Dining with the Chef
NR
5.5
2012
Reality
Traditional techniques and resourceful recipes! Chefs Saito and Rika, present their unique approaches to cooking delicious Japanese food.
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- Cast:
Episode 31 : Rika's TOKYO CUISINE: Teishoku Meal Set with Pork Spareribs
March. 01,2019
In this episode, we’ll be making a teishoku meal: a traditional style of Japanese meal featuring rice, miso soup, and main and side dishes that are collectively known as okazu, all served together as a single course. These meals can be beautiful to look at and feature well-balanced nutrition. For our main okazu, we'll be preparing pork spareribs: with this easy recipe, anyone can make deliciously tender spareribs at home. Our side dish will be refreshing marinated turnip, and we’ll be adding cabbage and egg to our miso soup to make it particularly hearty and satisfying. Join us and learn some of Chef Rika’s great easy recipes!
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Episode 29 : Cook Around Japan: Miyazaki - Miyazaki City
February. 15,2019
In this two-week special, Chef Rika is visiting the cities of Nobeoka and Miyazaki, in Miyazaki Prefecture, to explore the delicious foods that Miyazaki Prefecture has to offer. In this second episode, we'll be learning about cattle farmer Muneharu Ozaki's unique efforts to take on beef farming in Miyazaki. We'll be meeting Ozaki and taking an up-close look at his research to produce meat with the type of marbling. Chef Rika will also teach us her take on shabu-shabu hot pot with thinly sliced beef.
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Episode 27 : Rika's TOKYO CUISINE: Sake-steamed Salmon, Potatoes, and Clams
February. 01,2019
In this episode, we’ll be cooking with sake — it's more than just a drink! Steaming salmon and asari clams with sake gives those foods the savory umami flavor of the sake, for a dish with a delicious depth. We’ll also be making a dessert with sake: Chef Rika’s own original recipe for Castella sponge cake, featuring the light, fragrant aroma of sake, and coarse sugar to provide a crunchy accent.
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Episode 26 : Rika's TOKYO CUISINE: Ten Don [Tempura Rice Bowl]
January. 18,2019
In this episode, we’ll be making ten don, or tempura rice bowls, a popular dish in Japan. We’ll be using shrimp, corn, and other colorful ingredients, and Chef Rika will share her secret technique to easily make crunchy, delicious tempura. For our side dish, we'll be making chrysanthemum greens seasoned with vinegar — the perfect match for ten don! The mild bitterness of the chrysanthemum greens goes wonderfully with the flavor of the vinegar, for a deliciously refreshing side dish.
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Episode 25 : Cook Around Japan: Fukushima - New Fukushima's cuisine
January. 11,2019
In this two-part special, our host Yu Hayami is off to visit the cities of Aizuwakamatsu and Iwaki, in Fukushima Prefecture, and she’ll be sharing the joys of Fukushima’s food with us. In this second episode, we'll be heading to Iwaki City, which was severely damaged by 2011's Great East Japan Earthquake. In Iwaki City, we’ll be visiting some of the people working on new efforts to help Fukushima recover. We’ll be making pot-au-feu stew as a collaboration between our Chef and the farmers who survived the disaster, using locally grown ingredients like taro root and daikon radish. Finally, dessert will be crème brûlée, made with apples grown here in Fukushima. We hope you'll also try making these delicious recipes!
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Episode 22 : Authentic Japanese Cooking: Deep-fried fish with An Sauce
December. 07,2018
Our theme this episode is deep-frying. We'll be making crispy fried swordfish, served with a thick an sauce full of the rich flavor of dashi and plenty of vegetables. This hot, delicious dish is certain to warm both the body and soul in the cold of winter. We'll also be making mushroom rice with three kinds of mushrooms commonly eaten in Japan: shiitake, maitake, and eringi mushrooms. The mushrooms are cooked along with the rice — and we'll be adding the Chef's own original seasoning, made with dried shrimp, that makes any mixed rice dish even better!
