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Post by ironchefcanadian on Mar 21, 2007 12:15:18 GMT -5
Michiba: "The use of the mushrooms does bring out the umami flavor in the broth very well. The clams and abalone are tender without being too chewy. I wonder how it would do if a leafy green, such as spinach or bok choy, were added as well?
"As for the noodles, there's just a small hint of bitterness. Just a hint, countered nicely by the broth. It sometimes happens when bamboo shoots are cooked too long, but the noodle texture works well in conjunction with the broth, and texture is more important for the noodles in this dish. It's good overall."
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Post by Arrianna on Mar 21, 2007 12:29:56 GMT -5
Hattori: Excellent suggestion Michibasan. In all honesty it did not even occur to me to add leafy greens. My only concern would be that their bitterness might overwhelm the flavor of the bamboo. If I was ever to make this dish again, without the theme, I would defiantly try it. Thank you.
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Post by achen on Mar 21, 2007 18:01:13 GMT -5
Lam: Michiba-san you are right. Some baby bok choy would have made this dish the ultimate. It would not be bitter. I have had a dish similar to this made with real noodles. That is the only slight problem. The I feel the slight woodiness of the bamboo shoots. Maybe the noodles could have been made with bamboo shoot juice and the noodles prepared the same way. Some shredded bamboo shoots would have been good to go with this dish also. Overall this dish is good and surprisingly creative for such an ingredient.
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Post by Arrianna on Mar 21, 2007 18:20:18 GMT -5
Hattori: Thank you very much gentlemen.
Post----------------------------------------------------- Finally we have "Takenoko Gohan no Kajiki-Maguro" (Bamboo Shoot Rice and Swordfish).
The rice that is the center of this dish has been cooked with minced bamboo shoots providing the rice it's sweet flavor. In the center of the rice we find fresh shoots that were slowly simmered in dashi, cored, and stuffed with grilled swordfish marinaded in Yuzu, ginger, honey, and sesame oil. A small amount of the dashi the fresh shoots were simmered in has been poured around the base of the rice to add its richness to to the dish. A garnish of shredded sansho leaves and scallions tossed with Yuzu and honey ties all the ingredients together. A refreshing end to this wonderful meal. Endpost-------------------------------------------------
Hattori: I thought to end the meal with a rice dish. I tried to provide several layers of flavor of the shoots from the infused broth, to the rice, to the fresh shoots so that there would be no question of it's presence. This is also the only dish where I prepared the shoots completely from scratch with the shoots that were stuffed with the grilled fish.
I hope you will enjoy it.
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Post by ironchefcanadian on Mar 21, 2007 18:50:42 GMT -5
Michiba: "This dish has a striking layout, very much in line with what people have come to expect in Kitchen Stadium. The bamboo rice has excellent flavour, not absorbing too much of the broth below, and the fish flavor and texture work very well. I do think it may have been a mistake to add the sesame oil to the marinade, because the nuttiness of the oil clashes a bit with the tartness of the yuzu. Overall, though, this is enjoyable as a final dish.
"As we are at the end of your tastings, permit me to say something. Although we know you were struggling a bit with the theme ingredient, what struck me during your hour was your level of control over your side of the Stadium, not just over the cooking process but over yourself and the way you expressed your knowledge, in stark contrast to Himura-san. Certainly these dishes are traditional and conventional, to people familiar with Japanese cuisine. But a conventional dish, made well, is a far greater testament to a chef's talent and skill than an innovative dish, made poorly. My congratulations on a job well done, Hattori-sensei."
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Post by Man Alive! on Mar 21, 2007 19:43:53 GMT -5
Kaga: Delicious, Hattori-san. What do you think, James-san?
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Post by barronmore on Mar 21, 2007 21:10:52 GMT -5
Jimmy James: We'll, Chairman, I'm sure the dish is great and all but I'm afraid it's not for my sensitive Texan palate. I can definitely taste the bamboo in the rice...which I guess is the point and all...but I'm just not keen on all the seafood elements in the dish.
I have to admit though, I've enjoyed myself much more then I thought I would today. Hopefully the next meal of bamboo I sit down to won't involve someone with a kendo stick on the other end.
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Post by achen on Mar 21, 2007 23:47:41 GMT -5
Lam: I would like to taste a simpler version of this dish. The bamboo shoot rice with the broth is very good alone. But with the strong flavored fish, it seems to take the spotlight away from the bamboo shoots. It might have been better if the bamboo rice had some slices of stewed bamboo shoots with just a little bit of the fish. Again this dish is good but those are the detractions.
Today of all the dishes I had I must compare the challengers chili with Hattori's Takeno no Misoni and also Kata-yaki Tokenoko no Shiru. Those three show the caliber of both chefs ability and also their versatility on such a hard theme ingredient.
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Post by missteetheironchef on Mar 22, 2007 11:47:01 GMT -5
Kishi: Takeno is such a wonderful idea. And I love how you made the bamboo rice. I love Hattori and Himura creativity in their dishes, strange but true.
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Post by Man Alive! on Mar 22, 2007 16:20:12 GMT -5
Fukui: For both chefs, everything is on the line tonight- who will be the victor today?
Post ---------------------- If you haven't already done so, please PM me your scores ASAP. ---------------------- End
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Post by Man Alive! on Mar 23, 2007 16:10:51 GMT -5
JUDGMENT
*Kaga and the judges step into Kitchen Stadium*
Kaga: Today, a long-standing feud between Kitchen Stadium's own Doctor Yukio Hattori and food critic Sanji Himura has been brought to an end. In a few moments, I will deliver the verdict, thus ending the battle between the two fine chefs once and for all. To the winner- congratulations. To the loser- you have proven yourself to be a worthy opponent, indeed.
So now... the verdict.
Fukui: Doc Hattori and Sanji Himura battled it out one final time in Kitchen Stadium today! The theme was bamboo shoots, and both chefs laid it all on the line to come out on top. Who takes it? Whose cuisine reigns supreme?
Kaga: Doctor Hattori!
Fukui: He did it! Doc pulled off another win against Sanji Himura! Ladies and gentlemen, the feud has finally ended, and our own Doc Hattori is the champion. What an incredible battle. Let's take a look at the scores!
Michiba
Hattori: 14 Challenger: 9
Lam
Hattori: 18 Challenger: 15
James
Hattori: 15 Challenger: 14
Kishi
Hattori: 20 Challenger: 18
Total
Hattori: 67 Challenger: 56
Fukui: Both chefs battled hard, but in the end, the winner is Doctor Yukio Hattori!
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Post by allezcuisine on Mar 23, 2007 22:38:35 GMT -5
Ohta (to Hattori): Congratulations on the win! Great job out there. How do you feel?!
Ohta (to Himura): Great job today. It seems that Doc Hattori's dishes had the edge today; how do you feel?
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Post by Sanji Himura on Mar 23, 2007 23:39:50 GMT -5
I won't complain about the fact that Dr. Hattori earned the win, however I must say that Michiba-san was completely biased in his judgement. *laughs* I'm tired and I'm going home. *departs to the waiting arms of his wife and leaves the building*
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Post by missteetheironchef on Mar 24, 2007 9:55:04 GMT -5
Kishi: I believe Doc Hattori did so well in using some good ideas with the theme ingredient. That's why I chose Hattori for the win.
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Post by Arrianna on Mar 24, 2007 11:02:42 GMT -5
Ohta (to Hattori): Congratulations on the win! Great job out there. How do you feel?! Relieved. It was a difficult battle and having Michibasan judging was very intimidating. I am sure he could have done a much better job.
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