JOEL: Today, it's all homemade.

And we're celebrating everything local-- ingredients, markets, and chefs.

And this is a celebration.

Local lamb to die for.

(cheers and applause) Top Chef alumni and Seattle local Shota Nakajima stops by.

- (chuckles) As Japanese as I get, I'm going to use chopsticks to plate a sandwich.

JOEL: Wow.

(applause) We learn about his journey from washing dishes to running restaurants.

How did you start to get into it?

- It was really trying to, I guess, make my parents happy.

JOEL: Yes.

(audience laughs) Plus, Shota and I have a friendly competition.

Two, one... go!

Whoo!

(cheers and applause) It's all coming up right now on Homemade Live!

- Look how juicy the pork is.

JOEL: Okay, I, I, dude-- I'm looking.

(cheers and applause) Get out of town.

My glasses almost fell off on that one.

(audience laughs) Hey, I'm Joel, a dad, husband, and sustainable chef in Seattle, Washington.

I believe the best ingredient on Earth isn't what's on the plate, it's actually what's around the plate-- the people, the places, the stories.

That's what inspired Homemade Live!

Each week we go live from our kitchen in front of a studio audience with famous friends.

We share food memories and recreate them on the spot.

Welcome to Homemade Live!

- Funding for Homemade Live!

is made possible by: - Designed to go from farm to freezer, Dorot Gardens pre-portioned garlic and herbs are available in the frozen vegetable aisle.

♪ ♪ (cheers and applause) JOEL: All right!

Thank you!

Hello everyone at home.

Hello everyone here.

We are live from Seattle.

Welcome to another episode of Homemade Live!

And today we are celebrating going local, all right?

What does that mean, eating local?

I think we can all agree that when you buy food that's closer to home, it's going to taste better.

It's not only going to taste better, it's better for the environment, right?

Imagine a piece of broccoli that's in your backyard versus one that is millions of miles away.

I guess that would be space broccoli.

But you get the idea.

Um... the closer to home, the less impact on our environment, the more we support our local community.

And I promise you, the better it will taste.

So today is dedicated to that.

Give it up for going local.

(cheers and applause) Now for our First Bite, we're going to make a local herb crusted rack of lamb.

You guys are going to love this, all right?

So step one, is the rack of lamb.

All right?

For a celebration, for getting family together, friends together, I, I think it's a home run.

I just think it's one of those things that looks really impressive.

It's actually really easy to rock out at home.

It doesn't take a lot.

So we have this beautiful rack of lamb.

And you can see on this rack, we have the bones kind of sticking out.

This is called a French rack of lamb, where you actually take out a little bit of this middle part.

You can talk to your butcher, which we're going to do in a minute here, and they will do that for you if you're not comfortable.

But I promise you, even you can do that.

So it's not that big of a deal.

And the first step to this rack of lamb is you want to season it a lot.

Now this is true with cooking meat in general.

When you salt... from up high, sprinkle that salt.

I love a lot of pepper on this, too.

Like, I want to make a mess with the pepper.

And then I take this lamb, because it's still a little bit wet, and I like stamp it and just like soak up all of this stuff.

I've got a pan here that's going nice and hot.

A good amount of olive oil.

So I pick it up, fat side down, and I just kind of lay it right in there.

And you just kind of let that sear.

All right?

Easy, we can all do that?

Yes?

(cheers and applause) It's salt and pepper, people.

(audience laughs) All right?

I think we can do salt and pepper.

So, I do want to call it.

I did bring something.

This is-- welcome to my, this is my real life.

Okay?

This is my shopping list from last week.

Um, we had a huge, huge celebration.

And, I do this no matter what, but especially if we're having people over, the best thing that you can do when you're shopping local, whatever it is, is make a plan.

If you want to be thoughtful about your ingredients, treat them with respect, showing up to the grocery store without a plan, that's an anxiety attack on a platter for me.

Okay?

You need to kind of know, okay, what is going to be the center of the table, especially if you're having people over.

What's going to be that hero centerpiece?

So I have rack of lamb here.

Do I need herbs?

Do the kids need milk?

Like, what's going on?

