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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.

Upcoming Airdates

Dining with the Chef

The theme for this episode is "cutting." In the world of Japanese cuisine, cutting is counted as a cooking technique alongside other techniques like grilling or stewing. They'll introduce some of the cutting techniques found in Japanese cuisine that help to bring out the best of the ingredients. The simplest cutting of all can be found in sashimi, one of the most famous examples of Japanese cuisine. To make sashimi, they will use cutting techniques developed over the years to make raw fish both delicious and beautiful.

  • 2018-11-22T22:30:00-08:00
    NHK-WRLD
  • 2018-11-23T04:30:00-08:00
    NHK-WRLD
  • 2018-11-23T10:10:00-08:00
    NHK-WRLD

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.

  • 2018-11-29T22:30:00-08:00
    NHK-WRLD

Dining with the Chef

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

Dining with the Chef

  • 2018-12-07T03:30:00-08:00
    KCET-HD

Dining with the Chef

  • 2018-12-14T03:30:00-08:00
    KCET-HD