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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

In this episode, chef Rika Yukimasa makes simmered kinmedai alfonsino, by simmering this winter fish in a sweet-and-savory broth. The soy sauce-flavored sauce, featuring the rich flavor of the fish, gives it a depth that goes great with rice. For a side dish, she makes grilled shiitake mushrooms, with shungiku chrysanthemum leaves for an herb-like freshness, and a sesame dressing to bring them together. Chef Rika also prepares easy fried tofu that uses just a little bit of oil, served with a refreshing ponzu sauce.

  • 2018-02-25T10:00:00-08:00
    KCET-HD
  • 2018-03-02T03:30:00-08:00
    KCET-HD

Dining with the Chef

  • 2018-03-04T10:00:00-08:00
    KCET-HD
  • 2018-03-09T03:30:00-08:00
    KCET-HD

Dining with the Chef

  • 2018-03-11T11:00:00-07:00
    KCET-HD
  • 2018-03-16T04:30:00-07:00
    KCET-HD

Dining with the Chef

  • 2018-03-18T11:00:00-07:00
    KCET-HD
  • 2018-03-23T04:30:00-07:00
    KCET-HD