- 1 year ago
The Food Truck NZ - S02E08 - Sushi
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TVTranscript
00:00New Zealanders love their food, and they love it fast.
00:06But with more than a third of Kiwi adults tipping the scales,
00:09it's time for a tasty new menu.
00:13Michael van der Elzen is a fun-loving gourmet chef
00:16with a passion for fresh food.
00:18Beautiful.
00:20He's back with his trusty Bedford truck to challenge the way we eat.
00:24Oh, yeah, look at that. This is awesome.
00:26I think it's perfect.
00:27Hey, guys.
00:29Tonight, can Michael slice up a healthier take on sushi
00:32with the price, speed and taste Kiwis want?
00:35Find out in the food truck.
00:44Developed over the centuries from fermented rice and fish,
00:47sushi may well be the world's first fast food.
00:50But modern sushi, as we know it,
00:52didn't make its way from the land of the rising sun
00:54to the land of the long white cloud until the 1990s.
00:58Since then, we've learned to love sushi.
01:00Love it. I love all sushi, to be honest.
01:03I love sushi.
01:05I think it's fantastic. It is so convenient.
01:08And in most parts, it's actually really healthy.
01:11But there's no reason why it can't be healthier.
01:13There's no reason why we can't get more vegetables in them
01:16to take the deep-fried elements out of it.
01:19I want to push the boundaries
01:21and see what sort of fruity combinations I can come up with.
01:24Ah, fruity. I might even put some fruit in it.
01:27Making the healthy healthier is a serious call,
01:30especially since Michael only has three days till Japan Day,
01:33a huge celebration of Japanese culture and cuisine
01:35held at the ASB showgrounds,
01:37the same spot he dismally failed at
01:39during last year's Chinese New Year.
01:41Hungry, Sam? Make sure you come back and see me.
01:44To be honest, I'm not that happy about returning back to the showgrounds.
01:48After the Chinese episode,
01:50it's not a happy hunting ground for me in the truck.
01:54To get his head round sushi,
01:56Michael must first eat sushi.
01:58New Zealand master franchise is the hugely popular St Pierre's.
02:02Hi, how are you?
02:03The thing that gets me is when you walk in,
02:05all the flavours are all the same.
02:07I guess they sell to the masses.
02:09The market wants double salmon,
02:11double teriyaki chicken, double everything.
02:15What you get here is real value for money.
02:17This was $7.70.
02:19And look at that. It's less than a dollar apiece.
02:22You can't really go wrong.
02:24It's just so boring.
02:28For Michael's next sushi experience,
02:30he'll need to be on the ball.
02:32Or eat one.
02:33So what I've got here is I've got what they call a rice ball.
02:36Tuna, mayonnaise, rice.
02:38Really tasty.
02:39Probably not that good for you.
02:41There is a lot of mayonnaise in that, but very moorish.
02:44And a little bit of soy.
02:46You could almost eat it on the run.
02:48You could grab your ball, wander down the road
02:50while you're eating it like an apple.
02:52Oh, well, a rice ball a day keeps the doctor full of rice.
02:58For his third sushi session,
03:00Michael is going to the top of the class.
03:02Kura.
03:04Head chef Sawaki is the architect
03:06of some of Auckland's most extravagant sushi creations.
03:09And Michael's here to score some hot tips.
03:12Irasshaimase.
03:13Hello.
03:14Hello.
03:15With the utmost respect for Japan and its culinary traditions,
03:19Michael readies himself to learn.
03:23OK.
03:27Please.
03:28Hmm, good start.
03:30Oops.
03:31Sorry.
03:32Now...
03:33Yep.
03:34..let the lesson begin.
03:36You start, Michael?
03:37Yes.
03:38After I cook...
03:39All sushi starts with cooked white short-grain rice
03:41that's been thoroughly rinsed and then drizzled
03:43with a special mixture of sugar, salt, vinegar and seaweed.
03:47Can I make it with only vinegar?
03:50Oh, no, impossible.
03:52Now the fun begins.
03:54Makisu, and I put the seaweed.
03:56Can I go to the beach and get seaweed and dry it out and make this?
04:01No, impossible.
04:02Impossible?
