MarkKim + Chef (2023-…): Season 1, Episode 5 - Episode #1.5 - full transcript
- What?
- I'm feeling good.
Here we are!
Here we are!
What's this? What type of food
do you think we'll be making today?
Japanese for sure! I knew it.
Where are the cameras?
There's one here...
Everyone knows how much we love to eat
but neither of us knows how to cook.
As we're getting married soon
we want to learn to cook
from some of the most renowned chefs
across Thailand.
Ready?
I'm responding
with an "oh" just to get along.
- Are you ready? Let's do it.
- Let's do it!
Hello!
- Hello.
- Chef Randy.
In this episode, we'll be cooking
alongside Chef Randy
Chaichat Noprapa
one of the most famous chefs
in Thailand.
Chef Randy runs
his own Japanese restaurant.
Known for his contemporary
interpretations
of traditional edomae-style sushi
he's also the pioneer
who kickstarted the omakase trend
in Thailand over a decade ago.
Are you guys ready for today?
I'm so ready!
Since you're our chef today
we know we'll be making Japanese food.
We have guests joining us today.
Our best friends.
Hi.
Hello.
This is Arm.
This is Bell.
And this is Opal.
Hello.
They'll be helping us with the cooking
and taste-testing.
I've sent you some of the ingredients.
Do you guys see them?
- Yes! I see them.
- Yeah. Me too.
There are some sauces
liquids, rice and so on.
Look in the fridge
for the rest of your ingredients.
Wait. First, we must announce
our head chef for today.
It's me. I'm the head chef for today.
Mark will be the sous-chef.
OK.
Let's check out the fridge!
- Help her carry it out.
- Come on!
I'm worried about being
the head chef now.
I'm afraid I'll mess it up.
Once you guys see me
you'll definitely think of this, right?
Let's open the box.
- This one.
- I want this one.
- Uni (sea urchin)!
- Uni...
Do you know what these are?
What kind of fish is this?
That's not a fish.
OK, that works as a joke.
These have just landed this morning.
That's what I'm talking about!
Can't get any fresher than that.
Are you guys familiar with any of this?
Yeah.
I recognise the tuna.
Three cuts of tuna. Right, Chef?
Yes, three cuts.
This is wild caught tuna.
The cut which is the reddest
is called akami.
Akami.
The cut that's lighter in colour
is called chutoro.
It is a mix of both meat and fats.
What? Let me see the fatty part.
OK, go on.
This last cut is called otoro.
This is otoro. It's the fattiest cut.
We also have a white fish here.
It's called madai (sea bream).
- I see.
- Got it.
This is fresh salmon roe.
We can get them fresh
at this time of year.
Only during this season,
this very month.
Only this month.
Next up, uni.
- Uni.
- Uni!
This is no ordinary uni.
This type of uni is called bafun uni.
The colour is so beautiful!
No need to cook! Let's just eat it!
All right, so we're going to
make sushi today.
Sushi ingredients:
Koshihikari Japanese rice
filtered or alkaline water
rice vinegar, kombu
Japanese fish, sea salt, sugar
For our omakase
it wouldn't be complete
without tamagoyaki.
Tamagoyaki ingredients:
Japanese eggs or organic eggs, sugar
mirin, sake, dashi
And today's soup will be clam soup.
Soup ingredients: clams, dashi, wakame
spring onion, sake, red miso, yuzu
All right, in Japanese cuisine
the most important part
is the stock, which is called dashi.
From what I know
dashi is like MSG, right?
No... no!
I cringed so hard just now.
Hey! No! Wait!
Kim's not completely wrong though.
Dashi is Japanese stock
and nowadays, instant dashi
which is similar to MSG
is available for sale.
Chef's tip:
Dashi is the soul of Japanese cuisine
I was quite close.
But today
we'll be making our dashi from scratch.
- OK?
- OK.
So, we'll start by getting
our ingredients out.
- Let's wash our hands first.
- OK.
Head Chef, you go first.
Is there a bottle of water
in front of you?
One bottle.
I'll go wait over there.
Looks like this is gonna
take quite a while.
Of course. They're going to
work on the stock.
Do you see the kombu (kelp)?
Here.
Kombu is the main ingredient
for making dashi.
Have you ever heard of the term "umami"?
It's like MSG. Wait, no!
- It means balanced flavour.
- Girl, again?
Yeah, the balanced flavour.
MSG again, babe?
It's a taste that is neither
sweet, sour, nor salty.
It's a blend of deliciousness.
I see.
Now, do you see those dried fish?
There are two types.
Two types of dried fish.
Saba and bonito.
Take notes.
Take notes, please.
Jot everything down for me.
Right, you've got to earn your keep.
So these are the ingredients
for making dashi.
This dashi called katsuobushi dashi.
OK.
Grab your kombu.
Break it by folding it.
It breaks easily.
- Fold and tear it like this.
- All right.
Got it.
We break it instead of cutting it
so that the flavours
can be fully released.
No! Don't eat it raw!
It smells eggy.
- It smells eggy.
- Weigh it.
We want 5g.
Do you want me to take notes
in Thai or Japanese?
Just jot down everything he says.
But in what language?
I can do it in French.
- Sure. Do it in Japanese.
- 6g, Chef.
That's OK.
Add water into the pot.
We want 2,000ml which is two litres
but don't turn on the stove just yet.
Roger that.
Rinse the kombu
that we've weighed out.
Now pat it dry.
- OK.
- OK.
Now, Kim, put the kombu into the water.
Kombu needs to be soaked
in room temperature water for a while
for it to release
its acidity and umami flavour.
We'll let it soak for a while.
Don't turn the stove on just yet.
Meanwhile, we can rinse
the rice for cooking.
- Sure.
- Prepare some water.
Use the other two bottles of water.
Here, we're using Japanese
Koshihikari rice.
It's ideal for making sushi.
Note this down!
Yes, ma'am!
Let's weigh out the rice first.
We want 300g of rice.
OK.
- I have 300g exact, Chef.
- Perfect.
Next, let's prepare some water.
Most people assume that the water
we get from the last rinse
is the best.
The truth is, the water
from the first rinse is the best.
No wonder the rice at your restaurant
tastes amazing.
We'll begin our first rinse.
Swirl the rice around gently.
Just enough to mix it well.
Then, strain it. That's the first rinse.
Repeat this process two more times.
She's like a granny who...
She doesn't want the rice to fall apart.
Chef told me to be gentle.
Wash the rice three times
- Let it sit for a while.
- OK.
It takes so long just to cook the rice?
Cooking the rice alone takes an hour.
Yeah. Hang in there, folks.
Next, let's measure the water we need.
- OK.
- The rice was 300g, right?
Let's measure out 320ml of water.
Slowly...
Oops! That was close.
Wait! Babe! It's 24ml instead of 20ml.
No big deal, babe.
Just scoop it out...
- Just a bit.
- OK.
OK. Is your rice drained dry?
Yes, Chef.
Now, pour the rice into the water.
We'll soak the rice
for about 10 to 15 minutes.
- OK.
- OK.
Note this down.
- Soak it...
