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Dining with the Chef

In this episode, chef Saito and Yu Hayami make deliciously fragrant fried rice with kabayaki eel, which is dipped in a sweet and savory sauce and grilled. Chef Saito demonstrates some techniques to make it beautiful and delicious. He also makes another popular dish: steam-fried gyoza dumplings. These are different from standard gyoza - the filling is made with plenty of uniquely Japanese herbs, giving chef Saito's recipe its own distinct flavor. These bite-sized gyoza are crispy on the outside and juicy inside, for a delicious dish you won't get tired of.

Upcoming Airdates

Dining with the Chef

The theme for this episode is marinating. Chef Saito and Yu Hayami marinate pork in miso, one of the most iconic Japanese cuisine ingredients, then saute it. Chef Saito shares the secret ingredient he adds to his miso marinade, in order to bring out the depth in its flavor. They also marinate green beans in a richly flavorful soup made with sesame seeds, vinegar, and dashi, for a light and tasty side dish.

  • 2018-07-20T04:30:00-07:00
    KCET-HD

Dining with the Chef

The theme for this episode is a hand-rolled sushi party that children can enjoy, too. The main sushi roll fillings will be chicken sobroro and egg omelet. It is perfect for people who don't eat raw fish or who live in areas without easy access to fresh fish. They'll also show how to make grilled tofu with a miso sauce which is perfect as an appetizer, as well as a warming Japanese comfort food, shiratama-shiruko (sweet azuki bean soup with rice dumplings) for dessert.

  • 2018-07-27T00:30:00-07:00
    NHK-WRLD
  • 2018-07-27T06:30:00-07:00
    NHK-WRLD
  • 2018-07-27T12:10:00-07:00
    NHK-WRLD
  • 2018-07-27T18:10:00-07:00
    NHK-WRLD

Dining with the Chef

  • 2018-07-27T04:30:00-07:00
    KCET-HD

Dining with the Chef

  • 2018-08-03T04:30:00-07:00
    KCET-HD

Dining with the Chef

  • 2018-08-10T04:30:00-07:00
    KCET-HD

Dining with the Chef

  • 2018-08-17T04:30:00-07:00
    KCET-HD