04:03Yeah.
04:04Even wetting hands and cold water mix has its rules.
04:07Like this.
04:08Like this, OK.
04:09The cooled, seasoned rice is rolled into a ball...
04:12That's a lot of rice.
04:13..then placed onto the seaweed, or nori sheet as it's known,
04:16followed by a topping of scrambled eggs.
04:18Flying fish?
04:19Yes.
04:20And the egg.
04:21Oh, flying fish eggs.
04:22Yes.
04:23OK.
04:24Next, this.
04:25Ooh.
04:26Didn't see that coming.
04:27Then it's the famous favourite, raw salmon
04:29and its heavenly other half, avocado.
04:31Beautiful.
04:33See?
04:34You hold and then...
04:35Go.
04:36..and then continue.
04:37Like a...
04:38Wow, that's beautiful.
04:39It's all about presentation, hence plate decoration.
04:42Japanese mayonnaise, sesame seeds, chives and more fish roe.
04:46It's artwork.
04:47Look at that.
04:48See?
04:49Oh, beautiful.
04:50So, make hungry.
04:51Same in my cuisine.
04:53Food must look good.
04:54Next, Sawaki wets a very sharp knife.
04:57Yes.
04:59Hot.
05:00Then the roll is cut at precise angles
05:02until the master assembles his masterpiece.
05:05OK.
05:07Finishing with the mandatory wasabi and ginger.
05:10Why not pickled cabbage?
05:12No.
05:13Pickled carrot?
05:14No, don't use.
05:15Pickled beetroot?
05:16No, don't use.
05:17Impossible.
05:18OK.
05:19Impossible.
05:20That is beautiful.
05:21Look at the colours.
05:22So, Mr Michael, next you try.
05:23Me?
05:24Yes.
05:25Good.
05:26OK.
05:27Yes.
05:28Hurry up.
05:29Good.
05:30OK.
05:31Phew!
05:33Flat, square edges.
05:34I'm going to have to do so much practice
05:36because this is using skills that I've never used before.
05:39I'm so nervous.
05:40Just one time.
05:42Whoo-hoo!
05:43The combination of flavours.
05:44Oh, good.
05:45OK.
05:46The rolling techniques.
05:47Can I touch it?
05:50OK.
05:51The presentation.
05:52Oh, my God.
05:53Oh!
05:55You know, it's Japanese.
05:56It's very precise.
05:57It's all about presentation and taste.
06:00It's got to be bang on.
06:02Mistake.
06:03Oh!
06:05You can't just turn up and go,
06:06ah, roll a bit of sushi, cut it, slap it on a plate,
06:09and you go, love.
06:10Whoo!
06:12Michael's bridging cultures in sushi,
06:15but he still has a few curly questions for his master.
06:18In regards to putting ingredients inside sushi,
06:21can I use anything?
06:23Yes.
06:24Anything, OK.
06:25And with the rice, can I use brown rice?
06:28Brown...
06:29No, impossible.
06:30It is?
06:31No, never.
06:32Never.
06:33He said that you can put anything into sushi
06:35apart from brown rice.
06:36So I'm going to put everything into sushi
06:38and I'm going to use brown rice.
06:40And I'm going to use brown rice.
06:43Chef Michael van der Elzen is turning sushi on its head.
06:47Whoa!
06:48With some unorthodox ideas.
06:50Can I use brown rice?
06:51No, impossible.
06:52But Michael never gives in.
06:54So I'm going to put everything into sushi
06:56and I'm going to use brown rice.
06:59Well, he can't say he wasn't told.
07:01With only 48 hours till he faces the first customers on Japan Day,
07:06Michael's own tradition of testing out ideas can begin.
07:10Today I want to try and create some weird
07:12and interesting and wonderful flavours
07:14to see how far people are willing to go when they eat sushi.
07:18Let's take it out of the box.
07:20Instead of the plain old boring old sushi,
07:22let's get creative.
07:25I want to get some nori sheets.
07:28Nori sheets or nori sheets?
07:30I'll go some nori sheets.
07:32Japanese horseradish or wasabi?
07:35Fighting.
07:36Try and buy some real interesting ingredients.
07:39Oh, he's a cool guy.
