUKUI: My goodness. Pulverized again even on the second go around. Whoa.

YUKIO HATTORI: You know, I really think he should have just baked them in the oven. Because from the beginning, he did have lots of time. KENJI FUKUI: Well, it looks like he’s going to try and use them. You heard Ohta report for a soup, and apple soup. OK.

The Iron Chef dealing with that. And 15 minutes to go in this one. Sakai on to plan B. And Kondo, beginning to scurry around a bit on her side of the kitchen, now at the back of the table there with all the plates and selecting the plates

That she’s going to be using for her dishes her desserts in this one. No major misstep on her side, nothing apparent. Unlike over here, the Iron Chef, messing up twice on apples. YUKIO HATTORI: And he’s got some spring roll sheets. KENJI FUKUI: OK. Rolling them up. And what’s inside there?

YUKIO HATTORI: Apple. The sautéed apples. KENJI FUKUI: OK. And now the assistant continuing with the work on that one. YUKIO HATTORI: This will wind up looking like, basically, a crepe with apples. It’s not exactly that. But he’ll cook it again in a frying pan and then pour brandy and probably light

It up like a big old bonfire. KENJI FUKUI: All right. Well, I hope he doesn’t go too high on this one. SHINICHIRO OHTA: Fukui-san. KENJI FUKUI: Yes. SHINICHIRO OHTA: An important stage on the challenger side. We noticed one of the assistants pouring the coffee-flavored sherbet into the ice cream machine.

He just finished doing that just now. KENJI FUKUI: All right. How long would that take? YUKIO HATTORI: For a sorbet or sherbet, about 15 minutes. KENJI FUKUI: Well, we’re down to 13 minutes left. YUKIO HATTORI: That’s close enough. She could make it. KENJI FUKUI: She’d be OK?

YUKIO HATTORI: I think so. KENJI FUKUI: All right. YUKIO HATTORI: Now if we can get a shot of the Iron Chef, here he is. The item that he was chilling earlier, notice he did flip it over. KENJI FUKUI: Yes. Looks like to have been flipped. YUKIO HATTORI: I was right. OK?

KENJI FUKUI: OK I noticed that. Now do anything else with this? YUKIO HATTORI: No. Just put it in the refrigerator. ANNA UMEMIYA: All right. KENJI FUKUI: All right. Just chilling a little bit. It does have the chocolate cake underneath. And now the challenger, with her chocolate string,

Starting her nest making right over here. And also, she’s starting to step it up at the end. YUKIO HATTORI: Yeah. A nice little nest for two KENJI FUKUI: OK. But for now, she’s passed on that and onto something else. OK. It looks like she is– YUKIO HATTORI: Oh yes.

OK. KENJI FUKUI: Look at that. YUKIO HATTORI: I see. KENJI FUKUI: Oh, boy. YUKIO HATTORI: How was that for cute? ANNA UMEMIYA: It’s so sweet. KENJI FUKUI: Most wonderful, down onto her applesauce right there. YUKIO HATTORI: And this is called fromage blanc. KENJI FUKUI: All right. Now Sakai, melted chocolate or frosting

Right there being applied to the rims of these glasses. ANNA UMEMIYA: Wow. I like this. It’s really funny. YUKIO HATTORI: A little kiss of chocolate to start your meal. KENJI FUKUI: Very poetic. YUKIO HATTORI: And you know, he did say that, you know, like with that first failure though.

But you know, he’s got the experience. So he can turn it around and make anything out of this. He’ll be fine. KENJI FUKUI: Now is this the soup? YUKIO HATTORI: This was under the pressure cooker. It should be good. KENJI FUKUI: So experience saves him here. YUKIO HATTORI: Oh, definitely.

These are out of the pressure cooker. This should be good. YUKIO HATTORI: So experience saves him. KENJI FUKUI: Oh, definitely. The man’s a veteran. He’s a pro. YUKIO HATTORI: All right. Now back with Kondo. And there is the straw going down for the nest, the challenger wrapping the heart with the lovers’ nest.

ANNA UMEMIYA: So sweet. YUKIO HATTORI: That’s cute. Yeah. KENJI FUKUI: The design, right in line for a Valentine’s Day dessert. Ten minutes left. Now the Iron Chef, look at this, look at him go. Got some roses, some other colorful items, going to set about doing his thing, presentation wise, is Sakai.

YUKIO HATTORI: It’s starting to look like a nest too, doesn’t it? KENJI FUKUI: Man, he’s going on the attack, grabbing whatever he can, wherever he can. YUKIO HATTORI: That’s true. Yeah. KENJI FUKUI: Just doing some presentation on the fly. YUKIO HATTORI: Yeah. ANNA UMEMIYA: Wow. KENJI FUKUI: See something he likes?

