Dining with the Chef - Season 13 / Year 2023
Season 13 / Year 2023
Episodes
Rika's TOKYO CUISINE: Coffee Gelatin Parfait
Learn about easy, delicious and healthy cooking with Chef Rika! Featured recipes: (1) Coffee Gelatin Parfait (2) Sake Jelly with Kiwi Fruit.
The recipes are available at https://www3.nhk.or.jp/nhkworld/en/tv/dining/20230117/2019341/.
Authentic Japanese Cooking: Udon in Egg-drop Soup
Learn about Japanese home cooking with Master Chef Saito, based on traditional Japanese cooking techniques! Featured recipes: (1) Udon in Egg-drop Soup (2) Salmon with Tofu Wasabi Dressing.
The recipes are available at https://www3.nhk.or.jp/nhkworld/en/tv/dining/20230124/2019342/.
Rika's TOKYO CUISINE: An Easy-peasy Way to Make Dashi
Let's make Dashi from scratch and cook Chef Rika's Japanese dishes! Featured recipes: (1) Dashi (2) Meat and Potatoes with Dashi (3) Cod with Savory Dashi.
The recipes are available at https://www3.nhk.or.jp/nhkworld/en/tv/dining/20230131/2019343/.
Rika's TOKYO CUISINE: Japanese Breakfast Toast
Start a day with Chef Rika's Japanese breakfast toast! Featured recipes: (1) Tuna-Mayo and Nori Toast (2) Anko and Butter Toast (3) Julienne Vegetable Soup.
The recipes are available at https://www3.nhk.or.jp/nhkworld/en/tv/dining/20230214/2019344/.
Authentic Japanese Cooking: Savory Simmered White Fish
Learn about Japanese home cooking with Master Chef Saito, based on traditional Japanese cooking techniques! Featured recipes: (1) Savory Simmered White Fish (2) Salad with Double Sesame Dressing.
The recipes are available at https://www3.nhk.or.jp/nhkworld/en/tv/dining/20230221/2019345/.
Authentic Japanese Cooking: Gomadofu
Experience Japan's culinary world. Chef Saito introduces a traditional kaiseki set course meal. First, sakizuke (appetizers). We prepare Gomadofu (sesame tofu) and Karashi Ae Salad (spring salad).
The recipes are available at https://www3.nhk.or.jp/nhkworld/en/tv/dining/20230321/2019346/.
Rika's TOKYO CUISINE: Chicken Glazed with Vinegar Sauce
Let's cook Chef Rika's vinegar dishes! Featured recipes: (1) Tangy Egg Drop Soup with Spinach and Tomatoes (2) Grilled Asparagus with Sesame Vinaigrette Dressing (3) Chicken Glazed with Vinegar Sauce.
The recipes are available at https://www3.nhk.or.jp/nhkworld/en/tv/dining/20230328/2019347/.
Authentic Japanese Cooking: Wakatake Soup
Chef Saito continues to teach us about traditional Japanese kaiseki set course meals. The second course is osuimono (soup). We learn how to make seasonal soup for spring and citrus umami udon.
The recipes are available at https://www3.nhk.or.jp/nhkworld/en/tv/dining/20230418/2019348/.
Rika's TOKYO CUISINE: Two Delicious Rice Dishes
Let's try popular Japanese rice dishes with Chef Rika! Featured recipes: (1) Bacon and Egg Stir-fried Rice (2) Rice Gratin with White Miso Sauce.
The recipes are available at https://www3.nhk.or.jp/nhkworld/en/tv/dining/20230425/2019349/.
Authentic Japanese Cooking: Otsukuri (Sashimi Plate)
Chef Saito continues to teach us about traditional Japanese kaiseki set course meals. The third course is Otsukuri. We learn how to make sashimi and salads with sashimi to savor fresh fish.
The recipes are available at https://www3.nhk.or.jp/nhkworld/en/tv/dining/20230516/2019350/.
Authentic Japanese Cooking: Miso-marinated Pork
Chef Saito continues to teach us about traditional Japanese kaiseki set course meals. The fourth course is a grilled dish. We learn how to prepare aromatic miso-flavored dishes and miso cream eggs.
The recipes are available at https://www3.nhk.or.jp/nhkworld/en/tv/dining/20230530/2019351/.
Rika's TOKYO CUISINE: Beef Katsu
Learn how to make mouth-watering beef katsu—beef fried with tempura flour and panko breadcrumbs—using Chef Rika's recipe. And afterwards, try matcha ice cream.
The recipes are available at https://www3.nhk.or.jp/nhkworld/en/tv/dining/20230620/2019352/.
