Dining with the Chef S03E10 · Rika's TOKYO CUISINE: Yakisoba with Salt & Nam Pla (Stir-fried Noodles)

Overview

Our main dish in this episode is Yakisoba, a staple of Japanese summer festivals. We're using plenty of shrimp and vegetables, and adding some salt and nam pla to give it a light, clean flavor. We'll also be preparing a squid salad with lemon, and a sautéed liver side seasoned with a variety of Asian flavors to give us the energy to beat the heat, for a meal perfectly suited to the season.

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Episodes

1. 1 1. Rika's TOKYO CUISINE: Tonkatsu Sandwiches2014-04-07 · 28mA tonkatsu sandwich of fresh pork loin covered in a crisp bread-crumb coating and wrapped in lovely soft bread, is wonderful when you feel like treating yourself for lunch. Packed
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4. 4 4. Authentic Japanese Cooking: Sautéing - Swordfish Teriyaki2014-05-05 · 28mThe theme for this episode is sautéing. We're going to cook a world-famous Japanese food, teriyaki swordfish. The thick-sliced, nicely-browned swordfish is sautéed in the sweet,
5. 5 5. Rika's TOKYO CUISINE: Chilled Udon with Sesame Dipping Sauce2014-05-12 · 28mOur main dish in this episode is udon, the Japanese noodles that are becoming popular worldwide. We'll show you how to make chilled udon with Rika's delicious dipping sauce that c
6. 6 6. Rika's TOKYO CUISINE: Kashiwa-meshi Chicken Rice2014-05-26 · 28mRika 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 i
7. 7 7. Authentic Japanese Cooking: Deep frying - Chicken Wing Kara-age (Fried chicken Wings)2014-06-02 · 28mThe theme of this episode is "Deep frying." We'll be making crispy deep-fried chicken wing Kara-age, flavored with sake and soy sauce and served with a Japanese-style negi green o
8. 8 8. Rika's TOKYO CUISINE: Kushiage Deep-Fried Skewers2014-06-16 · 28mIn this episode, we're going to take a look at Kushiage or deep-fried skewers, one of the popular local foods of Osaka's unique food culture. We'll be using Rika's selection of po
9. 9 9. Rika's TOKYO CUISINE: Niku-jaga with Douban-jiang (Simmered Beef & Potatoes)2014-06-30 · 28mIn this episode, we will learn about Nikujaga, the very popular Japanese food. Its ingredients are very simple, so even if you are not in Japan, you can still make it easily. Our
10. 10 10. Rika's TOKYO CUISINE: Yakisoba with Salt & Nam Pla (Stir-fried Noodles)2014-07-14 · 28mOur main dish in this episode is Yakisoba, a staple of Japanese summer festivals. We're using plenty of shrimp and vegetables, and adding some salt and nam pla to give it a light,
11. 11 11. Authentic Japanese Cooking: Artisan edition - Soba noodles2014-07-28 · 28mOur theme of this episode is handmade soba noodles. Our teacher will be the handmade soba master, Akila Inouye, showing us a fail-safe method for delicious soba noodles that even b
12. 12 12. Authentic Japanese Cooking: Vinegar-marinated Aji Salad2014-08-04 · 28mOur theme of this episode is marinating, and our teacher will be Chef Saito, mentor to a number of famous chefs worldwide. We'll be learning how to prepare fish by tossing it with
13. 13 13. Rika's TOKYO CUISINE: Japanese-style Pasta with Edamame2014-08-11 · 28mOur main dish in this episode is made with edamame, in season for summer and finding popularity all around the world! East meets west for our edamame pasta dish, and with a cold eg
14. 14 14. Authentic Japanese Cooking: Beef Steak Salad with Ume-sesame Sauce2014-08-18 · 28mThe theme of this episode is pan-frying. Chef Saito will be showing us a Japanese twist on steak, a worldwide favorite. The secret is the ume-sesame sauce: the tartness of the sauc
15. 15 15. Rika's TOKYO CUISINE: Rika's California Roll Trio2014-09-01 · 28mOur theme this week is the American-born Japanese food, the California Roll. Featuring colorful fillings like salmon and avocado, and with decorations on the outside, too. We'll al
16. 16 16. Rika's TOKYO CUISINE: Japanese Curried Rice with Chicken2014-09-08 · 28mThere are many variations of curry, which is popular around the world. It is said curry was originally brought to Japan from the U.K. and it has evolved, adjusting to Japanese pala
