Iron Chef – Season 6, Episode 8 – Battle Sardines – Full Episode

Esteemed chef and owner of the Italian restaurant Sabatini in Roppongi has sent his protege Yukihiro Noda to go head-to-head with Iron Chef Chen in a fierce battle of sardines.

“Iron Chef” is an innovative cooking competition from Japan combining the excitement of a one-on-one sports competition with gourmet cooking.

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[MUSIC PLAYING] KENJI FUKUI: Nearly a decade ago, a man’s fantasy became reality in a form never seen before, Kitchen Stadium, a giant cooking arena. The motivation for spending his fortune to create Kitchen Stadium was to encounter new original cuisines which could be called true artistic creations. Allez cuisine!

KENJI FUKUI: To realize his dream, he started choosing the top chefs of various styles of cooking. And he named his men the Iron Chefs, the invincible men of culinary skills. Iron Chef Japanese is Rokusaburo Michiba. Iron Chef French is Hiroyuki Sakai. Iron Chef Chinese is Chen Kenichi.

And Masahiko Kobe is Iron Chef Italian. Kitchen Stadium is the arena where Iron Chefs await the challenges of master chefs from all over the world. Both the Iron Chef and challenger have one hour to tackle the theme ingredient of the day. Using all their senses, skills, creativity,

They’re to prepare artistic dishes never tasted before. And if ever a challenger wins over the Iron Chef, he or she will gain the people’s ovation and fame forever. Every battle, reputations are on the line in Kitchen Stadium, where master chefs pit their artistic creations against each other. What inspiration will today’s challenger bring?

And how will the Iron Chef fight back? The heat will be on! TAKESHI KAGA: If memory serves me right, I have never been quite so disappointed. Recent days have been quite humiliating. [SPEAKING JAPANESE] KENJI FUKUI: It’s the challenger! Okabe wins it! [SPEAKING JAPANESE] KENJI FUKUI: It’s the challenger, Zeng! Incredible!

Beating Michiba, his first loss in nine months! TAKESHI KAGA: On top of the two consecutive losses in recent matches of my Iron Chefs, tragic news has fallen on my ears. Iron Chef Michiba has been hospitalized. The fatigue of all the battles he has fought recently has taken its toll.

Um, I feel very sorry for the inconvenience that I’m causing to everyone. Now, we all know that nothing is more important than good health. And I guess I just need a break to recover from this. After this, I’ll– well, I’ll probably be OK. Really, to all the staff members,

And to Sakai-san, and to Chen-san, I really apologize for the inconvenience. I’ll try to make it back soon, maybe after a month or two, I think. I’d just like to concentrate on getting well now. TAKESHI KAGA: The fall of the great Michiba adds to my misery, multiplied with news

Of a challenge that could not have come at a worse time. From the great Sabatini, the very first restaurant that brought genuine Italian cuisine to Japan. Their headquarters in Rome is world-renowned for its tradition in excellence. The man in charge of what goes on all the menus of the head

And branch restaurants around the world is, of course, the legendary Don Sabatini. Mr. Sabatini has personally selected a chef to compete in my Kitchen Stadium. The challenger, head chef of Sabatini Roppongi, Yukihiro Noda. Noda joined Sabatini’s Aoyama restaurant at age 24. To his surprise, Noda realized that the owner Don Sabatini

Himself was in the ring, personally overseeing the training of all chefs. Required constantly to prove themselves by applying the skills and knowledge acquired on to the dishes tested by Don Sabatini. I felt like I was tested all the time. Don used to say, Noda’s food is either really great or really

Off the wall, you know. TAKESHI KAGA: Noda, at age 30, was promoted to sous chef, but soon resigned the hard-earned rank and left for Italy to challenge himself to create his own world based on Sabatini’s teachings. The fact that I came to realize when I was in Italy

Was that you need incredible energy to protect the traditions of Sabatini, I mean, how hard it is to do that. TAKESHI KAGA: At age 35, he was called back by Sabatini once again to head his branch in Roppongi. Noda’s creations are based in the traditions handed down by the great Don Sabatini, combined

With his own disciplined, yet inventive style. Diversity and excellence of his dishes are truly inspired. So now, Noda, seize the hour of glory. Without doubt, Don Sabatini and Michiba as well look on with great expectations. I know I can win. Get him, Noda! Do your best! [MUSIC PLAYING]

KENJI FUKUI: The mood around Kitchen Stadium has been a bit down. Iron Chefs losing two in a row, and now Michiba sidelined. To try and brighten things up, our guests today are a newlywed couple. Kabuki actor Nakamura Hashinosuke and actress Hiroko Mita, welcome. – Pleasure to be here. Pleasure to be here.

Mita-san, if I may, how are your cooking skills now that you’re a newlywed wife? I watch this show every week, trying to learn more, but I’m not sure. What do you think? Oh, she’s come really a long way, really. Oh. OK, supportive comment there. Thanks for saying that.

Now, have you two ever been to Sabatini before? I hear so much about them, but we’ve never been there, so I’m asking him to take me there sometime soon. Maybe you could take us there. Let me think about that. At any rate, enjoy the experience today.

We’re glad to have you here. Yes. And our commentator, Dr. Yukio Hattori. Doc. – Always a pleasure. [APPLAUSE] All right, let’s bring on Chairman Kaga. And here they come. Don Sabatini leading the way, bringing in Noda. Sabatini’s got restaurants around the world.

Today, his man will be critiqued here in Kitchen Stadium. [SPEAKING ITALIAN] He said he’s very happy to be here. Grazie. Mm, mamma mia, perhaps. [SPEAKING ITALIAN] KENJI FUKUI: Now ascending into Kitchen Stadium, the nation’s culinary leaders, your iron chefs! Iron Chef Chinese, Chen Kenichi, and Iron

Chef French, Hiroyuki Sakai. Even without the presence of Iron Chef Japanese Michiba, here they stay, the invincible men of culinary skills. Chen-san, please! KENJI FUKUI: All right, Chen-san on on the spot against Don Sabatini’s man in Japan. Iron Chef Chinese, Chen Kenichi, the Szechuan Sage,

Son of the God of Szechuan Cooking, Chen Kenmin. His lineage, his talent, his fiery creations have placed him atop Chinese cuisine in Japan. Today, a tough task, trying to get the Iron Chefs back in the win column. All right! Don Sabatini, a man with restaurants around the world,

Bringing in the head chef of his Roppongi branch, challenger Noda, against Iron Chef Chen, who’s under added pressure to stop the Iron Chefs two-battle losing streak. We are set! Let’s get it on! Allez cuisine! [GONG] KENJI FUKUI: Bang of gong. We are on. And with the Iron Chefs, Sakai and Michiba

Having lost the last two battles, Chen indeed on the spot today. But doesn’t seem to be letting the added burden get to him. All smiles up there is the Iron Chef. Mumbling something to himself, too. And so is the Chairman, but those smiles are covering up–

I mean, there’s been a little extra tension around here. And how about sardines? Do you two like them? Oh, I love them. I mean, come to think of it, the first thing she cooked for me was a sardine dish. [LAUGHS] This is embarrassing. It was simple, stewing sardines with plums.