07:41Roasted sesame seeds.
07:42Into the basket, that goes.
07:43I'm going to use mayonnaise.
07:45I think I'll pass on that, that just scares me.
07:48Eat me.
07:49Well, look at that.
07:50Sushi seasoning.
07:51It's even on special.
07:52Bargain.
07:53Oops.
07:54Maybe some dressing,
07:55some different types of soy sauce.
07:57There'll be two tablespoons.
07:59Two tablespoons of salt in there.
08:0243% less.
08:04Combine them with what I brought from home
08:06and just create some new flavours of sushi.
08:08But above all, Michael's desperate to achieve the impossible.
08:12Hi, how are you?
08:13Hi.
08:14And make sushi using highly healthy brown rice.
08:17Do you ever make sushi out of brown rice?
08:18No, no, it's impossible.
08:20Impossible.
08:21I hear that word a lot.
08:23I've been told how many times I can't use brown rice.
08:26Make it, it is impossible.
08:28But I'm going to try it.
08:30God damn it, I'm going to try it.
08:31But today, he's only going to try half the impossible.
08:34I'm going to mix 50% white rice, 50% wholemeal rice.
08:38At least I'm getting a lot more fibre and a lot more antioxidants
08:42into my sushi rice.
08:44So what I'm going to do is I'm just going to cover it with a wet towel.
08:46Hopefully it comes together and goes,
08:48right, I'm now sticky again.
08:49Because at the moment, it's actually quite loose.
08:51Hmm, he seems surprised.
08:54With a food truck tea towel,
08:56Michael summons the spirit of Sawaki, his master.
08:59I'm nervous.
09:00First time I've made sushi without a master standing next to me.
09:03Patting down his impossible rice
09:05with roasted sesame seeds replacing the roe,
09:08Michael copies that inside-out technique.
09:12Inside the roll is a crazy mix of lamb, pumpkin, mint,
09:16and is that kiwi fruit?
09:19Yep, it's kiwi fruit.
09:21Nervous times, people.
09:22I've got to try and keep all this in the middle and roll it.
09:26Yeah, here we go.
09:27Here we go, here we go, here we go, here we go.
09:31No need to worry.
09:32That looks fantastic.
09:34Like Michael's Japanese, the brown rice mix only just holds together.
09:39Lady, I'm going to give you some sushi.
09:41Let me know what you think.
09:42Okay.
09:43Will Michael's flavours work?
09:45Will brown rice and sushi be too loose?
09:51Maybe they won't even notice.
09:52It does fall apart a little bit, though.
09:54It does fall apart, doesn't it?
09:55I saw you struggling with that.
09:57It needs to hold together, doesn't it?
09:59That'd be the brown rice.
10:01Anything else?
10:02I like your bandana.
10:03Everyone likes that.
10:04What about the crazy sushi?
10:06I really like the lamb and the sushi.
10:08I think that's a really good idea.
10:09Anything that doesn't work?
10:10I think the kiwi fruit.
10:12It just overpowers.
10:14Okay.
10:15It's not a good start for Michael's brown rice fruit sushi.
10:18Maybe making sushi out of brown rice is impossible.
10:21But surprise, surprise, Mike's not giving up.
10:23Not impossible.
10:24In a bid to roll back the criticism, Michael returns to the classics.
10:29That's great.
10:30That's a great size, really firm, really perfectly round.
10:34Oh, my master would be proud of me.
10:38This roll is more traditional, but definitely delectable.
10:41Crumbed kawaii, avocado, shiitake mushrooms and miso paste.
10:45No fruit, just chilli.
10:47Now that's a packed lunch.
10:49That looks fantastic.
10:50It's only a little bit of rice around the outside.
10:52Big hunks of fish.
10:54Looks fabulous.
10:56But how does it taste?
10:58Here you go.
11:02It's beautiful.
11:03Yeah, I can kind of taste the chilli.
11:05It's nice.
11:06It's nice to have a bit of spicy food.
11:07Do you think that works?
11:08It's a bit nicer than normal sushi.
11:10Right.
11:11Yeah, I'd love to have it for lunch.
11:13As Mike's filling with confidence, his rolls are filling with health.
