Dining with the Chef Season 13
Traditional techniques and resourceful recipes! Chefs Saito and Rika, present their unique approaches to cooking delicious Japanese food.
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Dining with the Chef
2012 / NR
Traditional techniques and resourceful recipes! Chefs Saito and Rika, present their unique approaches to cooking delicious Japanese food.
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Dining with the Chef Season 13 Full Episode Guide
Hokkaido Prefecture is full of fascinating seafood. Join Chef Hayashi as he explores Hakodate's unique food culture, including ikameshi, a beloved food made with squid.
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Hokkaido Prefecture is a treasure trove of seafood. Chef Hayashi heads to the city of Hakodate to visit the people involved in the production of kombu kelp, the foundation of Japanese cuisine.
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Urayasu, outside Tokyo, is now an urban leisure town, but for decades it was a fishing village. Yu Hayami discovers the unique food culture of Chiba Prefecture.
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Cook healthy stir-fries with Rika's recipes. One has sukiyaki beef, vegetables and a sunny-side-up egg. The other has garlic and dashi spinach. The key is to use minimal oil, and control the heat!
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Onigiri—Japanese rice balls—are a classic home-cooked dish that anyone can make. Chef Rika and an expert show us ways to make delicious onigiri, starting from the beginning: cooking the rice.
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Wakayama Prefecture is a historic sanctuary on a peninsula near Osaka Prefecture, with hot springs, beaches and a proud fishing culture. Join the top-rated Chef Hayashi on a culinary tour of its rich traditions.
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In Nara, where sacred deer wander, discover food culture echoing the city's time as Japan's capital. Chef Rika meets families passing culinary traditions down through generations.
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Centuries ago, ninjas roamed the mountains surrounding Iga, a transport hub. Join our host Yu Hayami as she explores this historic town, meets local residents and uncovers its unique food culture.
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Today's recipes are all about tuna! Chef Saito shows us how to cook Tuna Tartare with Okra, and Marinated Tuna Salad—creative ways to cook a fish that's a Japanese favorite and a global delicacy.
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Summer is here! This time, Chef Saito shows us how to cook some special dishes made with fresh seasonal ingredients: Corn and Rice with Scallops, and Yakibitashi Eggplant.
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Dress a thick, fresh pork loin in fluffy breadcrumbs, then fry until golden. Crispy on the outside, juicy on the inside—savor tonkatsu perfection from Chef Rika's and an artisan chef in Tokyo.
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Yakisoba: Japanese fried noodles. Chef Rika shows us an original recipe with shredded cabbage and a thin omelet, and introduces an authentic recipe from a yakisoba restaurant in Tokyo. Let's dig in!
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Chef Watanabe visits Morioka, the capital city of Iwate Prefecture and a treasure trove of natural mountain ingredients. A local chef presents the food Iwate offers on that very day.
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We travel north with Chef Watanabe to the historic and beautiful city of Morioka, where we taste several noodle dishes and learn how to cook a meal that has long been enjoyed by local families.
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Chef Saito continues to teach us about Japan's beloved homemade classics. This time, he prepares a teishoku set meal, pairing the Japanese favorite korokke with rice, miso soup and pickles.
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Have you tried omu-rice? This Japanese favorite is savory, ketchup-flavored rice, wrapped up in a thin omelet. Chef Rika shows her recipe, and an old recipe from a popular Tokyo restaurant.
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Indulge in the culinary arts with Chef Saito's original recipes: meat and tofu with juicy tomatoes, and tamagoyaki rolled omelet infused with nori. Join a class in flavorful Japanese cooking!
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Chef Saito cooks Shrimp Spring Rolls with Japanese Herbs, and Butter-fried Nagaimo with Natto Sauce. Yu Hayami joins the chef as we learn about Japanese home cooking.
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Spring is here! So let's make some colorful spring dishes: Chef Saito's Chirashi Sushi Cake, and Crystal-clear Cherry Blossom Jelly.
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