Iron Chef Masaharu Morimoto

Chef/Owner of Morimoto Management

Chef Masaharu Morimoto — known to millions as the star of Iron Chef and Iron Chef America — has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients. Since 1998, Morimoto has competed on the Japanese television show Iron Chef, and he also appears on Food Network’s Iron Chef America.

In 2001, Chef Morimoto opened his first restaurant in Philadelphia, which was later followed by restaurants in New York, Napa, Honolulu, Boca Raton, Mumbai, Mexico City, Tokyo, and Maui. Morimoto Asia Orlando at Disney Springs opened in 2015, followed by Momosan Ramen and Sake NYC and Morimoto Las Vegas at MGM Grand in 2016. Morimoto Asia Waikiki, Momosan Waikiki, and Morimoto Doha opened in 2018, and Momosan Seattle opened in 2019. Chef Morimoto currently has 15 restaurants around the world.

His first cookbook, Morimoto: The New Art of Japanese Cooking, won two IACP awards and was nominated for a James Beard Foundation Award. His second cookbook, Mastering The Art of Japanese Cooking, introduces readers to the healthy, flavorful, and surprisingly simple dishes favored by Japanese home cooks.

Chef Morimoto also has a variety of signature products including Miyabi Morimoto Edition knives; Morimoto instant ramen and miso soup options; a line of beer collaborating with Rogue; signature Morimoto wine by Mondavi; and two lines of premium sake from Japan.

Tuna Pizza with Anchovy Aioli

Ingredients:(serves 4)

Tuna Pizza

• 4 flour Tortillas (about 18 cm diameter)
• 2 tablespoons extra virgin olive oil
• 1⁄2 cut barbequed eel sauce
• 275 g sushi grade tuna, thinly sliced
• 2 fresh jalapeno pepper, seeded and thinly sliced
• 1⁄2 cup thinly sliced red onion
• 1⁄2 cup halved cherry tomatoes
• cup pitted Kalamata olives
• *Anchovy Aioli
• Kinome

 

Method

1. Set a cast-iron grill pan over medium heat. Brush each tortilla lightly on both sides with olive oil. Brush 2 tablespoons of the barbequed eel sauce over one side of each tortilla.

2. Grill for 1 to 2 minutes, flipping constantly until crisp. Turn the tortillas over and grill until the second side is crisp, 1 to 2 minutes. Transfer to a wire rack to cool.

3. Arrange the tuna slices over the tortillas. Scatter the jalapeno peppers, red onion, cherry tomatoes, and olives over the tortilla. Drizzle the anchovy aioli decoratively over the pizza. Garnish with the Kinome.

 

*Anchovy Aioli

Ingredients:

• 2 egg yolks
• 1 tablespoon white wine vinegar
• 1 tablespoon fresh lemon juice
• 2 teaspoons anchovy paste
• 1⁄4 teaspoon soy sauce
• 1⁄4 cup extra virgin olive oil
• 1⁄2 cup vegetable oil
• Salt and freshly ground black pepper

 

Method

1. In a food processor, combine the egg yolks, vinegar, lemon juice, anchovy paste, and soy sauce. Blend well.

2. With the machine on, very slowly add olive oil and vegetable oil in a slow, thin stream, processing until the mayonnaise is emulsified and thick. Season with salt and pepper to taste.

 

tj

The complete article can be found in Issue #280 of the Tokyo Journal.