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(Alton Brown) PREVIOUSLY ON "THE NEXT IRON CHEF..."
THIS IS A DOUBLE ELIMINATION.
YOU HAVE 2 HOURS TO CREATE A FIVE-COURSE INDIAN FEAST.
TALK ABOUT PRESSURE.
BEHIND, BEHIND... (bleep, bleep)
EVERYONE BROUGHT OUT THE CLAWS.
THAT WASN'T VERY NICE.
(Alton) FOUR OF YOU WILL MOVE ON TO THE NEXT TEST
AND TWO OF YOU WILL NOT SURVIVE TO COOK ANOTHER DAY.
I WILL SEE YOU IN THE MAGICAL CITY OF TOKYO.
CHEF GARCES, IT WAS INDIAN BUT WITH A LATIN FLAIR,
AND YOU WON THIS TEST, CHEF.
YOU WILL NOT BE THE NEXT IRON CHEF.
SOMEBODY HAD TO GO, I'M SORRY.
THERE'S FOUR OF US LEFT...
AND THE COMPETITION IS VERY SCARY.
♪
♪
HOW'S IT GOIN'?
I AM SO EXCITED ABOUT GOING TO TOKYO.
THIS IS THE BIRTHPLACE OF THE LEGENDARY IRON CHEF.
IT'S AMAZING TO BE ONE OF THE FINAL FOUR.
I'M GOIN' TO TOKYO.
IT'S GONNA BE A VERY CHALLENGING EXPERIENCE.
THANK YOU.
AWESOME, THANK YOU.
THANK YOU.
(Chef Mullen) WE'RE DEFINITELY IN THE HARDEST PART OF THE COMPETITION.
I HAVE NO IDEA WHAT THE CHAIRMAN'S GOT IN STORE FOR US,
AND I'M SURE IT'S GONNA BE VERY DIFFICULT.
♪
TO BE AN IRON CHEF MEANS YOU HAVE TO BE CONFIDENT
IN YOUR INTERPRETATION OF GLOBAL CUISINE.
BEING AN IRON CHEF MEANS EARNING RESPECT,
AND I DEFINITELY WANT THAT.
TO BE AN IRON CHEF MEANS TO TAKE ON ANY CHALLENGE
AND PRODUCE REALLY STELLAR FOOD.
BEING AN IRON CHEF MEANS GETTING TO THE TOP OF YOUR CAREER...
IT'S AN INCREDIBLE HONOR AND A VERY PRESTIGIOUS TITLE.
♪
♪
CHEFS, WELCOME TO JAPAN.
CONGRATULATIONS, YOU ARE THE FINAL FOUR.
IT IS HERE WHERE CENTURIES-OLD COOKING TRADITIONS ARE REVERED.
AND WHERE MY UNCLE CREATED THE LEGENDARY BATTLEGROUND
FOR THE IRON CHEFS.
NOW YOUR CULINARY PILGRIMAGE CONTINUES IN TOKYO.
YOUR GOAL IS TO USE UMAMI IN YOUR QUEST FOR DELICIOUSNESS.
GAMBATTE... GOOD LUCK, CHEFS.
SO IT WAS ONCE BELIEVED THAT OUR TONGUES COULD ONLY
RECOGNIZE FOUR BASIC TASTES, SWEET, SALTY, SOUR, AND BITTER.
BUT NOW THERE IS A FIFTH TASTE,
ONE WHICH IS BEYOND, AND YET COMPLIMENTARY TO
THE OTHER FOUR, CALLED UMAMI,
WHICH IS JAPANESE FOR DELICIOUSNESS.
IT'S TYPIFIED BY THE NON-SALTY FLAVORS OF MEAT,
CERTAIN AGED CHEESES, MUSHROOMS AND WHATNOT.
I LIKE TO THINK OF IT AS EARTHINESS.
WELL MUCH OF THIS TASTE COMPONENT IS BROUGHT OUT BY USING SOY SAUCE,
WHICH WILL BE PART OF YOUR CULINARY TEST TODAY.
CHEFS, GET READY TO COOK.
YOUR NEXT DESTINATION WILL BE A WELL-KNOWN YAKITORI BAR IN TOKYO,
WHERE YOU'LL BE USING ONE OF THE MOST TIME-HONORED OF JAPANESE INGREDIENTS...
SOY SAUCE.
BEHOLD --
WATER, WHEAT, SOYBEANS, SALT.
WHEN SKILLFULLY COMBINED IN PROPER PROPORTIONS,
THESE FANTASTIC FOUR BECOME MORE THAN THE SUM OF THEIR PARTS.
IN FACT, THEY GIVE BIRTH TO A MAGICAL ELIXIR,
POSSESSING THE POWER TO ENHANCE THE FLAVOR
OF JUST ABOUT ANY FOOD IT TOUCHES.
NOW THE JAPANESE CALL THIS POTION SHOYU.
WE CALL IT SOY SAUCE.
SO HOW EXACTLY DO FOUR COMMON CULINARY ELEMENTS
BECOME A SUPER SAUCE?
FIRST, THE SOYBEANS ARE MASHED, THE WHEAT IS CRUSHED,
AND THEY ARE MIXED TOGETHER,
ALONG WITH A VERY SPECIAL, MICROBIAL STARTER, OKAY?
THINK OF THIS AS KIND OF A SOURDOUGH STARTER.
THIS MASH IS ALLOWED TO FERMENT FOR THREE DAYS --
THIS IS CALLED KOJI.
KOJI, BY THE WAY, IN THIS PARTICULAR SAUCE IS OVER 400 YEARS OLD.
THEN THE KOJI IS THEN MIXED WITH A BRINE...
ONLY AFTER FURTHER REFINEMENT AND PASTEURIZATION
IS THE SOY SAUCE READY FOR BOTTLING.
SO WHAT DO WE DO WITH THIS INGREDIENT?
WE COOK WITH IT, OF COURSE.
CHEFS, WELCOME TO YOUR NEXT TEST.
AS YOU KNOW, THE CHAIRMAN IS A HUGE FAN OF SIMPLE CUISINE,
FOOD OF THE FOLKS.
AND IT DOESN'T GET MUCH FOLKSIER THAN, UH, YAKITORI.
FOOD GOES ON STICK, FOOD GOES ON FIRE, FOOD GOES IN MOUTH.
YAKITORI IS BIG ON UMAMI.
THAT IS DUE PRIMARILY TO THE USE OF SOY SAUCE.
YOUR CHALLENGE IS TO CREATE FIVE UMAMI-RICH SKEWERS
AND YOU'LL HAVE AN AMPLE SUPPLY OF KIKKOMAN SOY SAUCE...
A SAUCE WITH A CENTURIES-OLD CULINARY TRADITION
TO HELP YOU THROUGH THIS TEST.
YOU'RE GOING TO COOK TWO AT A TIME BACK HERE,
YOU'RE GONNA HAVE 30 MINUTES.
