Video Details

Dining with the Chef

Website: http://www.nhk.or.jp/dwc/
Next Airing: Mon, Apr 22nd, 2019 at 6:30 AM 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:

  • Saikyo-Zuke with Spanish Mackerel

    The theme for this episode is marinating. Saikyo-zuke is a marinating technique that uses a base of white miso from Kyoto to slowly marinate meat or fish before grilling it. Chef Saito and Yu Hayami share tips on how to make this fragrant and delicious dish at home. They marinate Spanish mackerel, a fish that comes into season in spring, to make a dish with the sort of flavor usually only found at a high-end Japanese restaurant. For the side dish, they make sake-steamed clams and spring cabbage. Enjoy the tender, juicy spring cabbage, cooked with soup full of the rich flavor of asari clams.

    Next Airing: Mon, Apr 22nd, 2019 at 6:30 AM on UEN-TV
    Length: 00:28:02
    Usage rights: 4/1/2018 to 4/27/2019
  • Saikyo-Zuke with Spanish Mackerel

    Our theme for this episode is marinating. Saikyo-zuke is a marinating technique that uses a base of white miso from Kyoto to slowly marinate meat or fish before grilling. We'll be sharing some tips on how to make this fragrant and delicious dish at home. We'll be marinating Spanish mackerel, a fish that comes into season in spring, to make a dish with the sort of flavor you'll usually only find at a high-end Japanese restaurant. For our side dish, we'll be making sake-steamed clams and spring cabbage. Enjoy the tender, juicy spring cabbage, cooked with soup full of the rich flavor of asari clams.

    Next Airing: Fri, Apr 26th, 2019 at 5:30 PM on UEN-TV
    Length: 00:28:03
    Usage rights: 4/1/2019 to 4/25/2020
  • Dry Curry Rice with Omelet

    Chef Rika prepares her special dry curry rice, made by stir-frying curry and rice together in a frying pan. Alongside the spices, she adds two secret ingredients: sushi vinegar and soy sauce. The dry curry rice is served topped with an omelet, for a wonderfully mild flavor when eaten together. Chef Rika also makes two side dishes: pickled cauliflower, and spinach and tomato soup. Both of these are simple to make, for an easy way to add more healthy vegetables to any meal.

    Next Airing: Fri, May 3rd, 2019 at 5:30 PM on UEN-TV
    Length: 00:28:03
    Usage rights: 4/1/2019 to 4/25/2020
  • Cheese Tonkatsu with Umeboshi

    Tonkatsu pork cutlets are a standard in modern Japanese teishoku meal sets. In this episode, we'll be making tonkatsu stuffed with cheese as our main dish. We'll also be making two side dishes: for our first, we'll be making clam and daikon radish soup using fresh asari clams, which come into season in spring. We'll also be making a refreshing nori seaweed salad with a dressing made using sesame oil and sushi vinegar, which goes perfectly with fried dishes. We hope you'll enjoy Rika's cheese tonkatsu teishoku meal set as much as we do!

    Length: 00:28:03
    Usage rights: 4/1/2018 to 4/27/2019
  • Chicken Kuwayak

    Our theme this episode is frying. We'll be making a traditional Japanese dish called kuwayaki: pan-fried chicken with a sweet and savory sauce made with soy sauce, mirin, and sake. The sweet and savory combination of soy sauce and mirin is an iconic Japanese flavor. Today, we'll be marinating chicken and frying it to juicy perfection, adding the sauce to coat as we fry. We'll also be making beautiful, delicious shrimp rice. The pink of the sakura shrimp and the green of the Japanese herb mitsuba come together for a wonderful springtime feel, as well as a great combination of textures and flavors. Join us and enjoy a meal that feels like spring is here!

    Length: 00:28:03
    Usage rights: 4/1/2019 to 4/25/2020
  • New Fukushima's Cuisine

    Our host Yu Hayami is off to visit the cities of Aizuwakamatsu and Iwaki, in Fukushima Prefecture, and she'll be sharing the joys of Fukushima's food with us. In this episode, we'll be heading to Iwaki City, which was severely damaged by 2011's Great East Japan Earthquake. In Iwaki City, we'll be visiting some of the people working on new efforts to help Fukushima recover. We'll be making pot-au-feu stew as a collaboration between our chef and the farmers who survived the disaster, using locally grown ingredients like taro root and daikon radish. Finally, dessert will be creme brulee, made with apples grown here in Fukushima. We hope you'll also try making these delicious recipes!

    Length: 00:28:03
    Usage rights: 4/1/2018 to 4/27/2019
  • Samurai Food

    Our host Yu Hayami is off to visit the cities of Aizuwakamatsu and Iwaki, in Fukushima Prefecture, and she'll be sharing the joys of Fukushima's food with us. In this episode, we'll be exploring Aizuwakamatsu, an old capital city that gave rise to Japan's samurai culture. Our trip starts with iconic sights like Tsuruga Castle and the old-fashioned townscape of Nanokamachi Street, and we'll be taking a close look at the traditional techniques and traditional culture of wagashi sweets and Aizu Lacquerware. Finally, we'll be visiting an old ryokan inn in Aizu-Higashiyama Onsen, originally opened in 1873 and registered as a tangible cultural property, where we'll learn how to prepare kozuyu, a traditional local dish.

    Length: 00:28:03
    Usage rights: 4/1/2018 to 4/27/2019

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