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

The theme for this episode is "cooking rice," and the Japanese celebratory staple sekihan rice will be introduced. Its chewy texture is beloved all across Japan. Chef Saito and Yu Hayami teach the secrets to making the azuki beans a beautiful red, and the trick to making sesame salt, the perfect finishing touch to bring out the natural sweetness of the beans. It will be made in a special way that even Japanese people don't know about. For the side dish, they make simmered shrimp coated with egg.

  • 2017-11-17T03:30:00-08:00
    KCET-HD

Dining with the Chef

  • 2017-11-20T03:30:00-08:00
    KCET-HD
  • 2017-11-24T03:30:00-08:00
    KCET-HD

Kamo-Nabe Duck Hot Pot

In this episode, they'll be talking about kamo-nabe duck hot pot, and making Rika's unique take on this dish, which is more like a multi-course meal than a standard hot pot. By cooking tofu, duck, vegetables, and other ingredients in the same pot, the flavors of all of the ingredients can be enjoyed to one's heart's content. As an appetizer, they'll be making a tomato and cucumber salad that uses a tomato peel as a bowl, and they'll also be making a refreshing pickled turnip side dish with a hint of yuzu.

  • 2017-11-23T22:30:00-08:00
    NHK-WRLD
  • 2017-11-24T04:30:00-08:00
    NHK-WRLD
  • 2017-11-24T10:10:00-08:00
    NHK-WRLD

Dining with the Chef

  • 2017-11-27T03:30:00-08:00
    KCET-HD
  • 2017-12-01T03:30:00-08:00
    KCET-HD

Dining with the Chef

  • 2017-12-03T10:00:00-08:00
    KCET-HD
  • 2017-12-04T03:30:00-08:00
    KCET-HD
  • 2017-12-08T03:30:00-08:00
    KCET-HD

Dining with the Chef

  • 2017-12-10T10:00:00-08:00
    KCET-HD
  • 2017-12-11T03:30:00-08:00
    KCET-HD
  • 2017-12-15T03:30:00-08:00
    KCET-HD