OH, AND YOU HAVE A SPECIAL JUDGE...
IRON CHEF MORIMOTO.
♪
BEING JUDGED BY MORIMOTO IS LIKE GOING TO THE PRINCIPAL'S OFFICE,
IT'S VERY, VERY SCARY.
THIS IS DIFFICULT... YOU'LL BE MAKING FIVE SKEWERS
WITH UMAMI-RICH SAUCES.
YOU HAVE VERY LITTLE TIME, STAY FOCUSED AND COOK WELL.
CHEF FREITAG, CHEF MEHTA,
READY TO GO, YOU UNDERSTAND THE MISSION?
FIVE SKEWERS FEATURING UMAMI.
YOU HAVE 30 MINUTES, AND THAT TIME, BY THE WAY, BEGINS RIGHT NOW.
IT'S NOT EVERY DAY THAT YOU SEE THESE SOY SAUCES THAT HAVE
ALL THESE DIFFERENT INFUSIONS IN THEM... IT'S PRETTY COOL.
YAKITORI.
THE FIRST THING I GRAB ARE THE INGREDIENTS WHICH
REALLY BRING OUT THE UMAMI, THE CLAMS...FRUITS...
ALSO I HAVE GOT GRILLED BEEF, WHICH IS COOKED IN PEPPER,
AND OF COURSE, SOY.
MY STRATEGY IS TO BE FOCUSED ON MY SKILLS...
NOT LET THE OVERWHELMING SENSE OF THIS COMPETITION
GET TO ME.
THE KITCHEN'S NOT MADE FOR A LARGE, GERMAN, WHITE WOMAN.
I'M GONNA PEEL SOME APPLE, GETTING MY CARAMEL STARTED.
MY PLAN IS TO BRING OUT SWEET BUT SALTY.
(Alton) 10 MINUTES IS GONE.
THAT WAS REALLY FAST.
IT'S PRETTY NERVE-RACKING HAVING IRON CHEF MORIMOTO
RIGHT THERE.
JEHANGIR, YOU'RE BURNING.
MY CARAMEL IS BURNING SO I HAVE TO START ALL OVER AGAIN.
5 MINUTES, CHEFS, REMAINING.
YIKES.
I REALIZE THAT I BROUGHT MY CHICKEN SKEWER OVER TO THE GRILL,
BUT I NEVER PUT IT ON... OH NO, NOT GOOD.
I'M GONNA RUN OUT OF TIME HERE.
I AM DOING A COUPLE OF THINGS AT THE SAME TIME
BECAUSE I'M RACING WITH THE CLOCK.
60 SECONDS... COOK, CHEFS, COOK.
(Chef Mehta) I HOPE THE DISHES I HAVE MADE CREATE THAT UMAMI FEEL.
30 SECONDS.
OH MY GOD, THE CHICKEN HAS TO FINISH COOKING IN 30 SECONDS.
(Alton) 5, 4, 3, 2, 1...
PUT IT DOWN AND WALK AWAY, YOUR TIME IS UP.
WHOO!
NICELY DONE, BEAUTIFUL FINISH.
HANG TIGHT, CHEFS, JUDGING IS COMING UP.
I'M SCARED THAT IRON CHEF MORIMOTO'S JUDGING THIS TEST...
AND HE'S GONNA BE A TOUGH CRITIC.
HE'S THE END-ALL FOR JAPANESE CUISINE.
(Chef Garces) ONE MISTAKE AND ONE WRONG MOVE AND YOU COULD BE HEADED HOME.
CHEF MULLEN, CHEF GARCES,
THE MISSION, FIVE SKEWERS FEATURING UMAMI...
YOUR TIME BEGINS NOW.
(Chef Garces) MY PLAN IS TO CREATE A FULL MENU OF YAKITORI,
INCLUDING DESSERT.
I NEED UMAMI INGREDIENTS, SO I GRAB THE COD,
PORK, TOFU... I GET THE ASPARAGUS, I GET THE STRAWBERRIES.
(Chef Mullen) WHEN I THINK OF UMAMI, I DEFINITELY THINK OF JAPANESE PRODUCTS.
I THINK OF SOY, WHICH IS A FANTASTIC VEHICLE FOR UMAMI.
(Chef Garces) I MAKE A SOY HONEY GLAZE, TERIYAKI GLAZE,
A SESAME GLAZE, AN YUZU GLAZE.
(Chef Mullen) YAKITORI IS ABOUT A SINGLE BITE, IT'S A SKEWER...
(Chef Garces) IT SEEMS LIKE A PRETTY EASY TEST, BUT IT'S DIFFICULT.
(Chef Mullen) I'M TRYING TO SKEWER THE ASPARAGUS,
BUT THE ASPARAGUS KEEPS SPLITTING, SO I DECIDE TO USE TWO SKEWERS
AND SKEWER THEM TOGETHER.
SEE ANY VINEGAR, SEAMUS?
NO.
10 MINUTES REMAINING, GENTLEMEN.
(Chef Mullen) I'M HAVING A REALLY HARD TIME WITH THE TEMPERATURE
BECAUSE THE SKEWERS KEEP BURNING.
FOOD IS ON FIRE OVER THERE.
(Chef Garces) IT'S GONNA BE TOUGH TO PLEASE IRON CHEF MORIMOTO...
I HAVE TO REALLY BE ON MY TOES.
I HAD A PAN UP HERE... (bleep)
WHAT'S HAPPENING?
I HAD A PAN WITH TOFU.
HERE IT IS.
AH, THANK YOU, APPRECIATE THAT.
(Alton) 60 SECONDS REMAINING.
I'M DEFINITELY FEELING THE CRUNCH FOR TIME.
(Alton) 5, 4, 3...
2, 1...
PUT IT DOWN AND WALK AWAY, GENTLEMEN.
WELL, WELL DONE.
CHEF MEHTA, IRON CHEF MORIMOTO.
STARTING OFF WITH LEEKS...
I JUST MARINATED THEM A LITTLE BIT,
AND THEN FOR THE CRUNCH, I HAVE PUT PANKO BREAD CRUMBS.
AND HERE I HAVE USED SESAME SEEDS AS A MARINADE,
ALONG WITH YUZU AS WELL AS SOY.
I HAVE USED BEEF, PUT IT INTO THE PEPPER...
I BASTED IT SO IT WOULD JUST GET IN THE FLAVORS
OF THE SOY.
NOW MOVING ON TO THE SWEET ASPECT...
YOU'VE GOT APPLES WHICH HAVE BEEN COOKED WITH A LITTLE CARAMEL.
SO I JUST ASSUME THAT THE NICE SALTINESS FROM THE SOY
WILL ENHANCE THE CARAMEL.
THIS IS DELICIOUS AND VERY ORIGINAL.