Taking a pause at home and making a plan, prioritizing your ingredients, will make sure that you don't waste food on the back end.

(applause) This is my plan.

It's going away for a right now.

It's been done.

It's been done.

Um, all right.

So, lamb is searing.

Okay, oven is on.

I'm going to-- once this gets kind of brown, I'm going to roast it in the oven.

But I did call out that one of the best things you can do when you shop local is to make friends locally.

And it supports the community, but it also empowers your cooking.

So we made a friend.

This is Ben from Don and Joe's.

Give it up for Ben.

(cheers and applause) JOEL: Um... We, we teach a lot of meat classes here at Homemade.

And we go up to Pike Place Market, where your butcher counter is, and you are the owner, new owner... - Yes, sir.

JOEL: ...of this unbelievable establishment.

So, you are a butcher.

I'm going to chop up some herbs for this lamb, but I want you to talk about, how do you source locally?

Why does that matter to you as a butcher?

- Um, when you're shopping with small farms, they tend to do things the same way over and over again.

JOEL: Yeah.

- When you're buying directly from local farmers, uh, your meat is not sitting in a warehouse for several weeks or months at a time.

Uh, it tastes much fresher and you have, uh, more time to work with it and get it where you want it once it actually lands in your kitchen.

JOEL: Yes, absolutely.

And real quick, back to our lamb situation here.

I'm just going to give it a quick flip.

You just want to get a little bit of color on that.

(sizzling) Do you guys see that?

I'm going to hold that up.

It looks like a smiley face.

All right?

(applause) Just a little bit of color, and then it's going to go into oven to finish.

I've chopped up tons of fresh herbs.

I've got mint, parsley, uh, beautiful thyme.

Um, but I thought it'd be fun because this is what I do and I kind of had to learn this skill.

Like, locally, when you go and meet a butcher, having this conversation.

So I might walk in to your butcher shop-- and I might not know you.

And I'd just be like, "Hey, I'm making a rack of lamb.

"I don't know how much to buy for my dinner tonight.

Can you help me?"

- And that's a, that's a great place to start.

JOEL: Yeah.

- You should let your butcher know where kind of you are in the process of planning.

JOEL: Yes.

- Uh, sometimes you're going to walk up and you're going to have nothing in mind and you're going to be looking for what's looking good in the counter and... JOEL: Yes.

- One conversation you can have with your butcher.

Other times like this, you've got something very specific you're looking to do and kind of giving whoever's helping you at the counter an idea of what that is, will really help them help you select the right cut for your needs.

JOEL: Yeah, and you might ask me, you might say, Well, what else is on the menu?

- Yeah.

JOEL: Maybe you'll like this cut instead, right?

- Yeah, and what are you serving that with?

And a big question you're going to want to answer before you get there is-- how do you want to cook?

JOEL: Mmm.

- Are you interested in doing a braise, or a more of a pan roasting, like we're doing today?

JOEL: You're grilling, like what's going on?

Yeah.

- Or you're grilling, so...

Uh, the method for which you're planning on cooking will have a, a lot to do with what you choose to cook in the long run.

JOEL: Thank you, Ben.

- Of course.

JOEL: Appreciate it, buddy.

- Yeah, anytime.

JOEL: Meet your local butcher, they're cool.

They're cool.

(applause) All right, so...

I'm going to slide this lamb to the side, but you can imagine, this goes into the oven and does its thing.

And I just want you guys to see, this only takes about, I don't know, five, ten minutes in the oven.

You can see it's not very different, right?

It's roasted, it's cooked through, and you want to let it cool for maybe like, two minutes or so.

And this is a really cool trick.

You pick up this lamb and you paint it with mustard, Good mustard-- find local mustard if you can.

Um, but you want to just pick it up and like, my kid can do this, who's three-- just let him... slather mustard over this.

And again, you kind of want to do this when this lamb has cooled for a sec, right?

And then what I do is, I take these herbs and I zest a little lemon in there.

If you like a little heat, I'm obsessed with Aleppo chili.

This is like a sweet, rosy heat, it's not too hot but it's really nice if you can find it.

