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 also by Patrick Harlan who cooks with chef Rika Yukimasa — and with occasional appearances by other guest chefs — the series presents delicious Japanese dishes that can be made at home.

Gyusuji Curry and Rice
In 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 okonomiyaki, yakisoba, udon, and more. In the Kansai region, beef tendons simmered as part of simmered daikon radish with miso to make dote-ni are variations long beloved as everyday dishes. Rika will be demonstrating her pressure cooker prowess to quickly stew beef tendons until they’re tender, then add Japanese curry roux, coriander seed, cardamom, garam masala, and other spices to put together a delicious curry. For her side dishes, she’ll be making octopus sautéed with wasabi, butter and soy sauce, as well as pickled myoga ginger buds and okra.