Dining with the Chef S05E28 · Rika's TOKYO CUISINE: Seared Tuna Sashimi and Avocado

Overview

In this episode, we'll be working with nutritious tuna, popular worldwide, and avocado, known as a great antioxidant, to make a delicious Japanese-style carpaccio dish. For our side dish, we'll be making udon noodles topped with stir-fried pork belly and Chinese chives, and a soup made with ago or flying fish for the perfect finishing touch on the flavor. We'll also learn how to make a simple yet delicious Japanese-style mushroom stir-fry by briefly sautéing thick-cut mushrooms in butter and seasoning them with wasabi and soy sauce.

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Episodes

1. 1 1. Authentic Japanese Cooking: Three Color Fried Shrimp2016-04-08 · 28mOur theme for this episode is deep frying. We'll be making fried shrimp, covered in three different coatings: white sesame seeds, aonori, and kakinotane rice crackers, making them
2. 2 2. Rika’s TOKYO CUISINE: Three Dishes with Spring Vegetables2016-04-15 · 28mIn this episode, we'll be cooking with fukinoto butterbur shoots, a spring vegetable with just a hint of bitterness. For our first dish, we'll be making an easy-to-eat variation on
3. 3 3. Authentic Japanese Cooking: Three Color Rice Bowl2016-04-22 · 28mOur theme for this episode is making soboro, or tiny seasoned bits. Chef Saito will be showing us how to make soboro that come in very handy for home cooking or bento lunches. Whet
4. 4 4. Rika’s TOKYO CUISINE: Deep-fried Rockfish2016-05-06 · 28mIn this episode, we'll be making deep-fried rockfish. By frying this spring fish whole at a low temperature, we can seal in their rich flavor to enjoy their flaky white meat and fi
5. 5 5. Cook Around Japan: Kaiseki-style Seafood Dishes2016-05-20 · 28mIn our next two episodes, we'll be focusing on the Ise-Shima, Mie area of central Japan, which has been in the spotlight recently for the G7 Summit being held there. This scenic ar
6. 6 6. Cook Around Japan: Ise Udon2016-05-27 · 28mThis second episode is dedicated to the Ise-Shima, Mie area of central Japan, where the G7 Summit will be held, and has long been a beloved traditional sightseeing destination. We'
7. 7 7. Rika's TOKYO CUISINE: Chikuzen-ni Simmered Chicken and Root Vegetables2016-06-03 · 28mIn this episode, we'll be making chikuzen-ni, a local favorite from Rika's hometown of Fukuoka beloved for the delicious texture of its chunky ingredients. Perfect for family gathe
8. 8 8. Authentic Japanese Cooking: Sashimi Assortment2016-06-17 · 28mOur theme for this episode is "cutting." In the world of Japanese cuisine, cutting is counted as a cooking technique alongside other techniques like grilling or stewing. We'll be i
9. 9 9. Rika’s TOKYO CUISINE: Beef Cutlet2016-06-24 · 28mIn this episode, we'll be introducing beef cutlets, a popular dish from the Kansai region, prepared in Rika's own style. This delicious dish consists of juicy world-famous wagyu be
10. 10 10. Authentic Japanese Cooking: Nyumen Noodles with Niboshi Dashi2016-07-01 · 28mOur theme for this episode is "Dashi." dashi is often considered the characteristic foundational flavor of Japanese cuisine. Kombu kelp and bonito flakes have come to be relatively
11. 11 11. Rika’s TOKYO CUISINE: Japanese Cabbage Rolls2016-07-08 · 28mIn this episode, we'll be making cabbage rolls with a recipe Rika learned from her mother. Cabbage leaves are wrapped around a tender, juicy meat filling, then stewed in a soup ful
12. 12 12. Cook Around Japan: Aemono with Kamakura vegetables in 3 different sauces2016-07-22 · 28mIn this two-week special episode, chef Saito and host Yu Hayami step out of the studio and visit the Kamakura and Shonan regions of Kanagawa, introducing the wonders of the local i
13. 13 13. Cook Around Japan: Seasonal Seafood Dishes from Sagami Bay2016-07-29 · 28mIn this two-week special episode, chef Saito and host Yu Hayami step out of the studio and visit the Kamakura and Shonan regions of Kanagawa, introducing the wonders of the local i
14. 14 14. Rika’s TOKYO CUISINE: Rika's Mom's Mixed Sushi2016-08-05 · 28mIn this episode, we will recreate the maze-sushi or mixed sushi that Rika’s mother used to make her for dinner. This sushi is vibrant, using the Japanese cuisine principle of five
15. 15 15. Rika’s TOKYO CUISINE: Gyusuji Curry and Rice2016-08-19 · 28mIn this episode, we'll be making curry with gyusuji, or beef tendons. Beef tendons slowly stewed in a sweet and savory broth made with sugar and soy sauce are a popular addition to