THIS IS CHOCOLATE WITH A LITTLE BIT OF SOY,
AS WELL AS CHILI BLENDED IN.
UMAMI, YES?
YES.
CHEF FREITAG...
FIRST ONE, I'M GONNA START YOU OFF LIGHT...
IT IS ZUCCHINI, EGGPLANT, RED ONION,
AND IT HAS LEMON PEPPER AND YUZU SOY.
WHY?
UMAMI IS THERE.
THIS ONE IS NEXT, IT IS CHICKEN...
AND I WANTED TO ACCENTUATE THE PONZU BY ADDING ORANGE.
THIS IS NEXT BECAUSE IT'S A LITTLE BIT SPICIER.
I USED THE KIMCHI SOY WITH THE DUCK.
THIS IS THE COD...
I MADE IT WITH CLAM BROTH AND LIME SOY.
A LITTLE SALTY..
AND LAST BUT NOT LEAST, A LITTLE PIECE OF
HANGER STEAK, AND I USED THE TERIYAKI.
THANK YOU.
CHEF GARCES...
I WOULD LIKE TO START YOU WITH A LITTLE BIT OF CHARRED TOFU.
IT HAS A LITTLE BIT OF DASHI SOY CLAM BROTH.
NEXT, I DID A TERIYAKI GLAZED GRILLED GREEN ASPARAGUS
JUST WITH A LITTLE BIT OF FRIED GREEN PEPPER.
THIS IS A NICE BALANCE WITH THE TERIYAKI.
THE NEXT DISH I HAVE IS YUZU GLAZED COD,
WITH PICKLED CUCUMBERS.
WHAT DOES THAT HAND THING MEAN?
DIFFERENT TASTES.
THIS ONE IS A LITTLE TOO STRONG...
THE UMAMI IS LOST.
A LITTLE TOO STRONG.
THIS IS A SESAME AND SOY GLAZED PORK TENDERLOIN,
IT HAS SOME BROCCOLI COOKED IN A LITTLE BIT OF SOY
AND SOME GRAPES.
AND THEN FOR DESSERT I HAVE TERIYAKI GLAZED STRAWBERRIES,
WITH A LITTLE BIT OF AVOCADO AND CILANTRO.
WAS THERE A PARTICULAR DISH THAT STOOD OUT FOR YOU?
MM, I LIKED THIS ONE.
AH, WITH THE BROCCOLI AND THE GRAPES.
YEAH, THE SOY SAUCE GLAZE ENHANCES THE FLAVOR OF
THE PORK, IT'S VERY RICH IN UMAMI.
THANK YOU.
CHEF MULLEN...
THE FIRST THING YOU HAVE IS TWO VEGETABLE DISHES...
YOU HAVE A SKEWER OF THE WELSH LEEK AND ASPARAGUS,
AND THAT HAS A CHERRY AND WASABI MARINADE.
AND THEN I HAVE SOME RICE THAT'S BEEN COOKED
IN A LITTLE BIT OF SOY AND THEN MIXED WITH DASHI AND SESAME,
WRAPPED IN A SPINACH LEAF AND THEN GRILLED.
THE NEXT THING WE HAVE IS A LITTLE BIT OF CLAM
THAT'S BEEN MARINATED WITH SOME YUZU
AND THEN GRILLED AND FINISHED WITH CILANTRO.
THERE'S A NATURAL SALINITY TO SEAFOOD THAT KIND OF BALANCES THE UMAMI,
WHERE YOU GET THAT REALLY STRENGTH OF FLAVOR.
IN THIS DISH I TASTE THE UMAMI.
AND THEN MOVING ALONG, I HAVE TWO MEAT COURSES FOR YOU...
THE FIRST IS A PORK TENDERLOIN, AND THAT'S MARINATED
WITH A LITTLE BIT OF PEACH.
THERE'S WHITE SOY IN THERE.
I LIKE THIS COMBINATION WITH THE WHITE SOY SAUCE.
AND THE LAST COURSE IS DUCK BREAST
WRAPPED IN DUCK SKIN.
THE SAUCE IN THAT IS MADE FROM BLACKBERRY,
A LITTLE BIT OF SOY, AND SOME TOFU.
CHEF, THANK YOU VERY MUCH.
SO, CHEF MORIMOTO HAS TASTED, HE HAS PONDERED.
YES, I HAVE TASTED EVERYONE'S SKEWERS...
THEY WERE ALL EXCITING AND INTERESTING IN DIFFERENT WAYS.
IT WAS A DIFFICULT DECISION, BUT I CHOOSE...
THAT'S VERY KIND.
CHEF, YOU ENHANCED EACH SKEWER WITH A SENSE OF DELICIOUSNESS...
THE UMAMI.
CONGRATULATIONS, YOU HAVE WON THE ADVANTAGE
GOING INTO THE NEXT TEST, WHICH WILL BE AN ELIMINATION ROUND.
(Chef Mullen) CHEF MEHTA'S TAKEN EVERYONE BY SURPRISE,
HE'S DEFINITELY A MAJOR THREAT.
(Chef Garces) THIS IS SERIOUS NOW, IT'S AN ELIMINATION ROUND.
HEY JOSE, YOU DIDN'T GRAB ANY SARDINES, DID YOU?
I DID.
I CAME HERE TO WIN.
(Chef Mehta) CHEF MULLEN BEATS ME TO THE ICE CREAM MAKER.
THIS SUCKS... THE CREAM IS BURNT.
OH NO, THIS COULD BE MY ULTIMATE BAD DAY.
♪
GREETINGS, CHEFS...
WELCOME TO THE HATTORI NUTRITION COLLEGE...
ONE OF THE MOST FAMOUS COOKING SCHOOLS IN THE WORLD,
THAT IS OPERATED BY DR. YUKIO HATTORI,
WHO YOU WILL REMEMBER IS THE CULINARY COMMENTATOR
ON THE "IRON CHEF" SERIES, THAT OF COURSE STARTED RIGHT HERE IN JAPAN.
DR. HATTORI.
WELCOME TO THE LAND OF "IRON CHEF,"
AND WELCOME TO MY SCHOOL.
CHEFS, YOUR QUEST CONTINUES IN THIS KITCHEN,
WITH ONE OF THE ABSOLUTE PILLARS OF THE JAPANESE TABLE...
RICE.
RICE MUST BE PART OF EACH CREATION,
SWEET, SOUR, SALTY, BITTER,
AND OF COURSE, UMAMI.
THESE FIVES DISHES WILL BE PRESENTED IN THESE BENTO BOXES.
CHEF MEHTA, YOU WON THE ADVANTAGE WITH YOUR TASTY UMAMI SKEWERS.
SO YOU GET FIRST CRACK AT THE BENTO BOXES.
THANK YOU.
GOOD CHOICE.
I LIKED THIS BOX BECAUSE IT WAS THE MOST PETITE.
MY FOOD, ON AN AVERAGE, IS SMALLER AND PETITE.