Grab it and run. YUKIO HATTORI: Yeah. Well, he’s an artist. ANNA UMEMIYA: He’s creative. KENJI FUKUI: Well, he’s got carte blanche in here. Anything he sees, if he can use it, he’s got it. YUKIO HATTORI: That’s true. KENJI FUKUI: All right. And now he’s on the prowl once again.

Let’s see what he comes up with here. YUKIO HATTORI: OK. Now if we can swing over to the challenge here. KENJI FUKUI: Back with Kondo. YUKIO HATTORI: Raspberries over the white heart. ANNA UMEMIYA: Wow. I like that. KENJI FUKUI: All right. It gets better and better, this one.

Just looking at it warms the cockles of my heart. And Umemiya-san, how about this one for you dad? ANNA UMEMIYA: Boy, I’m learning a lot, getting lots of ideas. KENJI FUKUI: Come February 14, we want to know what kind of chocolates you’re going to have for your man and for your dad.

ANNA UMEMIYA: My secret. KENJI FUKUI: All right. Back with Sakai now, literally, his back. YUKIO HATTORI: And he’s in the dark there. He’s doing something. KENJI FUKUI: Mesh item, some of it’s broken up there. YUKIO HATTORI: OK. Oh, the one that he was chilling over the creamy cake, right?

So he’s sticking that chocolate mesh around it, I guess. KENJI FUKUI: You know, it’s almost like a fence encircling it, that one by Sakai. YUKIO HATTORI: Yeah. Wow. So it’s the chocolate around the outside. Wow. That’s that looks great. Another great visual from Sakai. KENJI FUKUI: And doing the job hunkered down,

While it stays in the fridge. Going to keep cool all the way. Stay cool doing it too. YUKIO HATTORI: Yeah. Well, that’s a good way to keep it cool, with working with your head in the fridge. KENJI FUKUI: All right. Now on this side, the challenger. YUKIO HATTORI: Oh, challenger. OK.

That’s the compote, right? She didn’t chill this? KENJI FUKUI: Getting rather late in the game. She may not have enough time to chill it. YUKIO HATTORI: Wow. KENJI FUKUI: We are down to seven minutes left in the battle. YUKIO HATTORI: And well, the apples that she’s slicing, they were warm a minute ago.

KENJI FUKUI: Right. YUKIO HATTORI: And the glasses, though, they look chilled. KENJI FUKUI: Oh, yeah. They seem to be chilled. SHINICHIRO OHTA: Fukui-san. KENJI FUKUI: Yes. SHINICHIRO OHTA: The coffee sherbet the challenger has in the ice cream machine isn’t freezing or hardening quick enough. And she’s worried about the outcome.

KENJI FUKUI: Oh, boy. SHINICHIRO OHTA: Hold on. And now I’m told that she’s giving up on that one completely. ANNA UMEMIYA: Oh, my. KENJI FUKUI: Oh, my. Sorbet down the tubes. YUKIO HATTORI: Oh, boy. KENJI FUKUI: So giving up on the sorbet,

We’re going to have to cross that one off from her menu. And a major mishap on her side. And now Umemiya-san, when your dad did it here– ANNA UMEMIYA: Yes. KENJI FUKUI: He– they all go through what the challengers do. The clock is tough. ANNA UMEMIYA: Right.

YUKIO HATTORI: Now it seems like five minutes, you know. ANNA UMEMIYA: Yeah. When he came home, he said it had been really, really tough. It’s really difficult. Yes. Uh-huh. KENJI FUKUI: Well, it was a great battle. I got to tell you that. ANNA UMEMIYA: Well, the one-hour time limit is the problem.

It’s so hard. KENJI FUKUI: All right. Now the Iron Chef. And what a collection. Look at all of the items on that tray right there. YUKIO HATTORI: They just loaded it up with fruits. KENJI FUKUI: Unbelievable. YUKIO HATTORI: Blueberries, passion fruit, some other things in there as well. KENJI FUKUI: All right.

Now here– ANNA UMEMIYA: Shaving something? KENJI FUKUI: Challenger side. ANNA UMEMIYA: It’s really good. KENJI FUKUI: Really shaving it. YUKIO HATTORI: Yeah. That’d be for a decoration. KENJI FUKUI: OK. Perhaps, chocolate flakes for a surface somewhere. YUKIO HATTORI: Right. Something very similar to that. KENJI FUKUI: OK.