YUKIO HATTORI: Oh, OK. That sounds good. I love that. That’s good. KENJI FUKUI: Bringing back sweet memories. HIROKO MITA: [LAUGHS] It’s embarrassing. KENJI FUKUI: Perfect theme for you two today. SHINICHIRO OHTA: Fukui-san? KENJI FUKUI: From the floor, Shinichiro Ohta, go. SHINICHIRO OHTA: I briefly spoke with Don Sabatini

And asked him what he thinks about the sardines theme. And he said, sardines are a very good choice. They can be an appetizer, added to pasta. A main dish in the Italian food. Special dishes, too. A wonderful choice that will work to our advantage. KENJI FUKUI: Hmm. All right, thanks.

NAKAMURA HASHINOSUKE: They do have a big advantage. KENJI FUKUI: An Italian chef would have the upper-hand with this theme ingredient, Doc. YUKIO HATTORI: I do concur. KENJI FUKUI: Which means that Chen will be having to play from behind against this challenger. And if he goes down, three in a row.

People are going to be thinking Iron Chefs are showing signs of rust these days or something. YUKIO HATTORI: Well, in authentic Szechuan food, sardines, of course, aren’t used. They only use freshwater fish. So in this sense, he’s going to have to resort to a non-Szechuan technique to complete this fish.

It’s going to be interesting. KENJI FUKUI: So with this ingredient, this will be a bit tricky for him to negotiate today. YUKIO HATTORI: I think he’s going to have a tough battle on his hands here, yeah. KENJI FUKUI: All right, we’ll see. SHINICHIRO OHTA: Fukui-san? KENJI FUKUI: Yes?

SHINICHIRO OHTA: A surprise from the Iron Chef’s side, I’ve just been informed that the Iron Chef is getting his ice cream machine ready. HIROKO MITA: What? KENJI FUKUI: Sardine ice cream? That is a pretty wild piece of news right there. HIROKO MITA: What could it be? KENJI FUKUI: Now, on the challenger’s side,

Looks like he’s working some pasta dough right there. YUKIO HATTORI: That is what it looks like, yeah. SHINICHIRO OHTA: Fukui-san? KENJI FUKUI: Yes? SHINICHIRO OHTA: This dough is just a simple mix of flour and water so far. Back to you. KENJI FUKUI: All right, got it. YUKIO HATTORI: That makes sense.

KENJI FUKUI: Chef Noda, the head man in the kitchen of Sabatini’s Roppongi branch. And in the 60 minutes of cooking, he’ll be trying to replicate the flavors of Rome cooking for us, Don Sabatini’s ideal. Of course, Rome not built in a day, but can the flavors of Rome be perfected in one hour?

[LAUGHTER] We’ll see. NAKAMURA HASHINOSUKE: You know, I watch this show every week, and normally the challenger’s are frantic or panicky, but this guy is as cool as a cucumber. YUKIO HATTORI: Mm. KENJI FUKUI: He is cool, yes. NAKAMURA HASHINOSUKE: He’s very calm, don’t you think? HIROKO MITA: Despite his age, yeah.

NAKAMURA HASHINOSUKE: That tells us his level of confidence, maybe. KENJI FUKUI: I would tend to think so, yes. And now over here, Chen– HIROKO MITA: He’s adding flour for frying? KENJI FUKUI: Iron Chef going to fry these, Doc? YUKIO HATTORI: I imagine, yeah. It’s OK to leave the innards in.

It adds a bit of bitterness, which makes it all the better, really. HIROKO MITA: Oh, I see. KENJI FUKUI: And he could possibly go with the sweet and sour sauce after frying these puppies. YUKIO HATTORI: Mm. HIROKO MITA: Oh, and Chinese, that could be. YUKIO HATTORI: That’s a very good possibility.

YUKIHIRO NODA: Do we have rice? KENJI FUKUI: And, hey, you hear that? Challenger Noda, the Italian chef saying that he wants rice over there. YUKIO HATTORI: Yeah, I heard that. KENJI FUKUI: Yes. HIROKO MITA: Risotto? KENJI FUKUI: Noda possibly thinking risotto in the early going here. HIROKO MITA: Hmm, fried rice?

YUKIO HATTORI: OK, he’s got something there. What is that? KENJI FUKUI: Challenger’s side here. YUKIO HATTORI: Yes, this is the challenger, right. KENJI FUKUI: So they’ve got that set up for Noda, in one of the pots in front of him there, too.

I’d have to guess he’s got some tomato sauce in one of them. This is the other one. NAKAMURA HASHINOSUKE: The rice is going in. SHINICHIRO OHTA: Fukui-san? KENJI FUKUI: Yes? SHINICHIRO OHTA: I have a correction to make regarding the information about the challenger’s dough. Sorry about that.

The ingredients are dry yeast, sugar, flour, and hot water. And it sounds like he’ll be using it not as a pasta but as a dough, as a pizza dough, to be exact. KENJI FUKUI: All right, pizza. YUKIO HATTORI: Oh, a pizza dough, OK. KENJI FUKUI: And now, Chen hunkered

Over the food processor there, filled with sardines. NAKAMURA HASHINOSUKE: Oh, the chopped fish. HIROKO MITA: He wants a paste of it, huh? KENJI FUKUI: And this would be for– YUKIO HATTORI: I imagine a fish meatball. KENJI FUKUI: OK, fish balls there. YUKIO HATTORI: That’s what it looks like, anyway. NAKAMURA HASHINOSUKE: Huh.

YUKIO HATTORI: That would be my guess. KENJI FUKUI: And they have fish balls in Chinese cooking? YUKIO HATTORI: Uh, not using sardines, but with other fish, yeah. KENJI FUKUI: OK, but Chen making sardine fish balls today with the theme ingredient. And now Noda with some bell peppers, red and yellow.