- OK...
- Do your job properly.
- Yes, Chef.
Don't press the "cook" button just yet.
OK. I'll leave it like this.
Now, let's get back to our dashi pot.
You can turn on the heat now.
Keep an eye on it.
Don't let the water boil.
How will I know when it's going to boil?
You'll see steam rising.
Or you can use your finger.
What?
I was kidding. Please don't do that.
- I'll let Mark do it.
- I needed that.
OK. I'll wait and see.
OK, keep an eye on the water.
- OK.
- I'll keep watch.
- So we're soaking the rice
- Yes.
and the dashi is on its way.
After the rice is cooked
we'll need to mix it with vinegar
to make sushi rice, yeah?
Yeah.
Kim, please weigh 100g of sugar.
100g.
100g of sugar
Hey! Jot it down... 100g.
Wait, who's in charge
of taking notes again?
It's me...
What kind of rice are we using?
- What kind?
- Koshihitari?
Hey! Not bad...
How's that?
I'm also taking notes in Japanese.
"Not bad" means it's not very good.
- OK. Next up, the salt.
- Salt.
60g of salt.
Then, add vinegar. 250ml.
Whisk until they are well combined.
Beat it.
- Now's the time!
- Yeah! Beat it!
- Do it!
- Beat it! Quick! It's time.
Beat it? I should do it.
I gave you a good opportunity there.
Hey, I'm trying to focus here.
Good one.
I'm very focused.
Has the water started to boil?
It's starting to bubble.
I see air bubbles.
It's starting to bubble? OK.
Almost there. Keep a close eye on it.
OK, sure. I can do this.
No! I mean on the pot.
That's enough, guys.
Stop messing around, guys.
Oh, wait. Are we done?
I was going to give you a hand.
Kim.
- Yes?
- Put the vinegar aside.
Now, for the dried saba and bonito.
Let's weigh them out now.
20g each.
- Do it, baby.
- 20g.
20g.
- It's too much.
- Yeah, too much.
We'll mix the two.
Bonito has more umami
while saba imparts a smokey flavour.
Oh, we're supposed to mix them, babe.
Let's start over. Chef said to mix them.
- What?
- Chef told us to mix them.
Yes, we did that. 20g each, right?
I know.
But it should be in one bowl, babe.
You told me to separate them.
I didn't say that.
Yes, you did.
He didn't say anything.
I didn't say anything.
Babe, you told me
to use this bowl to measure it.
Don't fight, guys.
Check if the water is boiling.
Believe me. Just drop it.
All right. I should watch the pot.
Now that the water is heating up
let's take the kombu out.
Then turn off the heat.
Add all the bonito
and saba into the pot.
Do you see that they're starting to move
and jiggle like they're alive?
Oh, yes!
You can start the rice cooker now.
Don't we need to add the vinegar?
Not yet.
We'll add it after the rice is cooked.
Next, we'll prepare tamagoyaki.
Tamagoyaki is Japanese rolled omelette.
I love it.
Bring out the eggs. Ten eggs.
Shoyu, mirin, sake and sugar.
OK.
Now, there are three components
to a tamagoyaki.
Eggs, dashi and the seasoning.
- We'll start with the seasoning.
- Sure.
50g of sugar.
50g of sugar
15g of sake.
- Sake...
- 15g of mirin.
Same amount as the sake.
15g of sake
Next up, 5g of shoyu.
You're pretty bold! Aren't you going to
use a measuring spoon?
Wait.
- 5g, correct?
- 5g.
Your recipe is going to be so unique.
You won't be able to replicate it.
She's measuring now, Chef.
OK.
We're going to mix the seasoning first.
Mark.
- Could you strain the dashi?
- OK.
See? It's a nice, golden colour now.
Yes, right.
Bring out the vinegar
that we've just mixed.
Pour half of it into the pot.
Add half of the vinegar mixture
Tear off 1g of kombu
and put it in the pot.
No need to wash it.
OK.
Here, Mark. It's like how we made
the dashi.
Don't let it boil.
Don't let it boil. Got it.
Now, back to the dashi we've made.
We want 70g of it.
70g of dashi
70g.
- That's hot.
- Hot... hot!
Be careful! It's hot.
Can you do that yelp again?
I feel good
I've got music in my soul.
- How much dashi again?
- Just 70g.
Pour the warm dashi into the seasoning.
Are the salt and sugar fully dissolved?
Yes, they are.
Is it boiling? It's boiling...
it's boiling!
- Turn off the stove if it's boiling.
- OK.
Mark, add the boiled vinegar
into the other half that wasn't boiled.
We do this to enhance
the flavour and
the tanginess of the vinegar.
That's why we only warmed half.
Oh, that's interesting.
Let's add some eggs.
Please crack ten eggs.
Check if the eggs are clean.
OK.
Chef, how did you come to
specialise in Japanese cuisine?
What ignited your interest?
Was there some incident
that inspired you to be a Japanese chef?
Yes, why Japanese cuisine?
It's my personal preference.
I went to culinary school.
Plus my mum who lives in the US
runs a Japanese restaurant.
That's why I feel closer
and more connected to Japanese cuisine.
So, his mum is a Japanese chef
in the US.
Use a whisk to beat the eggs.
OK. Add in the seasoning slowly.
Why didn't you use
the bigger bowl for eggs
and the smaller one for the seasoning?
It's too late now.
Yeah. Why didn't we do that?
OK.
Mark. No, you can leave it.
Just leave it.
OK. How smart.
You didn't have to pour the eggs over.
We're going to strain it anyway.
See? You weren't listening, babe.
What kind of chef are you?
OK. Strain it.
Come to think of it,
we didn't have such issues
when I was the head chef.
Do you know why?
Because I always get
the more difficult tasks.
Let's get ready to make our sushi rice.
Do you see that big wooden
hangiri at the back?
The one with water?
- There's water in it, right?
- Yes.
OK. Pour the water away.
How many minutes
until the rice is cooked?
It's cooked.
It's in "keep warm" mode now.
All right. Now, measure out
112g of the vinegar we've mixed.
Get the rice.
Pour the 112g of vinegar into the rice.
Use your spatula to mix it.
Don't mush the rice.
OK. Now, pour the rice into the hangiri.
Use your spatula to mix it
in a slicing motion.
Like this.
Why do we have to do it this way?
Yeah, why?
So that the rice won't get mushed
while we mix the vinegar into it.
You can give it a taste.
Is it good?
Wow! It's really sushi rice.
- Is it good?
- It's delicious!
OK. Now...
this is the tub
we're using for the rice.
Please keep the rice in here.
OK! Now, clear your chopping board
so you only have the ingredients
for making tamagoyaki on it.
Yes, Chef.
And the tamagoyaki pan.
Pour cooking oil
into the pan. All of it.
Wait until the oil is heated
then pour it back into the bowl.
Use medium heat to cook the eggs.
Dip a piece of tissue paper into the oil
and use it to grease
the surface of the pan.
Then, ladle a thin layer of egg mixture
onto the pan.
After that, Kim, we'll use chopsticks.