Um, and then you take your lamb and you kind of just roll it... right in, and you're left with just this crust.

And you can kind of just press in.

Isn't this beautiful?

(applause) Yeah, I mean like look at this.

Isn't that gorgeous?

- Beautiful.

JOEL: Unbelievable.

This to me, I think, is so impressive.

Ben, you would serve this?

- Absolutely.

JOEL: Would you guys serve this at home?

(cheers and applause) Yeah, I think we've done enough.

So, I might take... half and kind of have it there as the display.

And this to me is a celebration lamb, local lamb-- and it is... absolutely to die for.

Give it up for that.

(cheers and applause) Unbelievable.

So good.

I love it.

Well, speaking of local, food and medicine go hand in hand.

You guys know me, you know I really believe that.

Um, I caught up with a local doctor to talk about it, So take a look.

Okay, so we are making a cancer rehabilitation- friendly meal.

And we've got-- from Swedish, Dr. Herbert.

Thank you so much for being here.

- I'm happy to be here.

JOEL: So what do you specialize in?

- So cancer rehabilitation is its own subspecialty in supportive care.

JOEL: Okay.

- Um, it focuses on rehabilitating the side effects of chemotherapy, radiation, and surgery.

JOEL: Yes.

- And then, a lot of help in survivorship.

JOEL: I love it.

Well, we're making a protein packed kind of poke bowl here.

So we're adding some honey, some tamari into this, and then we've got some mayo and mustard.

And I think, I don't know, when people hear that they have a diagnosis, how do you get people past that hurdle?

- I feel like a lot of people in their lives, especially now, feel like, they are trying to restrict what they eat.

You have to think about what's supporting you.

JOEL: Yes.

- As opposed to what are you trying to cut out.

JOEL: Which I totally agree with.

And by the way, another thing that I hear from amazing doctors... - Mm-hmm.

JOEL: Eating colors.

- Of course.

There's actually research that looks at lots of different individual nutrients.

I tell people, look, all this research can be summarized as-- what's pretty colors?

JOEL: Well, do you want to go with a base there?

- Yeah.

Well, I'm definitely going to use some edamame because I... JOEL: Yes.

- You know, beans are so good for fiber and protein, and so yummy.

JOEL: I love that.

Well, I'm going to take a little bit of this dressing.

This is the easiest little bowl.

- Yeah.

JOEL: And whether you know someone who's going through cancer rehabilitation or have gone through it yourself, this is a win.

Thank you, Dr. Herbert.

You are awesome.

Let's dive into this.

- Thanks for having me.

This looks great.

JOEL: I love it.

Okay, cheers.

♪ ♪ (cheers and applause) Today it's all about local and we cannot go local without bringing in a local chef.

But I will say, you might know him as a... Top Chef.

Uh, three times James Beard finalist.

This guy is amazing.

Give it up for chef Shota Nakajima!

(cheers and applause) - What's up, everybody?

JOEL: Hey, buddy!

- How you doing?

Good to see you.

JOEL: Good to see you.

Come over here.

Are you ready to cook some food today?

You hungry?

JOEL: Top Chef in our kitchen, baby!

(cheers and applause) - All right.

JOEL: We're going to get into Bravo, Top Chef... - Love it.

JOEL: You... JOEL: And this guy is all over the place.

But I do want to ask you, since this is the local show, what does local mean to you as a chef?

- Local means supporting the community.

JOEL: Yeah.

- Being part of us, right?

We, we live in such a small, small area together... JOEL: Yeah.

- ...and the more we support each other, the chefs support the local farmer.

The local, you know-- everyone, and it just, works together.

JOEL: Yeah, it totally does.

- Building an economy together.

JOEL: And you start to see it.

Well, you start to see it-- I mean, like, you, you wonder why Seattle has such a vibrant restaurant community.

It's because we support these local chefs.

We've got amazing vendors artisans, makers.

And it's because we show the support, if we stop, they go away.

So absolutely-- and you're a product of it.

I mean you're from Seattle, we'll get into it.

But you're going to show us one of your favorites.

We're making your... - Katsu sando.

(cheers and applause) So the first thing we're going to do is, I like the flour.

