Oh, if you haven’t watched Iron Chef, you’re going to love it. Especially the Japanese version. Morimoto has a bit of a story arc where his “newer” techniques were considered rebellious and even disrespectful so he was regularly challenged by “purist” chefs who wanted to teach him a lesson.
THIS!!!! He was considered an uppity and brash young chef and his time in America had a lot of traditional Japanese chefs treating him like he was a cultural traitor!
I will never recover from the moment Bobby Flay got on top of the counter and fistpumped to the audience. Extremely disrespectful and unsportsmanlike behavior towards Morimoto-Sama
@@NeedlessExposition exactly, when I watched the English dubs as a kid, that scene made me dislike Bobby Flay for a long time. But then I realized looking back, that's show business! Kitchen Stadium is like a cooking show, a football game and an anime all mashed up into one. I have worked close to Chef Flay professionally and he is a well rounded nice guy, with a fiery personality. Like a young Emeril.
@@jerrylewis4724 i live in philly and was having dinner at Morimoto and he actually was sitting at the bar having a beer. Also, because they thought my entree took too long coming out they comped the whole thing!
Gordon is also quite chill, don't just be going off of his early years and hells kitchen, look at the British kitchen nightmares and he barely ever raises his voice
It was my OG Dragon Ball Z, just an absolutely fascinating showdown and I never missed an episode. The American version of it was just not the same. The original was SO good
OMG We used to watched Iron Chef, the original Japanese one, with the boys when they were in elementary school EVERY WEEK. It was a whole family event. Wow. Morimoto is a legend.
With Morimoto, he was the third Iron Chef Japanese after Michiba and Nakamura. We sadly lost Chen Kenichi last year and Masahiko Kobe back in 2019. It is wild to go back and watch the really old episodes and listen to the commentator's bewilderment at certain techniques that were very much foreign to a lot of Japanese people at the time.
Answering your question: You don't start with half the ammount of stock because reducing it by half concentrates the flavour. Essencially you have the same flavour in half the amount of water, so double the flavour per volume ^^
I have her first cookbook in paperback. The recipes are just delightful, although you can tell it was written when a lot of Indian ingredients were harder to get in the US.
I used to watch it with my dad (a former chef de cuisine) and I have so many fond memories of it. It was a big deal, because in order to watch it, we had to pay for extra channels for cable TV (yes, I'm that old). My dad didn't care much for "celebrity chefs" but I could tell he actually enjoyed it. He was such a nerd about his profession.☺❤
With tandoori chicken the call is usually to leave the marinade on but the homemade version without a tandoor oven tends to be grilled/broiled and without skin so it might be the fusion-y-ness that made removing it the right move! Saw someone else suggest Madhur Jaffrey and I agree 😊 I've enjoyed learning more about French cooking from you and there are so many other food philosophies out there in the world
Toasting the spices helps but their flavour is best released using oil. I used to have an Indian housemate, and we used to do the seeds in oil in a saucepan with a tight fitting lids, popping the seeds like making popcorn. Spices that were already ground we would add after the seeds were popped.
While Morimoto admits this is fusion and a French touch, I am excited for you to dive into different ingredients and flavors not usually found in French or British cuisine (your around-the-world episodes were really fun). Can't wait for more! PS, you toasting the spices shows your growth over time as a cook - well done.
Yes! We are witnessing his evolution. The spotting of the rice noodles was impressive. Not everyone would have known what they were looking at. There are many rice noodles…
Japanese Iron Chef is worth watching A Sushi Chef apprenticeship varies, but it can take ten years to be masterful Your Angry Chicken had no cause to be, you did it justice! It looked beautiful. Thank you!
Thanks and shout out to Christie getting you on the Morimoto train, excited for this arc! 🥂 Also, if you play videogames try Battle Chef Brigade ... it's like Iron Chef meets Fantasy Anime! 🤓
I laughed so hard at the noodles...and your face. Thank you, Jamie. Fine entertainment, indeed! I watched TFN for years...all the shows. I loved Iron Chef, but my all time fav was and will always be Alton Brown's "Good Eats". Me and my son have seen every single episode...twice.
Since I’m only cooking for two and didn’t want to crank up my oven to 400 degrees in midsummer, I butterflied a pair of boneless, skinless chicken breasts and cut the marinade and sauce ingredients in half. I also didn’t think the thinner breasts would need as long a marinade, so that time I cut back to 3-4 hours, and quickly pan-cooked them. Finally, because we aren’t crazy about capsaicin, I passed up the roasted peppers entirely. The results were still delicious! By the way, reducing the chicken stock by half is entirely worth it. It gives the sauce a much more creamy consistency, adds chicken flavor and makes the sauce’s heat profile significantly milder than the marinade.
