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Dining with the Chef

The theme this episode is deep-frying. Chef Saito and Yu Hayami make menchi katsu, a western-style dish born in Japan. Chef Saito's family recipe for menchi katsu adds shiitake mushrooms to the standard onion for a healthy blend of meat and vegetables in the filling. He shows how to cook the filling through, yet keep it juicy. For the side dish, he makes grilled onigiri rice balls. In this case though, rather than balls, they are the traditional triangular shape, and shows how to shape them that way. Chef Saito also demonstrates how to make his miso sauce for them, and then it's a matter of simply grilling them in the toaster oven until they're ready to serve.

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Dining with the Chef

The theme for this episode is "Dashi." Dashi is often considered the characteristic foundational flavor of Japanese cuisine. Kombu kelp and bonito flakes have come to be relatively well known overseas, but in Japan, there is a third ingredient considered vital making dashi: niboshi dried sardines.

  • 2018-10-26T00:30:00-07:00
    NHK-WRLD
  • 2018-10-26T06:30:00-07:00
    NHK-WRLD
  • 2018-10-26T12:10:00-07:00
    NHK-WRLD
  • 2018-10-26T18:10:00-07:00
    NHK-WRLD

Dining with the Chef

  • 2018-10-26T04:30:00-07:00
    KCET-HD

Dining with the Chef

Today's recipe: Chef Rika's Tamagoyaki Sandwich, Chicken Wing Kara-age & Quick Carrot Soup. You can cook modern Japanese home meals by yourself with her fun lesson!

  • 2018-11-02T00:30:00-07:00
    NHK-WRLD
  • 2018-11-02T06:30:00-07:00
    NHK-WRLD
  • 2018-11-02T12:10:00-07:00
    NHK-WRLD
  • 2018-11-02T18:10:00-07:00
    NHK-WRLD

Dining with the Chef

  • 2018-11-02T04:30:00-07:00
    KCET-HD

Dining with the Chef

  • 2018-11-09T03:30:00-08:00
    KCET-HD

Dining with the Chef

  • 2018-11-16T03:30:00-08:00
    KCET-HD