11:16His next one is packed with as many greens as will fit,
11:19and even just a little bit more.
11:21This puppy's ready for rolling.
11:22Here we go.
11:23As Michael rolls up, so do the next tasters.
11:26Let's hope they like sushi.
11:27Are you both fans of sushi?
11:29I'm not a fan of sushi, but as you can imagine, I am.
11:33Yeah, I kind of like sushi.
11:34So one likes sushi, one doesn't like sushi.
11:36Here we go.
11:37All right.
11:38For me, sushi is something normally to be avoided
11:41unless there's nothing else to be had.
11:47Lost it.
11:48Likely excuse.
11:49So this is kind of like a green salad on sushi.
11:52Try to pack as much vegetables in it as I possibly can.
11:55I like vegetables.
11:57Do you like vegetables?
11:58Good.
11:59But is he partial to Michael's partially brown parcels?
12:03Have you used a different kind of rice to normal?
12:07You are the first person to pick that up.
12:09Because that's probably one of the things I don't like about sushi.
12:12Is that right?
12:13Changing the rice how you've done has actually improved it quite a bit.
12:17It seems Michael's not just achieving the impossible,
12:20but performing miracles too.
12:22I thought Michael's sushi was distinctly better than other sushi I've tried.
12:27If it wasn't for the tight tea towel,
12:29all this sushi success might be giving Mike a big hit.
12:32Instead, he's going to a place no sushi chef has gone before.
12:35I've never heard of a dessert sushi.
12:37We'll give it a whirl.
12:38Okay, here we go.
12:39Starting with the nori sheet and a bed of rice,
12:42Mike grates some dark chocolate,
12:45then adds plums and bananas.
12:47Banana and sushi?
12:49You're mad.
12:50Or bananas, some might say.
12:52This is what this is all about.
12:54It's experimenting.
12:55In there.
12:57I got them in there, just.
12:59Look at that.
13:00One day on the job and I have created a sushi
13:02that probably no Japanese person would ever have thought of,
13:05let alone would have eaten.
13:07Or would want to eat.
13:09Well, it looks like we're about to find out if that's true.
13:12Are you from Japan?
13:13Yes, I am.
13:14Not only Japan, but from the Japan Mart.
13:17Remember this?
13:18Do you ever make sushi out of brown rice?
13:20No, no, it's impossible.
13:22Not sure what she'll think about the dessert sushi then.
13:26Bright colour.
13:27Nice and bright.
13:33Mmm.
13:36Chocolate?
13:39You've never had sushi with chocolate in it?
13:40No.
13:42That's really unique.
13:43Would you buy that?
13:44I think so.
13:45Would you?
13:46Everybody loves chocolate.
13:47Because chocolate is a superfood.
13:49And then fresh plums and banana.
13:52So it's actually really healthy.
13:53As is that brown rice with its low GI.
13:56That's it.
13:57Did you use brown rice?
14:00I did.
14:01And here I used a blend of 50-50, white rice and brown rice.
14:05I didn't think that.
14:06Everyone kept telling me it was impossible, but I've made it.
14:09You're a genius.
14:10A genius?
14:11It really has been a day of firsts.
14:13By using half sushi rice and half wholemeal rice,
14:16I have proven that it was not impossible.
14:19I think after today I feel really good.
14:21People will eat virtually anything inside sushi.
14:24I could have gone more crazy.
14:26I really like the idea of subway-style sushi,
14:29where people can go,
14:30I'll have a bit of that, bit of that, bit of that, bit of that.
14:32I roll it up, cut, cut, cut.
14:34For once, I'm actually feeling really good
14:36and really confident about going into the market.
14:40The Food Truck Cookbook is here.
14:43Make Michael van der Elzen's healthy, good-value home takeaways
14:47with little fuss and even less fat.
14:49Beautiful.
14:51The Food Truck Cookbook.
14:52Available now everywhere good books are sold.
14:55Tonight, Miriam O'Connell brings you the stories that matter
14:58in award-winning Sunday.
15:00Then grab the tissues.
15:02It's the emotional season finale of Packed to the Rafters.
15:06And later, see how one New Zealander's extraordinary heroism
15:10saved lives in Shackleton's Captain.