The pork is already salt and peppered.

JOEL: Okay.

These are pork cutlets.

- Pork cutlets JOEL: And then you just dredge it, and then what's this mixture?

- This is-- uh, I like doing a little tempura batter.

JOEL: What?

- What I know, right?

And why is because it has that baking powder and it makes it kind of fluff up a little.

JOEL: That just actually turned my brain into mush.

That is insane.

You're dredging in tempura batter, and then panko, okay.

- And then, panko.

JOEL: Genius.

You said that you were one of the first in America to kind of bring this katsu sando.

- (chuckles) Well, I'm not going to say I'm the first in America.

(audience laughs) You know, I will say, though, I started it in 2015.

It was one of my bar items, it became really popular.

I was getting a lot of local press.

After that, I started to see a lot of sandwich shops open... JOEL: He started it.

He started it.

I love it.

- (laughs) JOEL: I see that you're really patting it in.

- I do.

So I really like to smash that panko into it... JOEL: Okay.

Okay.

- ...so that batter stays solid.

Um, if I do have time, I actually like to let it air dry like this overnight.

JOEL: Oh, okay.

- Because it really makes it, uh, kind of stick and crust on here do it.

JOEL: Adhere to it.

Okay.

- One thing is, the first temperature is a little bit lower.

JOEL: Okay.

- And why you do that is, when you cook anything, like shrimp or anything at a high temperature, what it does is it makes it really tight and kind of curl up.

JOEL: Mmm.

- Um, when you think about sous vide... JOEL: Yep - It stays soft because you're cooking it at that soft temperature.

JOEL: Interesting.

- So it's that same... JOEL: So, it doesn't like, shock it into a crazy shape.

- Yeah.

JOEL: Got it.

- So that's the same idea of the katsu, of cooking it at a lower temperature.

JOEL: Love it.

- Making the fiber solidified at a lower temperature... JOEL: Yes.

- ...so it doesn't get tight.

And then-- one thing about like Japanese, how people think about these fried items, from tempura to katsu, it's actually a steam dish.

JOEL: Mmm.

- So it's completely battered, and if it's coated inside, the moisture doesn't escape.

So inside, it steams it properly, so it's like... JOEL: It's like so juicy.

It's so juicy.

- Super juicy.

JOEL: Give it up for the juicy inside.

(cheers and applause) Um...

I love that.

I love that.

I also want to say, for someone like me who-- like for me I'm avoiding deep frying right now.

You could probably air fry this.

- Air fryer, definitely.

JOEL: And it would be awesome.

So just things like that, little tweaks like that.

But as we move over here, I'm starting to see the bread.

I know that your family, like, came...

They were professional chefs or what were they?

- Uh, so my mom's side is actually from a baker family, My grandpa's baker-- uh, bakery has been around for 80 years.

And he's been doing shokupan... JOEL: Where is this?

- It's in Tokyo.

JOEL: Whoa.

- He's been doing shokupan his entire life.

JOEL: So, talk about shokupan.

Like this, this bread, right?

- This bread.

(Joel laughs) This bread.

(audience laughs) JOEL: We don't need to talk about it.

We'll show it.

- (laughs) JOEL: If you see this bread.

It is the pillowiest, softest, fluffiest, lightest.

I don't know-- it's like, it's the perfect sweetness.

And you just grew up on this basically?

- I grew up on it.

I mean, when I visit Japan, it's 5:00 a.m., we start to smell this from upstairs (Joel sighs) because everyone lives upstairs from the bakery.

JOEL: I love that.

So my mom grew up, like, selling flyers during Christmas season to sell cake, and you know.

JOEL: That's insane.

- That whole jazz.

JOEL: And then you just like fell into it?

Like you, like how did you start to get into it?

- You know, I think for me, it was, um, it was really trying to, I guess... make my parents happy.

JOEL: Yes.

(audience laughs) Yes.

- You know, we all just want to please our parents a little bit.

JOEL: Yeah, I mean.

- (laughs) JOEL: Let's get deep.

(audience laughs, cheers and applause) That's, I mean, yeah.