HIROKO MITA: Hmm, so colorful. NAKAMURA HASHINOSUKE: Dance of colors. KENJI FUKUI: Zucchini there, too. YUKIO HATTORI: Right, yeah. KENJI FUKUI: Chopping it all up. HIROKO MITA: Italian colors. YUKIO HATTORI: Yeah, very bright. He’s got that whole Italian image. NAKAMURA HASHINOSUKE: Very pretty. YUKIO HATTORI: And I noticed the Iron

Chef added flour to the ground fish for the fish balls. KENJI FUKUI: Right here, big ones. SHINICHIRO OHTA: Fukui-san? KENJI FUKUI: Yes? SHINICHIRO OHTA: Iron Chef Chen added the following greens to his sardine paste fish balls, dried shiitake mushrooms, arrowhead plant, salt, and egg yolk. KENJI FUKUI: All right, arrowhead, or kuwai.

YUKIO HATTORI: Right, OK. So that’d be mainly for the texture. NAKAMURA HASHINOSUKE: Uh, the challenger’s added something. HIROKO MITA: Oh, anchovy paste. NAKAMURA HASHINOSUKE: Yes, in that. KENJI FUKUI: Right in here. NAKAMURA HASHINOSUKE: Yeah, yeah. KENJI FUKUI: OK, and so Noda going to make some sardine paste as well. HIROKO MITA: And ginger.

KENJI FUKUI: Grating it there, yes. YUKIO HATTORI: Oh, really? OK. KENJI FUKUI: A masking agent for the smell. YUKIO HATTORI: Right, exactly, yeah. And I think you’ll see the Iron Chef repeating the process. KENJI FUKUI: OK, another go-around here. YUKIO HATTORI: Oh, and he’s got milk, is it? HIROKO MITA: Oh, milk!

That means, uh– KENJI FUKUI: So this to go over to the ice cream machine? Is this what it may mean? NAKAMURA HASHINOSUKE: Hattori-san, question. YUKIO HATTORI: Mm? NAKAMURA HASHINOSUKE: First time, Chen chopped up the fish cylindrically. YUKIO HATTORI: Right, right. Yeah. NAKAMURA HASHINOSUKE: Now, I see him filleting

The fish first for this one. YUKIO HATTORI: Yeah. NAKAMURA HASHINOSUKE: What’s the difference? YUKIO HATTORI: Uh, well, bones versus without bones, really. [LAUGHTER] NAKAMURA HASHINOSUKE: Yeah, OK. HIROKO MITA: (AMUSED) OK, OK. YUKIO HATTORI: He just doesn’t want any bones in the ice cream. KENJI FUKUI: Absolutely, yes. YUKIO HATTORI: There’s the milk.

KENJI FUKUI: OK, pouring it in. HIROKO MITA: Milk! YUKIO HATTORI: Oh, boy. What is this going to taste like? HIROKO MITA: I don’t like what I’m imagining. YUKIO HATTORI: Is this really what we think it is? HIROKO MITA: Oh, look, sour cream! NAKAMURA HASHINOSUKE: Sour cream, it is. YUKIO HATTORI: Oh, OK. [LAUGHS]

HIROKO MITA: For adding sourness and making it like yogurt? YUKIO HATTORI: I’m sure he’s never actually tried this before. NAKAMURA HASHINOSUKE: I heard him say miso, too. KENJI FUKUI: Miso? NAKAMURA HASHINOSUKE: I think so. YUKIO HATTORI: Miso? HIROKO MITA: Oh, my! [LAUGHTER] KENJI FUKUI: For what? What would the miso be there for?

HIROKO MITA: For a bit of sweetness, maybe? KENJI FUKUI: Unbelievable. Iron Chef Chen– YUKIO HATTORI: No, I’m willing– KENJI FUKUI: We think this is all for a sardine ice cream, huh? Would that be a 30-second flavor? YUKIO HATTORI: I would be willing to put money down that he’s never tried this before.

KENJI FUKUI: All right, back with the challenger here. YUKIO HATTORI: Oh, OK, with the fish meatballs. KENJI FUKUI: And check it out. Using a pair of spoons to shape them, the fish balls, right there. And then over into the pot. Sardine fish balls, Italian style. HIROKO MITA: I can’t wait to check

Out the difference in flavor. KENJI FUKUI: Right. I wonder if he’s got any olive oil in them. YUKIO HATTORI: Oh, I imagine there is, yeah. KENJI FUKUI: OK, and now Chen, taste test there. HIROKO MITA: Mm, taste test. Pretty good. [LAUGHTER] Oh, really? YUKIO HATTORI: I don’t believe him.

I’m not kidding! SHINICHIRO OHTA: Fukui-san? KENJI FUKUI: Yes? SHINICHIRO OHTA: I actually asked Iron Chef Chen the big question, how his ice cream is coming along. And he replied, hey, this is an experiment. Everything is an experiment. I won’t know how it is until it’s finished. KENJI FUKUI: Throwing it all together.

NAKAMURA HASHINOSUKE: Yeah, but he’s happy because it was better than he thought. [LAUGHTER] HIROKO MITA: Yes, he’s jumping around. YUKIO HATTORI: Yeah, but you don’t know. After you chill this, oh, anything can happen. NAKAMURA HASHINOSUKE: The challenger has raw pieces here. KENJI FUKUI: OK. All right, Noda–

YUKIO HATTORI: Oh, OK. Oh, a carpaccio. HIROKO MITA: Yes, it looks like it. KENJI FUKUI: OK, definitely look raw. YUKIO HATTORI: Mhm. HIROKO MITA: Mm. YUKIO HATTORI: And slightly marinated, I believe. KENJI FUKUI: OK, with a vinegar marinade, perhaps. HIROKO MITA: Yes, I think so. YUKIO HATTORI: And he has definitely

Done something to it. KENJI FUKUI: OK, now here, over to the ice cream machine. HIROKO MITA: Oh, it was true, then! KENJI FUKUI: In it goes. Sardine ice cream on the way. HIROKO MITA: I can’t believe it! YUKIO HATTORI: Oh, this could turn ugly. KENJI FUKUI: Challenging undertaking here–

Chen taking sardines where no chef’s ever taken them before. NAKAMURA HASHINOSUKE: Wow. HIROKO MITA: Ooh! Ooh! NAKAMURA HASHINOSUKE: Wow. KENJI FUKUI: Chen taking sardines where no chefs ever taken them before. It’s a huge roll of the dice, but if it works, the payoff could be just as good. [LAUGHTER]

So the ice cream chilling on Chen’s side. Now, challenger Noda, contents of that one looking good. NAKAMURA HASHINOSUKE: Very nice looking. HIROKO MITA: Mm, yes. YUKIO HATTORI: Yeah, it’s almost an image of whole Mediterranean culture there, isn’t it? NAKAMURA HASHINOSUKE: Yep. KENJI FUKUI: Call it sardine fish ball stew. Not a dazzling name.

