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Dining with the Chef

Our theme for this episode is steaming. We'll be making kabura-mushi, or steamed turnip, steaming pure white grated turnip together with shrimp and vegetables for a beautiful traditional Japanese dish. The fluffy white of the grated turnip is evocative of snow, and the thick and shiny yet clear sauce shimmers like ice, giving it a look wonderfully reminiscent of winter scenery in Japan. We'll also be making delicious and nutritious kayaku gohan, or rice with chicken and various vegetables mixed in.

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Dining with the Chef

  • 2020-02-24T22:30:00-08:00
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  • 2020-02-26T22:30:00-08:00
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  • 2020-03-06T03:30:00-08:00
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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.

  • 2020-02-27T22:30:00-08:00
    NHK-WRLD
  • 2020-02-28T04:30:00-08:00
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  • 2020-02-28T10:10:00-08:00
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  • 2020-02-28T16:10:00-08:00
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Dining with the Chef

  • 2020-02-28T03:30:00-08:00
    KCET-HD

Dining with the Chef

  • 2020-03-02T22:30:00-08:00
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  • 2020-03-04T22:30:00-08:00
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  • 2020-03-13T04:30:00-07:00
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Dining with the Chef

In this episode, Chef Saito makes oden, simmering meat, seafood, vegetables, and other items in a pot of hot dashi broth. Simmering these items together helps them share their delicious flavors and pick up the great flavor of the simmering broth, while the simmering broth gets the flavors of the other ingredients at the same time - it's the secret to why oden is so delicious.

  • 2020-03-05T22:30:00-08:00
    NHK-WRLD
  • 2020-03-06T04:30:00-08:00
    NHK-WRLD
  • 2020-03-06T10:10:00-08:00
    NHK-WRLD
  • 2020-03-06T16:10:00-08:00
    NHK-WRLD

Dining with the Chef

  • 2020-03-09T23:30:00-07:00
    KCETLINK
  • 2020-03-11T23:30:00-07:00
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  • 2020-03-20T04:30:00-07:00
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Dining with the Chef

  • 2020-03-16T23:30:00-07:00
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  • 2020-03-18T23:30:00-07:00
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