Dining_with_the_chef_950

Dining with the Chef

Our hosts, Yu Hayami and chef Tatsuo Saito, visit historic places to find the origins of the food culture in Nagasaki and cook the local delicacies. Featured recipe: Nanban-zuke.

Get the free PBS App

Upcoming Airdates

Dining with the Chef

  • 2020-06-08T23:30:00-07:00
    KCETLINK
  • 2020-06-10T23:30:00-07:00
    KCETLINK

Dining with the Chef

  • 2020-06-15T23:30:00-07:00
    KCETLINK
  • 2020-06-17T23:30:00-07:00
    KCETLINK

Dining with the Chef

In this episode, chef Rika makes chikuzen-ni, a local favorite from her hometown of Fukuoka beloved for the delicious texture of its culinary ingredients. Perfect for family gatherings or even just as a side in a bento lunch, this is an easy-to-make simmered dish once you just memorize the proportions of the seasonings. For the side, they make eggs with tuna and green onions mixed in and cooked until golden brown.

  • 2020-06-19T00:30:00-07:00
    NHK-WRLD
  • 2020-06-19T12:10:00-07:00
    NHK-WRLD
  • 2020-06-19T18:10:00-07:00
    NHK-WRLD

Dining with the Chef

  • 2020-06-22T23:30:00-07:00
    KCETLINK
  • 2020-06-24T23:30:00-07:00
    KCETLINK
  • 2020-06-26T04:30:00-07:00
    KCET-HD

Dining with the Chef

The the theme for this episode is "Dashi." Dashi is often considered the characteristic foundational flavor of Japanese cuisine. Kombu kelp and bonito flakes have come to be relatively well known overseas, but in Japan, there is a third ingredient considered vital to making dashi: niboshi dried sardines.

  • 2020-06-26T00:30:00-07:00
    NHK-WRLD
  • 2020-06-26T12:10:00-07:00
    NHK-WRLD
  • 2020-06-26T18:10:00-07:00
    NHK-WRLD

Dining with the Chef

  • 2020-06-29T23:30:00-07:00
    KCETLINK
  • 2020-07-01T23:30:00-07:00
    KCETLINK
  • 2020-07-03T04:30:00-07:00
    KCET-HD