i love cooking the long kind (chinese eggplant). i would heat them up over fire then peel the skin and flatten them. Soak the flattened eggplant in eggs then fry it
It's unfortunate that there seems a prejudice against eggplant in the comments here. Probably at fault is never having had an eggplant dish prepared properly.
I don't understand the animosity towards Kobe. He's not the best of them, but he's in the same calibre pretty much as the other Iron Chefs, though Italian cuisine isn't as big in Japan as the others, even with the explosion of new restaurants they're talking about. His win percentage reflects that, not to mention that he's the youngest.
This type of eggplant really is quite different from any other type, in taste and texture perhaps even more than shape. What's known as Thai eggplant is so unlike popular eggplant that the comparison seems superfluous. I would assume in a gourmet cooking show, they'd be more discerning than that. Hence the opinions expressed on it.
On Kyoto, it's the older capital city before Tokyo (or Edo as it is historically known). Quite a rich history there with many attractions to see.
This comment has received too many negative votesshow
"Ohhh I´ve never worked with this type of eggplant"... It seems that whenever Kobe is involved it´s always the same excuse... I don´t think I´ve seen him ever not complain about the ingredients he gets. And anyway, there are dozens of varieties of aubergine in Italy, even white ones, and as usual Kobe has no excuse. It just reveals his ignorance, he seems to know the classic tourist dishes of italian cuisine and none of the regional stuff that you´d have to know about to call yourself expert!
I am a long time adoring fan of ironchef, but not of Kobe.
Anyway, Japanese egg plant are not 'completely' different. As far as I can make out the only difference is that japanese egg plant is slightly more elongated. There are some truly very different eggplants in the world e.g. Thai Eggplant.
It's not that I'm trying to be cocky, but a more slender egg plant is not a challenge if you can cook a slightly stockier slender eggplant.
As someone who has eaten and cooked eggplant their whole life, I can tell you that despite what most say there are actually differences in taste between the varieties due to the amount of seeds they contain and their size proportions, chemical properties which affect their cooking times and uses in dishes. There's a reason why Giada for example uses Japanese kinds over Western kinds, etc.
Why is Kobe looking so dejected at the theme ingredient?
Aubergine, (or egg plant in American English), is an absolutely classic ingredient in Italian cuisine, you have really classic dishes, which are only aubergine... pasta alla norma, melanzana parmigiana, malanzana fritta (like tempura)... pizza toppings, grilled with olive oil and parseley etc... and etc....
Not everybody likes eggplant it doesnt matter if its a classic ingredient. also if u have notice the show is about creating new original dishes as it had mentioned many times in the beginning of the show.
i love cooking the long kind (chinese eggplant). i would heat them up over fire then peel the skin and flatten them. Soak the flattened eggplant in eggs then fry it
NITECOREPD 4 months ago
One of the chefs in the royal box, Takamasa Uetake. The conjurer of olive oil. I like the sound of that.
eugene680 1 day ago
It's unfortunate that there seems a prejudice against eggplant in the comments here. Probably at fault is never having had an eggplant dish prepared properly.
I don't understand the animosity towards Kobe. He's not the best of them, but he's in the same calibre pretty much as the other Iron Chefs, though Italian cuisine isn't as big in Japan as the others, even with the explosion of new restaurants they're talking about. His win percentage reflects that, not to mention that he's the youngest.
yasiru89 5 months ago
This type of eggplant really is quite different from any other type, in taste and texture perhaps even more than shape. What's known as Thai eggplant is so unlike popular eggplant that the comparison seems superfluous. I would assume in a gourmet cooking show, they'd be more discerning than that. Hence the opinions expressed on it.
On Kyoto, it's the older capital city before Tokyo (or Edo as it is historically known). Quite a rich history there with many attractions to see.
yasiru89 5 months ago
The first thing I would do when cooking eggplants is throw them in the trash and call dominos.
robotpanda77 9 months ago
0:20
MrMuckStuck 11 months ago
u idiots! egg plants is suppose to be with soy sauce! damn!
Ethix127 1 year ago
Is there anything in kyoto besides restaurants?
majanis607 3 years ago
This comment has received too many negative votes show
"Ohhh I´ve never worked with this type of eggplant"... It seems that whenever Kobe is involved it´s always the same excuse... I don´t think I´ve seen him ever not complain about the ingredients he gets. And anyway, there are dozens of varieties of aubergine in Italy, even white ones, and as usual Kobe has no excuse. It just reveals his ignorance, he seems to know the classic tourist dishes of italian cuisine and none of the regional stuff that you´d have to know about to call yourself expert!
greattlemurs 3 years ago
I've never seen round eggplant before, just the longer ones.
majanis607 3 years ago 3
Italian eggplant and japanese eggplant are totally different.
Quit being an ass.
jeremymcrooks 3 years ago 2
No need to get personal with me...
I am a long time adoring fan of ironchef, but not of Kobe.
Anyway, Japanese egg plant are not 'completely' different. As far as I can make out the only difference is that japanese egg plant is slightly more elongated. There are some truly very different eggplants in the world e.g. Thai Eggplant.
It's not that I'm trying to be cocky, but a more slender egg plant is not a challenge if you can cook a slightly stockier slender eggplant.
greattlemurs 3 years ago
As someone who has eaten and cooked eggplant their whole life, I can tell you that despite what most say there are actually differences in taste between the varieties due to the amount of seeds they contain and their size proportions, chemical properties which affect their cooking times and uses in dishes. There's a reason why Giada for example uses Japanese kinds over Western kinds, etc.
bordertown 3 years ago 4
Why is Kobe looking so dejected at the theme ingredient?
Aubergine, (or egg plant in American English), is an absolutely classic ingredient in Italian cuisine, you have really classic dishes, which are only aubergine... pasta alla norma, melanzana parmigiana, malanzana fritta (like tempura)... pizza toppings, grilled with olive oil and parseley etc... and etc....
I really do not rate Kobe at all...
greattlemurs 3 years ago
Not everybody likes eggplant it doesnt matter if its a classic ingredient. also if u have notice the show is about creating new original dishes as it had mentioned many times in the beginning of the show.
Bladesdeal 3 years ago
More like half the tray.
LovelyYTRocks 3 years ago 2
Did Kobe drop one eggplant?
DarkFireYoshi 4 years ago