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Dining with the Chef (2012)
Traditional techniques and resourceful recipes! Chefs Saito and Rika, present their unique approaches to cooking delicious Japanese food.
Writing:
Release Date:
Mon, Apr 02, 2012
Country: JP
Language: En | Ja
Runtime:
Country: JP
Language: En | Ja
Runtime:
Season 13:
Spring is here! So let's make some colorful spring dishes: Chef Saito's Chirashi Sushi Cake, and Crystal-clear Cherry Blossom Jelly.
Chef Saito cooks Shrimp Spring Rolls with Japanese Herbs, and Butter-fried Nagaimo with Natto Sauce. Yu Hayami joins the chef as we learn about Japanese home cooking.
Indulge in the culinary arts with Chef Saito's original recipes: meat and tofu with juicy tomatoes, and tamagoyaki rolled omelet infused with nori. Join a class in flavorful Japanese cooking!
Have you tried omu-rice? This Japanese favorite is savory, ketchup-flavored rice, wrapped up in a thin omelet. Chef Rika shows her recipe, and an old recipe from a popular Tokyo restaurant.
Chef Saito continues to teach us about Japan's beloved homemade classics. This time, he prepares a teishoku set meal, pairing the Japanese favorite korokke with rice, miso soup and pickles.
We travel north with Chef Watanabe to the historic and beautiful city of Morioka, where we taste several noodle dishes and learn how to cook a meal that has long been enjoyed by local families.
Chef Watanabe visits Morioka, the capital city of Iwate Prefecture and a treasure trove of natural mountain ingredients. A local chef presents the food Iwate offers on that very day.
Yakisoba: Japanese fried noodles. Chef Rika shows us an original recipe with shredded cabbage and a thin omelet, and introduces an authentic recipe from a yakisoba restaurant in Tokyo. Let's dig in!
Dress a thick, fresh pork loin in fluffy breadcrumbs, then fry until golden. Crispy on the outside, juicy on the inside—savor tonkatsu perfection from Chef Rika's and an artisan chef in Tokyo.
Summer is here! This time, Chef Saito shows us how to cook some special dishes made with fresh seasonal ingredients: Corn and Rice with Scallops, and Yakibitashi Eggplant.
Today's recipes are all about tuna! Chef Saito shows us how to cook Tuna Tartare with Okra, and Marinated Tuna Salad—creative ways to cook a fish that's a Japanese favorite and a global delicacy.
Centuries ago, ninjas roamed the mountains surrounding Iga, a transport hub. Join our host Yu Hayami as she explores this historic town, meets local residents and uncovers its unique food culture.
In Nara, where sacred deer wander, discover food culture echoing the city's time as Japan's capital. Chef Rika meets families passing culinary traditions down through generations.
Wakayama Prefecture is a historic sanctuary on a peninsula near Osaka Prefecture, with hot springs, beaches and a proud fishing culture. Join the top-rated Chef Hayashi on a culinary tour of its rich traditions.
Onigiri—Japanese rice balls—are a classic home-cooked dish that anyone can make. Chef Rika and an expert show us ways to make delicious onigiri, starting from the beginning: cooking the rice.
We're diving into the flavors of autumn, with mushrooms! Chef Saito shares a special recipe featuring a mountain of mushrooms: Shio Sukiyaki with Mushrooms, plus Shiitake-infused Soy Sauce.
Chef Rika's kara-age is perfect as a main dish, snack or lunchbox treat! Try her easy "all 1" recipe. Plus, savor an original recipe that's been passed down for years at a renowned Tokyo restaurant.
In a kaiseki cooking class, Chef Saito adds orange to namasu salad, and fragrant sesame to grilled squid. The dishes are presented in traditional hassun style.
Chewy Japanese udon, savory and umami-rich soup, plus crispy tempura—Chef Rika shows us how to make it all. Also, master the art of making handmade udon from scratch. It's deliciously simple!
Cook healthy stir-fries with Rika's recipes. One has sukiyaki beef, vegetables and a sunny-side-up egg. The other has garlic and dashi spinach. The key is to use minimal oil, and control the heat!
Urayasu, outside Tokyo, is now an urban leisure town, but for decades it was a fishing village. Yu Hayami discovers the unique food culture of Chiba Prefecture.
Hokkaido Prefecture is a treasure trove of seafood. Chef Hayashi heads to the city of Hakodate to visit the people involved in the production of kombu kelp, the foundation of Japanese cuisine.
Hokkaido Prefecture is full of fascinating seafood. Join Chef Hayashi as he explores Hakodate's unique food culture, including ikameshi, a beloved food made with squid.
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