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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.

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 sprinkling on powered bonito at the end to provide the dish with even more delicious flavor.

Our theme this episode is sushi. We'll be introducing 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, we'll be using horse mackerel, a fish commonly eaten throughout Japan. We'll teach you 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 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!

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