Sesame in all forms is a common ingredient in Asian cuisine, and a sesame paste could almost be considered a Chinese version of peanut butter. Ming concocts a master recipe for Sesame Paste and creates Chicken-Cucumber Noodles and Sesame-Orange Pork Rice Noodles. Ming then heads to Shabu-Zen Restaurant in Boston to learn more about the hot-pot Japanese specialty Shabu-Shabu. Although traditionally made with thin-sliced beef, today’s recipe calls for fresh seafood. After that, special guest Chef Ken Oringer visits his good friend Ming in the studio to prepare a Two-Hour Egg with Spinach, Asparagus, and Sesame Paste.
