Iron Chef Masaharu Morimoto Cooking Demonstration

You haven't experienced a cooking demonstration until you've witnessed the Iron Chef's version. Talented Chef Masaharu Morimoto, of Iron Chef America fame, took this epicurean experience to a higher level at the 2nd Annual Pebble Beach Food and Wine Event, when he began his demonstration by first butchering a Japanese monkfish, which looked a lot like a large stingray.  The 25 pound angler fish, which many consider to be one of the ugliest fish around, was hung for viewing for the awed crowd of foodies while Chef Morimoto and his staff spoke of searching for over a month for the out-of-season delicacy.

The skillful chef then proceeded to butcher the fins, 'feet', skin, organs, intestines, gills, cheeks, and finally the meat to use everything to generate a variety of dishes. He cooked it all except for the teeth, bones and eyes (thank goodness). He used the gills and cheeks along with soy, garlic and Meyer lemon juice to create a wonderful appetizer. The liver was steamed in a sake stock. The skin and stomach were blanched in salt water and added to a fish stock with soy, miso, chilies and vegetables to make a hot pot family stew. Finally the meat was dredged in flour along with jalapeno and onion and lightly fried.

It was an amazing exhibition of Chef Morimoto's ability to infuse Asian, European and Western cooking techniques and ingredients into his one-of-a-kind creations.