Start from the top
and slowly roll the egg
while tilting the pan towards yourself.
Slowly roll the layer of eggs down.
- Great! Looking good.
- OK. Just like that.
- Nice.
- Beautiful...
Keep rolling it down like that.
Beautiful!
The eggs?
No, our head chef.
Thank you.
I scored a brownie point.
- OK. I got it.
- She got it.
- This looks like roti (Thai snack).
- OK.
Now, once again, dip the tissue paper
into the oil and grease the pan.
We'll do the second layer now.
Ladle some egg mixture into the pan.
Now, lift your egg roll
so that the egg mixture
can flow beneath it.
Use your chopsticks
to pick up the egg roll gently
and flip the egg roll over like this.
(Japanese) Thank you.
She did it!
Beautiful. Looking good...
Looks promising.
Call me a chef!
Repeat this process
until you use up your egg mixture.
You should be able to
make about six layers.
Carry on.
How many times have we done it?
Only three times so far.
Grab the wooden lid
and use it to shape your egg roll
by pushing it against
the edge like this.
Wow, beautiful!
It is indeed! That's great.
Looking good.
Now, use the lid
and cover the pan like this.
Don't press down too hard.
Grab the pan handle, lift the pan up
and flip it over.
- Caramel...
- Good job...
The inside is burnt.
Let's serve it up and try a bite.
Sure.
Cut it by sliding your knife forwards
and then backwards.
None of you dare to mess
with me now, right?
Hey, it's good.
Are we just eating this on its own?
- Oh, it's good.
- Delicious.
- Yummy. So good.
- This is so good!
Give yourselves a round of applause.
A round of applause.
Chef Kim, I only had a small bite.
I need a bigger bite
to taste it properly.
That was just for taste-testing.
Wait until you try it
with the sushi rice.
OK. Next, we're going to make clam soup.
Bring out the clams.
Bring them out.
We're going to rinse the clams first.
Rinse the clams with water
until they're clean.
Do it two to three times.
Wash and drain the clams dry.
OK.
Next, break off a piece of the kombu.
- Like this?
- That works.
- Place the kombu into your pot.
- OK.
We'll be needing 100ml of sake
and 100ml of water.
I don't think we have enough sake, Chef.
Babe, did you drink it?
He took a sip just now.
- No. It evaporated.
- Oh, really?
Where did it go, guys?
I remember you have one more bottle.
Is there one at the back?
No, no. A smaller bottle.
There should be two bottles of sake.
If you can't find it,
check inside the bag.
It should be in a re-sealable bag.
Is this it?
There it is.
You guys didn't check properly.
See, I almost got a scolding.
Has someone been sipping on the sake?
Yes, Chef.
Actually, we left the bottle open
and it evaporated.
It evaporated so quickly.
I almost had a heart attack.
You spilt it.
What are you doing?
See? I told you it evaporates
really fast.
Open your mouth.
100ml, OK?
Pour it into the pot.
And then add water.
OK.
Next, put the clams in.
Don't turn on the stove yet.
Did you jot that down, buddy?
Oh yes, man.
He hasn't taken any notes
since the rolled omelette.
Chef is watching us.
Don't point out my mistakes, Chef.
Don't worry...
I think it's pretty obvious now
what really happened
to the missing sake.
It evaporated. Evaporated!
Now, turn the stove to maximum heat.
When the clams start to open
take them out and put them in your bowl.
Got it.
Any more clams left in your pot?
They are all out.
Don't pour away the liquid.
- Do you see the liquid in the pot?
- Yes.
Strain it just like we did
with the dashi.
Using your strainer and a bowl.
Next, add dashi.
Double the amount.
There's a bag that contains red miso.
Can you find it?
Weigh out 50g of miso.
Turn the stove on to cook the soup.
While the soup is set to boil...
do you see the wakame (seaweed)?
Wakame. OK.
Cut the wakame into small pieces.
We need about 25g.
You know what?
Your restaurant was the place
where we first discovered omakase.
Right.
One of the first places we went to.
One of the very first ones.
Oh, that was a long time ago.
When was it? About eight years ago?
- Eight to nine years ago?
- Yes.
When Mark and I started
seeing each other.
- Yeah.
- When Mark was flirting with me.
Ying brought them to the restaurant.
Cut it out.
No... I mean, I just wanted to know
if trends have changed
since omakase restaurants
are aplenty now.
Oh yes, things have changed...
How have things changed?
Well, since it became trendy
people started coming up
with fusion dishes
using, for example,
smoke or gold flakes.
It has become something
that's not authentic sushi anymore.
- Oh, it has become more theatrical.
- Yes.
But I think eventually
the trend will shift
towards going back to the basics.
Which is just rice and fish.
Simple is the best.
- Yes, I agree.
- All right!
Now that we're done cutting the wakame
let's chop some spring onions.
Watch your fingers.
Is the soup about to boil?
Yes, Chef.
- It's boiling?
- Yes, Chef.
While we wait
Kim, please chop the spring onions.
Mark, get ready a whisk
and your strainer.
Put the miso into your strainer
and use the whisk to stir it.
The colour of your soup will darken.
Yes, the miso paste
will dissolve fully, right?
Yes.
How is it looking?
The colour looks good.
Taste it.
It's delicious, Chef.
It is? OK, done.
It's good to go.
There's yuzu in the fridge.
Yuzu, please.
Here you go.
Cut a piece of yuzu peel.
Remove the pith on the inside,
leaving the zest.
Watch your fingers.
Then use your knife
to julienne the zest.
so we get tiny strips.
Meanwhile, Mark, find a bowl
to serve the clam soup.
Here.
- Kim, are you done?
- Yes.
It's time to plate our food.
Place the clams in your bowl.
Next, add some wakame.
Then ladle the miso soup.
The soup looks very concentrated.
It does! Do we need to mix it
with anything else, Chef?
No, but some batches of clams
may be saltier than others.
You can always add more dashi
to fix that.
We can add more of this
if our soup is too concentrated.
OK, done.
Sprinkle some spring onion on top.
Done.
Soup... soup!
Go for it, babe.
- How is it?
- The shell...
I thought you meant it was delicious.
I bit on a shell.
- It's really good, babe.
- Really?
Isn't it a bit too salty?
That's because
I wasn't the one who made it.
Oh, come on!
If Kim had made this...
I was busy cutting the yuzu
but I made this dashi from scratch.
Are you OK? Did you crack a tooth?
What's happening?
Is it too tasty?
Did you bite on a shell?
Chef, she didn't clean
the clams properly.
That crunch I heard. Was it the sound
of you biting on a shell?
It's the sound of my tooth cracking.
It tastes so good though.
It's so rich in flavour.
Yeah, it's really good.
- OK.
- OK, next.
What's next, Chef?
Here comes the moment
we've been waiting for.
Let's clear some space to make sushi.
Let's set up our chopping board first.
OK.
Can you find the wasabi grater?
Yes.
Pour it all in.
Lay everything out.
Today, we have...
Open the correct box first, babe.
We have three different cuts of tuna.
We have akami, chutoro and otoro.
We also have madai.
