01x02 - Episode 2

[bunniefuu]

Previously on Iron Wok Jan!

You mean to tell me...

that was food?

Are you trying to make me
screw up, you idiot?!

Cooking is a contest.

You're trying to make something
better than anyone else.

That oughta be the real soul of a chef.

If you want a fight, you've got one.

Cooking's more than some contest.

I'm going to teach you that it
needs to be done with heart!

THIS IS FICTION WITH NO INTENTIONAL RESEMBLANCE
TO ANY PERSONS, ORGANIZATIONS, OR OCCURRENCES.

And here are our next dishes!

Let's begin the tasting!

Now, this soft-shell turtle soup...
It's pretty conventional.

Don't even need to try it.
The fragrance says it all.

Dried yams, longan fruit, goji berries...
and a hint of ginger too.

The seasoning's gotta be shaoxing wine
with some salt and pepper.

Ain't exactly creative.

And next, we've got something even
simpler. Don't even need my nose here.

You took some cod and
deep-fried it in potato starch

before simmering these fava beans
in onion oil and chintan stock,

then stir-fried it all together.

I can already imagine
exactly how it tastes.

C'mon, people,
what're those scary mugs for?

Does it bug you to have your
cooking tricks exposed like this?

Well, y'know...

When it comes to me...

You're getting your cooking
judged by Otani Nichido!

You're gonna need to try
a hell of a lot harder!

OTANI NICHIDO [66], FOOD CRITIC

After all, I'm the number one gourmand
in all Japan! The whole damn country!

A glance is all it takes with most stuff!
And if I get a whiff of it?

My accuracy jumps up to 100 percent!

Th-That really is something, Otani-san.

To be able to guess how something
was cooked with just one look...

Stay tuned, because after the break,
Best Flavors in Japan continues!

That guy's seriously a food writer?

And he claims he can see through
dishes with a glance.

You think that's really true?

I wouldn't be caught having to cook
for him on a show like that.

T-Tell me about it...

- He's sucks.

- He sucks.

Don't copy me.

Go tell it to the mirror, princess.

He's so damn annoying.

He'll take any opportunity
to pick a fight.

This stuck-up chick
is always staring holes in me.

You're both right, though.
I'm familiar with the guy,

and he's the worst food critic in the biz.

That said... his palate is golden.

He's got a golden palate, sir?

Yeah.

Otani Nichido!

You can scour the vast culinary field
but never find anyone else

who combines such a rotten personality
with such a sublime sense of taste!

His effusive praise
is available for a price,

and without the payday,

he would decry actual ambrosia
as being worse than slop!

It's his incredible sense of taste
that makes him a real threat.

He'll find any weakness in a dish
and harp endlessly.

Th-This guy's kinda ticking me off.

Well... as it just so happens,
he's coming to Gobancho's today.

Really? This Otani guy is
coming to our restaurant?

A food company is treating him
as part of a business meeting.

Don't worry about it.

I plan on whipping up a dish he won't be
able to run his arrogant mouth about.

Hey, are you feeling all right?

H-Head Chef?!

What in the world?!

H-Head Chef, what's wrong?!

Tell me, son...

Yes, Sensei?

This new frozen food product
of yours is basically my creation.

Yes, I'd agree!
It's all thanks to you, Sensei.

Much less your success
in family restaurants.

All you!

And your fast food chains to boot...

Not possible without your guidance!

We really owe you ever so much!

Sure do! Since I'm the
greatest food critic in Japan!

It's all because of me!

GOBANCHO'S CHINESE RESTAURANT

H-He's here!

- GOBANCHO'S CHINESE RESTAURANT

- So this the famous Gobancho's
Chinese Restaurant, the star of Ginza.

- Let's take a look...

Welcome.

You're the party from Matsudo Foods, yes?

Yes, that's right.

Right this way, if you'd please.

Hey, waiter!

Just so you know, my going rate
is one million a plate!

Keep that in mind!

Well, let's begin.

Are you ready, Kiriko-san?

Of course I am.

You too, Akiyama?

Yeah.

- TWO HOURS AGO

- Of all the rotten times to get sick...

- He had a fever of almost 40 degrees!
Who would've guessed?

So, what are we gonna do?
Otani is still coming tonight.

I mean... what else can we do?

We could always close temporarily.

C-Close?!

Not happening.

But without the head chef...

What're we gonna do?

The answer's obvious.

We cook something good enough
to shut that b*stard up.

Just like the head chef said
before crapping out.

H-How stupid!

