The ULTIMATE JAPANESE FOOD BATTLE

Welcome, we are a group of friends from London looking for exceptional things in

food

that will really make a difference to your life or just make you like two of us that a chef doesn't want the rest of us to no longer exist. It's fun and everything we do starts with a suggestion to me. This is Jamie, today is the second video in our sake exploration series with Jo Fudo and we are going head to head in an

ultimate

battle

that we are incredibly excited about our In the last episode, the three normals were challenged to investigate the best Japanese

food

and the best sake in London to create a

battle

-winning dish.

They sought the wisdom of London's great chefs and sommeliers to gain knowledge about the sacred art of food and bid farewell to a now-armed father. With the knowledge gained, they will go head to head in what will later be known as the 11th largest Japanese and sake pairing battle in East London on a Sunday, the day has come when it is our

ultimate

Japanese battle, they have the inspiration that have. They stink and your time starts at three two one, okay, I selected my dish and that will win this mochi ice cream battle. We had some time looking at ice cream at one of the places when we were researching, it was delicious, I thought it was really good, with sparkling sake, so I selected a sparkling sake to go with it and I'm going to look for the same notes and flavors that you can find in that stocking : a Sakura peach that is cherry blossom and I will add a third black sesame to For my dish I am taking inspiration from all the tempura that we had in the three different restaurants, except that I also want to add a little homey flavor, so we opt for fish Japanese style in tempura batter and fries with a rather arrogant seasoning plus mushy peas with wasabi, you know, this happened.

I think I fell in love while I was at uma watching Chef Fishy Jr. create the most incredible sashimi dish. I fell in love with his knife skills and the way it looked throughout his kitchen. So I'm going to try to replicate that with my own dish machine and I'm off my back. Are you serious? I will face a chef with two Michelin stars. Yes I know. Second place. My first step with a simple one. Make a melon square, so the first thing I need to do is create the flavorings for the inside of my machi ice cream balls, so I'll sneak in some peaches and blend them into a pate.

Then I will add black sesame and charcoal. then wash the salt from some cherry blossom tea, and then let it steep in boiling water for two minutes, this really makes it 70 P. I will pour it and give these two little ones cherry blossom tea, you can thank me later. what did I flavor my ice cream with one of my ice creams so you're welcome chin chin you do something good for people stop first. I need to make my mushy peas with wasabi. I peeled and sliced ​​two cloves of garlic. I'm going to add that to a pan along with some sesame oil, let it fry for a minute before adding my peas, let it simmer for a few minutes with some fish stock, mix everything together and then add some of lemon zest and wasabi for a crisp, fresh flavor. paste, add some edamame beans, job done with your nonsense, let's introduce a curveball, no, that's too polite, what's wrong with you, this is the etiquette curveball, as we've learned from our sake journey so far , it is rude to pour your own sake, so from now until we stop the curveball, it will be impolite and, in fact, prohibited for you to control your own electricity.

You should ask a friend to check hobs, ovens, microwaves, refrigerators, freezers, and any appliances. Kitchen packers, but we're the only two that cook, that's why I got it early and good, is it considered rude to do a bad job taking care of one of the other players' electricity, enough? No, my kettle is already boiled. You got lucky. Hey friend. Just wondering: would you mind lighting muhabba for me? my peas are ready, oh that's perfect, thank you very much, no problem, remember I did that nice thing for you. I will remember that you did that nice thing for me.

Knit my watermelon perfectly into cubes. I'm going to add a little bit of soy sauce. Sesame and stick it in a vacuum pack that I can use myself, do you know how to use a vacuum sealer? Okay, without vacuum sealing, the flavors in there intensify, they'll marinate, and I'll get back to that as I plate it, anyone? You know how to use the wasabi rule, just eat it like that. Would you do me a favor and just mix up the Mesabi mushy peas? These are my Vasavi mushy peas with edamame beans ready. I'll cover it. I can reheat it just before I need it.

Serving my ice cream involves whipping double cream to soft peaks and I can't use the electric whisk because of the curveball so there's a decision to make here, tomatoes, can I borrow you? He'll borrow you for the next one. two hours in we need to know that I trust you because I asked Jim, this might take a while, mine, okay, well, now it's a soft peak with condensed milk and then a little bit of vanilla extract, divide that mixture into three bowls. and then add sesame in a pinch to the other and suck it in my third part, then they go in the freezer to freeze first thing first for my fries.

I need to make my furikake seasoning, we do it right. I need your help. you should do what you do best no, I'm not being I'm not starting my own recipe yet. I need you to turn that hob on and go because I need to toast my nori sheets. I can do it. That James has a hole in my nori that's already done don't shoot fire fire fire fire you get a server you know what sashimi plate will be complete without a little wasabi and a little avocado avocado wasabi lemon soy and Japanese mayo I just thought we'd do it because I can push that like 15 seconds you just give it this little genius so when we went to the cheese there were two things that changed again for me one was the avocado tempura that's why I have a car on my plate and the other was a mayonnaise of truffle in that snow. crab Maki he's still talking are you listening I'm not there no one's skinned with that mayonnaise truffle oil with my Ferrari cookie seasoning ready it's time to move on to my fries I have some potatoes I'm going to peel them I'm going to cut them into the shape of fries and then I'm going to put them in a little bit of oil at 130 degrees for a few minutes, I'm going to take them out and they're going to heat the oil to 180 degrees and then I'm going to read, cook the fries so that they are crispy and fry them for an hour remaining and the curveball has retracted.