Now I know why
it's called madai ("Ready" in Thai).
- Why?
- Because...
it's been waiting for its turn
to make an appearance.
Last but not least, we have uni.
OK, I'm going to close it first.
OK, today we're going to make
two different styles of sushi.
The first is nigiri sushi
which is the sushi we usually have.
- Rice with fish on top.
- OK.
So, we're going to make nigiri
sushi first.
Got it.
Usually, I prefer to serve
chutoro first.
Not only is this cut tasty
the meat also has a smooth texture.
- So, it should be your first bite.
- OK.
It's like love at first sight
when you eat.
OK. Kim, do you see the grain
on this block of tuna?
There are diagonal lines going this way.
Now let's put the fish
on the chopping board.
When you slice it
make sure you slice against the grain.
Let's see. Show me. Let me see.
OK! Let's do it like this.
- She nailed it.
- Let me keep this one.
OK now, Mark.
- We'll let Kim slice the fish.
- OK.
I want you to grab a stalk of wasabi
and cut off the top, OK?
Is this too long?
Use your knife and scrape off the skin.
Grate the wasabi
- clockwise, OK?
- Got it.
Gather your wasabi paste in a bowl.
OK. That's enough.
Now, let's work on our sushi rice.
It's your turn.
All right, let me wash my hands first.
Now, watch.
First, make sure to keep your hands wet
so that the rice won't stick
to your fingers.
Now, scoop some rice, around 15g.
He said 15g...
oh wait, it's 15g exactly!
Well done.
He was born to do this.
Now, hold a slice of fish
in your left hand
and use your right hand
to shape the rice.
Don't press too hard.
This is not sticky rice.
Then, smear some wasabi
down the centre of your slice of fish.
Shape the rice with your thumb
and your middle finger.
Shape the fish by pressing the sides.
Wait...
I got it.
Keep pressing and pressing.
Do that for all sides
until it becomes the shape you want.
Does it look weird because of the fish?
That looks fine.
Do we need to add some sauce, Chef?
Yes, you can glaze it.
Now who wants the first bite?
Him.
- Why is everyone so quiet?
- Why?
Why is everyone quiet?
Ladies first...
No need to fight over this.
You will all get a bite.
Don't we have to add some sauce?
- Yes, we do.
- Yes, Chef, go ahead.
Serve it to the guest.
Place it on a plate and serve it.
Enjoy.
Omakase...!
No, wait. Do we have to say
something first?
Irasshaimase (welcome)!
Oh yes, introduce
the sushi to your guest.
How do we introduce it, Chef?
We have to tell the diners
what is being served to them.
This is chutoro.
This is chutoro.
This particular fish is from Boston.
This particular fish is from Boston.
It weighs around 165kg.
It weighs around 165kg.
Now repeat everything I just said.
Here we go.
- Oh, crap!
- You're in trouble.
Just say what you remember.
Think of it as a test.
This is chutoro.
It's a kind of fish
that weighs around 160kg.
What happened to the missing 5kg?
- It's 165.
- 165.
Enjoy.
OK, I'm going to take a bite.
The slice of fish is so long!
Wow, the sushi isn't falling apart.
Because the rice is hard.
How is it? That's quite a mouthful.
So good.
Is the portion too big?
It's a huge mouthful.
Which fish should we use next?
Well, how about madai?
Would you like to try the madai?
Yes, madai...
When will we get to eat it?
- You'll get to eat madai soon.
- OK.
Here it comes, here it is.
You'll get to eat madai soon.
OK.
Look out for the grain of the fish.
Slice it the same way.
Starting from the tail end.
That's better. Can you see it?
Yes, it looks good.
It looks like...
- Kim.
- Yes?
Do you see the ball
that I prepared for you?
What is it?
Yeah, what is it?
This is another style of sushi
called temari sushi.
It's a round ball of sushi rice
with slices of fish wrapped around it.
I've never had that before.
It originated in Kyoto.
There used to be a lot of maikos
in Kyoto.
A maiko
is also known as a geisha, right?
So, they came up with
this kind of bite-size sushi balls
that they could eat
without mussing their make-up.
They just needed to open
their mouths a little.
Yes.
Let's continue slicing the fish.
Can we cut the fish into thinner slices?
We're going to change
our sushi style now.
We're changing it up!
Changing it up!
Do your first five sushi nigiri style.
Serve them immediately
after they're made.
OK.
OK, place the fish together like this.
Sure.
Place plastic wrap
on your chopping board.
The rice will stack on top
of the fish like this.
Watch closely. Put a slice of fish.
OK. Now scoop some rice.
15g, just like before
but now we're going to
shape it into a ball.
It should be a ball like this.
OK.
You're getting good at this.
- Look at him go.
- Here.
Place it in the middle.
Now, grab all four corners
of your plastic wrap
Then, twist it, but not too tight.
Twist it into a sphere.
You can cut it here.
After cutting it,
remove the wrap carefully.
This is how you make temari sushi.
You got it.
That's beautiful.
Place it with the fish facing up.
Make two shallow cuts
in a criss-cross on the top.
Now unfold the slice of fish.
Open it up like this
so you have a hole in the middle.
Let's top it up
with some ikura in the hole.
Ikura.
Now, you can take a bite.
- Let's try it.
- Eat. Let's have a toast.
Come on.
Let's toast and take some pictures.
Hurry up, it's going to fall apart.
One, two.
Let's move on to the uni.
This is kind of tricky.
- Pretty.
- I know you like challenges.
Hurry.
And that's a wrap for today, guys.
Don't forget to serve some soup
to go with the tamagoyaki and sushi.
- Got it, Chef.
- Oh yes, the rolled omelette.
OK, we'll serve the rolled omelette last
to end the meal.
Now I know why omakase is so expensive.
They are great for house parties.
You can have a small gathering at home
and invite your friends over.
Not for house parties. I won't do it.
I'm telling you now,
I'm not doing this again.
We'll just have sushi at restaurants.
Yes, just have it in restaurants.
At your restaurant, Kim?
No! Go eat at Chef Randy's restaurant.
Thank you so much, Chef.
It's been such an honour.
Thank you for taking
the time to teach us today.
Everything was just so tasty.
Yes, it was so good.
Let's meet again at my restaurant.
See you there.
I'm sure we'll have a good time there.
OK, Chef.
We've come to the end of our show
where we'll donate 30,000 Thai baht
to a charity of your choice.
Please choose the organisation
you'd like us to donate the money to.
I'm a dog lover. I love dogs so much.
There are hundreds and thousands of dogs
that do not have shelter or food.
So, I would like to choose
the Voice Foundation.
Oh. That's wonderful.
- Praise be.
- Praise be.
Thank you so much.
We've learnt a lot from you today.
Please enjoy your food.
and don't lose any fingers
cutting the fish.
We hope to see you again soon.
Thank you.
Of course. Thank you so much.
All right, let's continue.
My back hurts.
Would you like to try making sushi?
Oh, you want to switch places with us?
Yes, I want to sit down.
I think I'm going to pass.
It's too difficult.
It's best that you do it.
But I'll help set up the stove.
I haven't had any uni yet.