YOU HAVE 90 MINUTES TO COMPOSE YOUR FIVE MEALS.
YOUR TIME BEGINS...
NOW.
(Chef Mullen) I GRAB KOBE BEEF, I GRAB SARDINES, I GRAB OCTOPUS.
I'LL TAKE ONE.
YEAH, JUST ONE.
(Chef Freitag) RICE COOKERY IS OUT OF MY COMFORT ZONE
SO I WANT TO GET THE RICE GOING FIRST,
RICE IS MY PRIORITY.
(Chef Garces) MY PLAN IS TO GET ALL MY PROTEINS WORKING...
PORK BELLY, OCTOPUS.
I JUST WANTED TO GRAB THE THINGS THAT I NEEDED...
OYSTERS, CRAB.
IT'S STRESSFUL BEING IN A KITCHEN THAT YOU'VE NEVER SEEN BEFORE...
AND YOU DON'T KNOW WHERE ANYTHING IS.
MILK AND CREAM?
ANYONE SEEN ONIONS?
ANYONE?
(Chef Freitag) THIS KITCHEN IS VERY DIFFERENT FROM ANY KITCHEN I'VE EVER BEEN IN.
THERE ARE INSTRUCTIONS IN A LANGUAGE THAT YOU DON'T READ.
EVERYTHING WORKS DIFFERENTLY.
WHAT AM I LOOKING FOR?
I NEED A CAN OPENER TO OPEN COCONUT MILK.
DO WE HAVE CAN OPENERS?
I HAVEN'T SEEN ANY.
NOBODY HAS A CAN OPENER.
THE FIRST THING I'M GONNA MAKE IS PICKLED SARDINES AS MY SOUR ASPECT.
MY SALTY DISH IS CURED SARDINES.
JOSE, YOU NEED SARDINES?
YES, I NEED ONE.
THANK YOU, APPRECIATE IT.
MY PLAN IS TO MAKE POACHED FISH
IN A PONZU, YUZU BROTH, WHICH WILL GIVE ME MY SOUR.
JOSE, YOU DIDN'T GRAB ANY SARDINES, DID YOU?
I DID.
CAN I HAVE ONE BACK, DO YOU NEED IT?
I DO.
IS THERE ANY MORE?
THERE IS ZERO MORE.
HE GAVE ME AN EXTRA SARDINE
AND THEN HE REALIZED HE NEEDED IT AND I KEPT IT.
I CAME HERE TO WIN.
FOR THE UMAMI, I HAVE TAKEN MY SHRIMP AND MARINATED IT
IN A LITTLE BIT OF SOY, ADDING RICE GRITS TO IT.
FOR THE BITTER, I'VE GOT MY BITTER MELON...
I AM BOILING IT DOWN AND THEN FRYING IT
IN A BATTER OF RICE.
FOR MY UMAMI COURSE, I'M MAKING BIBIMBAP...
GONNA TAKE SOME FAT OFF THE KOBE BEEF AND DICE THAT UP.
MY UMAMI DISH IS PORK BELLY WITH CONGEE,
AND A 20-YEAR-OLD SOY INDUCTION.
IT'S RICE-A-RAMA... NOT READY YET.
MY SWEET WILL BE A BLACK STICKY RICE.
AND I WANT IT TO BE STICKY AND GOOD SO I WANT TO USE COCONUT MILK.
I CAN'T GET THIS COCONUT MILK OUT OF THE CAN.
I CHANGE MY PLAN, I USE HEAVY CREAM INSTEAD OF COCONUT MILK.
I SWEETEN IT WITH CONDENSED MILK, BRINGING THAT TO A BOIL...
I FEEL LIKE MY BODY'S GOING 100 MILES AN HOUR,
BUT MY BRAIN IS GOING LIKE 200 MILES AN HOUR.
BATTER NEXT.
THIS SUCKS.
THE CREAM IS BURNT ON THE BOTTOM.
OH MAN, THIS COULD BE IT,
THIS COULD BE MY ULTIMATE BAD DAY.
OH NO.
THE PRESSURE IS STARTING TO GET TO EVERYBODY.
ANYONE HAVE TROUBLE GETTING ICE CREAM OUT OF THE ICE CREAM MAKER?
2 MINUTES...
OH MY GOD, I'M NOT GONNA MAKE IT...
I CAN'T LEAVE A PART OF THE BENTO BOX EMPTY.
I COULDN'T FIND MY FIFTH ITEM...
WHERE THE HELL DID IT GO? (bleep)
(Alton) CHEFS, YOU HAVE 45 MINUTES REMAINING FOR YOUR FIVE DISHES
ALL FEATURING RICE.
ONE FOR SALTY, ONE FOR SWEET,
ONE FOR BITTER, ONE FOR SOUR, AND ONE FOR UMAMI.
THE PRESSURE IS STARTING TO GET TO EVERYBODY.
NO, NO, NO, NO, NO.
AND EVERYONE KNOWS IT'S LIFE OR DEATH NOW.
WATCH YOUR BACK, WATCH YOUR BACK.
I'M STARTING OVER... I RE-MIXED MORE HEAVY CREAM,
MORE CONDENSED MILK, AND I'M NOT GIVING UP
ON MY COCONUT MILK.
IF IT DOESN'T WORK THE FIRST TIME, TRY IT AGAIN.
BEAUTIFUL... BACK IN BUSINESS.
I'M TAKING MORE RISKS TODAY BECAUSE I'M AGAIN MAKING
A SHERBET WITH YUZU, RICE,
AND PLUM TO GIVE IT THAT SOUR FEEL.
I'VE GOT MY CUSTARD WORKING FOR THE YUZU ICE CREAM.
I ALSO WANT TO GET IT IN THE ICE CREAM MAKER
BECAUSE I KNOW THAT CHEF MEHTA'S GONNA JUMP IN THERE.
AFTER YOU'RE DONE WITH THAT, WILL YOU LET ME KNOW, PLEASE?
YEAH.
CHEF MULLEN BEATS ME TO THE ICE CREAM MAKER.
I SURE HOPE HE GETS DONE SOON.
(Chef Garces) FOR MY SALTY COMPONENT,
I'M MAKING AN OCTOPUS CAKE.
(Chef Mehta) I AM GETTING MY SALTY PORK TOGETHER.
ANYONE HAVE TROUBLE GETTING ICE CREAM OUT OF THE ICE CREAM MAKER?
OH MY GOSH, I'M NEVER GONNA GET IT.
30 MINUTES REMAINING.
OH NO.
(Chef Garces) KEEP COOKING, KEEP GOING.
FOR MY SWEET ELEMENT,
IT'S A RICE PUDDING WITH RASPBERRIES.
I WANT TO SHOWCASE HOW BEAUTIFUL THIS RICE IS
BY ROLLING IT IN SEAWEED AND THE RICE CRACKER.