Authentic Japanese Cooking: Three Simmered Vegetable Dishes
Chef Saito continues to teach us about traditional Japanese kaiseki set course meals. The fifth course is a simmered dish. Learn the art of simmering vegetables to bring out their inherent flavor.
The recipes are available at https://www3.nhk.or.jp/nhkworld/en/tv/dining/20230627/2019353/.
Rika's TOKYO CUISINE: Sea Bream Carpaccio
Discover how sashimi can be served as Italian carpaccio, with a Japanese twist. Plus, we'll use butter and soy sauce to boost the flavor of mushrooms. Enjoy Chef Rika's eye-opening recipes!
Authentic Japanese Cooking: Chilled Ramen Noodles
Learn about Japanese home cooking, based on traditional Japanese cooking techniques! Chef Saito's authentic recipes: (1) Chilled Ramen Noodles (2) Chilled Tofu.
The recipes are available at https://www3.nhk.or.jp/nhkworld/en/tv/dining/20230725/2019355/.
Rika's TOKYO CUISINE: Savory Eggplant and Rice
Chef Rika shows us how to use various summer vegetables, such as eggplant, bell pepper and edamame. We try a dish that's a favorite with Rika's family.
The recipes are available at https://www3.nhk.or.jp/nhkworld/en/tv/dining/20230801/2019356/.
Rika's TOKYO CUISINE: Sweet and Sour Meatballs
Learn how to make Chef Rika's flavorful meatballs, mixed with crunchy ginger. Rika also makes a fragrant soup, with fluffy shrimp balls. Have fun making meatballs in two very different styles.
The recipes are available at https://www3.nhk.or.jp/nhkworld/en/tv/dining/20230822/2019357/.
Cook Around Japan - Kanazawa: Food from a Samurai City
Let's embark on an exploration of food from the era of the samurai. In Kanazawa, you can enjoy dishes that lords and samurai used to love—and newly evolved local cuisine too!
Cook Around Japan - Kanazawa: Tradition Thrives by Innovation
Meet traditional yet innovative artisans in Kanazawa. This is a story of people constantly breathing new life into historical food culture, connecting the past to the future.
The recipes are available at https://www3.nhk.or.jp/nhkworld/en/tv/dining/20230905/2019359/.
Authentic Japanese Cooking: Chicken-stuffed Potato Balls
Chef Saito continues to teach us about traditional Japanese kaiseki set course meals. The sixth course is a fried dish. Learn to make fried dishes with two beautiful sauces, perfect for celebrations.
The recipes are available at https://www3.nhk.or.jp/nhkworld/en/tv/dining/20230912/2019360/.
Authentic Japanese Cooking: Crab and Mitsuba Herb Rice
Chef Saito continues to teach us about traditional Japanese kaiseki set course meals. The seventh course is rice with konomono. Learn to cook a luxury rice dish in a donabe earthenware pot.
Authentic Japanese Cooking: Sunomono for Autumn - Octopus, Cucumber and Kabocha
Chef Saito continues to teach us about traditional Japanese kaiseki set course meals. Today's courses are extra editions: sunomono and hashiyasume. Learn to make two refreshing dishes with vinegar.
Authentic Japanese Cooking: Matcha Jelly
Chef Saito continues to teach us about traditional Japanese kaiseki set course meals. The final course is dessert. Learn to make a refreshing matcha jelly and a warm dessert soup with a chewy texture.
Rika's TOKYO CUISINE: Japanese Curry Rice
Japanese curry rice is characterized by a thick sauce and chunky ingredients. Here is Rika's recipe, which uses a commercial curry roux with additional spices and a particular way of cutting vegetables.
Rika's TOKYO CUISINE: 4-step Teriyaki
Rika has a delicious and easy recipe for making teriyaki sauce from scratch. Together with Patrick, we learn a classic Japanese dish, "Fish Teriyaki."
Rika's TOKYO CUISINE: Ramen at Home
Instant ramen, a food that originated in Japan, continues to evolve throughout the world. Rika will show you simple techniques you can use to transform it into a restaurant-quality dish.
Authentic Japanese Cooking: Kaiseki Cuisine - A Dining Experience in Old Tokyo
Let's visit a kaiseki restaurant in Asakusa, Tokyo. Chef Saito shows us how to enjoy a traditional kaiseki meal, and explains how to cook it yourself at home.
Rika's TOKYO CUISINE: Kushi-age Party - Deep-Fried Skewers
Kushi-age is a dish where various ingredients are skewered, coated in batter and deep-fried. Rika prepares each ingredient differently, and adds a twist with a unique sauce, for diverse flavors.
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