Let me make one.
The ikura is very fresh.
- I'm feeling good.
Here we are!
Here we are!
What's this? What type of food
do you think we'll be making today?
Japanese for sure! I knew it.
Where are the cameras?
There's one here...
Everyone knows how much we love to eat
but neither of us knows how to cook.
As we're getting married soon
we want to learn to cook
from some of the most renowned chefs
across Thailand.
Ready?
I'm responding
with an "oh" just to get along.
- Are you ready? Let's do it.
- Let's do it!
Hello!
- Hello.
- Chef Randy.
In this episode, we'll be cooking
alongside Chef Randy
Chaichat Noprapa
one of the most famous chefs
in Thailand.
Chef Randy runs
his own Japanese restaurant.
Known for his contemporary
interpretations
of traditional edomae-style sushi
he's also the pioneer
who kickstarted the omakase trend
in Thailand over a decade ago.
Are you guys ready for today?
I'm so ready!
Since you're our chef today
we know we'll be making Japanese food.
We have guests joining us today.
Our best friends.
Hi.
Hello.
This is Arm.
This is Bell.
And this is Opal.
Hello.
They'll be helping us with the cooking
and taste-testing.
I've sent you some of the ingredients.
Do you guys see them?
- Yes! I see them.
- Yeah. Me too.
There are some sauces
liquids, rice and so on.
Look in the fridge
for the rest of your ingredients.
Wait. First, we must announce
our head chef for today.
It's me. I'm the head chef for today.
Mark will be the sous-chef.
OK.
Let's check out the fridge!
- Help her carry it out.
- Come on!
I'm worried about being
the head chef now.
I'm afraid I'll mess it up.
Once you guys see me
you'll definitely think of this, right?
Let's open the box.
- This one.
- I want this one.
- Uni (sea urchin)!
- Uni...
Do you know what these are?
What kind of fish is this?
That's not a fish.
OK, that works as a joke.
These have just landed this morning.
That's what I'm talking about!
Can't get any fresher than that.
Are you guys familiar with any of this?
Yeah.
I recognise the tuna.
Three cuts of tuna. Right, Chef?
Yes, three cuts.
This is wild caught tuna.
The cut which is the reddest
is called akami.
Akami.
The cut that's lighter in colour
is called chutoro.
It is a mix of both meat and fats.
What? Let me see the fatty part.
OK, go on.
This last cut is called otoro.
This is otoro. It's the fattiest cut.
We also have a white fish here.
It's called madai (sea bream).
- I see.
- Got it.
This is fresh salmon roe.
We can get them fresh
at this time of year.
Only during this season,
this very month.
Only this month.
Next up, uni.
- Uni.
- Uni!
This is no ordinary uni.
This type of uni is called bafun uni.
The colour is so beautiful!
No need to cook! Let's just eat it!
All right, so we're going to
make sushi today.
Sushi ingredients:
Koshihikari Japanese rice
filtered or alkaline water
rice vinegar, kombu
Japanese fish, sea salt, sugar
For our omakase
it wouldn't be complete
without tamagoyaki.
Tamagoyaki ingredients:
Japanese eggs or organic eggs, sugar
mirin, sake, dashi
And today's soup will be clam soup.
Soup ingredients: clams, dashi, wakame
spring onion, sake, red miso, yuzu
All right, in Japanese cuisine
the most important part
is the stock, which is called dashi.
From what I know
dashi is like MSG, right?
No... no!
I cringed so hard just now.
Hey! No! Wait!
Kim's not completely wrong though.
Dashi is Japanese stock
and nowadays, instant dashi
which is similar to MSG
is available for sale.
Chef's tip:
Dashi is the soul of Japanese cuisine
I was quite close.
But today
we'll be making our dashi from scratch.
- OK?
- OK.
So, we'll start by getting
our ingredients out.
- Let's wash our hands first.
- OK.
Head Chef, you go first.
Is there a bottle of water
in front of you?
One bottle.
I'll go wait over there.
Looks like this is gonna
take quite a while.
Of course. They're going to
work on the stock.
Do you see the kombu (kelp)?
Here.
Kombu is the main ingredient
for making dashi.
Have you ever heard of the term "umami"?
It's like MSG. Wait, no!
- It means balanced flavour.
- Girl, again?
Yeah, the balanced flavour.
MSG again, babe?
It's a taste that is neither
sweet, sour, nor salty.
It's a blend of deliciousness.
I see.
Now, do you see those dried fish?
There are two types.
Two types of dried fish.
Saba and bonito.
Take notes.
Take notes, please.
Jot everything down for me.
Right, you've got to earn your keep.
So these are the ingredients
for making dashi.
This dashi called katsuobushi dashi.
OK.
Grab your kombu.
Break it by folding it.
It breaks easily.
- Fold and tear it like this.
- All right.
Got it.
We break it instead of cutting it
so that the flavours
can be fully released.
No! Don't eat it raw!
It smells eggy.
- It smells eggy.
- Weigh it.
We want 5g.
Do you want me to take notes
in Thai or Japanese?
Just jot down everything he says.
But in what language?
I can do it in French.
- Sure. Do it in Japanese.
- 6g, Chef.
That's OK.
Add water into the pot.
We want 2,000ml which is two litres
but don't turn on the stove just yet.
Roger that.
Rinse the kombu
that we've weighed out.
Now pat it dry.
- OK.
- OK.
Now, Kim, put the kombu into the water.
Kombu needs to be soaked
in room temperature water for a while
for it to release
its acidity and umami flavour.
We'll let it soak for a while.
Don't turn the stove on just yet.
Meanwhile, we can rinse
the rice for cooking.
- Sure.
- Prepare some water.
Use the other two bottles of water.
Here, we're using Japanese
Koshihikari rice.
It's ideal for making sushi.
Note this down!
Yes, ma'am!
Let's weigh out the rice first.
We want 300g of rice.
OK.
- I have 300g exact, Chef.
- Perfect.
Next, let's prepare some water.
Most people assume that the water
we get from the last rinse
is the best.
The truth is, the water
from the first rinse is the best.
No wonder the rice at your restaurant
tastes amazing.
We'll begin our first rinse.
Swirl the rice around gently.
Just enough to mix it well.
Then, strain it. That's the first rinse.
Repeat this process two more times.
She's like a granny who...
She doesn't want the rice to fall apart.
Chef told me to be gentle.
Wash the rice three times
- Let it sit for a while.
- OK.
It takes so long just to cook the rice?
Cooking the rice alone takes an hour.
Yeah. Hang in there, folks.
Next, let's measure the water we need.
- OK.
- The rice was 300g, right?
Let's measure out 320ml of water.
Slowly...
Oops! That was close.
Wait! Babe! It's 24ml instead of 20ml.
No big deal, babe.
Just scoop it out...
- Just a bit.
- OK.
OK. Is your rice drained dry?
Yes, Chef.
Now, pour the rice into the water.
We'll soak the rice
for about 10 to 15 minutes.
- OK.
- OK.
Note this down.
- Soak it...
- OK...
- Do your job properly.
- Yes, Chef.
