- #IRON CHEF CHEN KENICHI RECIPES TRIAL#
- #IRON CHEF CHEN KENICHI RECIPES SERIES#
- #IRON CHEF CHEN KENICHI RECIPES TV#
Subjects and dishes include: Easy-to-make side dishes: Steamed garlic shrimp / Grilled mushroom with sesame sauce / Honey flavored chicken wings. Here in Singapore, Shisen Hanten by Chen Kentaro at Mandarin Orchard is an authentic venue to try my recipes. Iron Chef Chens Knockout Chinese presents more than 50 easy-to-prepare recipes using the signature unique approach of a true Iron Chef. If people are interested in having a taste of your cooking, where can they find your restaurant?Ĭhef Sakai: We have three restaurants in Japan, two in Tokyo, Minami-Aoyama and Tameike-Sanno (nagatacho) and another in Kyushu, Fukuoka.Ĭhef Chen: We have a total 13 restaurants in Japan, including seven in Tokyo, and other destinations in Japan like Nagoya, Shikoku area and Hakata/Fukuoka. Chef Sakai (red) and Chef Chen (yellow) have taken part in the most number of kitchen stadium battles. Let the natural flavours, texture centre-stage.Ĭhef Chen: I don’t try to dwell in the past – but I will have entirely different dishes and concepts all together now, for sure. If you had to cook a meal now using that ingredient, what would you do instead?Ĭhef Sakai: Simplicity is the key. Ive made 12 dishes so far and 6 of them are already my all time favourites, e.g.: stir-fried Pork & Daikon, Stir-fried Kabocha, Spicy Spaghetti with Broccoli. What was the most challenging theme ingredient to work with on the show?Ĭhef Chen: You’d be surprised to hear that most of the time it’s the simplest ingredients – for me it was Milk and Flour. Iron Chef Chen Kenichi stroking the flames of his wok. Iron Chef Chen’s Knockout Chinese presents more than 50 easy-to-prepare recipes using the signature unique approach of a true Iron Chef. We also changed the tastes to suit the respective judges! Once we visualised our dishes, the ingredients and techniques would follow naturally.
#IRON CHEF CHEN KENICHI RECIPES TV#
We had to think on our feet.Ĭhef Chen: Being on television meant being very visual, thus our dishes needed to be very appealing to the TV audience.
But inspiration was equally important as I did not know what the ingredient theme was beforehand. Chen Kenichi (Iron Chef Chinese) Chen Kenichi, nicknamed the The Szechuan Sage, expanded his family restaurant group across Japan, with 14 locations in the cities of Fukuoka, Matsuyama. How did you prepare and think of the dishes you cooked on Iron Chef?Ĭhef Sakai: To some extent, I had the initial idea in mind before each battle started. Apart from techniques, with each episode, the relationship and solidarity between the competing Chefs grew stronger. Each episode was a big push for me to keep innovating myself.Ĭhef Sakai: Absolutely. With each challenge, I grew more confident in showing my skills and recipes. He later opened a couple other restaurants, and is. His father, Chen Kenmin, opened the first Szechuan restaurant in Nishi-Shinbashi, Tokyo, in 1958 (though its now closed). Known for his role as Iron Chef Chinese, Chin won the Iron Chef competition 67. With 300 episodes in the can, the show a is still in syndication today.
#IRON CHEF CHEN KENICHI RECIPES SERIES#
Iron Chef enjoyed success on screen for many years, what changes did you notice as the show evolved from the first few episodes to the last few episodes?Ĭhef Chen: I was very nervous in the early days but as the show progressed, I started to enjoy the challenges more and more. But all this cooking didnt actually start with Kenichi-san. If theres one chef who has made his mark on television, its Chen Kenichi, the only Iron Chef to have been on the hugely successful 'Iron Chef' television series from its start in 1993 to 2002. Right, Iron Chef Chinese Chen Kenichi, known for his bold sichuan flavours cooked in a fiery wok.
On March 11th, he passed away at a hospital in Tokyo due to interstitial pneumonia.Left, Iron Chef French Hiroyuki Sakai, master of delicate flavours and cooking with finesse. Chen was diagnosed with cancer several years ago and received treatment. fulfilled.Īccording to the management company of the restaurant where Mr. In addition, he has gained popularity for his high cooking skills and loving personality on a commercial cooking variety program, and has played a major role in popularizing Sichuan cuisine by introducing recipes arranged for Japanese homes on NHK's "Today's Cooking" program.
#IRON CHEF CHEN KENICHI RECIPES TRIAL#
Through trial and error, he devised ways to use spices to make Sichuan cuisine, which is characterized by a strong spiciness, easier for Japanese people to accept, and established a unique cuisine that is a bit different from mainland China.Īmong them, he is known as a leading person in the preparation of mapo tofu, and in addition to being selected as a "contemporary master craftsman", he has also received the Medal with Yellow Ribbon.
Kenichi Chen, the leading chef of Sichuan cuisine, including mapo tofu, who gained popularity on TV cooking programs, died of interstitial pneumonia at a hospital in Tokyo on March 11.Ĭhen Kenichi was born as the eldest son of Chen Kenmin, who is said to have introduced Sichuan cuisine to Japan for the first time, and trained at his father's Chinese restaurant.
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