Dining with the Chef
Season 14
No season overview available.
Authentic Japanese Cooking: Sansai Tempura
Learn how to cook tempura at home. Chef Saito demonstrates the techniques needed to make crispy tempura using mountain vegetables of spring.
Authentic Japanese Cooking: Mackerel Kabayaki
Learn how to cook kabayaki, a savory grilled dish. Chef Saito introduces a recipe with mackerel, helping us to enjoy kabayaki and rice at home.
Cook Around Japan: Osaka: Chef Saito's Homecoming
Chef Saito was born and raised in Osaka. He guides us around its restaurants, cookware stores, and kombu kelp specialty stores, in an introduction to the prefecture's traditional food culture.
Cook Around Japan: Osaka: A Birthplace of Flavor
In a country renowned for its food, Osaka is particularly noted for its culinary offerings. Join chef Saito Tatsuo as he explores flavors that originated in his hometown.
Rika's TOKYO CUISINE: Beef Steak with Two Japanese Sauces
Learn how to prepare wagyu beef steak, Japanese style! Chef Rika teaches us which cuts are best, and how to cook them. She also shares recipes for two sauces with Japanese flavors.
Authentic Japanese Cooking: Three Types of Miso Soup
Cook miso soup with Chef Saito! Follow his instructions to master three styles of miso soup, featuring three different kinds of miso: inaka miso, red miso and white miso.
Authentic Japanese Cooking: Takoyaki
Make takoyaki at home! Osaka-born Chef Saito shares his recipe for these golden bites—crispy outside, creamy inside, and full of flavor. Our featured recipe is takoyaki with two different toppings.
Rika's Tokyo Cuisine: Savory Oyakodon
Chef Rika makes oyakodon, a Japanese dish of chicken and eggs simmered in a sweet and savory sauce, served over rice. She demonstrates a clever technique for making the eggs soft and golden.
Authentic Japanese Cooking: Chilled Cha-cha Chazuke
Cool down with a perfect summer rice bowl: chilled tuna ochazuke infused with cold, fragrant green tea, topped with refreshing herbs and condiments. Enjoy traditional Japanese cuisine with Chef Saito.
Authentic Japanese Cooking: Eggplant with Sesame Miso
In a Japanese home cooking class, Chef Saito makes pan-fried eggplant with a savory miso and sesame glaze. Paired with fine white somen noodles, this tasty summer dish is sure to whet your appetite!
Rika's Tokyo Cuisine: Fluffy "Fuwa-fuwa" Egg Dishes
Soft bread, fluffy eggs, and a touch of Japanese flavor—Chef Rika demonstrates how to make Japanese egg sandwiches. Complete the experience with a comforting egg drop soup, perfect with any meal.
Rika's Tokyo Cuisine: Two Wasabi Dishes
Wasabi isn't just for sushi! Add its spicy kick and fresh aroma to everyday dishes. Chef Rika introduces two recipes: salad with wasabi dressing, and pasta with wasabi butter soy sauce.
Cook Around Japan - Hyogo: Akashi, the City of Octopus
In the city of Akashi, octopus shapes tradition. Chef Hayashi meets local guardians, and unveils a rice dish with an inventive combination of flavors: octopus and umeboshi—the soul of Japan.
Cook Around Japan - Hokkaido: Home of Kombu
We travel to Rebun, a remote Hokkaido island renowned for its kombu—the seaweed vital for Japanese dashi. We meet a passionate harvester, whose kombu is utilized by Chef Kuwakino in superb cuisine.
Rika's Tokyo Cuisine: Rika's Salmon & Rice
Salmon can be enjoyed raw for sushi, grilled, or even stewed. Chef Rika introduces a colorful, nutritious Salmon and Rice plate, beautifully paired with a light, refreshing ginger and celery soup.
Authentic Japanese Cooking: Colorful Hosomaki Sushi Rolls
Enjoy cute, bite-sized hosomaki: sushi rolls with a nori covering and colorful fillings, like cucumber, crab sticks and natto. They're perfect for a bento. Chef Saito shows us the key to sushi rice.
Rika's Tokyo Cuisine: Tofu Dishes Made Easy: 2 Healthy Ways
Tofu with a twist! Try Chef Rika's recipes: crispy Agedashi Tofu bathed in hot dashi broth and a fresh salad with tofu dressing, while discovering the delicate charm of Japanese tofu.
Authentic Japanese Cooking: Ebi-fry
Ebi-fry—deep-fried breaded shrimp with panko—is crispy on the outside and juicy on the inside. Chef Saito serves it as part of a classic Japanese teishoku set meal.
Rika's Tokyo Cuisine: Beef Tataki, Udon with Shiso Sauce
Chef Rika's Beef Tataki is inspired by Kochi's beloved Katsuo no Tataki, seared bonito with vegetables. She recreates it with wagyu beef and chilled udon in a refreshing Japanese herb sauce.
Rika's Tokyo Cuisine: Chef Rika's Homemade Korokke
Learn Chef Rika's Japanese-style croquette, Korokke, a family recipe from her mother. She shares quick cooking tips and a simple dessert, coffee jelly with Kokuto, Japanese muscovado sugar.
Master Chef's Class: Bo-sushi with chef Hayashi Ryohei
Join Harry Sugiyama for a fun new series as Master Chef Hayashi shares Kyoto-style salmon Bo-sushi you can make anywhere, plus his surprising 'gari' ginger twist!
Master Chef's Class: Chef Hayashi's Japanese Traditional Appetizers
Join Harry Sugiyama and chef Hayashi for a fresh, fast master class in ultra-simple Japanese cooking, where shrimp and eggs take the spotlight. Let's get cooking!
Authentic Japanese Cooking: Matcha Mochi Ice Cream
Discover Chef Saito's take on Japan's popular mochi-wrapped ice cream, and learn traditional mochi recipes that bring this classic treat to life.
Authentic Japanese Cooking: Tuna and Atsuage on Rice/Tuna and Yuzu Salad
Cook Japanese dishes using canned tuna! Chef Saito shows you a warm rice bowl topped with tuna, fried tofu and egg, plus a refreshing tuna salad enhanced with the aroma of yuzu.
Master Chef's Class: Chef Kuwakino's Rice-Based Plant Cuisine
Join Harry Sugiyama and chef Kuwakino for a fresh, fast master class in Veggie-full Japanese cooking, where rice takes center stage. Let's get cooking!
Authentic Japanese Cooking: Ika-daikon
Chef Saito teaches you how to cook two classic Japanese squid dishes: simmered squid and stir-fried squid. By following his techniques, you can easily enjoy simple yet flavorful squid dishes at home.
Master Chef's Class: Niigata's Legendary "Noppe" Mountain Stew
Join Harry Sugiyama and Chef Kuwakino for a fresh, fast master class in Niigata's soul food! Experience timeless traditions reborn with a fresh, creative twist. Let's get cooking!
Authentic Japanese Cooking: Japanese Cedar-infused Steak
A twist on a regular steak. Chef Saito introduces a dish infused with the aroma of Japanese cedar, creating a distinctly Japanese flavor that delights the palate.