Don't press the "cook" button just yet.
OK. I'll leave it like this.
Now, let's get back to our dashi pot.
You can turn on the heat now.
Keep an eye on it.
Don't let the water boil.
How will I know when it's going to boil?
You'll see steam rising.
Or you can use your finger.
What?
I was kidding. Please don't do that.
- I'll let Mark do it.
- I needed that.
OK. I'll wait and see.
OK, keep an eye on the water.
- OK.
- I'll keep watch.
- So we're soaking the rice
- Yes.
and the dashi is on its way.
After the rice is cooked
we'll need to mix it with vinegar
to make sushi rice, yeah?
Yeah.
Kim, please weigh 100g of sugar.
100g.
100g of sugar
Hey! Jot it down... 100g.
Wait, who's in charge
of taking notes again?
It's me...
What kind of rice are we using?
- What kind?
- Koshihitari?
Hey! Not bad...
How's that?
I'm also taking notes in Japanese.
"Not bad" means it's not very good.
- OK. Next up, the salt.
- Salt.
60g of salt.
Then, add vinegar. 250ml.
Whisk until they are well combined.
Beat it.
- Now's the time!
- Yeah! Beat it!
- Do it!
- Beat it! Quick! It's time.
Beat it? I should do it.
I gave you a good opportunity there.
Hey, I'm trying to focus here.
Good one.
I'm very focused.
Has the water started to boil?
It's starting to bubble.
I see air bubbles.
It's starting to bubble? OK.
Almost there. Keep a close eye on it.
OK, sure. I can do this.
No! I mean on the pot.
That's enough, guys.
Stop messing around, guys.
Oh, wait. Are we done?
I was going to give you a hand.
Kim.
- Yes?
- Put the vinegar aside.
Now, for the dried saba and bonito.
Let's weigh them out now.
20g each.
- Do it, baby.
- 20g.
20g.
- It's too much.
- Yeah, too much.
We'll mix the two.
Bonito has more umami
while saba imparts a smokey flavour.
Oh, we're supposed to mix them, babe.
Let's start over. Chef said to mix them.
- What?
- Chef told us to mix them.
Yes, we did that. 20g each, right?
I know.
But it should be in one bowl, babe.
You told me to separate them.
I didn't say that.
Yes, you did.
He didn't say anything.
I didn't say anything.
Babe, you told me
to use this bowl to measure it.
Don't fight, guys.
Check if the water is boiling.
Believe me. Just drop it.
All right. I should watch the pot.
Now that the water is heating up
let's take the kombu out.
Then turn off the heat.
Add all the bonito
and saba into the pot.
Do you see that they're starting to move
and jiggle like they're alive?
Oh, yes!
You can start the rice cooker now.
Don't we need to add the vinegar?
Not yet.
We'll add it after the rice is cooked.
Next, we'll prepare tamagoyaki.
Tamagoyaki is Japanese rolled omelette.
I love it.
Bring out the eggs. Ten eggs.
Shoyu, mirin, sake and sugar.
OK.
Now, there are three components
to a tamagoyaki.
Eggs, dashi and the seasoning.
- We'll start with the seasoning.
- Sure.
50g of sugar.
50g of sugar
15g of sake.
- Sake...
- 15g of mirin.
Same amount as the sake.
15g of sake
Next up, 5g of shoyu.
You're pretty bold! Aren't you going to
use a measuring spoon?
Wait.
- 5g, correct?
- 5g.
Your recipe is going to be so unique.
You won't be able to replicate it.
She's measuring now, Chef.
OK.
We're going to mix the seasoning first.
Mark.
- Could you strain the dashi?
- OK.
See? It's a nice, golden colour now.
Yes, right.
Bring out the vinegar
that we've just mixed.
Pour half of it into the pot.
Add half of the vinegar mixture
Tear off 1g of kombu
and put it in the pot.
No need to wash it.
OK.
Here, Mark. It's like how we made
the dashi.
Don't let it boil.
Don't let it boil. Got it.
Now, back to the dashi we've made.
We want 70g of it.
70g of dashi
70g.
- That's hot.
- Hot... hot!
Be careful! It's hot.
Can you do that yelp again?
I feel good
I've got music in my soul.
- How much dashi again?
- Just 70g.
Pour the warm dashi into the seasoning.
Are the salt and sugar fully dissolved?
Yes, they are.
Is it boiling? It's boiling...
it's boiling!
- Turn off the stove if it's boiling.
- OK.
Mark, add the boiled vinegar
into the other half that wasn't boiled.
We do this to enhance
the flavour and
the tanginess of the vinegar.
That's why we only warmed half.
Oh, that's interesting.
Let's add some eggs.
Please crack ten eggs.
Check if the eggs are clean.
OK.
Chef, how did you come to
specialise in Japanese cuisine?
What ignited your interest?
Was there some incident
that inspired you to be a Japanese chef?
Yes, why Japanese cuisine?
It's my personal preference.
I went to culinary school.
Plus my mum who lives in the US
runs a Japanese restaurant.
That's why I feel closer
and more connected to Japanese cuisine.
So, his mum is a Japanese chef
in the US.
Use a whisk to beat the eggs.
OK. Add in the seasoning slowly.
Why didn't you use
the bigger bowl for eggs
and the smaller one for the seasoning?
It's too late now.
Yeah. Why didn't we do that?
OK.
Mark. No, you can leave it.
Just leave it.
OK. How smart.
You didn't have to pour the eggs over.
We're going to strain it anyway.
See? You weren't listening, babe.
What kind of chef are you?
OK. Strain it.
Come to think of it,
we didn't have such issues
when I was the head chef.
Do you know why?
Because I always get
the more difficult tasks.
Let's get ready to make our sushi rice.
Do you see that big wooden
hangiri at the back?
The one with water?
- There's water in it, right?
- Yes.
OK. Pour the water away.
How many minutes
until the rice is cooked?
It's cooked.
It's in "keep warm" mode now.
All right. Now, measure out
112g of the vinegar we've mixed.
Get the rice.
Pour the 112g of vinegar into the rice.
Use your spatula to mix it.
Don't mush the rice.
OK. Now, pour the rice into the hangiri.
Use your spatula to mix it
in a slicing motion.
Like this.
Why do we have to do it this way?
Yeah, why?
So that the rice won't get mushed
while we mix the vinegar into it.
You can give it a taste.
Is it good?
Wow! It's really sushi rice.
- Is it good?
- It's delicious!
OK. Now...
this is the tub
we're using for the rice.
Please keep the rice in here.
OK! Now, clear your chopping board
so you only have the ingredients
for making tamagoyaki on it.
Yes, Chef.
And the tamagoyaki pan.
Pour cooking oil
into the pan. All of it.
Wait until the oil is heated
then pour it back into the bowl.
Use medium heat to cook the eggs.
Dip a piece of tissue paper into the oil
and use it to grease
the surface of the pan.
Then, ladle a thin layer of egg mixture
onto the pan.
After that, Kim, we'll use chopsticks.
Start from the top
and slowly roll the egg
while tilting the pan towards yourself.