THIS IS MY SALTY ASPECT.
THE ICE CREAM IS READY BUT IT DIDN'T WANT TO COOPERATE.
HERE'S THE PADDLE.
THANK GOD I GET MY BASE INTO THE ICE CREAM MACHINE.
CHEF MEHTA, HOW'S THAT ICE CREAM MACHINE TREATIN' YA?
I JUST STARTED IT.
I THOUGHT I WOULD CAPTURE THAT UMAMI FLAVOR
WITH KOBE BEEF AND SHITAKE MUSHROOMS.
FOR MY SOUR DISH, I'M MAKING A RICE CAKE,
BUT TO MAKE IT SOUR,
I'M ADDING SOME SOUR PLUM IN IT.
MOVING ON TO THE SWEET PART,
I HAVE SUGARED MY SHISO WITH EGG WHITE AND RICE FLOUR.
FOR MY BITTER COURSE, I'M MAKING TEMPURA WITH GREEN TEA SALT.
CAN I USE YOUR FRYER OIL FOR A HOT MINUTE?
FOR THE BITTER DISH, I'M FRYING SOME SHISITO PEPPERS...
COMING DOWN THE LINE, GUYS...
WITH FRISEE AND RADICCHIO SALAD.
AND WE HAVE 10 MINUTES REMAINING, CHEFS, 10 MINUTES.
I THINK I AM STRUGGLING,
I JUST FEEL THAT I'M FIVE STEPS BEHIND THE RACE.
FOR MY SWEET COURSE, I'M TAKING THE ICE CREAM
AND MAKING A CANNOLI OF THE ICE CREAM
AND ROLLING IT THROUGH TOASTED RICE CRACKERS.
FOR THE SOUR DISH, I THOUGHT THE OYSTER WOULD GO VERY WELL
WITH THE SHERBET.
I'VE GOT FIVE DISHES TO PLATE...
I'M AT THE VERY END OF THE TEST AND I HAVEN'T STARTED PLATING YET.
FOR MY BITTER, I'M MAKING TEMPURA RADICCHIO.
IT'S THE LAST THING TO GO IN TO MY BENTO BOX.
(Alton) 2 MINUTES.
TIME WAS STARTING TO GO AND I WAS STILL COOKING.
I'VE PROBABLY OVERCOMMITTED MY MENU
AND I WAS PRETTY STRESSED.
I COULDN'T FIND MY FIFTH ITEM.
WHERE THE HELL DID IT GO?
AND I JUST REALIZED THAT I WAS JUST PUTTING THINGS
IN THE WRONG BOX.
I DIRTIED SOMEONE ELSE'S BOX BY MISTAKE.
KEEP AN EYE ON HIM.
SO I HAD ONE DISH IN ONE BOX AND FOUR IN THE OTHER.
(whispers) 1, 2, 3, 4, 5... THANK GOD.
(Alton) 1 MINUTE REMAINING, YOU HAVE 60 SECONDS, CHEFS.
OH MY GOD, I'M NOT GONNA MAKE IT...
BUT I HAVE TO BECAUSE I CAN'T LEAVE A PART OF
THE BENTO BOX EMPTY.
15 SECONDS.
6, 5, 4, 3, 2, 1...
PUT IT DOWN AND WALK AWAY, THE TEST IS OVER.
HOPEFULLY, MY WORK WON'T TAKE ME HOME.
I'M FEELING LIKE I RAN A MARATHON.
BUT I'LL BE OKAY.
OH MY GOD!
UP TO THIS POINT, IT COULD BE A FRACTIONAL DIFFERENCE
BETWEEN ONE DISH AND THE NEXT THAT COULD SEND ONE OF US HOME.
♪
JUDGES, DR. HATTORI...
THE CHAIRMAN WANTED TO SEE FIVE SMALL DISHES
SERVED IN A BENTO BOX, EACH ONE BUILT UPON RICE,
AND EACH ONE PORTRAYING EACH OF THE FIVE MAJOR TASTES,
SWEET, SALTY, BITTER, SOUR, AND OF COURSE, UMAMI.
SO OUR FIRST UP WILL BE CHEF MEHTA.
CHEF I TRUST THAT YOU ARE FAMILIAR WITH OUR PANEL...
OF COURSE DOWN AT THAT END WE HAVE...
PLEASE TAKE US ON A TOUR.
I WOULD LOVE THAT YOU GET TO THEY OYSTER
BECAUSE THE SHERBET MIGHT MELT OFF COMPLETELY
AND YOU MIGHT NOT GET THE EXACT FEEL OF THE SOUR
THAT WE ARE TRYING TO PORTRAY.
IT IS A SHERBET THAT I MADE WITH A LITTLE BIT OF YUZU
AS WELL AS RICE FLOUR.
I HAD A REALLY HARD TIME WITH THE OYSTER...
IT WAS JUST ALL A BIT MUCH, I THINK, BECAUSE IT WAS SUCH A BIG OYSTER
AND THE SWEETNESS OF THAT, PLUS THE FISHINESS OF THE OYSTER
IT WAS A PRETTY COMPLICATED MOUTHFUL.
IT WAS ALSO HARD TO IDENTIFY THE SOURNESS.
FOR THE MOST PART, IT WAS A SWEET DESSERT, WITH OYSTER.
WE GO TO THE SHRIMP, WHICH IS THE UMAMI...
THERE IS A LITTLE BIT OF SOY,
THE RICE BEING IN THE FRIED LITTLE RICE BALLS.
TO TELL THE TRUTH, I DID NOT TASTE THE UMAMI.
FOR THE SALT ASPECT, I HAVE USED PORK...
WHICH I BRAISED WITH RICE.
I EVEN PUT IN A LITTLE BIT OF CAPERS,
AS WELL AS THE FRESH OLIVES.
I'M GETTING A VERY SMOKY, ALMOST BURNT FLAVOR.
(Jeffrey) DOES IT TASTE SMOKY TO YOU OR DOES IT TASTE BURNT?
TO ME IT TASTES BURNT.
I LIKE THAT HE BROUGHT IN THE SALT FROM CAPERS AND OLIVES.
AS FOR THE BITTER, I'VE TAKEN BITTER GOURD
WITH WHICH I HAVE COOKED IT WITH ALMOST LIKE A TEMPURA WAY.
THE BITTER MELON IS SO BITTER YOU CAN FRY IT
AND STILL MAINTAIN THAT BITTER FLAVOR.
SO WHAT YOU DID WAS VERY WISE.
THANK YOU.
NEXT, I THOUGHT THE BERRIES OUT HERE WERE JUST AMAZING,
BUT I DIDN'T WANT TO MAKE IT TOO SIMPLE,
SO I HAVE GIVEN YOU A LITTLE BIT OF SUGARED SHISO.
THE BERRIES WERE TART, BUT THERE WAS A VERY STRONG
SUGAR TASTE IN THE SHISO LEAVES,
AND I THOUGHT THAT WAS KIND OF DELICIOUS.
