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Dining with the Chef

In this episode, chef Rika makes onigiri rice balls, a favorite in Japan among young and old alike. This simple dish is made by lightly salting freshly cooked rice, and shaping it into triangles or rough cylinders, then wrapping it in nori seaweed. She shows some tricks to make rice balls even tastier. For the side dishes, chef Rika and Patrick Harlan make kimpira and tamagoyaki rolled omelet - perfect for bento meals. The crisp kimpira is made with potato and carrot, while the tamagoyaki omelet has a deliciously tender, fluffy texture.

Upcoming Airdates

Fried Udon Noodles

This program introduces the worldview and attraction of Japanese cuisine that cares about the overall harmony of a variety of ingredients. Today: Authentic Japanese Cooking / Sakura Shrimp.

  • 2018-06-22T00:30:00-07:00
    NHK-WRLD
  • 2018-06-22T06:30:00-07:00
    NHK-WRLD
  • 2018-06-22T12:10:00-07:00
    NHK-WRLD
  • 2018-06-22T18:10:00-07:00
    NHK-WRLD

Dining with the Chef

The theme this episode is kabayaki grilled unagi eel. Chef Saito and Yu Hayami introduce viewers to the traditions of this Japanese favorite, starting with the chef filleting, deboning and butterflying the fish, then putting the meat on skewers, dipping it in a soy sauce-based sauce, and then grilling it until it's perfectly browned and delicious.

  • 2018-06-22T04:30:00-07:00
    KCET-HD

Dining with the Chef

In this episode, they'll be cooking with fukinoto butterbur shoots, a spring vegetable with just a hint of bitterness. For the first dish, they'll make an easy-to-eat variation on a rural Japanese home-cooked dish, fukinoto with miso. The main dish is crispy and delicious tempura with spring shoots, featuring fukinoto butterbur shoots, as well as taranome shoots and kogomi fiddlehead ferns. Viewers won't want to miss the way they show how to make crispy tempura batter using carbonated water. The tempura is served with salt and sour sudachi citrus.

  • 2018-06-29T00:30:00-07:00
    NHK-WRLD
  • 2018-06-29T06:30:00-07:00
    NHK-WRLD
  • 2018-06-29T12:10:00-07:00
    NHK-WRLD
  • 2018-06-29T18:10:00-07:00
    NHK-WRLD

Dining with the Chef

The theme this episode is sakura shrimp. These clear pink shrimp can only be caught in fall and winter, off the coast of Yui, Shizuoka, in the Suruga Bay, making them a rare treat. Chef Saito and Yu Hayami meet the third-generation chef of a seafood restaurant in Yui that boasts 65 years of history, and he shows a number of dishes made using these unique shrimp. In particular, they learn about sakura shrimp kaki-age, made with the lightest batter possible to give it a light, crisp crunch, while letting the sakura shrimp's natural sweetness and color shine through.

  • 2018-06-29T04:30:00-07:00
    KCET-HD

Dining with the Chef

  • 2018-07-06T04:30:00-07:00
    KCET-HD

Dining with the Chef

  • 2018-07-13T04:30:00-07:00
    KCET-HD

Dining with the Chef

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