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Dining with the Chef

Latest Episodes

The second of two episodes where Osechi-ryori is introduced, the special cooking for celebrating the new year in Japan. In this episode, chef Saito and Yu Hayami will be focusing on items served inside of a traditional ju-bako box, in particular chef Saito's own unique take on nishime and a colorful namasu salad. Nishime is a fairly common household dish and for the new year they'll be preparing it with shitake mushrooms, bamboo shoots, burdock root, and carrot-cut into shapes reminiscent of pine, bamboo, and ume plum trees, signs of good luck in Japan.

The theme for this episode is "cutting." In the world of Japanese cuisine, cutting is counted as a cooking technique alongside other techniques like grilling or stewing. They will introduce some of the cutting techniques found in Japanese cuisine that help to bring out the best of the ingredients. The simplest cutting of all can be found in sashimi, one of the most famous examples of Japanese cuisine. To make sashimi, they will use cutting techniques developed over the years to make raw fish both delicious and beautiful.

In this episode, beef cutlets will be introduced, a popular dish from the Kansai region, prepared in Rika's own style. This delicious dish consists of juicy world-famous wagyubeef, coated in crunchy breading to seal in the great flavor. The meat is cooked rare to bring out the best of the beef, and is served with a Japanese-style sauce made with soy sauce and wasabi. For the side dish, they will be making akadashi miso soup with summer eggplant and tofu. Akadashi is made with bean-based miso, giving it a distinct aroma that makes it a great palate cleanser for a rich and fatty main dish.

In this episode, Rika introduces beef cutlets, a popular dish from the Kansai region, prepared in Rika's own style. This delicious dish consists of juicy world-famous wagyu beef, coated in crunchy breading to seal in the great flavor. The meat is cooked rare to bring out the best of the beef, and is served with a Japanese-style sauce made with soy sauce and wasabi. For the side dish, she makes akadashi miso soup with summer eggplant and tofu. Akadashi is made with bean-based miso, giving it a distinct aroma that makes it a great palate cleanser for a rich and fatty main dish.

In this episode, beef cutlets are introduced, a popular dish from the Kansai region, prepared in Rika's own style. This delicious dish consists of juicy world-famous wagyu beef, coated in crunchy breading to seal in the great flavor. The meat is cooked rare to bring out the best of the beef, and is served with a Japanese-style sauce made with soy sauce and wasabi. For the side dish, chef Rika makes akadashi miso soup with summer eggplant and tofu. Akadashi is made with bean-based miso, giving it a distinct aroma that makes it a great palate cleanser for a rich and fatty main dish.

The theme of this episode is pan-frying. Chef Saito shows a Japanese twist on steak, a worldwide favorite. The secret is the ume-sesame sauce: the tartness of the sauce goes perfectly with the fattiness of the steak, for a clean, delicious flavor. They also show how to make miso soup with tofu and wakame seaweed, a Japanese standard. They make it with a niboshi dried fish dashi as the base, for a delicious side to go perfectly with the steak.

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