[LAUGHTER] YUKIO HATTORI: It sounds a little too plain for it, doesn’t it? KENJI FUKUI: But it does live up to the home-cooking of Rome, that Don Sabatini tries to incorporate into his recipes. YUKIO HATTORI: Now, if we can get a shot over at Chen’s side here.

HIROKO MITA: Mhm. KENJI FUKUI: OK, right there. YUKIO HATTORI: Yeah, he’s added some hot spices to this. KENJI FUKUI: A soup right there. A brilliant– SHINICHIRO OHTA: Fukui-san? KENJI FUKUI: –hot-looking red. Yes? SHINICHIRO OHTA: Yeah, in this pot, the Iron Chef has hot bean paste,

Scallions, red and white miso, ginger, and Chinese broth. KENJI FUKUI: Wow. HIROKO MITA: Mm. KENJI FUKUI: With red miso, too. YUKIO HATTORI: OK, I think this is for the fish balls, but I am just guessing on this one. HIROKO MITA: Would be nice with meatballs and vegetables.

KENJI FUKUI: He fried the fish balls, correct? YUKIO HATTORI: I think so. Yeah, right there. There you go. KENJI FUKUI: OK, so these would go in them. HIROKO MITA: The meatballs look OK as they are, but in the soup, it’ll taste so much better. KENJI FUKUI: Well, you know, it would

Be nice if we could have a taste test as we go along here. HIROKO MITA: Oh, yeah! NAKAMURA HASHINOSUKE: Yes, it would. YUKIO HATTORI: Oh, and chopping up some winter melon now for a stew, I imagine. KENJI FUKUI: OK. Iron Chef there. HIROKO MITA: Mm, together? KENJI FUKUI: And now these here.

YUKIO HATTORI: And some scallops, is it? Dried scallops? NAKAMURA HASHINOSUKE: Scallops, yes. KENJI FUKUI: OK. And the winter melon. HIROKO MITA: Oh, look. Going in. KENJI FUKUI: Look. YUKIO HATTORI: Oh, there you go. KENJI FUKUI: In the hot one. And 30 minutes gone. 30 to go. Second half of the sardines battle.

NAKAMURA HASHINOSUKE: This will be great when it’s done. YUKIO HATTORI: Mm, yeah. HIROKO MITA: Oh, I love eating these in summer. YUKIO HATTORI: Yeah, and wake up, work up a good sweat. Good for the body. KENJI FUKUI: Chen is really aggressive today with this one

And the ice cream, too. YUKIO HATTORI: Oh, look at this. Shark fin as well. KENJI FUKUI: Oh, man! HIROKO MITA: Ooh, deluxe. YUKIO HATTORI: OK, well, let me point something out here. Shark fin, obviously one of the most luxurious ingredients on the planet, right? KENJI FUKUI: Right.

YUKIO HATTORI: And then we’ve got sardine meatballs, which is kind of plain, really. KENJI FUKUI: Sure. YUKIO HATTORI: But this is going to be a really– I don’t know, how do you say it– a dramatic contrast with the two dishes. Don’t you think? KENJI FUKUI: Uh huh. HIROKO MITA: Mhm.

YUKIO HATTORI: He’s being very creative here today. KENJI FUKUI: Well, what else is new? He’s got something for the high-rollers and for those of us on a budget. [LAUGHTER] He is a joy to watch. YUKIO HATTORI: Oh, look at this. NAKAMURA HASHINOSUKE: Oh, there they go. HIROKO MITA: Ooh, there they go!

KENJI FUKUI: Fish balls going in. YUKIO HATTORI: All right. Well, we called that one. NAKAMURA HASHINOSUKE: Wow. HIROKO MITA: Oh, great looking fish. NAKAMURA HASHINOSUKE: This would be great to have with steamed rice. YUKIO HATTORI: Oh, that would be good, wouldn’t it? Yeah. KENJI FUKUI: Chen trying to find favor

With the flavor of that one. Now, Noda, these fillets here. They’ve been battered? YUKIO HATTORI: It’s a very thin layer, but I think so, yeah. KENJI FUKUI: OK, and frying up nicely. YUKIO HATTORI: So this would be a meuniere by technique. KENJI FUKUI: Pan-fried with batter. Works for me.

YUKIO HATTORI: Yeah, the French term meuniere basically means a shop that sells flour. KENJI FUKUI: OK. HIROKO MITA: Oh, OK. KENJI FUKUI: And listen to the sounds of sizzle. HIROKO MITA: Ooh. YUKIO HATTORI: And now the question is how is it going to finish these up, though? Oh, look at this.

HIROKO MITA: Oh, look! KENJI FUKUI: It’s coming out. YUKIO HATTORI: OK! HIROKO MITA: Is this the ice cream? YUKIO HATTORI: OK, I’m hoping– I’m hoping this will become an appetizer. HIROKO MITA: I still can’t imagine what it’ll taste like. KENJI FUKUI: Oh, come on, now. Start with the sardine ice cream?

YUKIO HATTORI: Well, I wouldn’t want to end with this as a dessert, to be honest. HIROKO MITA: Oh, we’re the ones eating it. [LAUGHS] KENJI FUKUI: Hey, who wouldn’t want to try this? YUKIO HATTORI: And did he add balsamic vinegar as well? KENJI FUKUI: This on the other side you mean?

YUKIO HATTORI: Oh, yeah, the challenger. Right here, this one. HIROKO MITA: In the frying pan. NAKAMURA HASHINOSUKE: Oh. YUKIO HATTORI: Yeah, the frying– can we get a close-up? There you go. KENJI FUKUI: OK, right on it. Balsamic vinegar there. YUKIO HATTORI: OK, we were right. KENJI FUKUI: And gently dropping in those pan-fried

Fillets that he completed just a few moments ago. Challenger Noda with this. YUKIO HATTORI: Yeah, putting them right in there. That could be very good. It’s very straightforward, isn’t it? KENJI FUKUI: It looks great. Look at those things. HIROKO MITA: Ooh. YUKIO HATTORI: Sizzling away. SHINICHIRO OHTA: Fukui-san? KENJI FUKUI: Yes?

