Hidekazu Tojo on Fugu preparation. http://www.tojos.com/ http://ca.youtube.com/user/glutton2 http://www.papernyfilms.com/productions/info/glutton-for-punishment http://www.gluttonforpunishment.tv/episodes/season-two/episode-thirteen/ Episode 13 : Fugu: Fish That Kills In his most dangerous challenge to date, Bob travels to Osaka, Japan to prepare and eat fugu--the most poisonous, life-threatening food in the world. Fugu, also known as blowfish or pufferfish, is a deadly Japanese delicacy that carries enough poison to wipe out a room full of 30 diners. Fugu chefs spend over five years in training to remove the fish's toxins. Can Bob pull it off in just five days? This doesn't leave much room for error. After his five-day crash course, Bob sits down to eat the fish he himself has prepared. Will he survive or die? It's the ultimate Glutton for Punishment challenge (and that's why it's the season's last episode!). Host applications are now being accepted for Season Three! Recipes: Recipes courtesy of Hidekazu Tojo, world-renowned Japanese chef and owner of Tojo's Restaurant in Vancouver, British Columbia. Tojo is also a licensed fugu chef, who takes Bob to Japan to show him how the deadly delicacy is prepared. These recipes can be made with any whitefish such as red snapper, rock cod, sea bream, or flounder (good luck finding blowfish at your local seafood market!). Tessa (Fugu) Sashimi Yield: 4 Ingredients: 2½ pounds of any white fish ½ a white radish (daicon) 1 tablespoon of chili sauce (momiji) 2 sticks of green onion Low sodium soy sauce Japanese vinegar Directions: 1. First, have your green onion diced up and ready. 2. You will also need to make what is called "momiji oroshi", by grinding white radish and mixing it with chili sauce. 3. Make ponzu sauce with half soy sauce and half vinegar. Add a touch of "yuzu-sui", which is Japanese citrus juice. 4. Filet the fish: Using a Japanese sashimi knife, slice at an angle to create long pieces. The key is to slice it as thin as possible. Almost transparent is ideal. 5. Lay the slices on a round plate, covering the entire surface area. 6. Garnish the dish by adding lemon slices in the middle, then placing the green onion and momiji oroshi on top. You will be adding the green onion and momiji oroshi in your ponzu sauce to your preference. Te-chiri or Fugu-chiri (Blowfish Hot Pot) Ingredients: 2½ pounds of any white fish or chicken 1500ml of water 8 leaves of cabbage (Napa) 12 shiitake mushroom pieces 1 tofu block 1 bunch of spinach 1 bunch of leak 2 carrots harusame (Japanese clear rice noodle) 2 sticks of dried kelp ponzu sauce (optional) Directions: 1. Fill a large pot with water and place the kelp inside. As the kelp softens, it will release its flavor and aroma. 2. Boil the water with the kelp inside. 3. Before adding the fish, it must be fully clean. To do this, have a separate pot with boiling water. Put the fish in for 30 seconds only. This will make it easier to take off the scale and clean if entirely. 4. Once this is done, cut the fish into biteable sizes and place them into the pot with the kelp. 5. In a couple of minutes, the foam from the fish will be released into the water. Remove that from the pot. 6. Finally, put all the vegetables inside for a couple of minutes until it is cooked. 7. To serve, dip in ponzu sauce and enjoy. Ojiya/Congee (Japanese Porridge) Ingredients: Finished broth from the Te-chiri 2 bowls of rice 1 tablespoon of salt ½ cup of sake 1 tablespoon of low sodium soy sauce 2 eggs, beaten Diced green onions (optional) Shredded seaweed (optional) Directions: 1. Once you finished serving the Te-chiri, do not throw away the stock, for that will be the most key component to this dish. 2. With a strainer, take away any remains of food in the stock. 3. Add rice. 4. Simmer for 5-7 minutes and add the beaten eggs. 5. Add salt, sake, and low sodium soy sauce. 6. Garnish with green onions and shredded seaweed.