16. 16 16. Rika's TOKYO CUISINE: Tamagoyaki Sandwich2016-09-02 · 28mIn this episode, we'll be making tamagoyaki sandwiches, a dish that has seen rising popularity of late. The standard Japanese egg sandwich is generally thought of as being made wit
17. 17 17. Authentic Japanese Cooking: Chef Saito's Hand Rolled Sushi (Temaki Sushi)2016-09-16 · 28mIn this episode, we'll be making hand-rolled temaki sushi, a staple of Japanese house parties. Instead of the usual fresh seafood, we'll be filling the sushi with more laid-back it
18. 18 18. Authentic Japanese Cooking: Marinated Swordfish (Nanban-zuke)2016-09-30 · 28mIn this episode, we'll be making nanban-zuke marinated swordfish with some heat from a chili pepper, the perfect dish for appetites lost to the hot summer days. Chef Saito will be
19. 19 19. Rika's TOKYO CUISINE: Chicken Breast and Umeboshi Rice2016-10-07 · 28mIn this episode, we'll be making rice with healthy chicken breast and umeboshi pickled plums. We'll be cooking the chicken rare, to help it keep its flavor, with green shiso leaves
20. 20 20. Authentic Japanese Cooking: Teriyaki Chicken2016-10-14 · 28mIn this episode, Chef Saito will be making teriyaki chicken, a Japanese standard. Teriyaki is a distinctly Japanese style of cooking, where a soy sauce-based sweet and savory sauce
21. 21 21. Rika's TOKYO CUISINE: Rika's Omelet Rice2016-10-21 · 28mIn this episode, we'll be making omelet rice, deliciously flavored with butter and ketchup, and with a tender, fluffy omelet. This simple recipe for this western-style Japanese dis
22. 22 22. Cook Around Japan: Ryukyu Royal Cuisine2016-10-28 · 28mThe prefecture of Okinawa at the southern tip of Japan once flourished as the independent Ryukyu Dynasty, and its unique and colorful culture remains to this day. Ayaka Yamamoto is
23. 23 23. Cook Around Japan: Okinawan Home Cooking2016-11-04 · 28mIn part 2 of this special, we will be learning more about Ryukyu Cuisine, the unique food culture developed in the Ryukyu Kingdom through exposure to Japanese, Chinese, and Southea
24. 24 24. Authentic Japanese Cooking: Saito's Family Curry Udon2016-11-11 · 28mThe Japanese noodle dish udon has garnered a lot of attention from overseas in recent years. In this episode, we'll be making curry udon, which combines traditional Japanese udon n
25. 25 25. Rika's TOKYO CUISINE: Simmered Pacific Saury with Ginger2016-11-25 · 28mIn this episode, we'll be preparing three dishes that make the most of some of the incredible ingredients available in fall. Our main dish is simmered pacific saury with ginger, m
26. 26 26. Authentic Japanese Cooking: Savory Egg Custard (Chawanmushi)2016-12-16 · 28mIn this episode, Chef Saito will be making chawanmushi savory egg custard, known to be a particularly difficult steamed dish to prepare. He'll be teaching us how to avoid all the c
27. 27 27. Rika's TOKYO CUISINE: Deep-fried Oysters with Panko2017-01-13 · 28mOysters are one of the culinary highlights of winter. Japan's oysters are known for their size and creamy flavor, and in this recipe we'll be using them for two different dishes. O
28. 28 28. Rika's TOKYO CUISINE: Seared Tuna Sashimi and Avocado2017-01-27 · 28mIn this episode, we'll be working with nutritious tuna, popular worldwide, and avocado, known as a great antioxidant, to make a delicious Japanese-style carpaccio dish. For our sid
29. 29 29. Authentic Japanese Cooking: Sukiyaki2017-02-03 · 28mIn this episode, Chef Saito will be making sukiyaki, a popular Japanese dish known around the world. The chef will be preparing his own take on two different dips for the sukiyaki:
30. 30 30. Rika's TOKYO CUISINE: "Tatsuta-age" Deep-fried Mackerel2017-02-10 · 28mIn this episode, we'll be cooking tatsuta-age deep-fried mackerel, a fish that isn't just delicious and in season, but is rich in healthy fats that help the blood run smoothly and
31. 31 31. Authentic Japanese Cooking: Oden2017-03-03 · 28mIn this episode, Chef Saito will be making oden, simmering meat, seafood, vegetables, and other items in a pot of hot dashi broth. Simmering these items together helps them share
32. 32 32. Authentic Japanese Cooking: Simmered Kinki Fish2017-03-17 · 28mIn this episode we'll be making simmered kinki fish, considered one of Japan's finest simmered dishes. One distinctive quality of Japan's simmered fish dishes is that they are ofte