Dining with the Chef - Season 2

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Dining with the Chef: Season 2 - 33 Episode s

2x1 - Rika's TOKYO CUISINE: Steamed Tai Sea Bream in Sake
April 1, 2013
Rika will show us how to make three different sea food dishes that makes a casual dining perfect. Today's main course is steamed Sea Breams with clams and potatoes on the side. Potatoes are perfectly steamed with Sea Breams and clams in sake based broth which makes all the ingredients taste even better.
2x2 - Authentic Japanese Cooking: Cutting Part 1 - Tuna and Squid Sashimi Plate
April 8, 2013
Today's dish is sashimi with tuna and squid. Sashimi is the supreme form of Japanese cuisine. To achieve the simple beauty, there are many tips and techniques. Thickly cut tuna and thinly cut squid are arranged on a plate. The sashimi is then arranged with decoratively cut fresh vegetables.
2x3 - Authentic Japanese Cooking: Cutting Part 2 - Octopus and Rapini with Egg Vinegar Sauce
April 15, 2013
Today's first dish is the octopus and rapini with egg vinegar dressing. This is a popular vinegary sashimi dish in Japan, and a perfect spring dish. Next dish is octopus and avocado caesar salad. The red octopus is outstanding in contrast to the pale greens. The avocado mingles with the caesar dressing, and it's so good!
2x4 - Rika's TOKYO CUISINE: Rika's Quick Fried Chicken
April 22, 2013
Japanese love to serve fried chicken with beer. Rika's fried chicken, is extra crispy, with a tasty batter. A perfect combination of a fried dish, salad, and soup! Enjoy with some delicious Japanese beer.
2x5 - Authentic Japanese Cooking: Stuffing Part 1 - Inari Sushi
May 6, 2013
Today's theme is stuffing. First dish is Inari Sushi, an example of a casual dish at home. Inari Sushi is made with abura age, which is seasoned with sugar and soy sauce, and it is stuffed with seasoned rice. It is a very popular item for picnics or box lunches.
2x6 - Authentic Japanese Cooking: Stuffing Part 2 - Pan-fried Stuffed Peppers
May 13, 2013
Japanese-style, stuffed peppers are popular menu among kids and adults, which are half-cut grilled pepper stuffed with ground pork. For a applied variation on the dish, the whole stuffed peppers will be battered and deep-fried to a delicious, crispy texture.
2x7 - Rika's TOKYO CUISINE: Zaru-soba (Cold Soba Noodles with Dipping Sauce)
May 20, 2013
Buckwheat flour is made into soba, the buckwheat noodle, and loved in Japan. Zaru-soba, the chilled soba served with cold dipping sauce is the best way to enjoy its scent and texture simply. Let's get a taste of Japanese' favorite popular noodle with its apt side dish, tempura.
2x8 - Rika's TOKYO CUISINE: Rika's Ma Po Tofu
June 3, 2013
Ma Po Tofu is a representative Sichuan dish. Ground meat and tofu can be enjoyed with spicy chili peppers. Today, Rika is making 3 dishes, featuring Tokyo-style Chinese cuisine. Rika's Ma Po Tofu has fluffy tofu pieces and the spiciness and the sweetness goes well together.
2x9 - Rika's TOKYO CUISINE: Healthy Summer Party Menu
June 24, 2013
Rika will introduce healthy attractive Japanese party dishes. The appetizer is vegetable finger food salad, served with savory Japanese dipping sauce. The roast pork is presented sashimi-style with soy sauce-based sauce. Enjoy your weekend party at home with these wonderful dishes!
2x10 - Authentic Japanese Cooking: Itameni Part 1 - Chikuzen-style Chicken and Vegetables
July 1, 2013
Today's first dish is Chikuzen -style Chicken and Vegetables. When you quick-braise the food with soy sauce, it will turn to a beautiful caramel color. A bright green element like green beans adds a great contrast. For the variation, chef Saito will use the chicken and vegetables for making stir-fried rice.
2x11 - Authentic Japanese Cooking: Itameni Part 2 - Kimpira with Lotus Root and Carrot
July 8, 2013
Today's theme is"Itameni Quick Braising Part 2". We are going to learn this technique along with kimpira. Kimpira is one of the most popular dishes in restaurants as well as at home. Chef Saito is using lotus root instead of burdock root today, so that we can enjoy the crunchy, fun texture. By using the same technique and seasonings as kimpira, Chef Saito is going to make Gyudon, a beef rice bowl. Let's try cooking!
2x12 - Rika's TOKYO CUISINE: Rika's Soul Food, Kashiwa-meshi Chicken & Rice
July 15, 2013
Rika grew up in a large city named Fukuoka. It is considered to be one of Japan's culinary destinations with everything from delicious street food to high-end cuisine. Today, she is making 3 dishes and all of them are local Fukuoka specialties.
