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Dining with the Chef

The theme this episode is hot pots. In Japan, hot pots are beloved as a delicious way to warm up as winter gets colder. In this episode, chef Saito and Yu Hayami look at one type: the "puka puka" meatball hot pot, featuring tsumire meatballs made of ground chicken, with a secret ingredient to make them deliciously light and tender. This hot pot is named for the charming way the meatballs float - "puka puka" is a Japanese word that refers to something gently floating or drifting. For the side dish, they make "pine needles" from tea soba noodles, with crunchy sweet potato cut into maple and ginkgo leaf shapes. The tea soba noodles are made with matcha green tea powder, to give them a beautiful green color that complements the sweet potato. Both the sweet potato and the tea soba noodles are fried, for a deliciously crunchy side dish that perfectly fits the season.

Upcoming Airdates

Dining with the Chef

  • 2019-02-18T22:30:00-08:00
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  • 2019-02-20T22:30:00-08:00
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  • 2019-02-22T03:30:00-08:00
    KCET-HD

Dining with the Chef

In this episode, Rika and Patrick will make yaki-udon noodles. Udon noodles are available in Japan dried or frozen. They'll cook frozen udon noodles in a frying pan to prepare a simple yaki-udon dish, flavored with the Japanese staple soy sauce and Chinese oyster sauce, as well as the secret ingredients curry powder, giving it a pan-Asian flavor. They will also use spicy seasonings in a simple side dish that lets Rika's personal style really shine.

  • 2019-02-21T22:30:00-08:00
    NHK-WRLD
  • 2019-02-22T04:30:00-08:00
    NHK-WRLD
  • 2019-02-22T10:10:00-08:00
    NHK-WRLD
  • 2019-02-22T16:10:00-08:00
    NHK-WRLD

Dining with the Chef

  • 2019-02-25T22:30:00-08:00
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  • 2019-02-27T22:30:00-08:00
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  • 2019-03-01T03:30:00-08:00
    KCET-HD

Dining with the Chef

In this episode, Chef Saito and Yu Hayami make nanban-zuke marinated swordfish with some heat from a chili pepper, the perfect dish for appetites lost to the hote summer days. Chef Saito uses bell peppers, onion, basil, and more for a beautiful and delicious dish, and he also shows the tricks to getting the best flavor out of vegetables. For the side dish, he makes braised dried daikon radish. With its sweet and savory flavor and a sprinkle of toasted sesame seeds, it makes the perfect accompaniment, rounding out the meal alongside rice, miso soup, and freshly pickled vegetables.

  • 2019-02-28T22:30:00-08:00
    NHK-WRLD
  • 2019-03-01T04:30:00-08:00
    NHK-WRLD
  • 2019-03-01T10:10:00-08:00
    NHK-WRLD
  • 2019-03-01T16:10:00-08:00
    NHK-WRLD

Dining with the Chef

  • 2019-03-04T22:30:00-08:00
    KCETLINK
  • 2019-03-06T22:30:00-08:00
    KCETLINK
  • 2019-03-08T03:30:00-08:00
    KCET-HD

Dining with the Chef

  • 2019-03-11T23:30:00-07:00
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  • 2019-03-13T23:30:00-07:00
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