What are you even yapping about?!

I can pull it off!

Unlike the rest of you.

I'd rather do it myself than
let you handle this, moron.

N-Not you too, Kiriko-san!

You think you can handle it, princess?

Why don't you go and ask the mirror?

H-Hey, is this really the time?

Let's have them both tackle this, then.

Lee-san?!

With the head chef out of commission,
I'll assume responsibility.

Let's work together
and smash his smug nose in.

Gobancho style, of course.

N-Now hang on a sec...

Kiriko-san is one thing,
but can we really trust this jerk?!

Shut up already, you third-rate cook.

Third?!

So, princess, you really think
you're up to the task?

I'll be going with this.

Wh-What? A tiny egg?

This is gonna be good.

It's certainly cold out, isn't it?

Here's something to start with
that'll warm you up.

Oh, chawanmushi!

Why, how considerate.

This is just an imitation of
the tea ceremony schtick they do

at Rosanjin's renowned Hoshigaoka.

Chawanmushi!

A savory egg custard, and one of
Japanese cuisine's steamed dishes!

It dates back to the Edo period,
but its roots supposedly stretch

- all the way back to Tang China, making it
an early form of Chinese-Japanese fusion!

- THEORIES VARY

Well, might as well give it a try.

Wh-What is this?

That aroma...

Oh, that's quite good!

It's Chinese-style chawanmushi!

I-I've never had chawanmushi
like this before...

How can ordinary egg be so rich?

What the hell'd they put in here?

You're going to eat yours, Sensei?

You normally only go by looks and aroma.

What do you think, Sensei?

What's the trick behind this chawanmushi?

W-Well, y'know, this aroma...
c-century eggs, maybe?

No, maybe salted duck eggs.

Very impressive, Sensei!

No...

Century eggs and salted duck eggs
aren't enough to conjure such richness.

But...

Sensei?

Go on.

A-And who are you?

I'm Gobancho Kiriko,
and I made your chawanmushi.

I was so nervous when I heard you were
coming by today, Otani-sensei.

A-Ah, I see. So this is your work.

I'm impressed that you were able to figure
out the century and salted duck eggs.

Aw, it wasn't that hard!

You didn't seem to pick up on
the Silkie, though.

S-Silkie?

Right! Well, Silkie eggs, to be exact.

I gave you century eggs
fermented with clay and ash,

duck eggs preserved in salt,

and Silkie eggs to create chawanmushi
with a full spread of eggs.

First...

you chop the yolks of the century
eggs and salted duck eggs,

then dissolve them in chintan stock.

Add the Silkie eggs next and strain.

Use salt and shaoxing wine for flavor,

and after adding the diced
duck egg whites...

steam it all.

To finish, you add caviar,
salmon roe, shrimp eggs,

and fine-cut strips of white leek...

introducing seafood eggs to the mix.

Silkie eggs are fairly small
compared to regular chicken eggs.

It was those small Silkie eggs

that brought the richness
out of the chawanmushi.

And even you didn't seem
to catch on to that one, Sensei.

Y-You sure about that?

Because I usually know everything!

Ain't that right?

Let's see if you can crack
my chawanmushi, then.

I'm not gonna buy any of this "just
a glance" or "just a whiff" nonsense.

You're gonna take a proper bite
and then try to figure it out.

Wh-What is this?
Just what is going on here?

Who're these kids?!

Otani Nichido the food writer...

What manner of chawanmushi
is Jan going to serve him?!

Let's take a look at his cooking process!

He really is incredibly fast!

He's got the muscle memory, all right.
Hard to believe he's just 15 or 16.

Smug little prick...

Hey, hey, Akiyama-kun,

I was wondering
if I could do anything to help.

Nah, it's fine. I'll do it on my own.

Y-Yeah?

Yeah. Because I've always
cooked on my own.

AKIYAMA FAMILY KITCHEN ON MOUNT AKAGI,
GUNMA PREFECTURE, FIVE YEARS AGO

AKIYAMA JAN [11]

AKIYAMA KAIICHIRO [70],
CONQUEROR OF CHINESE CUISINE

You little imbecile!

How long are you going to let
the chawanmushi sit in the steamer?!

It's already been over a minute!

All that food has gone to waste!

No one wants to eat chawanmushi that's
been overcooked and full of air bubbles!

I'm sorry! I'm so sorry!

It's too hot!

No one wants half-assed cooking!

And time is too precious to start over!

Be swift and absorb
as much as possible!

Learn how I cook things!