Oh machi, glutinous rice flour, water and sugar, stir until you get a thick and smooth paste, that bowl is covered with plastic wrap. Put it in the microwave for a minute, take it out, uncover it, stir it and cover it for another minute. Take it out, uncover it, stir it and cover it for another minute until you have 3 minutes of pieces and then it all starts. This is sprinkled with cornstarch, oh, just to make it a little harder for me. I'm splitting up the machi and trying to color them and I have no idea if this will work so I'm adding gel to the machi after the microwave heating process and now let's decorate.

I have my onions. and my radishes, which have been sliced ​​as thinly as possible and cuffed, I call my food, I sleep, I die, they satisfy as much as possible too. I'm here, the stars of the show, let me tell you about my fish. I have a little tuna, salmon, octopus, a little sea. sea ​​bass, some scallops, mackerel, roe and oysters fried my fries. Now I'm going to season them with my furikake seasoning. The last thing that needs to be done for me is to prepare my dough, cut the fish and then fry it in the dough, but first let me talk to you about the plug I have chosen I'm going for the taco bets ooh Kimoto in heart and soul it's a really nice sake which is made using ancient methods from centuries and centuries ago when Ben was just a little boy is a really rich Sokka with a decent amount of acidity, which means it's going to cut the flavor of my fish and chips surprisingly well. 20 minutes, all so I can play this properly.

This oil boils down to me having to cook my salad a little on the way in. soybeans and a blowtorch, what are you going to heat up a skewer and rub it on my scallops to make these little lines cry and then I have to use my beautiful knife skills to cut the rest of my fish. I continue with this dish. I always need to shuck my oysters. Add some soy ginger and a little rice wine vinegar, as well as some daikon, a rose or onion and some radish to finish the dish. I also prepared the water with a blowtorch, now it may seem like there is a lot going on. it's because there is and that's why it pairs well with this complex arcade nowadays it's very fragrant but with a hint of melon so this could work for the Waterman and fish perfectly.

I'm so out of my depth with this because I don't do it. I've never made machi before, there will definitely be problems and I will try to get ice cream into these little bags and seal them before the ice cream melts. My fish is cooking. I have no idea if it was done correctly or not, but it seems like it. good on the outside, so let's hope it looks good on the inside. The last thing I'm going to do is spread tempura butter with some shiso leaves like the ones we had on it soon because they looked great.

I'm stressed the last 30 Seconds, don't forget the sake and I'm just saying it was one of the quietest battles. Everyone locked themselves in to make sure they delivered their plate. It was quite stressful. It was technical. That's what got me. I mean, I did something. It's just in the freezer, so we'll eat it last so it doesn't melt all over the place. Bad business, let's start with the sashimi. There is no denying that it is an incredible plate of food, with which it looks spectacular. that Joe labeling is yeah, it works like you say there's a lot going on, but it's very clean, quite fresh, very refreshing.

I feel like you found your style within Japanese cuisine, where did you find your core? This is very no, this is beautiful because there is no steak on that plate let's go with one of those fools, I don't think I personally prefer or I certainly wouldn't start this trip, but combined with the food and this, you're right, it's like no fat from the fry food was actually absolutely delicious the seasoning on those fries is phenomenal the fish is great the sweetness of the wasabi peas tag curveball today but i would say she's so temperate it was the best right who's ready for dessert or an appetizer oh no, that was it? embarrassing here we have milk ice cream in three flavors to accompany this a delicious arcade with a name I can't pronounce John John, well, eat it, what's next to it?

Let's go with ginger, something I've never heard of, either. I made sure to ask you twice before you are sure that there is no doubt that you have that shoe and you wear the machi and the three different colors. Do you need a toothpick? There is an element of decadence with any sparkling alcohol and it delivers that, but with kindness. of floral notes, as well as three amazing dishes with three very clever combinations, we have some work to do, so go chat about it, yeah, now there to cut, the police are out of the way, can we drink this from the bottle? a loser today, it's okay, because you all did very well, someone definitely prevents it a lot, seriously and these many, the third place was we thought it was a fantastic combination, phenomenal skill but a plate of berry sashimi very Simple, yeah, yeah, I'm fine with that, okay, let's go. laughs, second place this time was about taking inspiration from something we tried, making your own, and then finding a combination that maybe deep down you're not always that into Mike, but Jamie was the first to be the winner, so Therefore, it is my responsibility to leave it to you.

Tune in for some news that this is not the only battle that will take part in this series. We'll also do an ultimate chef vs. chef meal and matchmaking battle, but we think you may need more inspiration. or something like that, so we're going on a trip. Oh, if you liked the video, please like it. Why let's take a look at the brownie ranking? If you are interested in trying some sake and you are in London you can go to London Sark a week from February 22nd many restaurants participating you can get easy special menus it's Sunday sorry here goes mmm how do you turns white chocolate into dark chocolate?

Then they could RDJ turn off the light, it's not and I, like us. Mentioned Tidy is run by a group of friends, so if you like what we're doing, there are lots of ways you can support us and get more involved. Everything you need to know is linked below.