15:12Quality drama on one.
15:16Chef Michael van der Elzen is learning the ancient art of sushi.
15:20Then promptly ignoring everything he's learned.
15:22Can I use brown rice?
15:23No, impossible.
15:24Not impossible.
15:26So he's back in the kitchen to perfect his creations.
15:29I'm sure, in fact, I'm positive
15:31I can still make my sushi even more healthy.
15:34Oh no, surely he's not going to.
15:36Don't tell me.
15:37I'm going to go 100% brown rice.
15:39Michael, you're impossible.
15:41It's a kamikaze mission.
15:43Not only that, he's messing with the salty, sugary vinegar.
15:46I think sushi still needs to have that salty, sweet taste.
15:49So I'm going to use a little bit of miso paste
15:51and mix that with my white wine vinegar.
15:53Which he then pours over the 100% brown rice.
15:56See how loose it is?
15:58But Mike has a foolproof plan for this somewhat foolhardy idea.
16:02Instead of rolling it, I want to turn it into a ball
16:05like I had the other day.
16:06Balls, Inspector.
16:07Yes, Mike sprinkles the brown rice with an extra kick of food value.
16:11Tasty seeds.
16:12Gives it a flip.
16:13Hey!
16:14Then with the help of Glad Wrap, he loads in terihaki lamb.
16:17Like so.
16:19Cucumber, snow peas and fresh mint.
16:21And then we form it into our ball shape.
16:23He pulls up the corners and gives it a twist.
16:26So we pop that into the fridge overnight.
16:28Tomorrow morning, take the cling film off.
16:30The rice ball, hold in one shape.
16:32Yum.
16:33Hopefully in the morning, customers will be glad and wrapped.
16:36Oh, that looks lovely.
16:39With the memory of last year's Chinese New Year catastrophe
16:42still fresh in his mind, Michael's arrived early.
16:45Everyone loves a bargain, so Mike sets the ball rolling.
16:49I've got my little balls, which this morning turned out quite large.
16:53Those are $3.
16:54And then I've got the choose-your-own sushi for a whole roll
16:57with a salad, $10.
16:58So they're pretty good pricings.
17:01I think my biggest worry is that
17:03I'm the only non-Japanese person here selling food.
17:05And so why would they come to me
17:07when they can go to their own sushi master down there
17:10where they can have something that they probably know
17:12and they trust and they recognise what's in it?
17:14I know for sure that I'm going to be the only person here
17:17selling brown rice sushi.
17:19Better double-check.
17:21Forget brown rice sushi.
17:22After having a look around,
17:24Michael's struggling to find any sushi at all.
17:26Lots of sausages.
17:27Lots of sausages.
17:29No sushi yet.
17:30It's exciting.
17:31Well, Michael's excitement quickly turns to terror
17:33as he realises he may have underpriced.
17:35How much are these? $8?
17:37$6.
17:38Ooh, rice balls.
17:39Two pieces, $5.
17:41My ball was probably the same size as both of those,
17:43and mine's $3.
17:44I'm well, well underpricing myself.
17:47So now, after his research,
17:49he definitely wants to raise his prices.
17:51I'm going to try and change his price before anyone sees it.
17:53Far too cheap.
17:56$3 is turning into $6.
17:58It's still a damn good value, really.
18:00Wait until you see the size of them.
18:02So now, the price is right for the rice balls.
18:05As the crowds gather,
18:06Mike's just got one last little bit of prep to do.
18:10Oh, here we go again.
18:14Look at this.
18:15There's like a queue of people just waiting.
18:17The food truck's not even open yet.
18:18Outrageous.
18:20Well, chop chop, Michael.
18:23And finally, it's time to open.
18:26Asharimase.
18:28Come forward.
18:29Can I have two teriyaki lamb rice balls, please?
18:31Ah, the food truck's open.
18:33These you eat with your hands.
18:35And the 100% brown rice balls are rolling.
18:38Rice ball as well, thanks.
18:39Rice ball?
18:40See why I had to put the price up.
18:41Look at the size of it.
18:42And rolling.
18:43Can I get a rice ball?
18:44These balls are going to sell out, like, wickedly fast.