THANK YOU VERY MUCH, SIR, WE APPRECIATE YOUR OFFERING.
(Chef Mehta) IT'S A SCARY, SCARY TIME... AT THIS POINT I DON'T WANT TO BE ELIMINATED.
THIS DISH WAS AMAZING.
MY MUSHROOM WAS RAW... WERE YOU LOOKING FOR THAT?
IT WOULD BE DELICIOUS IF IT DIDN'T HAVE SO MUCH SALT.
(Chef Garces) AT THIS POINT, EVERY MISTAKE IS GONNA BE CRITICAL.
JUDGES, THE TEST WAS TO CREATE FIVE TASTES IN ONE BENTO BOX,
USING RICE AS THE VEHICLE... CHEF MULLEN.
PLEASE.
SO IF WE CAN START, WE HAVE A MIXED TEMPURA WITH GREEN TEA SALT...
THERE'S ALSO SOME PURPLE CAULIFLOWER IN THERE.
DID YOU GET MUCH BITTER FROM THAT DISH?
WELL I THOUGHT THE GREEN TEA SALT WAS A NICE WAY TO DO THAT,
HE REALLY DIPPED IT INTO THAT.
THE NEXT DISH YOU HAVE, FOCUSING ON UMAMI...
I TOOK A VARIATION OF A KOREAN DISH OF BIBIMBAP,
I TOOK FAT FROM THE KOBE BEEF,
AND USED THAT WITH SOME SESAME OIL AS THE BASIS
FOR CREATING THE CRISPY RICE...
AND FINISHED IT WITH THE YOLK OF A GUINEA HEN
AND A VERY THIN SLICE OF RAW KOBE BEEF.
WHITE SOY SAUCE CONTAINS A GLUTAMINE ACID
AND WHEN YOU COMBINE THAT WITH BEEF FAT,
AS YOU'VE DONE HERE, THAT BRINGS OUT A WONDERFUL FLAVOR,
AND I THINK, PERSONALLY, IT'S WONDERFULLY DONE.
IT WAS DELICIOUS.
THANK YOU VERY MUCH.
MOVING ALONG TO SALT, I'VE TAKEN SOME RICE,
MIXED IT WITH CHOPPED UP GREEN OLIVES,
AND THEN THERE'S SOME SALT-CURED SARDINE ON TOP OF IT.
AND THEN, JUST FOR BALANCE AND FRESHNESS, THERE'S A LITTLE BIT OF WATERMELON.
THE WATERMELON AND THE GREEN OLIVE RICE... IT WAS AN INTERESTING TOUCH.
ON TO THE SPECTRUM OF SOUR, WHICH I'VE DONE WITH RED STICKY RICE,
I'VE USED SOME UMEBOSHI TO GET THE SOURNESS,
AND THEN THERE'S A SASHIMI OF OCTOPUS
WITH SOME PEPPER FLAKES AND A LITTLE BIT OF FRESH WASABI ON TOP OF THAT.
THIS IS THE PERFECT SOUR, IT WAS REALLY TASTY.
AND THE FINAL SENSE THAT WE HAVE, USING SWEETNESS,
I MADE A YUZU ICE CREAM, WHICH IS THEN ROLLED IN TOASTED RICE CRACKERS.
THE YUZU ICE CREAM, WHICH ALTHOUGH WAS MELTED, WAS STILL DELICIOUS.
(Donatella) IT WAS DELICIOUS.
GOOD.
CHEF, THANK YOU VERY MUCH FOR YOUR OFFERING.
CHEF GARCES...
THE FIRST DISH I HAVE FOR YOU IS A BITTER GREEN SALAD,
THERE'S TWO BITTER GREENS --
THERE'S CHICORY, RADICCHIO, IT'S COOKED WITH BLACK STICKY RICE,
AND I JUST DRESSED THAT VERY SIMPLY IN A YUZU VINAIGRETTE,
AND I PUT A CHARRED SHISITO PEPPER ON THERE
TO ADD A LITTLE MORE TO THE BITTERNESS ASPECT OF IT.
IS THIS A SPICY PEPPER, OR DID I JUST GET ONE...
YOU MIGHT HAVE JUST GOTTEN ONE.
OH MY GOD...WHOO.
THE NEXT DISH I'D LIKE FOR YOU TO TRY IS PICKLED FRESH SARDINES.
THEY'RE PICKLED IN RICE WINE VINEGAR.
I ALSO MARRIED THOSE WITH SOME PICKLED JAPANESE VEGETABLES.
IS THERE ANY RICE IN THIS PREPARATION, CHEF?
THERE IS RICE WINE VINEGAR.
IT'S VERY TASTY.
THE NEXT DISH WAS INSPIRED BY MY TRIP HERE...
I NOTICED THESE OCTOPUS RICE CAKES...
IT HAD THIS SALTY SAUCE.
I MADE BASICALLY LIKE A SOY REDUCTION,
I THICKENED IT WITH A LITTLE BIT OF RICE FLOUR.
THERE'S A LITTLE SEAWEED ASPECT TO IT,
JUST TO ADD ON TO THE SALTINESS.
THE SEAWEED HERE, IS THIS INTENDED AS AN INEDIBLE GARNISH?
IT'S RATHER SALTY AND BIG.
WELL IT WAS IN CASE YOU DIDN'T GET ENOUGH SALT.
AND THE MAYO IS VERY, VERY SALTY.
YOU DO HAVE, REALLY, AN EXCESS OF SALT.
I MEAN, IT WOULD BE DELICIOUS IF IT DIDN'T HAVE SO MUCH SALT.
ALL RIGHT, UH, UMAMI IS THE NEXT DISH...
I SLOW BRAISED PORK BELLY
AND I SERVED IT OVER A CONGEE.
THE CONGEE HAS... CRACKED JAPANESE RICE,
COOKED WITH CHICKEN STOCK, DRIED MUSHROOMS,
WHICH REALLY GIVE IT A NICE, EARTHY FLAVOR,
AND I ALSO USED A TOUCH OF SOY SAUCE AS WELL.
THE PORK WAS VERY GOOD, BUT I'VE ALMOST HAD IT BEFORE.
WITH, UH, WESTERN UMAMI,
USUALLY YOU GET TO EXPERIENCE OIL OR FAT...
AND HERE WE HAVE OIL AND FAT IN THIS ONE, BUT IT'S ALMOST LIKE,
YOU KNOW, A COMBINATION OF WESTERN UMAMI AND EASTERN UMAMI
MEETING FOR THE FIRST TIME.
OH GREAT, THANK YOU.
SO THE DESSERT, I ACTUALLY WENT BACK TO MY ROOTS
AND I DID AN ARROZ CON LECHE,
USING SHORT GRAIN JAPANESE RICE
WITH A LITTLE BIT OF CINNAMON, STAR ANISE,
AND I MARINATED THESE BEAUTIFUL RASPBERRIES
JUST IN A LITTLE BIT OF RICE WINE VINEGAR.
