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Dining with the Chef

The theme for this episode is grilling. Chef Saito and Yu Hayami make yakiniku, or Japanese-style grilled meats, using beef, pork and chicken, served with three seasonings and three sauces, for all sorts of delicious combinations. Chef Saito demonstrates his skills by beautifully presenting the meat with plenty of fresh vegetables, as well as wasabi, ginger and umeboshi pickled plum, to give it a Japanese-style accent. They also make thick, hearty, and nutritious barley rice with grated yamaimo Japanese yam: they add rolled barley to rice before cooking it, to add plenty of nutrition and a nice firm texture, and then top it with thick grated yamaimo Japanese yam for a delicious way to beat summer lethargy.

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