Yes, sir!

You need to master the Akiyama style
cooking, challenged by no one!

You will be the greatest
of all Chinese chefs!

Do you hear me, Jan?!

Yes! Yes, sir!

Kiriko-san made chawanmushi
fully loaded with eggs.

Are you going to be using
any special ingredients, too?

U-Uh...

I'm going with this.

Are you serious, man?

You're using that?

How, though?

Just gotta boil it a bit...
and it's real good.

Go on, eat.

Then you can guess what's
in this chawanmushi.

You're the best food critic
in Japan, right?

Y-You're being awfully rude!

I won't have you insulting Otani-sensei!

Hey, kid.

You think you can treat the Otani Nichido
like this and walk away unscathed?

Am I supposed to be scared
of a bunch of hot air?

Y-You'll pay...

Like hell I'm letting
this little sh*t off the hook!

You'll rue pulling this crap!

Oh, my.

Wh-What the heck is it?

The other one smelled amazing too, but...

This one's got a different
yet equally rich aroma!

What luxuriousness...

It beggars belief!

It's a bit like how they prepare
flan in France, but...

There's something else, too.

S-Sensei?

Sensei...

S-Sensei?!

Hey!

All right, Sensei!

Guess they don't say
you've got a great palate for nothing.

Was it so good that
you forgot where you were?

Wh-What the heck? What was I just doing?

I forgot myself...

Me?! Because of a dish
made by this little punk?!

Now, on to the fun part!

What's the secret behind this dish?

This dish...

Out with it.

I-Is it foie gras?

Th-Then... monkfish liver?

Or maybe fresh cream?

Where are you even going with that?

Sensei, he gave you a hint and everything.
Didn't you catch it?

Wh-What hint?!

How much are these brats
going to mock me?!

Here's your answer!

Brains?!

Yep! Lamb brains.

First, I lightly salt and boil the brain.

Then I boil onions, ginger, lemongrass,
Japanese pepper, and shaoxing wine

- to make a bailushui marinade.

- BAILUSHUI: WHITE MARINADE SAUCE

- Then I add in the brains

and let them cook from the residual heat
before sieving it all.

Then I mix eggs, chicken broth, and
evaporated milk in with the brain base.

In the steamer it goes.

This part doesn't need anything else.

I pour about a centimeter's
worth of chintan stock in...

Then, for aroma, top it off
with thyme and spleen amaranth.

And there you have it.

The thyme on it was the hint!

You can't make lamb in French
cuisine without thyme, after all.

Now, shall we move on to the next dish?

I hope you'll be able
to guess this one, Sensei.

You little shits...

Surely a guy

calling himself the "best food critic
in Japan" isn't done already, is he?

You little shits!

- Besides, I hear your going rate
is a million a plate.

- Little shits...!

We're just getting started, y'know?

You little shits!

Get back here, damn it!

What?

I let you run your mouths,
and you give me that?

Boy! I want your name! Who are you?!

Jan.

Akiyama Jan!

Akiyama? So your name's Akiyama, eh?

Well, listen up, squirt!

Remember this! You're gonna
regret ever trying to embarrass—

Akiyama?

Aki...

OTANI NICHIDO [9]
"I GUESS I DON'T LIKE CHINESE AFTER ALL!"

"MAYBE BECAUSE THE JAPANESE ARMY RAN
OFF WITH ALL OUR FOOD!" -TAO MING HUI

- "I'VE COVERED A LOT SINCE LEAVING JAPAN!"
-MED DROPOUT AKIYAMA KAIICHIRO [18]

- "I'M ON THE CONTINENT LIKE I DREAMED!"
-MED STUDENT GOBANCHO MUTSUJU [18]

Akiyama, as in...

No. That can't be.

That was awesome, Kiriko-san!
It went off without a hitch!

I would've never guessed the chawanmushi
would be enough to run him off!

You two outdid yourselves.

Brat's gonna get an even bigger head.

You did great too, Akiyama.

You might be a pain in the butt,
but you've got real skills, man.

Looks like this time, the Akiyama-kun
versus Kiriko-san contest ends in a draw!

It was not a draw!

Step on it, would ya?!

S-Sure! But...

No yappin'! Just floor it
until I say otherwise!

Y-Yes, sir!

This ain't gonna fly.
I'm not gonna stand for it.

Nobody makes a fool out of Otani Nichido!

Just you watch, Gobancho's!

You'll get yours...

Akiyama Jan!

EPISODE 2: THEY'RE LIKE GUNPOWDER