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Dining with the Chef

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In this episode, they'll be making deep-fried rockfish. By frying these spring fish whole at a low temperature, they can seal in their rich flavor to enjoy their flaky white meat and firm red skin, and serve the fish plated beautifully with grated daikon radish and ponzu sauce and scattered slices of green onion. For the side dish, they'll make vegetable agebitashi with seasonal vegetables, by deep-frying these vegetables plain and then coating them with a special sauce for a dish as beautiful as it is delicious.

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