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Dining with the Chef

Latest Episodes

In this episode, we'll be making a lunch platter featuring a Japanese twist on the quintessential fast food, the hamburger. For the buns, we'll be using grilled onigiri, a beloved Japanese comfort food, with chicken teriyaki as the filling. Teriyaki sauce is easy to prepare, making this a great dish for Japanese cooking beginners. Instead of French fries, we'll be deep-frying thin slices of burdock root and carrot to make simple chips as a side dish, full of the great natural flavor of these vegetables.

In the segment Authentic Japanese Cooking, professional chef and Japanese cuisine expert Tatsuo Saito will teach us about the fascinating essence of Japanese cooking. Today's recipes: 1) chikuzen-ni (simmered chicken and root vegetables) , 2) octopus rice. We hope that this look at Japan's food culture will inspire you to try these authentic dishes at home!

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.

The theme of this episode is seafood. For the main dish, they'll be making asari littleneck clam rice. Littleneck clams are in season right now, so Rika will be introducing this original recipe inspired by Fukagawa-meshi, some of Tokyo's regional cooking. They'll also be learning how to make a soup with oysters and turnips, which are sweeter and tenderer in the spring, as well as nokke tofu, or tofu topped with whitebait and shrimp, rounding off the three seafood dishes for this episode.

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