Kaga squashing that tomato while intensely staring at it at makes me think of Isaac Newton picking up the apple that fell on his head and proceeding to pulverize it with intense hatred.
sea cucumber's end texture(when you eat it) depends on how and how long you cook it. They come in both dried and fresh. By itself it's not exactly very flavourful, so preparation and cooking time and technique is very important.
FYI, Koreans often enjoy sea cucumbers raw. Well washed, and well cleaned, of course! It is sliced very thinly and served with cho-gochu jang (spicy sauce made from beans). It's wet, crunchy and chewy. Flavor wise, it's rather mild on the tongut but has an aftertaste of the ocean. Weird, yet wonderful.
I don't know how I feel about crunchy and chewy... sounds like the sensation of accidentally biting into a piece of meat made up of mostly chewy fat with piece of crunchy gristle in the middle of it.
the dried one are more prefer to make a heavy taste dish. however dried one need to hydrate them for a day, if i not mistaken. same goes to dried shark fin and abalone. they also said, the older they store the better the taste.
it's expensive, cuz of the diving and underwater hunting required, but it's quite common. it's one of the chinese 'mountain and ocean gems', like french's caviar, foie gras, truffle
it provides a very luxurious and creamy texture, with that crisp finish when biting through, and has a mild fish oil aroma. in a stew, it would release its juices and sweeten the stew. stir fried, it'd coat the accompanying veggies with a glistening layer.
Huh. The one time I had it was in a Japanese dish in New York. If I remember right, it had the texture of an overripe kiwi so I'm a little surprised to hear it described this way. How's it normally cooked?
normally? stewed in dark soy sauce stew, with some shitake and maybe a few ribs, and flavourings like garlic bulbs and all, until the pieces soften, and the stew gets a very verrryy delicious subtle hint of fishy oils
it is stir fried too, but i personally don't find much point in that, it's like boiling foie gras in broth, defeating the purpose of enjoying the ingredient's texture and flavour in the first place
texture i find appealing? its sticky gelatin like texture after cooking a lot
bleaaacghhh .. it's a delicacy which not everybody like.. it's like the ozzies & marmite.. they cook it sapo style normally in chinese cuisine.. and costly eventho not as expensive as shark fin :D ..
Kaga squashing that tomato while intensely staring at it at makes me think of Isaac Newton picking up the apple that fell on his head and proceeding to pulverize it with intense hatred.
obnoks 1 year ago 2
sea cucumber's end texture(when you eat it) depends on how and how long you cook it. They come in both dried and fresh. By itself it's not exactly very flavourful, so preparation and cooking time and technique is very important.
obnoks 1 year ago
I love how intense Kaga-san is when he crushed that tomato! And when he announced the theme he reminded me of a Yakuza boss.
mokshalovely 1 year ago
Fukui-san hitting on the female guests! lol
anadryantontine 2 years ago 4
FYI, Koreans often enjoy sea cucumbers raw. Well washed, and well cleaned, of course! It is sliced very thinly and served with cho-gochu jang (spicy sauce made from beans). It's wet, crunchy and chewy. Flavor wise, it's rather mild on the tongut but has an aftertaste of the ocean. Weird, yet wonderful.
monkeyholla 2 years ago 2
I haven't had it in years.... need to take another trip to Yang Yang.
theothergreen 2 years ago
I don't know how I feel about crunchy and chewy... sounds like the sensation of accidentally biting into a piece of meat made up of mostly chewy fat with piece of crunchy gristle in the middle of it.
