The Japanese Quick Cook
In this episode, Christopher Kimball continues his travels through Japan. Back at Milk Street, Chris and Milk Street cook Lynn Clark prepare Japanese-style rice with flaked salmon and shiitake mushrooms (sake to kinoko takikomi gohan). To go along with the rice dish, Milk Street cook Catherine Smart whips up Japanese-style salt-pickled radish and red onion (yasai no sokuseki-zuke). And finally, Milk Street cook Rayna Jhaveri shows Chris how to prepare a Tuesday night dinner: yakiudon with pickled ginger.