Dining_with_the_chef_950

Dining with the Chef introduces Americans to the techniques, ingredients and harmony of Japanese cuisine. Hosted by Yu Hayami who cooks alongside master chef Tatsuo Saito, and co-host Patrick Harlan who cooks with chef Rika Yukimasa, with occasional appearances by other guest chefs, the series presents delicious Japanese dishes that can be made at home. Chef Tatsuo Saito, a prominent master of Japanese culinary arts, has served as head chef at the Japanese embassies in Paris and Washington and was an instructor in Japanese cuisine at a Swiss hotel school. He has also prepared tastings for the National Cherry Blossom Festival in Washington, D.C. In Tokyo he operates a cooking school and is a prolific author, often appearing on television, in magazines and on the lecture circuit. In Dining with the Chef, Chef Saito takes us to the heart of Japanese cuisine by demonstrating culinary techniques, explaining ingredients, and showing how to arrange food to bring out its distinctive characteristics. Host Yu Hayami is an international singer and actress who was born in Japan and raised in Guam and Hawaii. Aside from her career and being a mother of two, she is also involved in charity work. Yu is a lover of good food, as well as a fine wine enthusiast.

Upcoming Airdates

Dining with the Chef

Discover the basics of Japanese cuisine with professionals. Chef Saito provides easy guidance for making authentic dishes, while Chef Rika gives helpful advice on quick and stylish cuisine.

  • 2019-09-20T00:30:00-07:00
    NHK-WRLD
  • 2019-09-20T06:30:00-07:00
    NHK-WRLD
  • 2019-09-20T12:10:00-07:00
    NHK-WRLD

Dining with the Chef

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.

  • 2019-09-20T04:30:00-07:00
    KCET-HD

Dining with the Chef

  • 2019-09-23T23:30:00-07:00
    KCETLINK
  • 2019-09-25T23:30:00-07:00
    KCETLINK
  • 2019-09-27T04:30:00-07:00
    KCET-HD

Dining with the Chef

Oysters are one of the culinary highlights of winter. Japan's oysters are known for their size and creamy flavor, and in this recipe chef Rika Yukimasa uses them for two different dishes. The first is deep-fried oysters, breaded with Japanese-style panko breadcrumbs to make them crunchy outside yet tender inside. She also makes oyster rice, letting the rich flavor of the oysters soak into the rice for a delicious finished dish. Chef Yukimasa rounds things out with a light cabbage salad - the perfect match for a fried main dish - to complete the "oyster festival."

  • 2019-09-27T00:30:00-07:00
    NHK-WRLD
  • 2019-09-27T06:30:00-07:00
    NHK-WRLD
  • 2019-09-27T12:10:00-07:00
    NHK-WRLD
  • 2019-09-27T18:10:00-07:00
    NHK-WRLD

Dining with the Chef

  • 2019-09-30T23:30:00-07:00
    KCETLINK
  • 2019-10-02T23:30:00-07:00
    KCETLINK
  • 2019-10-04T04:30:00-07:00
    KCET-HD

Dining with the Chef

  • 2019-10-07T23:30:00-07:00
    KCETLINK
  • 2019-10-09T23:30:00-07:00
    KCETLINK
  • 2019-10-11T04:30:00-07:00
    KCET-HD

Dining with the Chef

  • 2019-10-14T23:30:00-07:00
    KCETLINK
  • 2019-10-16T23:30:00-07:00
    KCETLINK
  • 2019-10-18T04:30:00-07:00
    KCET-HD