Now back with Sakai, and mixing the contents there. YUKIO HATTORI: Ice cream is ready. SHINICHIRO OHTA: Fukui-san. KENJI FUKUI: Yes. SHINICHIRO OHTA: This ice cream is a result of the mixture that we talked about back when the battle first started, including apple purée, sugar, apple cider, calvados, and a little water.

At some point, those ingredients obviously went into the ice cream machine. KENJI FUKUI: All right. I remember that one with the calvados. You gave me the primer on that. YUKIO HATTORI: Right, yeah. KENJI FUKUI: OK. A little over 3 minutes left in the battle. Kondo here, a light pink veil of some sort

Being used by the challenger for some decorative aspect. YUKIO HATTORI: Hang on a second. What’s she putting on top there? KENJI FUKUI: Now there are three minutes left. Can you make that out? YUKIO HATTORI: Is it almonds? KENJI FUKUI: OK. Almonds right there. YUKIO HATTORI: Oh, OK.

YUKIO HATTORI: All right. That makes sense. KENJI FUKUI: I have to say, Doc, the lady has been really impressive today, a wide range of skills. She’s exhibited not only cooking but also her sense of decoration, presentation, challenger Fuyuko Kondo. Now Sakai, his sorbet. YUKIO HATTORI: Yeah. The ice cream.

KENJI FUKUI: OK. Ice cream. We’ll call it an apple ice cream. And right there on the heart. Now a minute to go, the final 60 seconds. YUKIO HATTORI: But he still has an item in the oven. KENJI FUKUI: Yes, sir. It’s the Iron Chef side. What about that?

Don’t know what’s happening with that one right now. Could ill afford to mess up on another one. Got to get that one out and down in the last 45 seconds. Challenger, still working on this one. And Sakai, laboring with his apple ice cream to go with his apple chocolate, apple guillet.

Kondo, still with work to do. YUKIO HATTORI: OK. She’s got two colors happening there. KENJI FUKUI: Colors of what? YUKIO HATTORI: Yeah it’s a semi-sweet and milk chocolate blended together. KENJI FUKUI: OK. It’s our second dessert battle in the span of about two months. Challenger Kondo. There are the chocolate shavings resting

On the surface of that one. Her parents, up in the royal box today, proudly looking on as their daughter competes on a national stage, battling the Iron Chef. And look at the finished product right there from Sakai. The Delacroix pulling out all the stops on that one. Valentine’s Day presentation.

Kondo, back at the fridge. She’s got to come out and get it done right at the very end. Final seconds tick down. And that’s it. The cooking is done. The battle is over. So how did the time go? It went by very quickly.

SHINICHIRO OHTA: Oh, it’s really too bad the coffee sherbet didn’t work out. – Yeah. Unfortunately. SHINICHIRO OHTA: But how would you rate the other dishes that you created? – Oh. About half as good as I expected, I suppose. SHINICHIRO OHTA: Only half? Yeah. SHINICHIRO OHTA: So can I ask if you’re

Still confident about winning? I’m missing something. SHINICHIRO OHTA: The dish that got away, huh? Yeah. Because I put so much into it. SHINICHIRO OHTA: Had high hopes for that one. – Yes. – How was the battle? This is the second dessert battle. SHINICHIRO OHTA: Right.

Not being able to use similar techniques from last time made it tougher. SHINICHIRO OHTA: Oh. So a different approach was used, but the dishes still turned out nicely, right? Well, I made some mistakes. But the key is how to use the given conditions. I think I did OK in that respect.

SHINICHIRO OHTA: OK. Good. Yeah. KENJI FUKUI: Challenger Kondo is offering three dishes. First, apple stewed in wine. It’s designed to allow the heat from the apple to slowly melt the chocolate. The natural tartness of wine makes for a pleasant experience. Second, heart-shaped cream with green applesauce with the chocolate nest for lovers.

The aroma of the mousse and slight bitterness of chocolate are enhanced by the green applesauce. Last, apple tart. Sautéed apple pieces in a pie crust. It was going to be topped with chocolate shavings. But unfortunately, she was unable to finish it. Iron Chef Sakai counters with his set of three. First, apple soup.

Taking advantage of two failed attempts, he turns overly softened apples into a fancy drink served in glasses with chocolate-coated rims. It comes with an apple crepe using spring roll sheets, his creativity helping him salvage the apples. Second, apple and white chocolate mousse. Sakai used an entire bottle of red wine

To create this dish for adults. In addition to highlighting the contrast and textures between the apple and the mousse, the red wine sauce with white chocolate shows the level of his expertise. Last, apple gullet and sorbet combo, celebrating three ways of enjoying apples in a sorbet, raw and sauteed.

