By April MacIntyre Dec 3, 2008, 22:31 GMT
The Japanese chefs of Iron Chef Japan do not play when it comes to competition.
couretesy of FLN
You've never seen anything like this before as the chefs gear up for five nights next week, going head-to-head, battling each other for the top crown.
It's a television event like no other, as the Iron Chefs (including Morimoto) roll out their most creative recipes and their most daring moves.
The week is dubbed "Grand Battle Week" - and it's the last of 5 stunt weeks that have aired on Iron Chef Japan this fall.
BONUS: Here is a great recipe from Katsuyo Kobayashi, and her book "Quick and Easy Japanese Cookbook". She was one of two female chefs to defeat Iron Chef Chen Kenichi, and is also considered to be Japan's favorite TV cooking show host.
Japanese Pan-Seared Chicken
SERVES 4 )Ingredients
2-3 boneless chicken thighs 8 fresh shiitake mushrooms 8 shishito green peppers or 3 small bell peppers 2-3 tablespoons mirin (or 2-3 tbsp. sake + 2 tsp. sugar) 2-3 tablespoons soy sauce japanese sansho pepper (optional) shichimi togarashi pepper or red chili pepper flakes (optional)
Directions
Remove excess fat from chicken. Remove hard end tips of mushrooms, and cut into halves or fourths depending on size. Destem and remove seeds from peppers; cut into 4-6 pieces if bell peppers are used.
Heat a non-stick fry pan over medium-high heat until hot; add chicken skin side down, and cook until skin crisps and turns golden.
Turn chicken and cook other side until brown.
Add mushrooms and peppers to pan.
When meat is cooked done, add the mirin and the soy sauce; turn chicken and vegetables frequently.
Remove chicken when sauce thickens; cut into bite-size pieces.Arrange all on a platter.Serve sansho pepper and shichimi togarashi as table condiments.
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Grand Battle Week will air on Fine Living Network from Monday 12/8 to Friday 12/12, at 11pm ET.
Check it out:
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