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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.

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Dining with the Chef

In this episode, Rika makes omelet rice, deliciously flavored with butter and ketchup, and with a tender, fluffy omelet. This simple recipe for this western-style Japanese dish is made without wrapping the omelet around the rice, for easier preparation. For the side dish, she uses eggplant, a fall ingredient, grilling it and serving it with a miso dressing. The dressing is made with sushi vinegar, giving it a deliciously light and clean flavor.

  • 2019-04-19T00:30:00-07:00
    NHK-WRLD
  • 2019-04-19T06:30:00-07:00
    NHK-WRLD
  • 2019-04-19T12:10:00-07:00
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  • 2019-04-19T18:10:00-07:00
    NHK-WRLD

Dining with the Chef

The theme for this episode is marinating. Saikyo-zuke is a marinating technique that uses a base of white miso from Kyoto to slowly marinate meat or fish before grilling it. Chef Saito and Yu Hayami share tips on how to make this fragrant and delicious dish at home. They marinate Spanish mackerel, a fish that comes into season in spring, to make a dish with the sort of flavor usually only found at a high-end Japanese restaurant. For the side dish, they make sake-steamed clams and spring cabbage.

  • 2019-04-19T04:30:00-07:00
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Dining with the Chef

  • 2019-04-22T23:30:00-07:00
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  • 2019-04-24T23:30:00-07:00
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  • 2019-04-26T04:30:00-07:00
    KCET-HD

Dining with the Chef

The prefecture of Okinawa at the southern tip of Japan once flourished as the independent Ryukyu Dynasty, and its unique and colorful culture remains to this day. Ayaka Yamamoto is a legendary chef who draws on the traditions of the Ryukyu Dynasty for modern Ryukyu cuisine. In this first episode, she prepares three dishes. The first of these is minudaru, a dish made by topping steamed pork with plenty of black sesame.

  • 2019-04-26T00:30:00-07:00
    NHK-WRLD
  • 2019-04-26T06:30:00-07:00
    NHK-WRLD
  • 2019-04-26T12:10:00-07:00
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  • 2019-04-26T18:10:00-07:00
    NHK-WRLD

Dining with the Chef

  • 2019-04-29T23:30:00-07:00
    KCETLINK
  • 2019-05-01T23:30:00-07:00
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  • 2019-05-03T04:30:00-07:00
    KCET-HD

Dining with the Chef

  • 2019-05-06T23:30:00-07:00
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  • 2019-05-08T23:30:00-07:00
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  • 2019-05-10T04:30:00-07:00
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Dining with the Chef

  • 2019-05-13T23:30:00-07:00
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  • 2019-05-15T23:30:00-07:00
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  • 2019-05-17T04:30:00-07:00
    KCET-HD