I remember watching the original Iron Chef on Food Network. Brings back memories. Loved the original Japanese! The American one is ok but nothing beats the original.
you're supposed to leave the marinade on, generally. its supposed to char a little, so it gets closer to tandoori chicken. and the chicken stock, you don't start with 1 c because you're concentrating the flavor of it down.
My Mom and I watched the Japanese Iron Chef together! Its so delightful and funny, and the host biting into a bell pepper with gusto in the opening makes me laugh every single time!!😂😂😅
I could feel your dilemma re the marinade. I was shaking my head saying Nooo!! Leave it on all the while thinking it might become on par with the infamous vanilla pod episode. Then I saw the result and thought, Ohhh, I'm glad I was wrong in a puzzled voice,
I don't think he was supposed to wipe it. The recipe said it was inspired by tandoori chicken and you don't scrape the marinade off for that. Less marinade might work better at the temperatures of a home oven, though.
the sauce would pretty much cover that mistake anyway, its a preference issue at a certain point. Still, i do like that he's taking autonomy when following the recipe, shows growth.
Love seeing “The RU-vid” formula book on Jamie’s shelf: shows how much a little research goes a long way…I’m proud that he’s taken the professional steps to grow his channel both strategically and organically. 💯 My favorite classic Daily Show clips ever was when then-correspondent Steve Carrell’s wife Nancy introducing her amazing new find and current love, “Iron Chef,” to a then mostly clueless American audience; this was back when it only aired in the original Japanese dubbed. One of my favorite segments ever.
So happy you have finally discovered Iron Chef! Also, thank you for the questionable tip of the ziplock over the smoke alarm. 😂 Thats gonna help me out moving forward. hahaha.
I imagine it's easier to concentrate on one cuisine at a time. Even professional chefs mess up like a beginner when trying to make a cuisine they aren't trained in. It seems impossible for a single person to do every cuisine well.
Iron Chef is the WWE of food, I've been excessively invested for years. If you want to escape french cooking, you should do some pre-colombian native american food! Sean Sherman (of Owamni fame) and Freddie Bitsoie (of less fame than he deserves) both have excellent books. Lots of non-mainstream meat and seafood, lots of vegetables, lots of chocolate in new and unusual places. There's no wheat, sugar, pork, beef, or dairy (for obvious reasons), so there's quite a lot of new ground.
I watch a ton of cooking videos. You sir are by far my favorite! I've followed you since the green pancake days, in your tiny kitchen. You've come so far,,, cook on good sir, cook on!!!
You really give me so much happiness! You are who you are! More than cooking . I have followed WVERY SO GLE VIDEO YOU HAVE. It just made me laughing at the beginning. But you learned and were vulnerable ! Life lesson! ❤
I LOVED Iron Chef. Both the Japanese and the American version. Btw, its where the "legendary" dislike of Bobby Flay by Morimoto happened. When Bobby stood on the counter/cutting board, and Morimoto found tht extremely distasteful. I remember hearing ot referenced several times throughout my food network watching.
Loved Iron Chef! I wasn’t really into cooking then, but I found the show fascinating, and Morimoto was awesome. For your leftover oil, I suggest fritters…crab & corn fritters are delish, but most any kind of fritters are good. 😁
Dude the OG iron chef with the over the top English dub is my CHILDHOOD. I love it. Morimoto has another book btw, which is much easier and addresses more standard home cooking which I think is a great pick up for a Japanese food lover. 😊
I used to have a tshirt in my twenties. It was gray with a huge print of the word Morimoto!!! He was my ultimate Iron Chef. I loved watching the Japanese version, and then Food Network made their own version, def not as good. You got off easy. He's a very intricate chef. But a minimalist with some bizarre combinations.
Your lack of watching Iron Chef leads me to believe you have not been exposed to the wonderful Alton Brown. He is another chef you should absolutely watch and binge his Good Eats series.