SHINICHIRO OHTA: The challenger tells me that he’ll be serving these in what we call kabayaki style here in Japan, just like grilled eel on rice. KENJI FUKUI: All right. YUKIO HATTORI: Oh, wow. That’s a different approach, isn’t it? KENJI FUKUI: Fried sardine on rice, balsamic flavor, Italian style, that one will be.

HIROKO MITA: Interesting. YUKIO HATTORI: Yeah, so it’s balsamic vinegar instead of the usual soy sauce. KENJI FUKUI: I wonder if it’s a variation on a Sabatini dish. NAKAMURA HASHINOSUKE: Oh, white wine, too. YUKIO HATTORI: I don’t think the Don knows anything about this. HIROKO MITA: Sardine kabayaki.

KENJI FUKUI: I wouldn’t know if there’s anything like this in Italy either. [LAUGHTER] It’s a Noda original. NAKAMURA HASHINOSUKE: Oh, tomato sauce. KENJI FUKUI: Whoa! Just added on right there. YUKIO HATTORI: Yeah, you’re right. HIROKO MITA: Tomato sauce! YUKIO HATTORI: Wow. KENJI FUKUI: Now, it’s got to be a Noda one-off, this one.

YUKIO HATTORI: (AMUSED) Definitely. KENJI FUKUI: All right, and now back with the Iron Chef. And a nice presentation here. Looks like some sashimi. YUKIO HATTORI: Yeah, you’re right. NAKAMURA HASHINOSUKE: Yes. KENJI FUKUI: And this has got to be a first for him as well. YUKIO HATTORI: I’d have to say so.

KENJI FUKUI: Definitely Iron Chef Chinese with some sardine sashimi. Hard to imagine him ever having made this one before. Sometimes, though, the best defense, a good offense. And Chen’s been on the offense of attack throughout this battle today. NAKAMURA HASHINOSUKE: Oh, the challenger has something new here. KENJI FUKUI: OK, right over here.

YUKIO HATTORI: It looks almost like a spring roll, doesn’t it? PA: 20 minutes to go. SHINICHIRO OHTA: Fukui-san? KENJI FUKUI: Yes? SHINICHIRO OHTA: The mixture that you see on these spring roll sheets is made from scallions and sardine meat. KENJI FUKUI: All right, just a simple combo. YUKIO HATTORI: So perhaps fried, then.

KENJI FUKUI: All right. And I can see that he’s got a pot loaded with oil on the stove over on his side. And there, making the fold-over, so all in all, likely some sardine spring rolls. YUKIO HATTORI: Right, yeah. KENJI FUKUI: Fry those up. SHINICHIRO OHTA: Fukui-san? KENJI FUKUI: Yes?

SHINICHIRO OHTA: I can’t get over the fact the challenger’s dishes are looking very non-Italian, so I just had to ask him if they ever served these kind of things at Sabatini, to which he replied, no, these are first time original recipes that I’m making specifically to fight this battle.

KENJI FUKUI: All right, and that’s the good approach here. The head man at Sabatini in Roppongi relying on his creativity. Free flowing original dish is not from the Sabatini menu. YUKIO HATTORI: Well, I hear this man’s name quite a bit in the chef’s circle because a lot of restaurants

Are kind of headhunting him. HIROKO MITA: Oh? YUKIO HATTORI: And his price tag on the market– KENJI FUKUI: Is that good? YUKIO HATTORI: –is going up. Yeah. HIROKO MITA: Oh, my. NAKAMURA HASHINOSUKE: Oh, the Iron Chef is making a sauce now. YUKIO HATTORI: Looks Italian, doesn’t it? HIROKO MITA: Huh?

KENJI FUKUI: Look at this, from Chen. YUKIO HATTORI: Yeah, it looks very Italian. HIROKO MITA: Yeah. YUKIO HATTORI: It’s– what is that? Olive– HIROKO MITA: Olive and, uh– YUKIO HATTORI: –parsley? KENJI FUKUI: OK, and maybe some wine there. YUKIO HATTORI: Some vinegar, I think. KENJI FUKUI: Vinegar? YUKIO HATTORI: Wine vinegar, perhaps.

KENJI FUKUI: OK, it’s not Chinese style at all, this one by Chen. YUKIO HATTORI: OK, and what’s he got now? Oh, it’s balsamic vinegar here. KENJI FUKUI: You’re kidding. YUKIO HATTORI: [LAUGHS] HIROKO MITA: Wow! KENJI FUKUI: My, oh, my. And now, back with Noda. And there’s a tomato paste, I believe.

YUKIO HATTORI: That will add a nice body. KENJI FUKUI: But where is it going, this one? HIROKO MITA: The pizza’s not ready yet. YUKIO HATTORI: It could be a tomato paste for the pizza, though. KENJI FUKUI: OK. Will you tell me when it’s 10 minutes to go?

KENJI FUKUI: All right, so we’ll have to wait on that one for the challenger. PA: 15 minutes to go. HIROKO MITA: Oh, we don’t see anything looking like pizza. YUKIO HATTORI: It could be a pizza sauce, though. KENJI FUKUI: What did he add just now? HIROKO MITA: Yes, what was that?

YUKIO HATTORI: That was, what, tomato paste and spicy– oh, look at this. There you go. Doubanjiang. HIROKO MITA: Spicy paste, yeah. KENJI FUKUI: OK, Yes. NAKAMURA HASHINOSUKE: Ah, Chinese. HIROKO MITA: Ah, a lot of cross-cuisine attempts today. YUKIO HATTORI: Yeah, the challenger is stepping right into the Chinese boundary here, isn’t he?

KENJI FUKUI: Italian chef using Chinese hot bean paste. Under 15 minutes left. SHINICHIRO OHTA: Fukui-san? KENJI FUKUI: Yes? SHINICHIRO OHTA: When asked about the number of dishes, both the challenger and the Iron Chef say they will have four dishes today. Back to you. KENJI FUKUI: Thanks, Ohta. Your four against mine.

And both chefs encroaching on the other’s culinary territory in this one. NAKAMURA HASHINOSUKE: Oh, this is pretty, the challenger’s dish. KENJI FUKUI: Noda has got one done here. YUKIO HATTORI: Oh, yeah. NAKAMURA HASHINOSUKE: It looks very nice. YUKIO HATTORI: That’s what– caviar as well. KENJI FUKUI: And we’ve seen this pattern before.

