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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