- So this one time when I was 12-- I'm just joking.

JOEL: (laughs) No, we can go there.

Yeah.

- No, I grew up in a family, my parents absolutely love food.

So even while we eat food or eat dinner, we're talking about what we ate, what we want to eat.

JOEL: I'm the same.

- And I think that's kind of naturally how I grew up, so... JOEL: Yes.

- Fe-- feeding them delicious food, cooking for them... JOEL: Yeah.

Yeah.

- ...just kind of turned into a language.

JOEL: Yeah, but you had like an inflection point when you turned like 16, where you started to do it professionally, right?

Like what happened?

- Um, actually, long story short, I couldn't find a job.

Oh, I stopped going to high school.

JOEL: Okay.

- And I couldn't get a job.

JOEL: Yeah.

- I, I applied at Macy's.

JOEL: Yeah.

- Zumiez.

JOEL: Yeah.

- PacSun.

JOEL: What is up with you Macy's, Zumiez, PacSun?

- Come on.

JOEL: Look at this man.

- I'm a hard worker.

JOEL: Look at this stud.

- (laughs) JOEL: Yeah.

- But no one hired me.

JOEL: Yeah.

- And my best friend Kosuke at the time was like, "Hey, that Japanese restaurant, if you're Japanese and you speak Japanese, they'll hire you."

JOEL: Hmm.

- So I went in, got a job, I started washing dishes and peeling onions.

JOEL: That is pretty sweet, and that all led to this.

- All led to this.

JOEL: Give it up for that.

That's so... (cheers and applause) So... - But who knows?

I could have been, like, a big fashion dude.

JOEL: I mean, yeah... - Probably not.

JOEL: ...you could have been a big fashion guy.

I love it.

All right, so the pork has been going.

Should we take it out now?

- We're going to-- yeah, we're going to take it out and let it rest.

JOEL: Oh, my gosh.

That looks insanity.

JOEL: Whoo!

(applause) - So the beauty of it is like, sometimes you'll see katsus that'll like curl up when you fry it, right?

JOEL: Yeah.

- And it's not curling up as much because we're cooking it at a lower temperature.

So it stays... JOEL: Yeah, kind of flat.

...a little more.

Yeah.

JOEL: It's so ju-- I never knew that.

Let's crank the heat, right?

(laughs) - We're going to crank the heat up.

The idea is when you fry ingredients, you cook ingredients.

When you let it-- when you first cook it and let it sit, the moisture starts to steep out.

So the moisture is going to start coming out of here.

JOEL: Mmm.

- And the idea about double frying is you cook it under at the first one, so the pork kind of cooks at that low temperature.

JOEL: Right, yeah.

- Let that moisture come out and let it rest for a few minutes.

JOEL: Okay.

- And then drop it back in, so that moisture that's going to be coming out, gets evaporated at that point, so it stays crunchy and crispy for a long time.

JOEL: Insanity.

And, and this is why he's a Top Chef.

I love it.

Now, speaking...

I mean, it is.

(applause) Um, speaking of Top Chef, you're in all these competition shows.

I want to dig into it, but I thought-- you're on my show.

- I am on your show.

JOEL: And I thought... - In your field.

JOEL: I thought-- listen, listen.

- (laughs) JOEL: If you're into competition, I was an athlete in college.

I know how to throw down.

You, you just said that you got in to onions?

That's what your first job was in a restaurant?

- Yup, peeling onions and chopping them.

JOEL: I say we throw down right now who can chop these onions faster, me or you?

- I see onions right there.

JOEL: Shall we do this?

Now you get over here.

- (groans) (cheers and applause) How are we chopping this?

Are we going super thin or?

JOEL: No, no, just sliced, just sliced.

- Just sliced.

Okay.

JOEL: Okay, we got timer going.

All right.

Got timer, guys.

- All right, who's ready?

JOEL: Give us a little clapping!

- (laughs) JOEL: All right.

(cheers and applause) Three, two, one.

Go!

(audience laughs) (audience says "whoa") I'm so scared.

(cheers and applause) No one's crying yet.

Whoo!

Oh my gosh, I will say these sharp knives are saving our eyes.