YUKIO HATTORI: Right. The tai chi symbol. KENJI FUKUI: Only this time, the Chinese cultural motif is coming at you, courtesy of an Italian chef. [LAUGHTER] Challenger Noda, whoa, now encroaching on to cultural territory. HIROKO MITA: This is so interesting. KENJI FUKUI: And challenger Noda delivering a fastball to Chen,

High and tight on the inside. That’ll get your attention. YUKIO HATTORI: Now, this is shagoti. KENJI FUKUI: OK, and Chen’s got rice to go with this? You’d need rice for this one, right? YUKIO HATTORI: Uh, yeah. He’s got the rice cooker going, right? HIROKO MITA: Oh, there’s the rice cooker.

KENJI FUKUI: So they do have it? YUKIO HATTORI: Yeah, I think it’s done, isn’t it? KENJI FUKUI: OK. Rice done. It should be served with what we saw earlier. YUKIO HATTORI: Yeah, exactly. KENJI FUKUI: OK, and now we’ve got that confirmed. You’d need it with rice. NAKAMURA HASHINOSUKE: Uh, the challenger

Is dishing something out. HIROKO MITA: A home-style stew. KENJI FUKUI: Right there. Roman flavors. Home-cooking style from challenger Noda. NAKAMURA HASHINOSUKE: The challenger is dishing something out. HIROKO MITA: Oh, home-style stew. KENJI FUKUI: Roman flavors. Home-cooking style from Chef Noda right there. NAKAMURA HASHINOSUKE: Mm.

YUKIO HATTORI: Now, this is zuppa, or soup in Italian, or, I actually think it means “type of soup.” KENJI FUKUI: OK, zuppa soup, OK. [LAUGHTER] NAKAMURA HASHINOSUKE: The Iron Chef is finished frying something. YUKIO HATTORI: These are the smaller sardines, I believe. KENJI FUKUI: All right, yes, they are done there.

YUKIO HATTORI: Oh, the small ones he was bettering in the beginning, huh? KENJI FUKUI: Right. YUKIO HATTORI: Right. Yeah, you can just eat the whole thing as is. KENJI FUKUI: Heads and tails altogether, huh? [LAUGHTER] HIROKO MITA: He’s frying them, too. YUKIO HATTORI: Oh, yeah. There we go.

KENJI FUKUI: Over here, the fried spring rolls. YUKIO HATTORI: OK, that’s what we thought would happen. KENJI FUKUI: Sardine spring rolls coming at you. SHINICHIRO OHTA: Fukui-san? KENJI FUKUI: Yes? SHINICHIRO OHTA: Yeah, I asked challenger Noda if he thought he would finish everything on time.

And he said, yes, I think I’ll make it. But then I said, well, what about your pizza dough? And he said, hmm, I’m not sure about that one yet, depends on how much time I have left. PA: 10 minutes to go. KENJI FUKUI: All right, thanks.

And there you hear it, 10 minutes left. And what does that mean for Noda and his pizza? I wonder. HIROKO MITA: Rice wine. YUKIO HATTORI: Oh, rice wine. NAKAMURA HASHINOSUKE: Oh, yeah, I noticed that, too. YUKIO HATTORI: It was a Chinese rice wine, right? KENJI FUKUI: Added here? NAKAMURA HASHINOSUKE: Yeah.

YUKIO HATTORI: Yeah. KENJI FUKUI: OK. YUKIO HATTORI: What’s he doing? HIROKO MITA: Maybe too adventurous, huh? KENJI FUKUI: Another blow. Noda using Chinese liqueur there. [LAUGHTER] YUKIO HATTORI: And the challenger is scooping some risotto in the bowls, right, which– KENJI FUKUI: It’s got scallions in there, too.

YUKIO HATTORI: Oh, OK. Yellow ones, right? OK. SHINICHIRO OHTA: Fukui-san? KENJI FUKUI: Yes? SHINICHIRO OHTA: The challenger just added some Parmesan cheese to this and, like you said, yellow scallions to his risotto. KENJI FUKUI: All right, thanks, Ohta. HIROKO MITA: Ah, cheese too. KENJI FUKUI: Scallions and Parmesan cheese to the risotto.

YUKIO HATTORI: Oh, look at that. HIROKO MITA: Oh, my. NAKAMURA HASHINOSUKE: Oh wow. HIROKO MITA: Wow. Totally unexpected. YUKIO HATTORI: Well, you said he’d be doing that. KENJI FUKUI: Similar to a grilled eel over rice there. YUKIO HATTORI: Yeah, it’s just like it, isn’t it?

KENJI FUKUI: Not grilled eel, but sardine kabayaki on rice. YUKIO HATTORI: And what do you call that, [INAUDIBLE]?? KENJI FUKUI: Actually, on risotto. Pretty inventive stroke here from challenger Noda. NAKAMURA HASHINOSUKE: Wow. KENJI FUKUI: [SNIFFS] Mm, smelling fine, too. NAKAMURA HASHINOSUKE: Perfect for a quick lunch backstage.

[LAUGHTER] HIROKO MITA: That would be nice. KENJI FUKUI: Any time. And Noda finally starting to break a sweat. And now back with the Iron Chef, wants some sweet cooking sake. YUKIO HATTORI: Oh, and using the innards here. KENJI FUKUI: Ooh, right here. HIROKO MITA: Ah. YUKIO HATTORI: Oh, OK.

Let’s see how he finishes this up. KENJI FUKUI: Sardine innards sauce. YUKIO HATTORI: Yeah, it will be a bit bitter. KENJI FUKUI: Should be. YUKIO HATTORI: Yeah. HIROKO MITA: Ginger and, uh– YUKIO HATTORI: Oh, hang on, I know. It’s for the fritter. KENJI FUKUI: The fried ones. YUKIO HATTORI: Yeah, yeah.

HIROKO MITA: Stir-fried together? KENJI FUKUI: Stir-fried or for a dip. YUKIO HATTORI: Oh, that would be so good. Wow. HIROKO MITA: Wow. KENJI FUKUI: All right. Now, Noda here rolling out the pizza dough. Getting pretty late in the game for this one, though. NAKAMURA HASHINOSUKE: Will he make it? KENJI FUKUI: Let’s see.

