The theme this episode is steam-frying. Chef Saito and Yu Hayami prepare a dish perfect to serve on special occasions: salmon is marinated in a soy-sauce-based marinade, then topped with colorful toppings like egg, tofu, mushrooms, and carrot. The various flavors come together to make this a luxurious dish that is as beautiful as it is delicious. For dessert, they make warabi-mochi. Using warabi-ko bracken starch, they make a deliciously chewy, wiggly dessert with a mild sweetness, which goes perfectly with kinako toasted soybean powder and kuromitsu black sugar syrup.