2x13 - Rika's TOKYO CUISINE: Chilled Ramen Noodles with Steamed Chicken
August 5, 2013
Today, Rika introduces us to a chilled noodle dish that is a favorite of Japanese. Hiyashi Chuuka or Chilled Ramen Noodles is a classic summer dish in Japan. Rika is making Chilled Ramen Noodles as the main dish and 2 additional summer vegetable dishes.
2x14 - Rika's TOKYO CUISINE: Spicy Summer Dishes
August 26, 2013
Today's menu consists of 3 dishes each with its own flavorful composition. Our 1st dish is Spicy Seafood and Vegetable Salad seasoned with sweet and hot Korean miso called gochu-jang. Our 2nd dish is Green Spicy Aromatic Rice. Our last dish is black-pepper flavored dessert for the adults. These bold flavors will give you a boost, during the hot summer months!
2x15 - Authentic Japanese Cooking: Marinating Part 1 - Fried Vegetables Marinated in Dashi
September 9, 2013
Today's theme is "marinating". We are learning how marinating elevates the flavor of fried vegetables by infusing them in a dashi stock and soy sauce mixture. For one variation on this dish, our chef is making a noodle dish, using marinated and fried vegetables.
2x16 - Authentic Japanese Cooking: Marinating Part 2 - Chicken Namban (Fried Chicken Marinated in Sweet Vinegar)
September 16, 2013
Today's theme is "Marinating Part 2". We are making "Chicken Namban", Fried Chicken Marinated in Sweet Vinegar. Fried chicken pieces quickly become pickled in a sweet and sour marinade. They are eaten with tartar sauce. It's a type of Western-influenced, Japanese chicken dish. For one variation, the fried chicken will become an open-faced sandwich.
2x17 - Authentic Japanese Cooking: Yoseru Part 1 - Corn Tofu
October 7, 2013
The theme of this episode is “Yoseru”(setting together and congealing) part1. With the help of gelatin, Chef Saito makes softly-set Creamed Corn Tofu and “matcha warabi mochi”, a popular Japanese sweet dumpling.
2x18 - Authentic Japanese Cooking: Yoseru Part 2 - Somen Noodles in Kanten Gelée
October 14, 2013
The theme of this episode is part two of “Yoseru” (setting together and congealing). Chef Saito uses an agar stick, called kanten in Japan, to make a dish which represents clear running river water. Another dish is mizuyokan, a traditional Japanese dessert – a smooth, sweet azuki bean paste jelly made with powdered kanten.
2x19 - Rika's TOKYO CUISINE: Fried Breaded Aji horse mackerel
October 21, 2013
This episode features dishes that go well with a refreshing highball. The main dish is fried aji (Japanese horse mackerel), covered in crispy breadcrumbs and served with Rika's original tartar sauce made with fresh cucumber and celery.
2x20 - Rika's TOKYO CUISINE: Nabe Hot Pot: Quintet Mushrooms
November 4, 2013
In this episode we will look at nabe cooking using autumn seasonal mushrooms. Rika will be using chicken with five different kinds of mushrooms. She will also make two types of dipping sauces. The first with a lemon flavor inspired by Vietnamese cooking, and the second is a hot sauce that uses Japanese soy sauce.
2x21 - Authentic Japanese Cooking: Rolling Part 1 - Rolled Dashi Omelet (Dashimaki)
November 11, 2013
The theme for this episode is Rolling (Part 1). We look at Rolled Dashi Omelet: egg with a lavish amount of dashi full of umami flavor, which is rolled while being fried nice and thinly. As a different variation we added vegetables and some sweetness from sugar, which creates a lovely colorful touch.
2x22 - Authentic Japanese Cooking: Rolling Part 2 - Beef and Burdock Rolls
November 18, 2013
The theme for this episode is Rolling (Part 2). We look at beef and burdock rolls, a dish that in Japan often finds its way onto the table during celebrative occasions. Burdock root is wrapped in beef, and sautéed with a sauce, creating an exquisite flavor. As a different variation, we then wrap the rolls in rice and seaweed to create futomaki (thick rolls). The perfect dish for parties!
2x23 - Rika's TOKYO CUISINE: Simmered Daikon Radish & Pork Belly
December 2, 2013
This menu includes 3 dishes sure to warm you to the bone in the cold of winter. The main dish is cuisine that uses the seasonal root vegetable daikon radish with pork belly, stewed slowly until soft, and seasoned with salt and sugar. Why not try it with the Japanese liquor shochu as they go very well together.
2x24 - Rika's TOKYO CUISINE: Udon Hot Pot
December 9, 2013