Whoo!

All right, I'm almost there.

(cheers and applause) No!

No!

(buzzer sounds) No!

(cheers and applause) - I think I won this one.

JOEL: No!

Come here, buddy.

(Joel sighs) (cheers and applause) - I got a little serious there.

JOEL: This is what stood in the way of Top Chef royalty.

(audience laughs) - Doing this for 20 years!

JOEL: Gosh.

Oh my God.

It's so much fun.

Uh, give it up for Shota, that was amazing.

(cheers and applause) Uh, I love it.

Now, um, all right, so at this point the oil is back high and my heart is, it's a little bit beating out of my chest.

That was insane.

- I'm glad we didn't slice anything.

JOEL: I know!

I know!

I know!

- Look at that.

JOEL: I know.

I got all ten, just making sure.

Well, see, I think we should drop this in.

You ready?

- Yes.

JOEL: So I'll drop this in, this in hot oil.

Now speaking of anxiety, I know that you actually were in a mental, kind of rough time.

Like mental-- like Top Chef kind of came at a great time for you, is that right?

- It did, it came at an incredible time.

I, um, I had a restaurant called Naka Adana, back in the day, 2015 to 2020.

JOEL: Okay.

- Uh, I closed it March of 2020.

JOEL: Okay.

- Mainly because, I signed a lease to build my first, from concrete, like from scratch building in 2018 and then finished building that in March of 2020.

JOEL: Oh, my God.

- So we shut it down and right at that timing Top Chef called me.

And I was like, "I don't know if I want to do this."

And they were like, "The grand prize is a quarter million dollars."

(laughs) And I said, "Okay."

JOEL: What time do I be there?

Yeah, exactly.

- When and where do I need to be there?

(both laugh) JOEL: I mean, it's those things you hear from all different types of careers, all different life paths.

But something brought you there and Shota, you've brought us so much energy, so much inspiration when you're on these shows.

I'm so glad that you're not just in a restaurant, that you're on stage for all of us because you're a total inspiration.

- Thank you.

JOEL: So it worked out for all of us.

- Thank you.

JOEL: Absolutely.

(applause) While that's frying, can I just say, this is your soy sauce?

What is this?

Is this your sauce?

- So I add, I use my teriyaki sauce as the base... JOEL: Oh.

- ...because my teriyaki sauce has garlic powder, sesame paste, all the ingredients that I love.

JOEL: All right, so this is out.

This is now resting.

We have our sauce.

I-- we have four billion pounds of onions.

- (laughs) I know, we need to clean up the onions before... JOEL: Uh, onion mess.

But this is live TV, this is how we do it.

So, what is the next step in building this?

- Should we just make a quick French onion soup?

JOEL: I know, I know.

- We have so much right here, you know?

JOEL: Like literally.

This is what you would make, yeah.

JOEL: So yeah, what's the next step to the sandwich?

- The next step is actually going to start building it already... JOEL: Okay.

- Or we can make... JOEL: Let me just move this over.

Yes.

- I know, right?

So we're going to first put our sandos down JOEL: Mmm.

- And then, this is a slaw that we made.

JOEL: Yeah.

- Um, slaw, a little bit of salt.

I like to do two percent salt.

JOEL: Okay.

- Let it sit and kind of squeeze that moisture out.

JOEL: Okay.

And then, toss a little bit of mayo.

JOEL: Oof.

- I prefer... uh, Japanese Kewpie mayo.

JOEL: (sighs) It's so good.

You guys know, in the little squeezy bottle?

Oh my gosh.

- Yes.

- So we're going to toss this in the sauce.

JOEL: This is nutty.

- We're just going to just lather it in the sauce.

JOEL: This, dude-- this, this...

I remember when you had this sandwich and this and people went crazy.

I mean, absolutely craz... look at this.

Isn't that insane?

(applause) Get out of here.

- So the one thing about sandos is, you have to lightly press it.

JOEL: Okay.

- Let me see which, which side I put it on.

All right.

JOEL: I love it.

Look at that, look at that.

JOEL: It looks so good.

You want this puppy?

- Yeah, I will.

