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Dining with the Chef

Latest Episodes

In this episode, chef Rika makes rice with healthy chicken breast and umeboshi pickled plums. She cooks the chicken rare to help it keep its flavor with green shiso leaves and a refreshing ume plum sauce. For a side dish, chef Rika makes egg drop soup using the water that the chicken was cooked in. With the glutamic acid from the kombu kelp and the inosinic acid from the chicken, this soup has plenty of umami for a rich, delicious flavor. She also makes potato salad with green beans.

In this episode, Rika makes rice with healthy chicken breast and umeboshi pickled plums. She cooks the chicken rare to help it keep its flavor with green shiso leaves and a refreshing ume plum sauce. For a side dish, Rika makes egg drop soup, using the water that the chicken was cooked in. With the glutamic acid from kombu kelp and the inosinic acid from the chicken, this soup has plenty of umami for a rich, delicious flavor. She also makes potato salad with green beans. This simple salad is made by lightly boiling the vegetables, then adding a special sauce made with mayonnaise and wasabi.

Our theme this episode is frying. We'll be making a traditional Japanese dish called kuwayaki: pan-fried chicken with a sweet and savory sauce made with soy sauce, mirin, and sake. The sweet and savory combination of soy sauce and mirin is an iconic Japanese flavor. Today, we'll be marinating chicken and frying it to juicy perfection, adding the sauce to coat as we fry. We'll also be making beautiful, delicious shrimp rice.

In this episode, chef Rika makes chikuzen-ni, a local favorite from her hometown of Fukuoka beloved for the delicious texture of its culinary ingredients. Perfect for family gatherings or even just as a side in a bento lunch, this is an easy-to-make simmered dish once you just memorize the proportions of the seasonings. For the side, they make eggs with tuna and green onions mixed in and cooked until golden brown.

In this episode, they'll be making chikuzen-ni, a local favorite from Rika's hometown of Fukuoka beloved for the delicious texture of its chunky ingredients. Perfect for family gatherings or even just as a side in a bento lunch, this is an easy-to-make simmered dish once you just memorize the proportions of the seasonings. For the side, they'll be making eggs with tuna and green onions mixed in and cooked until golden brown.

Our theme this episode is vinegar. We'll be exploring the world of vinegar, from the rice vinegar considered a staple of Japanese cooking, to sushi vinegar seasoned with sugar and umami, to red vinegar made from aged sake lees. Rika will show her own recipe for vinegared sushi rice, topping it with vinegar-marinated aji horse makerel for a light and refresing chirashi-sushi with a decidedly grown up flavor. We'll also be making simmered squid and potatoes with sesame seeds as two simple sides guaranteed to make any dinner lively.

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