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Episode 18 : Authentic Japanese Cooking: Sakashio-yaki Grilled Horse Mackerel
October. 19,2018
Our theme this episode is grilling. We’ll be using horse mackerel, a popular and commonly eaten fish in Japan, and we'll show the best way to grill it on a mesh grill. Of particular note is our chef’s unique sauce, made with sake and soy sauce: coating the fish with the sauce while grilling it results in light, tender, and wonderfully aromatic grilled fish. Adding sudachi citrus gives it a clean, refreshing tartness and aroma, too. For our side dish, we'll be making a home-cooked standard: miso soup with potato and onion, using dashi stock made with niboshi (dried small sardines). Niboshi dashi has a unique flavor distinct from the more common dashi made with bonito tuna and kombu kelp, and it goes particularly well in miso soup. Join us and learn how you too can master this popular Japanese cooking combination!
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Episode 17 : Authentic Japanese Cooking: Yuba-an Sauce with Rice
October. 05,2018
Our theme this episode is simmering. We'll be making a shiny yuba-an sauce that is as beautiful as it is delicious, served on top of a bowl of rice mixed with ground chicken and egg. The sauce is made with lots of yuba, a traditional Japanese ingredient made from soybeans, mixed in to a sauce base made with plenty of flavorful dashi, for a truly elegant combination. For a side dish, we'll be making refreshing sweet, pickled cucumbers, topped with dried small sardines. We'll show you how you can make the pickling brine in the microwave, for a quick and easy side dish that can be prepared in just a few moments.
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Episode 15 : Authentic Japanese Cooking: Nishiki-yaki Steamed Salmon
September. 14,2018
Our theme this episode is steam-frying. We'll be preparing 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, we'll be making warabi-mochi. Using warabi-ko bracken starch, we can make a deliciously chewy, wiggly dessert with a mild sweetness, and which goes perfectly with kinako toasted soybean powder and kuromitsu black sugar syrup.
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Episode 14 : Rika's TOKYO CUISINE: Okonomiyaki
August. 31,2018
In this episode, we'll be showing how to make two electric griddle dishes perfect for house parties. The first of these is okonomiyaki, a popular standard throughout Japan. We'll be mixing vegetables and mentaiko seasoned cod roe into the batter to make the Yukimasa family's okonomiyaki recipe, and we'll show you how to cook it up nice and fluffy. Our second dish is easy fried udon noodles with curry sauce — add curry powder to the same sauce recipe Chef Rika uses for her okonomiyaki, to make fragrant and flavorful fried udon noodles!
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Episode 13 : Authentic Japanese Cooking: Taro and Chicken Fritters with Umeboshi Batter
August. 24,2018
Our theme this episode is deep frying. Our main ingredient is satoimo (Japanese taro), most commonly associated with simmered dishes in Japan. We'll be making fritters that combine taro with tender chicken and crisp green beans, using a batter made with egg and umeboshi pickled plums to bring them together, with a beautifully autumnal color. We'll teach you the tricks to keep them together with a lovely shape. For our side dish, we'll be preparing eggplant by deep-frying it, then briefly cooking it in a sauce made with dashi. Enjoy the contrast between the dark purple and the pale green, as well as delicious flavor full of the umami richness of dashi. These dishes make a great way to greet the coming of autumn in Japan!
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Episode 12 : Authentic Japanese Cooking: Goko-yaki Seared Tuna with Five Aroma Sauce
August. 10,2018
Our theme this episode is grilling. Tuna is very popular served as sashimi, but it's also delicious cooked — we'll be making goko-yaki, seared rare tuna with plenty of sesame seeds, and named for its "five aroma" sauce. The sauce is made with five ingredients — myoga ginger bud, shiso, natto, and more — with refreshing flavors that make this a perfect dish for summer. For our side dish, we'll be cooking green bell peppers, a summer vegetable, and seasoning them with umeboshi pickled plums and nori seaweed, for a deliciously Japanese flavor and aroma.
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Episode 9 : Authentic Japanese Cooking: Miso-marinated Pork Sauté
July. 13,2018
Our theme for this episode is marinating. We'll be marinating pork in miso, one of the most iconic Japanese cuisine ingredients, then sautéing it. Chef Saito will be sharing the secret ingredient he adds to his miso marinade, in order to bring out the depth in its flavor. We'll also be marinating green beans in a richly flavorful soup made with sesame seeds, vinegar, and dashi, for a light and tasty side dish.
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Episode 8 : Rika's TOKYO CUISINE: Rika’s Napolitan
June. 29,2018
In this episode, we'll be making Napolitan, a Japanese spaghetti dish flavored with tomato ketchup. Chef Rika will be sharing her own original recipe: the secret ingredient is douban-jiang, a spicy chili bean paste that goes perfectly with the sweetness of tomato ketchup! We'll also be introducing Japanese-style gratin, another popular comfort food in Japan.