Slowly roll the layer of eggs down.
- Great! Looking good.
- OK. Just like that.
- Nice.
- Beautiful...
Keep rolling it down like that.
Beautiful!
The eggs?
No, our head chef.
Thank you.
I scored a brownie point.
- OK. I got it.
- She got it.
- This looks like roti (Thai snack).
- OK.
Now, once again, dip the tissue paper
into the oil and grease the pan.
We'll do the second layer now.
Ladle some egg mixture into the pan.
Now, lift your egg roll
so that the egg mixture
can flow beneath it.
Use your chopsticks
to pick up the egg roll gently
and flip the egg roll over like this.
(Japanese) Thank you.
She did it!
Beautiful. Looking good...
Looks promising.
Call me a chef!
Repeat this process
until you use up your egg mixture.
You should be able to
make about six layers.
Carry on.
How many times have we done it?
Only three times so far.
Grab the wooden lid
and use it to shape your egg roll
by pushing it against
the edge like this.
Wow, beautiful!
It is indeed! That's great.
Looking good.
Now, use the lid
and cover the pan like this.
Don't press down too hard.
Grab the pan handle, lift the pan up
and flip it over.
- Caramel...
- Good job...
The inside is burnt.
Let's serve it up and try a bite.
Sure.
Cut it by sliding your knife forwards
and then backwards.
None of you dare to mess
with me now, right?
Hey, it's good.
Are we just eating this on its own?
- Oh, it's good.
- Delicious.
- Yummy. So good.
- This is so good!
Give yourselves a round of applause.
A round of applause.
Chef Kim, I only had a small bite.
I need a bigger bite
to taste it properly.
That was just for taste-testing.
Wait until you try it
with the sushi rice.
OK. Next, we're going to make clam soup.
Bring out the clams.
Bring them out.
We're going to rinse the clams first.
Rinse the clams with water
until they're clean.
Do it two to three times.
Wash and drain the clams dry.
OK.
Next, break off a piece of the kombu.
- Like this?
- That works.
- Place the kombu into your pot.
- OK.
We'll be needing 100ml of sake
and 100ml of water.
I don't think we have enough sake, Chef.
Babe, did you drink it?
He took a sip just now.
- No. It evaporated.
- Oh, really?
Where did it go, guys?
I remember you have one more bottle.
Is there one at the back?
No, no. A smaller bottle.
There should be two bottles of sake.
If you can't find it,
check inside the bag.
It should be in a re-sealable bag.
Is this it?
There it is.
You guys didn't check properly.
See, I almost got a scolding.
Has someone been sipping on the sake?
Yes, Chef.
Actually, we left the bottle open
and it evaporated.
It evaporated so quickly.
I almost had a heart attack.
You spilt it.
What are you doing?
See? I told you it evaporates
really fast.
Open your mouth.
100ml, OK?
Pour it into the pot.
And then add water.
OK.
Next, put the clams in.
Don't turn on the stove yet.
Did you jot that down, buddy?
Oh yes, man.
He hasn't taken any notes
since the rolled omelette.
Chef is watching us.
Don't point out my mistakes, Chef.
Don't worry...
I think it's pretty obvious now
what really happened
to the missing sake.
It evaporated. Evaporated!
Now, turn the stove to maximum heat.
When the clams start to open
take them out and put them in your bowl.
Got it.
Any more clams left in your pot?
They are all out.
Don't pour away the liquid.
- Do you see the liquid in the pot?
- Yes.
Strain it just like we did
with the dashi.
Using your strainer and a bowl.
Next, add dashi.
Double the amount.
There's a bag that contains red miso.
Can you find it?
Weigh out 50g of miso.
Turn the stove on to cook the soup.
While the soup is set to boil...
do you see the wakame (seaweed)?
Wakame. OK.
Cut the wakame into small pieces.
We need about 25g.
You know what?
Your restaurant was the place
where we first discovered omakase.
Right.
One of the first places we went to.
One of the very first ones.
Oh, that was a long time ago.
When was it? About eight years ago?
- Eight to nine years ago?
- Yes.
When Mark and I started
seeing each other.
- Yeah.
- When Mark was flirting with me.
Ying brought them to the restaurant.
Cut it out.
No... I mean, I just wanted to know
if trends have changed
since omakase restaurants
are aplenty now.
Oh yes, things have changed...
How have things changed?
Well, since it became trendy
people started coming up
with fusion dishes
using, for example,
smoke or gold flakes.
It has become something
that's not authentic sushi anymore.
- Oh, it has become more theatrical.
- Yes.
But I think eventually
the trend will shift
towards going back to the basics.
Which is just rice and fish.
Simple is the best.
- Yes, I agree.
- All right!
Now that we're done cutting the wakame
let's chop some spring onions.
Watch your fingers.
Is the soup about to boil?
Yes, Chef.
- It's boiling?
- Yes, Chef.
While we wait
Kim, please chop the spring onions.
Mark, get ready a whisk
and your strainer.
Put the miso into your strainer
and use the whisk to stir it.
The colour of your soup will darken.
Yes, the miso paste
will dissolve fully, right?
Yes.
How is it looking?
The colour looks good.
Taste it.
It's delicious, Chef.
It is? OK, done.
It's good to go.
There's yuzu in the fridge.
Yuzu, please.
Here you go.
Cut a piece of yuzu peel.
Remove the pith on the inside,
leaving the zest.
Watch your fingers.
Then use your knife
to julienne the zest.
so we get tiny strips.
Meanwhile, Mark, find a bowl
to serve the clam soup.
Here.
- Kim, are you done?
- Yes.
It's time to plate our food.
Place the clams in your bowl.
Next, add some wakame.
Then ladle the miso soup.
The soup looks very concentrated.
It does! Do we need to mix it
with anything else, Chef?
No, but some batches of clams
may be saltier than others.
You can always add more dashi
to fix that.
We can add more of this
if our soup is too concentrated.
OK, done.
Sprinkle some spring onion on top.
Done.
Soup... soup!
Go for it, babe.
- How is it?
- The shell...
I thought you meant it was delicious.
I bit on a shell.
- It's really good, babe.
- Really?
Isn't it a bit too salty?
That's because
I wasn't the one who made it.
Oh, come on!
If Kim had made this...
I was busy cutting the yuzu
but I made this dashi from scratch.
Are you OK? Did you crack a tooth?
What's happening?
Is it too tasty?
Did you bite on a shell?
Chef, she didn't clean
the clams properly.
That crunch I heard. Was it the sound
of you biting on a shell?
It's the sound of my tooth cracking.
It tastes so good though.
It's so rich in flavour.
Yeah, it's really good.
- OK.
- OK, next.
What's next, Chef?
Here comes the moment
we've been waiting for.
Let's clear some space to make sushi.
Let's set up our chopping board first.
OK.
Can you find the wasabi grater?
Yes.
Pour it all in.
Lay everything out.
Today, we have...
Open the correct box first, babe.
We have three different cuts of tuna.
We have akami, chutoro and otoro.
We also have madai.
Now I know why
it's called madai ("Ready" in Thai).
- Why?