You make me smile 😃 You especially make me smile when you are looking at the cookbook recipe and asking lots of questions with that WTF look on your face. You could easily get a side job editing cookbooks 😂 Which leads me to believe that a great many cookbooks don't actually get edited with someone actually trying to follow the recipes in an actual kitchen with actual food and actual pots and pans. Those red chiles may just be fully ripened seranos kind of like how green chiles eventually turn red, but the flavor profile is quite different. And if you really want to get involved, there are entire books about all the different chiles from many different countries and their Scoville ratings. Amazon carries the dried form of many unusual chiles and also 777 Spices. The hottest chiles we have grown (last year) are Ghost 👻 and Scorpion 🦂 I couldn't eat them. I couldn't even harvest them without gloves. Those would make some SOB Angry Chicken 🐔
8:05 I really just mumbled to myself "he's gonna take off the marinade of half the chicken pieces, isn't he" just to yell out triumphantly when you actually did. I've been watching your show for so long, your style of doing things in the kitchen has gotten somewhat familiar haha So glad to see you keeping it going with new chefs and the occasional daring recipe (I still believe that you'll become a cake-master too, at some day!) thank you for all the time we get to spend in your kitchen
The original (Japanese) Iron Chef show is why im here now really, It was the grand master of all the subsequent "cook off's" Twenty four years after Bobby Flay stood on his cutting board in his battle against Morimoto and I still still have a hard time forgiving him. "Fukui-san!"
FilmRise Television has been uploading the classic [dubbed] Iron Chef Japan episodes, if you want to see him and the previous Iron Chef Japanese legends at work. Iron Chef Japan isn't JUST a cooking competition. It is theatre. Entire factions of chefs battling against chosen champions of their respective cuisines. Storylines of the Iron Chefs battling against familiar faces time and again. It's glorious. This is also taking into account that [especially in the 1990's] there was growing culture war within Japan of new advancements vs respecting traditional methods. It comes up a LOT in the show. Sure, there are some, ah... 'artifacts' of the era. You'll know it when you see it.
When Jamie made the Maifun noodles, did anyone else instantly think of that scene from Mr. Mom? Just me? OK. Awesome video as always. I've made cookies with extra angst but not angry chicken. I need to get on that.
I gotta tell ya, Jamie! Your videos always get me going! You’ve been representing to me all the crazy fun that cooking stuff brings! Having watched a couple of your Morimoto ones now, I can also they rock! Thanks man!
Jamie, just a suggestion...I did this a loooong time ago. I trashed all my cookie sheets that were stained, burned and disfigured beyond recognition. I went to Costco (or Sam's. etc) and bought all new beautiful quality cookie sheets. And then I ordered (and use religiously) precut parchment sheets to line said cookie sheets. I have never had to soak or scrub cookie sheets since. It is SO worth it!
I loved Morimoto on the original Iron Chef! Highly recommend. Enjoyed the OG Japanese version much more than the US based one. Possibly because of some very interesting ingredients that I'd never heard of. Anyway, I really came here to say: FULL POINTS for the eyes on Morti! Well played! ;)
Kudos for blurring out a certain former Iron Chef. As much as I did like the American version, the Japanese version of Iron Chef is just so much better. One thing that is notable about the Japanese version is that Jackie Chan was a judge on one of the episodes. Bobby Flay was the first American chef to appear on the show and when they did the rematch in New York, Bobby almost got electrocuted.
Can't wait for this new series of & Chef videos. Japanese food is famous for its simplicity, but with Morimoto's fusion style, it should be really interesting. And delicious.
I might be wrong here, but I think the marinade stays on. This seems to be inspired from Tanduri Chicken (as he says) and in that I think they keep it on. It gives it a lot more flavor. Like a LOT more. However, the temp at which you cook is controlled. They cook is in a sort of stone stove called a tandur. That works very different from a usual oven. And the best past is it uses fire from a coal to work so it has a real nice charred smoky flavor to it. Too bad he didn't add mint to that sauce. I really like a good Tanduri chicken with some minty sauce. Maybe because he added soysauce? I was thinking he would add some miso to it because I once tried making chicken with miso and it was so yummy. Another time with gochujang and it was also delicious. Miso chicken soup is the most comforting thing on a nice rainy day. As for peppers, you shouldn't eat them by themselves. You take a bite of the chicken and then bite a bit of the pepper and chew them together. Whole lot of fun!
Oh Jamie! Daddy and I would watch this in the 90s! That was half my lifetime ago… Oh, you kid! Iron Chef Japanese totally rocks! Thank you for bringing out Iron Chef Morimoto’s beautiful cookbook
Nice to see that you have The Cake Bible on your bookshelf. Rose Levy Beranbaum is amazing. You should check out her other books, The Bread Bible, The Pie & Pastry Bible, etc.
The way I read that marinade statement was to discard the rest of the marinade in the bowl. Unfortunately, people have been known to use it as a finishing sauce, possibly food poisoning. He wanted to cover his bases.
I was thinking as I watched, "...what a stupid recipe..." and I realized that wasn't actually the point! The point is how much I enjoy your presentation, every time!