In this episode we look at a warm and hearty Japanese udon noodle dish - Udon Hot Pot with a rich chicken stock base. This wonderfully nutritious hot pot, made with udon, fresh seafood and seasonal vegetables, is sure to warm you to the bone. Perfect for the company of family or friends on a cold winter's night.
2x25 - Authentic Japanese Cooking: Thickening Part 1 - Fried Tofu with Dashi Sauce
December 16, 2013
The theme for this episode is Thickening Techniques (Part 1). We will take a look at Fried tofu with dashi sauce, which is extremely popular both at home and at Japanese-style pubs. Enjoy the smooth texture of fried tofu covered in a thick sauce that uses plenty of dashi. As a different variation there's Yuba no Ankake, which is chopped up bean curd skin in a lovely thick sauce. Topped with vegetables it makes a wonderfully healthy dish!
2x26 - Authentic Japanese Cooking: Thickening Part 2 - Jibuni-Style Chicken and Tofu
December 30, 2013
The theme for this episode is Thickening Techniques (Part 2). We take a look at jibuni, a local dish from Kanazawa in the Hokuriku region. It uses flour to thicken the sauce which is quite unique among Japanese cuisine. As a different variation the jibuni sauce can be poured over deep-fried bean-starch vermicelli creating an attractive, colorful dish!
2x27 - Rika's TOKYO CUISINE: Rice Porridge with Scallops & Ginger
January 20, 2014
This episode we have a rice porridge created using soup stock made from dried scallop, an ingredient used in Chinese cuisine. With ginger added too, it is a perfect winter dish that will warm your body to the core. We will take a look at it together with a rich-flavored sautéed chicken with teriyaki sauce and a wonderfully nutritious egg dish that both go superbly with a light porridge.
2x28 - Rika's TOKYO CUISINE: "Cream Stew" with Oysters
February 10, 2014
The theme for this episode is Cream Stew. A variety of delicious ingredients in a soup nicely thickened with milk, it is a popular home-cooked meal in Japan in winter. It uses seasonal oysters lavishly, and has a light flavor that goes perfectly with rice. Accompanied by a salad seasoned with sushi vinegar and a Japanese sake jelly, it is a full course of Rika's original Japanese nouvelle cuisine.
2x29 - Authentic Japanese Cooking: Dressing Part 1 - Tuna and Cuttlefish with Tofu Dressing
February 24, 2014
The theme for this episode is Dressing Techniques (Part 1). Japanese cuisine contains a magnificent array of aemono, or dressed dishes. Here we will take a look at one of such dishes known as shiraae. Vegetables and seafood, such as tuna, cuttlefish, and scallops, are colorfully dressed using a paste made from tofu. Another variation is a tofu paste and persimmon aemono, which is also wonderful as either an appetizer or dessert.
2x30 - Authentic Japanese Cooking: Dressing Part 2 - Chicken Breast and Onion with Egg Miso Dressing
March 3, 2014
The theme for this episode is Dressing Techniques (Part 2). We will take a look at the dressed dish known as nutaae that uses a dressing made with miso, the characteristic Japanese food. The rich, golden sauce and luscious green onion produce a beautiful spring feel. Another variation is the Japanese favorite macaroni salad prepared in the nutaae style.
2x31 - Rika's TOKYO CUISINE: “Rika's Gyoza” (Japanese-style Pot Stickers)
March 10, 2014
The theme for this episode is the ever-popular gyoza. A filling of minced meat and chopped vegetables is kneaded together, wrapped in a dough skin and fried. There is an incredible variety of gyoza depending on the ingredients and cooking method used by individual restaurants or households. Rika-style gyoza use pork mince, and four vegetables including Chinese cabbage and shiso, to create a light and tantalizing flavor.
2x32 - Rika's TOKYO CUISINE: Spring Dishes with Bamboo Shoots
March 17, 2014
This episode features bamboo shoots - the ingredient that symbolizes spring in Japan! We take a look at takikomi rice, as well as chawan mushi which is given a smooth, velvety texture with egg and which brings out the full umami flavor of dashi. In addition to these two fine examples of Japanese cuisine that use bamboo springs lovingly, we will also present a simple steamed fish dish.
2x33 - Authentic Japanese Cooking: Wrapping : Chakin sushi
March 31, 2014
The theme for this episode is Wrapping Techniques. We take a look at chakin sushi, which consists of sushi rice carefully wrapped in thinly fried egg and then colorfully decorated. Garnished with shrimp and rapini, it brings a wonderful feeling of spring to the table. The second dish is a soup that uses dashi and egg white, and creates a delightful appearance of blooming flowers.