A little more than five minutes left on the clock. He’s going to have to bust it from here on out. HIROKO MITA: Oh. YUKIO HATTORI: Yeah. NAKAMURA HASHINOSUKE: Oh, the ice cream. HIROKO MITA: Oh! We’re really going to have it. KENJI FUKUI: One of the all-time wildest Iron Chef adventures, sardine ice cream.

Got a slice of lemon down under. And resting on some shiso leaves right there. Wow. You two are the guinea pigs. [LAUGHTER] HIROKO MITA: The challenger. [LAUGHS] YUKIO HATTORI: And I think he just added Chinese vine berries. KENJI FUKUI: The Iron Chef? YUKIO HATTORI: Uh, no, the challenger. NAKAMURA HASHINOSUKE: The challenger, yeah.

YUKIO HATTORI: In the soup. Vine berries are supposed to be good for the eyes. KENJI FUKUI: More Chinese ingredients being used by Noda here. YUKIO HATTORI: Yeah, they’re also used in Chinese herbal medicine. As I said before, it’s good for the sight. KENJI FUKUI: And that one, very good

Looking, right up on top of it. NAKAMURA HASHINOSUKE: The Iron Chef has finished stir-frying the fried ones. KENJI FUKUI: Check it out. YUKIO HATTORI: Oh, right, done. Oh, wow. That looks good. KENJI FUKUI: And resting between portions of fried spinach. YUKIO HATTORI: Wow. KENJI FUKUI: OK, so one of Chen’s dishes

Finished right there. YUKIO HATTORI: Yeah, it’s a good one, too, isn’t it? HIROKO MITA: This is so intriguing. NAKAMURA HASHINOSUKE: Wonderful KENJI FUKUI: Iron Chef Chen still in attack mode today. NAKAMURA HASHINOSUKE: The challenger has his pizza crust. KENJI FUKUI: OK, there it is. And going into the oven right now.

HIROKO MITA: Oh, no. Does he have enough time? KENJI FUKUI: It’s a little over three and a half minutes left. That’s all. YUKIO HATTORI: That’s it? Just three? KENJI FUKUI: Down to crunch time here. About three and a half minutes to go in this battle. Pizza into the oven.

YUKIO HATTORI: Well, he might have to give up on this because you can’t do pizza in a microwave for this battle. HIROKO MITA: No, no. [LAUGHS] NAKAMURA HASHINOSUKE: How many dishes has he finished so far? KENJI FUKUI: Not too sure yet. HIROKO MITA: Three, two, four? Four, I think.

KENJI FUKUI: He’s already got four? HIROKO MITA: Oh. YUKIO HATTORI: Oh, you’re right. Right, there’s four. KENJI FUKUI: OK. NAKAMURA HASHINOSUKE: Yes, he does. KENJI FUKUI: A quartet in the books. HIROKO MITA: Finish before time. SHINICHIRO OHTA: Fukui-san? KENJI FUKUI: Yes? SHINICHIRO OHTA: I just had to ask challenger Noda why he used

So many Chinese ingredients. And he just looked at me and said, you probably think I’m pretty weird, huh? And on the cushion of time, he told me that he would make it and not to worry. KENJI FUKUI: Says he’ll make it. Pizza going in right now.

Thin crust pie into the oven right there. PA: Three minutes to go. HIROKO MITA: Mm, awfully simple. KENJI FUKUI: And three minutes left. Noda going for it. Thin crust extremely thin, but still, can he get that one done and out in three minutes, Doc? YUKIO HATTORI: Uh, probably just barely.

KENJI FUKUI: All right, sardine battle approaching the finish line. Both chefs feeling inspired, getting ready to deliver some mind-boggling dishes. Each one getting into the other’s playbook of their respective cuisines. Now, challenger Noda here. YUKIO HATTORI: And this is the one with hot bean paste, right? HIROKO MITA: Yes, the tomato sauce.

YUKIO HATTORI: Oh, OK. HIROKO MITA: Ah, with a hint of Chinese flavor. KENJI FUKUI: OK, a tad spicy. YUKIO HATTORI: Yeah, the whole thing is Chinese in style, really. HIROKO MITA: Right, mysterious. KENJI FUKUI: Fried spring rolls. NAKAMURA HASHINOSUKE: I mean, if they served each other’s dishes, we wouldn’t be able to tell.

[LAUGHTER] KENJI FUKUI: All right, the rice is ready here on Chen’s side. NAKAMURA HASHINOSUKE: Iron Chef has cooked plain rice. KENJI FUKUI: Got that ready for the stew. PA: One minute to go. KENJI FUKUI: And now a minute to go. The final 60 seconds of a crazy 60 minutes of cooking with sardines.

Chen trying to halt the losing skid at two. NAKAMURA HASHINOSUKE: I’m worried about that pizza. KENJI FUKUI: Noda’s got to hurry it up on that. YUKIO HATTORI: Well, a minute’s quite long, actually. He’ll be OK. KENJI FUKUI: Well, it’s been a rough week for the Gourmet Academy.

Iron Chefs going down the last two times out. Chen working hard to reverse their fortunes. Noda, he’d love to be the third challenger in a row to waltz out of here with a win. And if that happens, Don Sabatini is going to be burning up the phone lines back to Italy

With news of his man besting the Iron Chef Chinese. And now, under 30 seconds. And there he is. Noda pulling out the pizza from the oven. Still got to get it plated. Over to the board now to slice it up. He is cutting it close here. PA: 15 seconds to go.

KENJI FUKUI: 15 seconds left. It’s a race against the clock. How tight is this. PA: 10 seconds to go. KENJI FUKUI: Now, the pizza’s cut. 10 seconds left. Collecting the pieces. And now over to the plates. And looking like they are going to get it done. Yes!

And the final seconds, they are counting down. And that’s it! What a finish. The cooking’s done. The sardine battle is over! You seemed to be cruising with time to spare throughout. No, I wasn’t cruising at all. Oh, really? It wasn’t what I expected, so I was a bit surprised.

And I spent too much time filleting them. Didn’t have the time and tried to do too much. Well, you know, your dishes are really very unique. Using a lot of Chinese ingredients and so forth. How did they turn out? Um, I’m not sure. Some of them were ad-lib.

Maybe I was haunted by Chen-san. You were pretty adventurous, making ice cream. Oh, yeah. I went with mackerel– oh, no. What was the ingredient? Sardines. Right, sorry about that. I don’t use that fish in everyday cooking, honestly speaking. Uh huh?

