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Dining with the Chef

Latest Episodes

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.

Our theme this episode is marinating. After trying chicken nanban in its home region of Miyazaki Prefecture, Chef Saito fell in love with this dish. Chicken is coated and deep-fried, then placed in sweet-and-sour nanban sauce for the coating to soak up, and served with a rich tartar sauce, for a delicious combination of flavors and textures. For our side dish, we'll be making boiled eggplant, served with ginger and soy sauce. Chef Saito will teach techniques for how to cut eggplant and how to keep the color of its skin beautiful, for a simple side dish with an elegant feel.

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.

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