But the one thing is-- like, you want to let it mold.

So not too much pressure until you smash it, but you kind of want to let it like, lightly press it from both sides.

JOEL: Can I, can I just say, like this is...

These moments, these 30 second moments at home of pressing the sandwich, the little steps of double frying, these little things make such a big difference, they all add up.

And you're seeing just a genius at work here.

I mean, I love it.

- Thank you.

JOEL: of course.

- So we're going to just cut the crust off.

JOEL: Oh my gosh.

Get out of here, dude.

- And then it's really important to keep that 90 degrees.

And if you get sauce, make sure you wipe your hands because if you touch it, now you have sauce on the side, and it just doesn't look as good.

JOEL: This looks so freaking good.

- I'm going to do thirds, I'm going to do classic thirds.

JOEL: Yeah.

Do thirds, do thirds.

Oh, this looks so good.

- You made me nervous with the class-- uh, the live TV situation.

(Joel laughs) - It's like, you're right.

JOEL: Can we please hold up this cross section for people?

This looks... insane.

- Yes, absolutely.

JOEL: You guys have to see this.

- (chuckles) And as Japanese as I get, I'm going to use chopsticks to plate a sandwich.

JOEL: Wow.

(audience says "wow") (cheers and applause) You got to hold that up, Hold that up.

That is insane.

You guys... (cheers and applause) - A Japanese fried cutlet.

JOEL: I mean that's a sandwich made for a king.

And I did want to show-- I know a lot of people, you know, they follow this show, they follow me, they know I've gone through a big health transformation.

So I actually took his recipe, a lot of inspiration and I turned it kind of into a salad.

- I love that.

JOEL: So if that's your thing, you can do that.

Uh, but I'm going to try this because I got the man.

You ready?

- Look how juicy the pork is too.

JOEL: Okay, I, I, dude-- I'm looking.

- Should I just cheers with you on this?

JOEL: Yes, we should absolutely cheers.

I love it.

Cheers, such a pleasure.

JOEL: You're the best, buddy.

(cheers and applause) Get... out of town.

(audience laughs) My glasses almost fell off on that one.

Chef Shota, you are the man.

Thank you... - Thank you so much.

JOEL: ...for showing me the best sandwich of all time.

We'll be right back with more Homemade Live!

(cheers and applause) (cheers and applause) JOEL: It's been amazing.

We've cooked up local ingredients, talked to local superstars, had a local amazing chef, Um, and now we have to end on a local cocktail, of course.

This is, I mean, why wouldn't we?

Um... this is local gin, so local botanicals.

These are-- yeah, unbelievable stuff.

So local botanicals, and we're going to go with just a couple of ounces of this right in to a glass.

This is called the Local Honey Bees' Knees.

That's going right in.

And then I've got, of course, local honey, which when you get local honey, you-- it kind of like wine, you taste the, the terroir.

You taste the, the-- kind of where the honeys are feeding off of, those flowers.

So that's going right in.

And then some lemon juice, and you just shake this all up, really simple.

You can even throw a couple lemon wedges in there.

And just those kind of three ingredients.

Again, when you go, kind of really source things really well and local, They just taste so much better.

You don't need so much extra.

You just kind of take off the lid, and you just kind of pour those in, and it's this kind of gorgeous light, just effervescent, perfect kind of spring, summery vibe.

We have actual local flowers that you can eat.

These are like little flowers that you can kind of just float in there, just little bits like this.

I think it's really pretty, really different.

(cheers and applause) This is what it's all about, people.

Go in your backyard, check out the neighborhood, walk into a store, introduce yourself to someone because your community and your food is going to thank you in the end.

Go local.

Cheers.

(cheers and applause) Wow.

It is really good.

♪ ♪ To check out all the recipes we made today and more, visit us at homemade.live.

You'll find our free cooking class schedule where you can cook with me live in real time.

I'll see you in the kitchen.

- Funding for Homemade Live!

is made possible by: - Designed to go from farm to freezer, Dorot Gardens pre-portioned garlic and herbs are available in the frozen vegetable aisle.

♪ ♪ ♪ ♪ ♪ ♪