And the flavor and depth of the chocolate are superb. Gaston Lenotre, the biggest name in French confectionery circles, it was he who spotted the talent and took on the job of training this young lady who’s among the top three dessert makers in Japan today, Challenger Fuyuko Kondo.

She’s here for a battle of desserts, our second in a couple of months, against Iron Chef French Hiroyuki Sakai. The Academy has already announced chocolate will be one of the two theme ingredients, preparing Kitchen Stadium for a battle celebrating the day for lovers, Valentine’s Day. Chairman Kaga has the pleasure of unveiling

For this dessert battle the second theme ingredient, apples. Challenger Kondo has to scrap one of the dishes she plans but finishes with a lovely threesome. Iron Chef Sakai finishes himself with a presentation studded set of 3. And now the moment of truth, tasting and judgment.

On the panel today for the Valentine’s Day battle are songwriter Yasushi Akimoto, actress Anna Umemiya, and culinary critic Asako Kishi. First, the dishes of challenger Kondo. ASAKO KISHI: Very nice. I like this very much. The sourness and wine? FUYUKO KONDO: Yes. Some wine. Very refreshing aroma. Matches well with chocolate.

I think the chocolate and the apple match just right here. Yes. First, the sourness taps you on your shoulder, so to speak. And then later, the sweetness comes in. I think as a starter, this is really a very good dish. ANNA UMEMIYA: There are a variety

Of flavors mixed in this. I’m enjoying this very much as I’m eating along. I like the idea very much. Thank you very much. Well, one could say that this represents a complicated kind of love or really a screwed up relationship.

I mean, the complexity of it is really what I like here. And it’s not so sweet, which is good. And the sourness of green apple and the sauce and the bitter chocolate and its tough texture, Very well balanced. I didn’t make it in time. That’s why there’s no chocolate.

That’s the trick, right? The missing chocolate, you, well, it makes you wonder what’s– what’s missing. It’s wrong to expect everything on Valentine’s Day. Next time, we’ll have a tart with chocolate, maybe just one year from now. KENJI FUKUI: And now up, the dishes of Iron Chef Sakai. I like this.

Yeah. It’s good. But when you eat this crepe while drinking this, you know, I feel like a middle-aged businessman washing down a sandwich with some milk while waiting for the bus. But as an idea, I think it’s interesting. The design, you look at the rose and the shredded pink

Documents, nice, nice touch. What the Iron Chef is trying to say, I think, is look at the volume of paper I’ve consumed trying to write to you. Look at all of the pink paper I’ve wasted and shredded. She put the rose on top to well to convey her– her love.

Anyway, the Iron Chef always is an expert in putting us on our toes while we eat food. KENJI FUKUI: And now Sakai preparing the servings of his mousse. I can taste the alcohol in this. Yes. This is for adults. The mousse has a nice texture, and the aroma is good.

The wine sauce, which is bitter on top, yes, mm-hmm, I can only say this is very good. Using the whole bottle of red wine was key. Well, because the texture is so good, you know, you can’t stop until you have to stop. KENJI FUKUI: And the last item, the galette,

He’ll now finish with a coffee sauce. This is great. It’s very good. ASAKO KISHI: At the bottom is sauteed apple, is it, uh-huh? And there are various forms of apple. But you needed more chocolate, I think, just a little more. And with all of these elements here, it could get cloudy.

But I think this speaks of the Iron Chef’s romantic history and succeeding to juggle multiple women at one time. Normally, the flavor would become cloudy. But the Iron Chef knows how to deal with a lot of things at one time. ASAKO KISHI: Both the challenger and Iron Chef

Probably plans to save the chocolate only for their loved ones, so they gave us more apple today. I wish they had put a little bit more chocolate to their dishes. KENJI FUKUI: Not much chocolate but a lot of heart. Verdict’s coming. Whose heart will be singing? [APPLAUSE] KENJI FUKUI: Today Kitchen Stadium,

Decorated for Valentine’s Day, the aroma of chocolate filling the air, a battle of dishes celebrating desserts for lovers. Challenger Kondo, her passion unbridled. Iron Chef Sakai, can he win a second straight dessert battle? Who takes it? Whose cuisine reigns supreme? KENJI FUKUI: It’s the Iron Chef Sakai winning,

2 for 2 in desert battles. This time against one of the best desert chefs in the country. It’s got to be a bit of a heartbreak for her. She gave us a great performance. But the depth of his skills, his heart is strong, Iron Chef French Hiroyuki Sakai. [MUSIC PLAYING]