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Episode 7 : Rika's TOKYO CUISINE: Roast Beef Sushi
June. 08,2018
In this episode, we'll be making a rather unusual dish: roast beef sushi. Chef Rika will be preparing roast beef with her own unique method. The juicy fat from the meat goes perfectly with the tartness of the sushi rice! We'll also be making easy gari pickled ginger, by simply marinating it in vinegar, and using that gari and colorful vegetables to make chirashi sushi.
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Episode 6 : Authentic Japanese Cooking: Unohana-ni [Simmered Okara]
June. 01,2018
Our theme for this episode is simmering. Okara is a byproduct of making tofu, an iconic Japanese ingredient. We'll be using okara and plenty of dashi, simmered together to make the popular dish unohana-ni. By adding richly flavorful ingredients to the bland okara, we can make a healthy and delicious side that goes perfectly with rice. We'll also be making roasted teriyaki chicken wings — a quick and easy dish to prepare while the unohana-ni simmers!
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Episode 5 : Rika's TOKYO CUISINE: Rika’s Shoyu Ramen
May. 11,2018
In this episode, we'll be making one of modern Japan's most famous dishes: ramen! Chef Rika's ramen recipe features a light, clean soup made with pork back ribs for great flavor and seasoned with soy sauce. The pork back ribs aren't just for making the soup: we'll also be serving meat from the ribs on top of tofu, with deliciously tart ponzu, for a great appetizer.
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Episode 4 : Authentic Japanese Cooking: Blanched Sashimi with Shira-ae Sauce
May. 04,2018
Our theme this episode is blanching. Sashimi is a popular Japanese dish best known as fresh seafood, sliced and served raw with soy sauce. In this episode, though, we'll be serving blanched sashimi on a bed of shira-ae sauce made of tofu, sesame seeds, soy sauce, and more, to dip and enjoy. For our side dish, we'll be making bamboo shoots with powdered bonito. When shaved into flakes, dried bonito is a crucial ingredient in the dashi stock at the heart of Japanese cuisine. We’ll also be using powdered bonito, sprinkling it on at the end to provide even more of its delicious flavor.
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Episode 3 : Rika's TOKYO CUISINE: Chicken Sukiyaki
April. 27,2018
In this episode, we'll be making chicken sukiyaki, a unique twist on a traditional Japanese dish. The norm in Japan is to use thinly sliced, richly marbled beef for sukiyaki, but it's perfectly fine to use chicken for it, too, if you can't get your hands on that type of beef. Cooking it at the table, in the traditional way, makes the meal more fun. For dessert, we'll be making ice cream with sesame sauce — the perfect way to enjoy the rich aroma of sesame seeds.
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Episode 2 : Authentic Japanese Cooking: Yakitori-don Grilled Chicken Rice Bowl
April. 20,2018
Our theme this episode is grilling. Yakitori grilled chicken is a popular dish commonly served at izakaya pubs and restaurants that specialize in yakitori. We'll be serving it as a topping on a bowl of rice, for a casual and filling way to enjoy yakitori. A key part of our recipe is seasoning the thigh meat with yakitori sauce, and seasoning the breast meat with just salt, then finishing each with a different spice. The textures of the naganegi long onion seasoned with the yakitori sauce and the salted shishito peppers provide a delicious accent, as well. For our side dish, we'll be making rapini with mustard miso dressing. Using mayonnaise as the secret ingredient helps to mellow out the sharp spiciness of the mustard, while adding depth to the flavor. Enjoy a meal that feels like spring in Japan!
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Episode 1 : Authentic Japanese Cooking: Saikyo–zuke with Spanish Mackerel
April. 06,2018
Our theme for this episode is marinating. Saikyo-zuke is a marinating technique that uses a base of white miso from Kyoto, to slowly marinate meat or fish before grilling it. We'll be sharing some tips on how to make this fragrant and delicious dish at home. We'll be marinating Spanish mackerel, a fish that comes into season in spring, to make a dish with the sort of flavor you'll usually only find at a high-end Japanese restaurant. For our side dish, we'll be making sake-steamed clams and spring cabbage. Enjoy the tender, juicy spring cabbage, cooked with soup full of the rich flavor of asari clams.
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