Hisao Odachi, the founder of the relatively unkown field of "Yakuzen" cooking comes to Kitchen Stadium. What kind of dishes will he make in his showdown with Iron Chef Chen?
Taking loose cues from the sweet and sour chicken that's popular at Chinese-American takeout restaurants, this speedy shrimp stir-fry uses plum sauce, ketchup and rice wine vinegar to create the perfect balance of flavors.
Alton Brown shows how to prepare two different types of fillings for dumplings, and he invites Chris Cheung to demonstrate folding and cooking techniques.