Tojo on Fugu

Hidekazu Tojo on Fugu preparation. http://www.tojos.com/ http://ca.youtube.com/user/glu... http://www.papernyfilms.com/pr... http://www.gluttonforpunishmen... 13 : Fugu: Fish That KillsIn his most dangerous challenge to date, Bob travels to Osaka, Japan to prepare and eat fugu--the most poisonous, life-threatening food in the world. Fugu, also known as blowfish or pufferfish, is a deadly Japanese delicacy that carries enough poison to wipe out a room full of 30 diners. Fugu chefs spend over five years in training to remove the fish's toxins. Can Bob pull it off in just five days? This doesn't leave much room for error. After his five-day crash course, Bob sits down to eat the fish he himself has prepared. Will he survive or die? It's the ultimate Glutton for Punishment challenge (and that's why it's the season's last episode!). Host applications are now being accepted for Season Three!Recipes:Recipes courtesy of Hidekazu Tojo, world-renowned Japanese chef and owner of Tojo's Restaurant in Vancouver, British Columbia. Tojo is also a licensed fugu chef, who takes Bob to Japan to show him how the deadly delicacy is prepared.These recipes can be made with any whitefish such as red snapper, rock cod, sea bream, or flounder (good luck finding blowfish at your local seafood market!).Tessa (Fugu) SashimiYield: 4Ingredients:2½ pounds of any white fish½ a white radish (daicon)1 tablespoon of chili sauce (momiji)2 sticks of green onionLow sodium soy sauceJapanese vinegarDirections:1. First, have your green onion diced up and ready.2. You will also need to make what is called "momiji oroshi", by grinding white radish and mixing it with chili sauce.3. Make ponzu sauce with half soy sauce and half vinegar. Add a touch of "yuzu-sui", which is Japanese citrus juice.4. Filet the fish: Using a Japanese sashimi knife, slice at an angle to create long pieces. The key is to slice it as thin as possible. Almost transparent is ideal.5. Lay the slices on a round plate, covering the entire surface area.6. Garnish the dish by adding lemon slices in the middle, then placing the green onion and momiji oroshi on top. You will be adding the green onion and momiji oroshi in your ponzu sauce to your preference.Te-chiri or Fugu-chiri (Blowfish Hot Pot)Ingredients:2½ pounds of any white fish or chicken1500ml of water8 leaves of cabbage (Napa)12 shiitake mushroom pieces1 tofu block1 bunch of spinach1 bunch of leak2 carrotsharusame (Japanese clear rice noodle)2 sticks of dried kelpponzu sauce (optional)Directions:1. Fill a large pot with water and place the kelp inside. As the kelp softens, it will release its flavor and aroma.2. Boil the water with the kelp inside.3. Before adding the fish, it must be fully clean. To do this, have a separate pot with boiling water. Put the fish in for 30 seconds only. This will make it easier to take off the scale and clean if entirely.4. Once this is done, cut the fish into biteable sizes and place them into the pot with the kelp.5. In a couple of minutes, the foam from the fish will be released into the water. Remove that from the pot.6. Finally, put all the vegetables inside for a couple of minutes until it is cooked.7. To serve, dip in ponzu sauce and enjoy.Ojiya/Congee (Japanese Porridge)Ingredients:Finished broth from the Te-chiri2 bowls of rice1 tablespoon of salt½ cup of sake1 tablespoon of low sodium soy sauce2 eggs, beatenDiced green onions (optional)Shredded seaweed (optional)Directions:1. Once you finished serving the Te-chiri, do not throw away the stock, for that will be the most key component to this dish.2. With a strainer, take away any remains of food in the stock.3. Add rice.4. Simmer for 5-7 minutes and add the beaten eggs.5. Add salt, sake, and low sodium soy sauce.6. Garnish with green onions and shredded seaweed.

Channel: Howto & Style
Uploaded: December 31, 1969 at 5:59 pm
Author: WRK1970

Length: 06:03
Rating: 5.00
Views: 6174

Tags: Blumer  Bob  fish  food  Fugu  Hidekazu  poison  Tojo  

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