So I said to myself, why not go wild, whatever the result? Meeting the challenger, something new was my thing today. Great. My challenger was from Sabatini, so I admit I was thinking about Italian food a bit, yeah. And the results? Not bad, I think.

KENJI FUKUI: Challenger Noda is offering four dishes. First, marinated sardines with broad bean sauce and caviar. Presented in a tai chi symbol, it’s a visual challenge to Chen. The broad bean sauce hearkens the arrival of summer. Second, sardine spring rolls, tomato sauce, and hot bean paste.

The use of the hot bean paste does the job of adding flavor, while at the same time masking the strong smell of sardines. Third is sardine meatball soup, Italian flavor. A first effort for Noda, making sardine meatballs in a stew that’s spiced up with red chili.

And it works to be a superb match for the pizza crust crackers, which are lightly flavored with rosemary. Last is sauteed sardines on risotto, with a Japanese style presentation. Under the braised sardines are yellow scallions mixed in the risotto, adding an Asian touch to his closing dish.

Iron Chef Chen is also offering four dishes. He starts with an only-in-Kitchen Stadium appetizer, sardine mousse with plum sauce. The smell of sardines is masked with milk. Smooth in texture. Deep in flavor. A wonderful harmony is achieved with the plum sauce. Second, sardine sashimi with scallion sauce, made after Chen confirmed the freshness

Of the theme ingredient. The texture of the vegetables is the key in this dish. And their flavors are enhanced by, one, the slight bitterness of the sardines and, two, the wine vinegar in the sauce. Stir-fried sardines. Sardine heads qualifying for the palates of discerning tasters. Fried spinach and the texture of fried sardines

Are tied together by the bitterness of the innards. Last, sardine stew, Szechuan flavor, using sardines instead of pork. The texture of shark’s fins and the winter melon, which has absorbed the flavors of all the players in the stew, make for a luxurious sardine eating.

With steamed rice, it’s a great way to finish the meal. Don Sabatini, like a trainer for a boxer, he’s the coach for his chefs at his restaurants around the world. Serving great Italian food in the Sabatini tradition takes incredible enthusiasm, and the head chef of Sabatini’s Roppongi branch has it.

Today’s challenger, Yukihiro Noda. And Noda goes for a cross-cuisine battle against Iron Chef Chinese, Chen Kenichi. Chairman Kaga unveils the theme ingredient, a fish popular with the masses, four crates full of sardines. Challenger Noda mixes and matches his own and other cuisines in his four dishes.

Iron Chef Chen finishes with an ever explorative set of four as well. And now, the moment of truth, tasting and judgment. On the panel today for the sardine battle are former Lower House member, Shinichiro Kurimoto, actress Hiroko Mita, kabuki actor Nakamura Hashinosuke, and culinary critic Asako Kishi. First, the dishes of challenger Noda.

The broad beans, I should say, create quite an impact as an ingredient. I was thinking that it might overpower the sardines, but, well, the sauce is not doing any harm. In actuality, it’s really a nice sauce, yeah. The broad bean sauce is really what helps us feel

The freshness of the sardines. It’s very refreshing. I like the sauce very much, yeah. Do you use doubanjiang quite often? Oh, no, no. [LAUGHS] Thought so. Not in Italian food. It’s good you made the roll so thin. Makes them nice and crispy. And the fish, cooked just right.

Eh, no fishy smell, yet I can taste the sardine. KENJI FUKUI: And now, Noda preparing servings of his sardine meatball soup, his first try at this. The color– before I tasted, I was impressed with the color. And now, I’m sensing the strong smell of sardine, so let me try first.

I would have preferred it a little less oily, in my opinion, if I may say that. Now that I’ve tasted it, um, I like the soup very much, but the sardine meatballs, I didn’t want them like this in this way, if I may say so, in my humble opinion. Yeah.

For the sardines, they’re braised in a sweet and sour sauce. It’s very nicely done. And the risotto itself is quite good. But the texture of the scallions is a bit too pronounced. That, you could have improved on. This is very good, but one thing,

Like he said, the yellow scallions are a bit in the way, I think. The yellow scallions are overpowering the flavor of the risotto in my mouth. My preference would have been to have this without yellow scallions. He did too much. [LAUGHTER] KENJI FUKUI: And now up, the dishes of Iron Chef Chen.

OK, here I go. ASAKO KISHI: No fish smell. CHEN KENICHI: I used milk to take care of that problem. Mm, milk does help mask the smell. Mm, yes. This is against the rule! I break rules occasionally myself, but pros breaking rules are, of course, more sophisticated than in my case.

It’s good, but– but I want ice cream to be sweet, please! This is not ice cream. It’s mousse. HIROKO MITA: This is mousse, right? It didn’t look too hot, but, you know, that’s not important. It’s the depth that’s just, well, it’s been entertaining my taste buds. Yeah, it’s great.

I think it’s a masterpiece. It’s worth jumping around for. Thank you. I left the innards in these. It could be difficult if you don’t like them. Innards are part of the fish. I think it matches quite nicely, I think. And are these deep-fried spinach here?

Oh, I like this very much. I was very careful eating it, bit by bit. Every element was good, tasting differently. It’s a small fish with a myriad of flavors. Truly a masterpiece. I like this myself. I have this at home. The soup is just great.

The shark fins and winter melon, they’re superb with the other vegetables. The problem is the smell of the sardines and the meatballs, it’s still coming through. I like the winter melon best in this soup, absorbing all the flavors. But to be honest, I’m not crazy about spicy food,

So this was a bit fiery for me. I know my wife loves spicy food, so she must be very happy, I’m sure. KENJI FUKUI: Some sharp comments for both chefs. Which man will pull through? We’ll find out. [APPLAUSE] Gourmet Academy under the gun today. Two straight losses by Iron Chefs coming in,

And news of Iron Chef Michiba being sidelined. Challenger Noda, Don Sabatini’s man, taking a page from his opponent’s playbook, and Chen doing likewise with a tough theme ingredient. Who takes it? Whose cuisine reigns supreme? It’s the Iron Chef! Chen stops the skid! Iron Chefs’ back in the win column.

Horrible specter of a third straight loss averted, even though it was a tough one for Chen. Noda had the edge theme-wise. Don Sabatini, so confident, he predicted victory for his man. And certainly, Michiba watching from his hospital bed has got to be feeling better about this. And Chen, the relief visible.

Coming through today and winning, Iron Chef Chinese, Chen Kenichi. [MUSIC PLAYING]