2x1 - Rika's TOKYO CUISINE: Steamed Tai Sea Bream in Sake

2x2 - Authentic Japanese Cooking: Cutting Part 1 - Tuna and Squid Sashimi Plate

2x3 - Authentic Japanese Cooking: Cutting Part 2 - Octopus and Rapini with Egg Vinegar Sauce

2x4 - Rika's TOKYO CUISINE: Rika's Quick Fried Chicken

2x5 - Authentic Japanese Cooking: Stuffing Part 1 - Inari Sushi

2x6 - Authentic Japanese Cooking: Stuffing Part 2 - Pan-fried Stuffed Peppers

2x7 - Rika's TOKYO CUISINE: Zaru-soba (Cold Soba Noodles with Dipping Sauce)

2x8 - Rika's TOKYO CUISINE: Rika's Ma Po Tofu

2x9 - Rika's TOKYO CUISINE: Healthy Summer Party Menu

2x10 - Authentic Japanese Cooking: Itameni Part 1 - Chikuzen-style Chicken and Vegetables

2x11 - Authentic Japanese Cooking: Itameni Part 2 - Kimpira with Lotus Root and Carrot

2x12 - Rika's TOKYO CUISINE: Rika's Soul Food, Kashiwa-meshi Chicken & Rice

2x13 - Rika's TOKYO CUISINE: Chilled Ramen Noodles with Steamed Chicken

2x14 - Rika's TOKYO CUISINE: Spicy Summer Dishes

2x15 - Authentic Japanese Cooking: Marinating Part 1 - Fried Vegetables Marinated in Dashi

2x16 - Authentic Japanese Cooking: Marinating Part 2 - Chicken Namban (Fried Chicken Marinated in Sweet Vinegar)

2x17 - Authentic Japanese Cooking: Yoseru Part 1 - Corn Tofu

2x18 - Authentic Japanese Cooking: Yoseru Part 2 - Somen Noodles in Kanten Gelée

2x19 - Rika's TOKYO CUISINE: Fried Breaded Aji horse mackerel

2x20 - Rika's TOKYO CUISINE: Nabe Hot Pot: Quintet Mushrooms

2x21 - Authentic Japanese Cooking: Rolling Part 1 - Rolled Dashi Omelet (Dashimaki)

2x22 - Authentic Japanese Cooking: Rolling Part 2 - Beef and Burdock Rolls

2x23 - Rika's TOKYO CUISINE: Simmered Daikon Radish & Pork Belly

2x24 - Rika's TOKYO CUISINE: Udon Hot Pot

2x25 - Authentic Japanese Cooking: Thickening Part 1 - Fried Tofu with Dashi Sauce

2x26 - Authentic Japanese Cooking: Thickening Part 2 - Jibuni-Style Chicken and Tofu

2x27 - Rika's TOKYO CUISINE: Rice Porridge with Scallops & Ginger

2x28 - Rika's TOKYO CUISINE: "Cream Stew" with Oysters

2x29 - Authentic Japanese Cooking: Dressing Part 1 - Tuna and Cuttlefish with Tofu Dressing

2x30 - Authentic Japanese Cooking: Dressing Part 2 - Chicken Breast and Onion with Egg Miso Dressing

2x31 - Rika's TOKYO CUISINE: “Rika's Gyoza” (Japanese-style Pot Stickers)

2x32 - Rika's TOKYO CUISINE: Spring Dishes with Bamboo Shoots

2x33 - Authentic Japanese Cooking: Wrapping : Chakin sushi

S0: Specials

S1: Season 1

S2: Season 2

S3: Season 3

S4: Season 4

S5: Season 5

S6: Season 6

S7: Season 7

S8: Season 8

S9: Season 9

S10: Season 10

S11: Season 11

S12: Season 12

S13: Season 13