Another ingredient chef Masaharu Morimoto mentioned being tough was tuna. During a sushi battle episode of "Iron Chef" (Season 3, Episode 8), the chef worked with several different items under the central theme of sushi. This included conger eel, dried gourd shavings, eggs, gizzard shad — and tuna, of course.
In the episode, Morimoto was challenged by Chef Keiji Nakazawa, who adheres to the Edo sushi style. Morimoto took a more explorative, creative approach (in line with his reputation as somewhat of a rule breaker). For example, Morimoto combined tuna with Tabasco sauce, soy sauce, olive oil, and mayonnaise to create a delicious mixture for a spring roll-type dish, which he then sliced into pieces to resemble sushi cut from a roll.
Now, the Iron Chef may have named tuna as one of the more difficult ingredients he encountered on the show. But his confidence never visibly wavered during the episode — at least to our eye — and if he was experiencing difficulty? He never let it show. Despite his past difficulties with the fish, tuna still makes several appearances on the Morimoto Asia menu. You can enjoy a classic spicy tuna roll (accented with spicy mayonnaise and scallion) and several different cuts of bluefin tuna, including lean, medium fatty, and fatty belly.
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December 23, 2023 at 06:15AM
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The Most Difficult Ingredients On Iron Chef, According To Masaharu Morimoto - Tasting Table
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