THE CONGEE AND THE RICE PUDDING HAD A VERY, VERY SIMILAR CONSISTENCY.
I WOULD HAVE LIKED TO HAVE SEEN HIM TRY ONE OTHER TYPE OF RICE,
MAYBE A WHOLE GRAIN OR A DIFFERENT TAKE ON IT,
BECAUSE FROM DISH TO DISH, THE RICES WERE THESE VERY HEAVILY, SOFT COOKED RICES.
BUT I DID THINK THE UMAMI DISH REALLY, REALLY HIGHLIGHTED
THE UMAMI FLAVORS THAT YOU BROUGHT OUT IN THE PORK.
I JUST LOVE THAT.
THANK YOU.
CHEF, THANK YOU VERY MUCH FOR YOUR OFFERING.
THANK YOU ALL, APPRECIATE IT.
OUR NEXT OFFERING COMES FROM CHEF FREITAG, WELCOME.
I'D LIKE YOU TO START WITH MY SOUR, KUROMUTSU,
AND THE FISH IS A DEEP SEA FISH THAT I POACHED LIGHTLY
IN A PONZU YUZU DASHI BROTH.
I REALLY LIKE THE WAY THAT THE FISH WAS COOKED.
THERE WAS A NICE DELICACY WITH THE PICKLES,
AND THE RICE IS JUST SIMPLY PREPARED A STICKY RICE, CORRECT?
STICKY SUSHI RICE.
THIS DISH WAS AMAZING.
THE NEXT IS THE UMAMI.
I MADE RED RICE, AND I USED KOBE BEEF
THAT HAD BEEN MARINATED IN SOME TAMARI,
WHICH IS A VERY RICH SOY, ALMOST SMOKY,
AND THEN I ALSO SEARED A SHITAKE MUSHROOM.
THE WHOLE GRAIN RICE COOKED THIS WAY DID HAVE A SENSE OF THE UMAMI TO IT.
WHY DON'T YOU KNOW THAT SHITAKE, DRIED SHITAKE, HAS UMAMI?
WHY DON'T YOU KNOW THAT?
WELL, I WANTED TO USE A FRESH MUSHROOM FOR TEXTURE,
IN PARTICULAR, TO HAVE SOMETHING A LITTLE FRESH IN THERE.
DOES THAT MEAN THAT SHITAKES, FRESH, DO NOT HAVE UMAMI?
FRESH IS A LITTLE BIT, BUT DRIED IS MORE, MORE UMAMI.
MY MUSHROOM WAS RAW INSIDE... WERE YOU LOOKING FOR THAT?
COMPLETELY RAW, NO.
OKAY.
NEXT, I MADE RICE BALLS,
ROLLED THEM IN THE RICE CRACKER AND TWO DIFFERENT KINDS OF SEAWEED.
NEXT UP, IS BITTER...
I MADE A TEMPURA RADICCHIO.
AND OF COURSE I ADDED IN A SHRIMP TEMPURA,
BECAUSE YOU CAN'T HAVE BITTER WITHOUT A LITTLE SWEETNESS.
I ENJOYED IT BUT I WONDERED IF IT WAS ALMOST
A LITTLE TOO SWEET AND NOT BITTER.
LAST BUT NOT LEAST, THE SWEET DISH,
WHICH IS THE BLACK STICKY RICE, THAT I MADE WITH HEAVY CREAM,
COCONUT MILK, CONDENSED MILK,
AND I WANTED, OF COURSE, TO PAIR IT WITH SOME FRESH FRUIT.
THE DESSERT IS, I THINK, DELICIOUS.
I LIKE THE CREAMY WHOLE GRAIN RICE,
THAT'S A NEW INTERPRETATION I'VE NEVER HAD THAT BEFORE.
SHE WAS ABLE TO USE ALL DIFFERENT KINDS OF RICE
AND RICE-BASED INGREDIENTS.
IT IS SOMETIMES DIFFICULT, EVEN FOR JAPANESE CHEFS,
TO BE ABLE TO USE SO MANY DIFFERENT INGREDIENTS,
AND I, I THINK YOU DID A WONDERFUL JOB.
THANK YOU VERY MUCH.
THANK YOU, CHEF FREITAG.
THERE WAS A LOT TO LIKE, AND THERE WERE SOME STUMBLES.
I WAS REALLY NERVOUS,
MY SALTY COMPONENT WAS A LITTLE SALTY.
MAYBE THAT UMAMI DISH WAS NOT AS SUCCESSFUL AS I THOUGHT IT WAS.
MAYBE I WILL GO HOME TODAY, WHO KNOWS?
ELIMINATION'S THE SCARIEST PART OF THE WHOLE PROCESS.
I'M SORRY TO SAY ONE OF YOU WILL NOT BE THE NEXT IRON CHEF.
JUDGES, WELCOME BACK... THIS IS AN ELIMINATION.
THE CHARGE FROM THE CHAIRMAN WAS FIVE SMALL PLATES
ALL FEATURING RICE, ONE PER TASTE --
SO THE SWEET, THE SOUR, THE SALTY, THE BITTER,
AND OF COURSE, THE UMAMI.
SO WHAT ARE YOUR IMPRESSIONS OF THE TASTING?
I THOUGHT THAT THEY DID PRETTY WELL,
AND I THOUGHT THE BIGGEST PROBLEM WITH A LOT OF THE CHEFS TODAY
WAS THE FACT THAT WE DIDN'T REALLY INTENSELY TASTE THE BITTER, THE SALT.
I THINK THIS WAS A GOOD CHALLENGE...
THERE WERE A FEW HIGH POINTS, A FEW LOW POINTS...
BUT VERY FEW OF THE CHEFS, I THINK, REALLY MANAGED TO NAIL THE COMBINATION OF THE RICE
PLUS THE SPECIFIC TASTE THAT THEY WERE LOOKING TO EVOKE.
ALMOST EVERYONE COULD HAVE DONE MORE WITH THE IDEA OF RICE,
BUT THEN WE HAVE TO ASK, "WAS ALL THE FOOD DELICIOUS?"
AND, "WOULD YOU WANT TO EAT IT AGAIN?"
BUT WOULD YOU WANT TO EAT IT AGAIN?
SOME OF THE THINGS, SURE, BUT ESPECIALLY IF I WAS HUNGRY.
WELL HUNGER IS THE BEST SAUCE, RIGHT?
OKAY, CHEFS...
AS YOU KNOW, THIS IS AN ELIMINATION ROUND.
THERE WAS A LOT TO LIKE
ABOUT EACH OF YOUR BENTO BOXES,
AND THERE WERE SOME STUMBLES ALONG THE WAY.