18:47And rolling.
18:48And they're proving to be a very big hit.
18:50How big this one is.
18:51One of those enormous lamb balls as well.
18:53Michael's runaway rice balls...
18:55It's outrageously big.
18:56...are fulfilling a dream.
18:59Arigatou gozaimasu.
19:00And filling full the customers.
19:02Michael's brown rice is really good.
19:05So that's really healthy.
19:06For six bucks, there's only one word to describe them.
19:09Big.
19:10Or two words.
19:11Big.
19:12So it's official.
19:13Mike has big balls.
19:14I wasn't expecting it to be this massive, but it's good,
19:16because, I mean, it is six bucks.
19:18The lamb's really tender.
19:19It tastes, like, really light.
19:21It's not heavy at all.
19:22That's cute.
19:24That's so long.
19:26That's outrageous.
19:27With word spreading about Michael's shrinking stocks,
19:30the hungry customers turn to the adventurous
19:32choose-your-own sushi.
19:34This little guy's gone for lamb, chilli and sesame seeds.
19:37Oh, and this.
19:39A banana.
19:40And banana?
19:41Yeah.
19:42With the lamb one.
19:43Great choice.
19:44That's the beauty about make your own.
19:45You can really make your own.
19:47It's exactly how Michael had imagined it might be.
19:49But how about this brave kid?
19:51Any regrets?
19:52When you eat the meat and then you taste the banana,
19:55it's like main course and dessert and all in one.
19:59And that's a great combo.
20:01Well, what about this combo?
20:03Teriyaki lamb.
20:04Yes.
20:05And minced cucumber.
20:06Or this combo.
20:07Taki...
20:08Apple.
20:09Apple.
20:10Good.
20:11Grapefruit caviar.
20:12Yes.
20:13And chocolate.
20:14And chocolate.
20:15Yes.
20:16The combinations are fantastic, you know.
20:18Some people are ordering some pretty out there flavours.
20:21Fresh horseradish.
20:22But I think it's great and it shows that people, you know,
20:25they want choice when it comes to sushi.
20:27It's fantastic.
20:28Pretty.
20:29It opens our eyes to do something new.
20:32It's a bit different.
20:33It's a bit nicer to try what you want.
20:35With an optional side salad, Michael's added even more benefits.
20:38You don't normally get sushi with salad, so that's a bonus.
20:41I don't know how to use these chopsticks, though.
20:43The combinations are even surprising the combo creator himself.
20:46Fish and chocolate?
20:48You sure?
20:49Okay.
20:50That's why you call it real chocolate fish.
20:54Who am I to stand in his way of his perfect creation?
21:00After centuries of culinary excellence,
21:02Michael may well have made the greatest sushi combination ever.
21:06Ladies and gentlemen, you're witnessing history in the making.
21:13It tastes like dessert.
21:14That'd be the chocolate.
21:15I don't think other people would like this.
21:17That'd be the fish mixed with the chocolate.
21:19Okay, so maybe fish and chocolate's not the best combination after all.
21:23Never mind.
21:24The people have chosen, and mostly chosen well.
21:26Sushi is still fresh, healthy and fun.
21:29And everybody can choose their own taste.
21:32Consider it for the customer.
21:36This is amazing.
21:37I'm selling my sushi to Japanese people and they're loving it.
21:41Does it get any better?
21:42It doesn't.
21:43Well, the proof is in the saucepan.
21:45Today has been an absolute smash hit for Michael.
21:48I'm absolutely shattered.
21:50I feel like I've been run over by a train.
21:54A sushi train?
21:55Well, whatever it was, today was a runaway success.
21:59What today proved is that people want choice with their sushi.
22:02They want options.
22:03They want new and exciting flavours, not just the same old.
22:08And the brown rice was not impossible.
22:11Maybe I've started a little brown rice movement.
22:14Well, it is very high in fibre, so it's possible.
22:17Hey!
22:19Chef Michael van der Elzen has once again challenged fast food and the people who eat it.
22:24He's shown us that there is a healthy alternative and we don't have to compromise on taste.
22:29And he won't rest until he's changed the face of all fast food and truly achieved the impossible.
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19:57
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