Dining_with_the_chef_950

Dining with the Chef

Our theme this episode is sushi. We'll be introducing bo-sushi, a unique variety of sushi that takes advantage of the natural shape of the fish. Different regions use different ingredients for bo-sushi, such as mackerel or crab; in this episode, we'll be using horse mackerel, a fish commonly eaten throughout Japan. We'll teach you how to marinate the horse mackerel in vinegar to help it keep longer, as well as knife techniques to fillet and spread open the fish while keeping its shape. For our side dish, we'll be making egg drop soup, with tender bits of beaten egg floating in it like blossoming flowers.

Upcoming Airdates

Dining with the Chef

Today's recipe: (1) Rika's Shoyu Ramen (2) Stewed Pork and Tofu with Ponzu. You can cook modern Japanese home meals by yourself with her fun lesson!

  • 2019-07-19T00:30:00-07:00
    NHK-WRLD
  • 2019-07-19T06:30:00-07:00
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  • 2019-07-19T12:10:00-07:00
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Dining with the Chef

Our theme this episode is deep-frying. Chef Saito's hometown of Osaka is famous for the casual favorite kushi-katsu, and we'll be making a beautiful twist on these fried skewers: crisp naganegi long onion and juicy tuna, skewered, breaded, and deep-fried to a crunch, and served with two deliciously addictive dipping sauces! We'll also be preparing two kinds of onigiri rice balls with ingredients from the Kansai region of western Japan.

  • 2019-07-19T04:30:00-07:00
    KCET-HD

Dining with the Chef

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

Dining with the Chef

In this episode, chef Saito makes chawanmushi savory egg custard, known to be a particularly difficult steamed dish to prepare. He teaches how to avoid all the common pitfalls, from the difficulty of maintaining the right temperature to the risk of the custard separating or developing holes. For the side dish, he makes crab rice, a delicious dish prepared in a donabe clay pot. The red of the crab and the green of the mitsuba trefoil sprinkled on top give it a beautifully colorful look, and a hint of ginger serves as a finishing touch to bring the flavor together.

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

Dining with the Chef

  • 2019-07-29T23:30:00-07:00
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  • 2019-07-31T23:30:00-07:00
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  • 2019-08-02T04:30:00-07:00
    KCET-HD

Dining with the Chef

  • 2019-08-05T23:30:00-07:00
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  • 2019-08-07T23:30:00-07:00
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  • 2019-08-09T04:30:00-07:00
    KCET-HD

Dining with the Chef

  • 2019-08-12T23:30:00-07:00
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  • 2019-08-14T23:30:00-07:00
    KCETLINK
  • 2019-08-16T04:30:00-07:00
    KCET-HD