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from “Iron Chef” March 30th, 2001

 

Main Ingredient: Tofu

Cooking Style:  Modern Japanese vs. Traditional

Iron Chef: Masaharu Morimoto  Challenger: Takaji Yoshida

 

Challenger Yoshida offers:

 

1. Hakata Style Tofu

 

2. Beef and Tofu Stew

tofu chunks

soy beans

onions

beef

sugar

soy sauce

Tofu chunks rolled up sushi style in bamboo roller.

Cooked soy beans and onions in a pressure cooker.

Beef, sugar, and soy sauce broth heated in a separate pan.

Presentation: The tofu roll was put on the plate, then the

beef stew was put on top of the tofu. The soy beans and

onions were put on top of the beef stew.

 

3. Abalone and Grated Yam

 

4. Horoku-style Grill

sea urchin, shrimp and scallops wrapped in leaves,

tied and “grilled” in the oven. Served as a layered dish. 

 

5. Miso flavored Rice

 

6.Shooting Star Dessert

 Boiled butter, tofu, flour, and fresh cream in water.

Japanese syrup was put on top of star shaped dessert.

 

Iron Chef offers:

 

1. Sea Bass and Tofu Hors d’ouvres

with seaweed broth

 

2. Grilled Eggplant and Tofu

 

3. Tofu and Sea Eel Stew

Used a blowtorch to brown the tofu.

Put soybeans, thyme, onions, laurel leaves,

scampi prawns, and sea eel in the pressure cooker.

 

4. Homemade Tofu

Put soybeans and water in the blender.

Squeezed out water and mixed with wasabi.

Deep fried tofu balls wrapped in bean curd for support.

Poured saffron soup over fried tofu balls and added shrimp

 

5. Tofu Bouillabase

carrots

onions

snowpeas

shrimp

2 inch squares of tofu cut like a slice of cheese and fried

 

6. Tofu Cheesecake

trimmed with mint leaf and a raspberry

 

 

 

 

 

 

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