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Dining with the Chef

Latest Episodes

The 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, chef Saito and Yu Hayami serve blanched sashimi on a bed of shira-ae sauce made of tofu, sesame seeds, soy sauce, and more, to dip and enjoy. For the side dish, they make bamboo shoots with powdered bonito fish. When shaved into flakes, dried bonito is a crucial ingredient in the dashi stock at the heart of Japanese cuisine. They also use powdered bonito, sprinkling it on at the end to provide even more of its delicious flavor.

The theme in this episode is sushi. Chef Saito introduced bo-sushi, a unique variety of sushi that takes advantage of the natural shape of the fish. Different regions use different ingredients for bo-sushi, such as mackerel or crab. In this episode, he used horse mackerel, a fish commonly eaten throughout Japan. Chef Saito demonstrated how to marinate the horse mackerel in vinegar to help it keep longer, as well as knife techniques to fillet and spread open the fish while keeping its shape.

The main ingredient for this episode is Spanish mackerel. Spanish mackerel is known in Japanese as sawara, and is beloved as a sign of spring. We will saute it with butter and soy sauce for a Japanese-style sauce. For the side dish, Rika makes two easy spring dishes. For the first, she cooks freshly picked green peas and bacon with rice for an easy and delicious rice dish that combines the aroma of the peas with the rich flavor of the bacon. She also makes salad-style tempura with lots of seasonal vegetables for a casual yet delicious side dish full of the flavors of spring in Japan.

Tonkatsu pork cutlets are a standard in modern Japanese teishoku meal sets. In this episode, we'll be making tonkatsu stuffed with cheese as our main dish. We'll also be making two side dishes: for our first, we'll be making clam and daikon radish soup using fresh asari clams, which come into season in spring. We'll also be making a refreshing nori seaweed salad with a dressing made using sesame oil and sushi vinegar, which goes perfectly with fried dishes. We hope you'll enjoy Rika's cheese tonkatsu teishoku meal set as much as we do!

Tonkatsu pork cutlets are a standard in modern Japanese teishoku meal sets. In this episode, chef Rika Yukimasa and Patrick Harlan make tonkatsu stuffed with cheese as the main dish. They also make two side dishes: for the first, they make clam and daikon radish soup using fresh asari clams, which come into season in spring. They also prepare a refreshing nori seaweed salad with a dressing made using sesame oil and sushi vinegar, which goes perfectly with fried dishes. Chef Rika hopes viewers enjoy her cheese tonkatsu teishoku meal set as much as she does.

In this episode, Chef Saito makes hand-rolled temaki sushi, a staple of Japanese house parties. Instead of the usual fresh seafood, he fills the sushi with more laid-back items like cheese and ham, for simple sushi that's bound to delight kids and grown-ups alike. In addition to cheese and ham, he makes sushi filled with imitation crab, tuna and mayonnaise, watercress, cucumber, avocado, lettuce, and takuan pickled daikon radish, for a spread that offers a delicious variety of flavors and textures. Chef Saito also makes mizu-yokan, a popular summer treat.

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