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Ingredient: Cuttlefish
Cooking Style: Japanese and Italian
Challenger
Akiri Watanabe
1. Cuttlefish Liver Dip
Challenger Akira Watanabe's Ingredients:
Anchovie paste
A splash of olive oil (about a cup)
Garlic stewed in milk
Milk soaked cuttlefish livers strained through
a screen
Wooden
Chef Ingredients:
O.K., I don't have any cuttlefish livers.
Besides, my family
has been eating all of this weird stuff lately
and they gave
me, you know, a bunch of LOOKS that would
fry squid.
So cook some squid, mixed with milk, down to mush in a
pressure
cooker, strain it through a sieve.
2. Cuttlefish Basil Pasta
Challenger Akira Watanabe's Ingredients:
Cuttlefish
Fresh Basil leaves
Tomatoes
Wrap basil leaves around cuttlefish
and slice into thin noodles
to use like pasta. Steam until tender.
Wooden Chef Ingredients:
same
as challengers
3. Fried Cuttlefish Ball
Challenger Akira Watanabe's Ingredients:
Cuttlefish shredded and breaded
Orange sections
Black pepper
Green onion
Wooden
Chef ingredients:
Cuttlefish tentacles dipped in egg and cornmeal
fried in peanut oil
11 ounce can of Dole®
Mandarin orange segments in light syrup
4A. Squid Ink Soup with Cuttlefish
Ravioli
Challenger Akira Watanabe's Ingredients:
Lemon grass
Fish soy sauce
Black clams
Squid ink
The black clams are simmered in bonito broth.
The clam soup is the base of this dish.
Sprinkle cilantro on top.
Wooden Chef Ingredients:
Substitute
squid cooked to mush in the pressure cooker, strained through a sieve,
and mixed with soy sauce, for the squid ink.
4B. Cuttlefish Ravioli
Challenger Akira Watanabe's Ingredients:
Ground cuttlefish meat
Yellow and green leeks
Pasta
The ravioli goes into the hot soup.
Wooden Chef Ingredients:
2 cups of cuttlefish cooked to mush in a separate
bowl in the
pressure cooker, pushed through a sieve with
the back of a spoon,
mixed with minced yellow and green onions,
wrapped in eggroll
wrappers that were cut in half diagonally,
cooked in the soup.
5. Cuttlefish Sushi with Wine
Rice
Challenger Akira Watanabe's Ingredients:
Cuttlefish meat cut into small squares
Kimshee - cabbage cooked in hot red pepper
sauce
Ginger
Soy sauce
Cucumber
Beefsteak tomato leaves
Sesame oil
Rice flavored with heated red wine
Put a small square of cuttlefish on a piece
of plastic wrap.
Put a spoonful of red wine rice on top of
the sushi
Roll it up in the plastic wrap.
The sushi is placed on a piece of cuttlefish
bone for presentation.
The cucumber, ginger, beefsteak tomato leaves,
and kimshee are
sliced thinly and placed on top of the sushi.
Wooden Chef Ingredients:
Use
a taco shell instead of the cuttlefish shell.
Iron Chef Masaharu Morimoto
1. Cuttlefish Shashimi
Iron Chef Morimoto's Ingredients:
Steamed Cuttlefish
Celery
Scallions
Onions
Thin sliced squares of "okiuto", a purely
Japanese
ingredient from the Southern
island of Kiushu
Caviar
Red and yellow pepper sauces
Wooden Chef ingredients:
Use
lettuce instead of "okiuto", use Lake Erie Sturgeon Eggs for caviar.
2. Cuttlefish Steamed in Touchi
Iron Chef Morimoto's Ingredients:
Cuttlefish meat
Touchi bean paste
Squid ink
Oyster sauce
soy sauce
pepper
coriander
sesame oil
loungeu ?
Steamed slowly to tenderize
put on a bed of
Celery, scallions, red bell peppers, and coriander
stems
thinly sliced and shredded.
Wooden Chef Ingredients:
Substitute cuttlefish mush mixed with soy
sauce for squid ink.
3. Cuttlefish Noodle Soup
Iron Chef Morimoto's Ingredients:
Cuttlefish cut into "noodles"
Green onions
Thin sliced onion rings
Red bell pepper pieces
Vinegar
Soy sauce
Served with horseradish sauce
Wooden
Chef Ingredients:
Malt vinegar
4. Jumbo Fried Cuttlefish
Iron Chef Morimoto's Ingredients:
Gorgonzola Sauce:
Gorgonzola Cheese
Fresh Cream Milk
Sesame Seed Oil
Cheese sauce is heated in a pan
Big cutlets of cuttlefish battered and fried
Wooden
Chef Ingredients:
Squid tubes sliced open and laid out flat
2 eggs whipped in a bowl for dipping
2 cups of cornmeal
3 ounce package of Maruchan Mushroom flavor
Ramen Noodles .
5. Japanese Style Paella
Iron Chef Morimoto's Ingredients:
Cuttlefish
Abalone
Black Clams
Broth
Rice
Onions
Garlic
Olive Oil
Salad Oil
Sweet Cooking Saki
Soy Sauce
Mushrooms
Carrots
Cook the cuttlefish, abalone, clams, and broth
in a pressure cooker
until tender. Strain the broth out and add
it to rice for flavor and
moisture. Mix the onions, garlic, olive oil,
salad oil, sweet cooking
saki, soy sauce, mushrooms and carrots with
the rice. Put the
cuttlefish, abalone, and clams on top of the
rice mixture and bake
in the oven.
Wooden
Chef Ingredients:
Uncle Ben's®
Natural Whole Grain Brown Rice
6 ounces of squid tube cut into quarter inch
square pieces
6 ounce can of Bumble Bee®
Chunk Light Tuna in water
6.5 ounce can of Neptune®
Minced Clams in Natural Clam Broth
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