CHEF MEHTA, THE FLOWER AND BERRY SALAD
WAS A REALLY LOVELY DISH.
YOUR UMAMI DISH, IT WASN'T AS STRONG AS IT COULD HAVE BEEN.
CHEF GARCES, YOUR PORK BELLY WAS REALLY A VERY, VERY FANTASTIC DISH,
THERE WAS A BIT OF CONCERN
ABOUT SOME TEXTURES IN THE RICE,
POTENTIALLY TWO OF YOUR DISHES
HAD THE EXACT SAME TEXTURE.
CHEF FREITAG, YOUR FISH WAS PERFECTLY COOKED.
ALTHOUGH, YOUR RICE BALLS DIDN'T GO OVER REAL WELL WITH THESE FOLKS.
CHEF MULLEN, YOUR YUZU ICE CREAM WAS REALLY NICE
AND EVERYBODY ENJOYED THAT DISH.
THERE WERE SOME MIXED FEELINGS ABOUT YOUR MIXED TEMPURA.
CHEF GARCES, DR. HATTORI AND IN FACT MOST OF THE JUDGES
FELT THAT YOU DID SUCCEED IN PLAYING EACH OF THE TASTES
THAT WERE ASSIGNED TO YOU.
CHEF GARCES...
YOU WIN THIS TEST, CONGRATULATIONS.
I'M FEELING ON TOP OF THE WORLD.
THE TEST TODAY WAS REALLY STRESSFUL.
I PLANNED AN AGGRESSIVE MENU AND I WAS ABLE TO PULL IT OFF,
SO I'M FEELING GREAT, AND I'M GONNA BE THE NEXT IRON CHEF.
CHEF MEHTA, UM, REALLY THE HIGH POINT IN YOUR BOX
WAS THE BITTER MELON.
YOU SURVIVE TO COOK ANOTHER DAY, CHEF, THANK YOU.
THANK YOU EVER SO MUCH.
I AM SAFE AND I'M VERY HAPPY ABOUT IT.
I FEEL VERY CONFIDENT AND COMFORTABLE BUT IT'S NOT OVER.
CHEF FREITAG...
CHEF MULLEN...
ONE OF YOU WILL NOT BE THE NEXT IRON CHEF.
IT DOESN'T FEEL GOOD TO BE THE LAST TWO PEOPLE.
IT'S THE SECOND TIME I'VE BEEN THERE,
AND I FEEL LIKE, "OKAY, WHAT'S GONNA HAPPEN NOW?"
CHEF FREITAG, THERE WERE VERY GOOD FEELINGS ABOUT YOUR DESSERT,
WHICH BROUGHT A LOT OF DIFFERENT DIMENSIONS OF SWEETNESS TO THE TABLE.
I STILL FEEL REALLY GOOD ABOUT WHAT I'VE DONE.
I'M LOOKING AT THOSE JUDGES AND I'M TELLING THEM IN MY MIND
THAT I'M GONNA BE THE NEXT IRON CHEF.
CHEF MULLEN, DR. HATTORI WAS REALLY IMPRESSED
WITH YOUR COMBINING OF THE BEEF FAT IN YOUR BIBIMBAP DISH
WITH THE WHITE SOY SAUCE.
CHEF FREITAG, YOUR UMAMI DISH,
THERE WERE SOME REALLY STRONG FEELINGS ABOUT THE USE OF THE KOBE BEEF THERE --
RANGING FROM WAY, WAY TOO BIG,
AND THAT IT WAS OVERCOOKED.
CHEF MULLEN, YOUR SALTY DISH DID NOT REALLY BRING OUT
ALL OF THE SALT THAT IT COULD HAVE.
FRANKLY, THE JUDGES DID NOT HAVE A VERY EASY DECISION HERE.
CHEF MULLEN...
YOUR BIBIMBAP WAS REALLY YOUR SAVING GRACE...
AND YOU SURVIVE TO COOK ANOTHER DAY.
THANK YOU.
THIS HAS BEEN A LONG AND STRESSFUL AND EMOTIONAL JOURNEY...
OH-HO-HO-HO-HO... CONGRATS, DUDE, YOU MADE IT.
I'M SAFE, I'M IN THE FINAL THREE,
I DIDN'T COME ALL THIS DISTANCE JUST TO GO HOME NOW.
I'M READY TO GO ALL THE WAY, SEE THIS THING THROUGH TO THE END.
CHEF FREITAG, THE JUDGES HAVE UNIVERSALLY ENJOYED YOUR DISHES.
THANK YOU.
I'VE SAID IT BEFORE,
SOMETIMES GREAT CHEFS HAVE BAD DAYS IN THE KITCHEN
AND I'M SORRY TO SAY YOU WILL NOT BE THE NEXT IRON CHEF.
THANK YOU FOR ALL YOUR COMMENTS.
♪
I WISH I HAD WON, OBVIOUSLY...
IT'S BEEN AWESOME, I'M GONNA MISS YOU GUYS.
WE'RE GONNA MISS YOU.
I'M DISAPPOINTED THAT I DIDN'T GET TO SEE IT THROUGH.
LOVE CIRCLE.
HUG ME, HUG ME, HUG ME.
I'M GONNA BE IN KITCHEN STADIUM AGAIN SOME DAY...
AND IT'S GONNA FEEL REALLY GOOD TO HAVE KNOWN THAT I WAS A PART OF THIS.
CHEF GARCES IS MY BIGGEST COMPETITION.
HE'S WON THE PAST TWO TESTS.
BUT I DO FEEL LIKE I COULD WIN THIS.
CHEF GARCES AND CHEF MULLEN ARE SERIOUS CONTENDERS
AND THERE IS NO ROOM TO SLIP UP.
I'M HERE TO WIN...
AND AT THIS POINT, I DON'T WANT THERE TO BE ANY DOUBTS
ABOUT WHO THE NEXT IRON CHEF WILL BE.
(Alton) NEXT ON "THE NEXT IRON CHEF..."
EACH OF YOU WILL TRAVEL TO ONE OF THE GREATEST MARKETS IN THE WORLD,
THE TSUKIJI FISH MARKET.
(Chef Mehta) AS FAST AS POSSIBLE THEY CAN PACK IT UP.
(Chef Mullen) I DON'T SEE SALMON ANYWHERE.
(Chef Garces) LET'S DO IT, LET'S GO.
(Alton) TWO HOURS, FIVE COURSES...
ONE OF YOU IS GONNA BE AN IRON CHEF.
THAT IS A LIFE-ALTERING SITUATION.
(Chef Mullen) YOU KNOW, I'M IN A LOT OF (bleep) PAIN...
I DON'T THINK I CAN MAKE IT THROUGH THIS.
(Chef Garces) I'M TRYING TO SEARCH FOR A WAY TO FINISH.
(Alton) ONE OF YOU IS NOT GOING TO BE THE NEXT IRON CHEF.
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