17. 17 17. Rika's TOKYO CUISINE: Menchi Katsu (Minced Meat Cutlet)2014-09-22 · 28mOur main dish in this episode is menchi katsu, just as delicious hot and fresh as it is cooled down. Mix meat and vegetables, make patties, and bread them. Fry them up and they're
18. 18 18. Authentic Japanese Cooking: Simmering - Umami-simmered Taro and Beef2014-10-06 · 28mOur theme in this episode is simmering. We'll be making Simmered Taro and Beef with ingredients that are in season for autumn. With its sauce made with a shiitake dashi stock, and
19. 19 19. Authentic Japanese Cooking: Deep-frying - Deep-fried Flounder with Soba Noodles2014-10-27 · 28mThe theme of this episode is deep-frying. We'll be using top-quality flounder and preparing it ikada-age style, making even the bones delicious. We'll fillet the flounder into five
20. 20 20. Authentic Japanese Cooking: Grilling - Kabayaki-style Sardines2014-11-03 · 28mThe theme of this episode is "grilling." We'll be introducing the Japanese favorite, kabayaki. We'll learn the easy way to spread open sardines for kabayaki without even using a kn
21. 21 21. Authentic Japanese Cooking: Deep Frying - Autumn Kakiage Fries2014-11-17 · 28mOur theme of this episode is deep-frying. We'll be working with mushrooms, in season for fall, and making Autumn Kakiage mixed tempura with a variety of ingredients, like lotus roo
22. 22 22. Rika's TOKYO CUISINE: Foil-baked Salmon and Mushrooms2014-11-24 · 28mOur theme this of episode is the fall harvest. We'll be cooking a meal with the ingredients and flavors of fall. Our main dish will be salmon and three types of mushrooms, wrapped
23. 23 23. Rika's TOKYO CUISINE: Rika's Champon Noodles2014-12-08 · 28mOur theme of this episode is warm noodles, full of the best of land and sea, to make cold winter days better. The port city of Nagasaki, on the island of Kyushu in southwestern Jap
24. 24 24. Authentic Japanese Cooking: Artisan edition - Sushi2014-12-29 · 28mOur theme of this episode is sushi. We'll be introducing sushi, that most famous of Japanese foods. We'll invite Chef Yasuda, who has dedicated himself to sushi for thirty years, i
25. 25 25. Authentic Japanese Cooking: Kneading - Tsukune and Shiitake Soup2015-01-05 · 28mOur theme of this episode is kneading. We'll teach you how to make chicken tsukune meatballs for a soup, by kneading ground chicken until it develops enough stickiness to come tog
26. 26 26. Rika's TOKYO CUISINE: Shabu-shabu with Hot SoyMilk Broth2015-01-12 · 28mOur main focus this episode is on shabu-shabu, a famous Japanese dish on par with sushi or tempura. We'll be using soy milk, a convenient way to get the healthy protein of soybeans
27. 27 27. Rika's TOKYO CUISINE: Rice Balls with Seafood Tempura2015-01-26 · 28mThis week, we'll be making the famous Japanese dish tempura, but with a twist! For our main dish, we'll be making rice balls — a Japanese favorite — with shrimp and scallop tempura
28. 28 28. Authentic Japanese Cooking: Simmering - Simmered Koya Tofu, Shrimp, and Chrysanthemum Leaves2015-02-02 · 28mOur theme for this episode is "simmering." We'll be using the unique Japanese ingredient, koya tofu, as our main ingredient, and simmering it alongside three other ingredients. Koy
29. 29 29. Authentic Japanese Cooking: Marinating - Yuan-yaki2015-03-02 · 28mOur theme in this episode is marinating. We'll be making Yuan-yaki, a dish originating in Japanese traditional culture, by marinating ingredients in yuan sauce and then grilling t
30. 30 30. Authentic Japanese Cooking: Hot Pot Cooking2015-03-09 · 28mOur theme of this episode is making hot pots! We'll be introducing oki-suki, a dish that was once prepared by fishers on their boats during downtime while fishing. The "oki" means
31. 31 31. Authentic Japanese Cooking: Artisan edition in Akita - Kiritampo Nabe (Rice Stick Hot Pot)2015-03-16 · 28mWe'll be visiting the far northern prefecture of Akita and learning about Akita's local cooking over two episodes. In the first episode, we'll learn about Kiritampo-nabe, a hotpot
32. 32 32. Authentic Japanese Cooking: Artisan edition in Akita - Koji2015-03-23 · 28mWe're visiting the far northern prefecture of Akita and learning about Akita's cooking over two episodes. In this second episode, we'll learn about koji, used to make indispensable