- Because...
it's been waiting for its turn
to make an appearance.
Last but not least, we have uni.
OK, I'm going to close it first.
OK, today we're going to make
two different styles of sushi.
The first is nigiri sushi
which is the sushi we usually have.
- Rice with fish on top.
- OK.
So, we're going to make nigiri
sushi first.
Got it.
Usually, I prefer to serve
chutoro first.
Not only is this cut tasty
the meat also has a smooth texture.
- So, it should be your first bite.
- OK.
It's like love at first sight
when you eat.
OK. Kim, do you see the grain
on this block of tuna?
There are diagonal lines going this way.
Now let's put the fish
on the chopping board.
When you slice it
make sure you slice against the grain.
Let's see. Show me. Let me see.
OK! Let's do it like this.
- She nailed it.
- Let me keep this one.
OK now, Mark.
- We'll let Kim slice the fish.
- OK.
I want you to grab a stalk of wasabi
and cut off the top, OK?
Is this too long?
Use your knife and scrape off the skin.
Grate the wasabi
- clockwise, OK?
- Got it.
Gather your wasabi paste in a bowl.
OK. That's enough.
Now, let's work on our sushi rice.
It's your turn.
All right, let me wash my hands first.
Now, watch.
First, make sure to keep your hands wet
so that the rice won't stick
to your fingers.
Now, scoop some rice, around 15g.
He said 15g...
oh wait, it's 15g exactly!
Well done.
He was born to do this.
Now, hold a slice of fish
in your left hand
and use your right hand
to shape the rice.
Don't press too hard.
This is not sticky rice.
Then, smear some wasabi
down the centre of your slice of fish.
Shape the rice with your thumb
and your middle finger.
Shape the fish by pressing the sides.
Wait...
I got it.
Keep pressing and pressing.
Do that for all sides
until it becomes the shape you want.
Does it look weird because of the fish?
That looks fine.
Do we need to add some sauce, Chef?
Yes, you can glaze it.
Now who wants the first bite?
Him.
- Why is everyone so quiet?
- Why?
Why is everyone quiet?
Ladies first...
No need to fight over this.
You will all get a bite.
Don't we have to add some sauce?
- Yes, we do.
- Yes, Chef, go ahead.
Serve it to the guest.
Place it on a plate and serve it.
Enjoy.
Omakase...!
No, wait. Do we have to say
something first?
Irasshaimase (welcome)!
Oh yes, introduce
the sushi to your guest.
How do we introduce it, Chef?
We have to tell the diners
what is being served to them.
This is chutoro.
This is chutoro.
This particular fish is from Boston.
This particular fish is from Boston.
It weighs around 165kg.
It weighs around 165kg.
Now repeat everything I just said.
Here we go.
- Oh, crap!
- You're in trouble.
Just say what you remember.
Think of it as a test.
This is chutoro.
It's a kind of fish
that weighs around 160kg.
What happened to the missing 5kg?
- It's 165.
- 165.
Enjoy.
OK, I'm going to take a bite.
The slice of fish is so long!
Wow, the sushi isn't falling apart.
Because the rice is hard.
How is it? That's quite a mouthful.
So good.
Is the portion too big?
It's a huge mouthful.
Which fish should we use next?
Well, how about madai?
Would you like to try the madai?
Yes, madai...
When will we get to eat it?
- You'll get to eat madai soon.
- OK.
Here it comes, here it is.
You'll get to eat madai soon.
OK.
Look out for the grain of the fish.
Slice it the same way.
Starting from the tail end.
That's better. Can you see it?
Yes, it looks good.
It looks like...
- Kim.
- Yes?
Do you see the ball
that I prepared for you?
What is it?
Yeah, what is it?
This is another style of sushi
called temari sushi.
It's a round ball of sushi rice
with slices of fish wrapped around it.
I've never had that before.
It originated in Kyoto.
There used to be a lot of maikos
in Kyoto.
A maiko
is also known as a geisha, right?
So, they came up with
this kind of bite-size sushi balls
that they could eat
without mussing their make-up.
They just needed to open
their mouths a little.
Yes.
Let's continue slicing the fish.
Can we cut the fish into thinner slices?
We're going to change
our sushi style now.
We're changing it up!
Changing it up!
Do your first five sushi nigiri style.
Serve them immediately
after they're made.
OK.
OK, place the fish together like this.
Sure.
Place plastic wrap
on your chopping board.
The rice will stack on top
of the fish like this.
Watch closely. Put a slice of fish.
OK. Now scoop some rice.
15g, just like before
but now we're going to
shape it into a ball.
It should be a ball like this.
OK.
You're getting good at this.
- Look at him go.
- Here.
Place it in the middle.
Now, grab all four corners
of your plastic wrap
Then, twist it, but not too tight.
Twist it into a sphere.
You can cut it here.
After cutting it,
remove the wrap carefully.
This is how you make temari sushi.
You got it.
That's beautiful.
Place it with the fish facing up.
Make two shallow cuts
in a criss-cross on the top.
Now unfold the slice of fish.
Open it up like this
so you have a hole in the middle.
Let's top it up
with some ikura in the hole.
Ikura.
Now, you can take a bite.
- Let's try it.
- Eat. Let's have a toast.
Come on.
Let's toast and take some pictures.
Hurry up, it's going to fall apart.
One, two.
Let's move on to the uni.
This is kind of tricky.
- Pretty.
- I know you like challenges.
Hurry.
And that's a wrap for today, guys.
Don't forget to serve some soup
to go with the tamagoyaki and sushi.
- Got it, Chef.
- Oh yes, the rolled omelette.
OK, we'll serve the rolled omelette last
to end the meal.
Now I know why omakase is so expensive.
They are great for house parties.
You can have a small gathering at home
and invite your friends over.
Not for house parties. I won't do it.
I'm telling you now,
I'm not doing this again.
We'll just have sushi at restaurants.
Yes, just have it in restaurants.
At your restaurant, Kim?
No! Go eat at Chef Randy's restaurant.
Thank you so much, Chef.
It's been such an honour.
Thank you for taking
the time to teach us today.
Everything was just so tasty.
Yes, it was so good.
Let's meet again at my restaurant.
See you there.
I'm sure we'll have a good time there.
OK, Chef.
We've come to the end of our show
where we'll donate 30,000 Thai baht
to a charity of your choice.
Please choose the organisation
you'd like us to donate the money to.
I'm a dog lover. I love dogs so much.
There are hundreds and thousands of dogs
that do not have shelter or food.
So, I would like to choose
the Voice Foundation.
Oh. That's wonderful.
- Praise be.
- Praise be.
Thank you so much.
We've learnt a lot from you today.
Please enjoy your food.
and don't lose any fingers
cutting the fish.
We hope to see you again soon.
Thank you.
Of course. Thank you so much.
All right, let's continue.
My back hurts.
Would you like to try making sushi?
Oh, you want to switch places with us?
Yes, I want to sit down.
I think I'm going to pass.
It's too difficult.
It's best that you do it.
But I'll help set up the stove.
I haven't had any uni yet.
Let me make one.
The ikura is very fresh.