Lanson87 2 years ago 2
Again, with the tomato squishing, Chairman! What did it ever do to you?
monkeyholla 2 years ago 6
pfflamingo
welcomegohome 2 years ago 2
Sea cucumber vomits its own intestines when it feels being in a great danger.
teleostomi 2 years ago 3
Well, is not exactly the intestines, there are some defensive structures called Cuvier tubules. :o)
barramundo 2 years ago 4
evisceration. man i miss iron chef japan!!
welcomegohome 2 years ago 2
These guest actresses are hot. Japanese women are tops.
bigbadmuthafukkah 2 years ago 3
lol chef chen with his meat cleaver
praystation 3 years ago
i am humbled that many japanese respect chinese food..........then again who doesn't ?! not many
even though china and japan have political and historical arguments, hopefully food will unite us for awhile on the dining table...
mehdan2 3 years ago 3
the dried one are more prefer to make a heavy taste dish. however dried one need to hydrate them for a day, if i not mistaken. same goes to dried shark fin and abalone. they also said, the older they store the better the taste.
antoniowong07 3 years ago
sea cucumber's a normal chinese ingredient
it's expensive, cuz of the diving and underwater hunting required, but it's quite common. it's one of the chinese 'mountain and ocean gems', like french's caviar, foie gras, truffle
it provides a very luxurious and creamy texture, with that crisp finish when biting through, and has a mild fish oil aroma. in a stew, it would release its juices and sweeten the stew. stir fried, it'd coat the accompanying veggies with a glistening layer.
good stuff
hypermegaman 3 years ago 4
Huh. The one time I had it was in a Japanese dish in New York. If I remember right, it had the texture of an overripe kiwi so I'm a little surprised to hear it described this way. How's it normally cooked?
Taibak 3 years ago
normally? stewed in dark soy sauce stew, with some shitake and maybe a few ribs, and flavourings like garlic bulbs and all, until the pieces soften, and the stew gets a very verrryy delicious subtle hint of fishy oils
it is stir fried too, but i personally don't find much point in that, it's like boiling foie gras in broth, defeating the purpose of enjoying the ingredient's texture and flavour in the first place
texture i find appealing? its sticky gelatin like texture after cooking a lot
hypermegaman 2 years ago
you dont need to dive, you can just use a rod with a tri hook, find an area with lots of algae, and begin jigging.
ironforge12321 2 years ago
Cucumber is a highly priced delicacy in Chinese cuisine, Its a must-have item on festival&Big occasion...
And It have 2type: Dried&Wet.... Dried type are more expensive....
And It taste YUMMY =)
wjong2020 2 years ago
thx for uploading, this is great to watch
donnk 3 years ago
It's rare that Sakai didn't get the weird ingredient. I can just imagine his response: "Why me?"
jlf180 3 years ago
Truly EPIC! King of Appetizers vs God of Schezuan!
GenyaAvacado 3 years ago
Damn, sea cucumbers are kinky looking things.
stinkoid 3 years ago 2
They are nothing compared to Geoducks.
Naxwell 3 years ago 5
werd dude lol...I didn't even know sea cucumbers were edible
Bassitup1 3 years ago
I didn't know you could eat these XD cool
AidanRasine 3 years ago
Whoa.. i didn't know you could eat these XD
AidanRasine 3 years ago
Ha, loved the way he announced the theme. As usual.
Makaristos 3 years ago
thx for the upload, i hate sea cucumber tho
noimnothindu 3 years ago
Why's that? Because of the taste or the way it looks?
archo89 3 years ago
i hate the slimey texture
noimnothindu 3 years ago
It's interesting because I've wanted to try this for a while now. How was yours cooked?
archo89 3 years ago
sfried with spring onion is a great style to cook them
mickangel2002 3 years ago
Braised Sea Cucumber and Chinese Mushrooms with vegetables, served at chinese weddings
noimnothindu 3 years ago
@archo89
bleaaacghhh .. it's a delicacy which not everybody like.. it's like the ozzies & marmite.. they cook it sapo style normally in chinese cuisine.. and costly eventho not as expensive as shark fin :D ..
cH4Nt1Qu3 1 year ago
This must have been one of the most difficult battles in the show's history.
SiKedek 3 years ago
me too, i love you archo....
karenvillamar28 3 years ago 9
i love you archo
fucky0utubeman 3 years ago 16
My god. Sea cucumbers. Chen Kenichi. I guess I'm not going to sleep yet.
mikedubya 3 years ago 18