Video Details

Dining with the Chef

Website: http://www.nhk.or.jp/dwc/
Next Airing: Fri, Aug 23rd, 2019 at 5:30 PM on UEN-TV

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DINING WITH THE CHEF introduces Americans to the techniques, ingredients and harmony of Japanese cuisine. Hosted by Yu Hayami who cooks alongside master chef Tatsuo Saito, and co-host Patrick Harlan who cooks with chef Rika Yukimasa, with occasional appearances by other guest chefs, the series presents delicious Japanese dishes that can be made at home. Chef Tatsuo Saito, a prominent master of Japanese culinary arts, has served as head chef at the Japanese embassies in Paris and Washington and was an instructor in Japanese cuisine at a Swiss hotel school. He has also prepared tastings for the National Cherry Blossom Festival in Washington, D.C. In Tokyo he operates a cooking school and is a prolific author, often appearing on television, in magazines and on the lecture circuit. In DINING WITH THE CHEF, Chef Saito takes us to the heart of Japanese cuisine by demonstrating culinary techniques, explaining ingredients, and showing how to arrange food to bring out its distinctive characteristics. Host Yu Hayami is an international singer and actress who was born in Japan and raised in Guam and Hawaii. Aside from her career and being a mother of two, she is also involved in charity work. Yu is a lover of good food, as well as a fine wine enthusiast.

Episodes:

  • Bo-Sushi with Horse Mackere

    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.

    Length: 00:28:03
    Usage rights: 4/1/2019 to 4/25/2020
  • Donburi Rice Bowls

    In this episode, we'll be taking a look at donburi rice bowls, a traditional Japanese fast food, great for all sorts of situations! First, we'll be making a hearty rice bowl topped with seafood kakiage, a type of mixed tempura. We'll share tips to help you easily fry it perfectly at home. Our second rice bowl is a healthy twist on chicken rice, made with chicken and cucumber - ideal for a light meal or a late-night snack! We'll be topping our third and final rice bowl with a combination of egg and onion, for a pleasant balance of sweet and savory that makes a great finish to a meal. It's easy enough to prepare that even beginners should have no trouble! Join us and learn how to make these beautiful and unique rice bowls at home, for three delicious quick and easy meal options.

    Length: 00:28:03
    Usage rights: 4/1/2019 to 4/25/2020
  • Kushi-Katsu

    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. In addition to triangular onigiri coated with delightful little bubu-arare rice crackers from Kyoto, we'll also be making cylindrical onigiri topped with nara-zuke, a pickled vegetable. Join us for a delicious taste of the Kansai region of Japan!

    Length: 00:28:03
    Usage rights: 4/1/2019 to 4/25/2020
  • Nishiki-Yaki Steamed Salmon

    Our theme this episode is steam-frying. We'll be preparing a dish perfect to serve on special occasions: salmon is marinated in a soy-sauce-based marinade, then topped with colorful toppings like egg, tofu, mushrooms, and carrot. The various flavors come together to make this a luxurious dish that is as beautiful as it is delicious. For dessert, we'll be making warabi-mochi. Using warabi-ko bracken starch, we can make a deliciously chewy, wiggly dessert with a mild sweetness, and which goes perfectly with kinako toasted soybean powder and kuromitsu black sugar syrup.

    Length: 00:28:03
    Usage rights: 4/1/2019 to 4/25/2020
  • Oyako-Don - Chicken and Egg Rice Bowl

    Our theme this episode is topped rice bowls. A bowl of rice with delicious toppings is a quick and easy, single-dish meal popular in Japan. We'll be introducing one of the many common rice bowls: oyako-don. We'll show you the techniques needed to prepare the chicken and onion, with the great flavor of dashi and beaten egg, cooked until the egg is perfectly rich and fluffy, and then we'll top it with deliciously crisp naganegi long onion to provide a great accent. We'll also be making another variant on oyako-don, using flaked salmon - a popular ingredient in bento lunches - and salmon roe, for great taste and a fun texture. The green, yellow, red, and pink of these dishes are sure to make them a colorful delight!

    Length: 00:28:03
    Usage rights: 4/1/2019 to 4/25/2020
  • Rika's Shoyu Ramen

    In this episode, we'll be making one of modern Japan's most famous dishes: ramen! Chef Rika's ramen recipe features a light, clean soup made with pork back ribs for great flavor, and seasoned with soy sauce. The pork back ribs aren't just for making the soup: we'll also be serving meat from the ribs on top of tofu, with deliciously tart ponzu, for a great appetizer.

    Length: 00:28:03
    Usage rights: 4/1/2019 to 4/25/2020
  • Three Ginger Dishes

    In this episode, we'll be preparing three of Chef Rika's specialties made with ginger, perfect for the summer heat! Our first dish is a salad made with ginger and cucumber - we'll learn about useful knife techniques, as we prepare a refreshing dish that takes advantage of crisp uncooked ginger. Our second dish is fried oysters with a ginger seasoning, coated with a crunchy breading to seal in the flavor. Lastly, we'll be making sui-gyoza boiled dumplings filled with a mixture of pork and shrimp seasoned with grated ginger, and topped with Rika's sesame sauce, made with plenty of finely chopped ginger. These three simple recipes offer easy ways to master different uses for ginger!

    Length: 00:28:03
    Usage rights: 4/1/2019 to 4/25/2020
  • Two-Minute Steak with Wasabi Sauce and Rice

    In this episode, we'll be making steak, a dish well known around the world. After cooking it medium-rare, we'll be flavoring it with soy sauce and butter for a steak that pairs perfectly with wine, serving it on rice in a uniquely Japanese style. For our side dish, we'll be making fried kabocha pumpkin. We'll cut it into bite-sized pieces, then flavor it with nam pla and coat it in potato starch, before frying it to a delicious crisp. Rika will also be preparing a refreshing salad of boiled turnip, fresh arugula, and a special dressing made with sushi vinegar and olive oil.

    Length: 00:28:03
    Usage rights: 4/1/2019 to 4/25/2020

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