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DINING WITH THE CHEF
Japanese-Style Fried Meatballs

DINING WITH THE CHEF: Japanese-Style Fried Meatballs

 

In this episode, we’ll be making Japanese-style fried meatballs. Rika’s mother taught her this unique recipe, where instead of stewing them, the meatballs are fried. By pre-heating onions in the microwave, their flavor can be integrated into the meat more easily. To add seasoning, we’ll be using soy sauce, ginger, and nutmeg, to give the flavor plenty of complexity. We’ll also be focusing on side dish soups made with ginger, and showing a simple recipe for one of the many different Japanese dishes made with ginger.

 

 

 

CHRISTOPHER KIMBALL’S MILK STREET TELEVISION
The New Australia

CHRISTOPHER KIMBALL'S MILK STREET TELEVISION: The New Australia

 

This episode is all about the ‘new’ Australia. With heavy influence from the flavors of Asia, Milk Street Cook Matthew Card prepares Miso-Gochujang Pulled Pork. Christopher Kimball then teaches us how to make a Milk Street pantry staple, Miso-Ginger Dressing. Lastly, Milk Street Cook Erika Bruce makes Roasted Cauliflower with Miso Glaze, a warm and rich way to upgrade weeknight veggies.

 

 

 

RUDY MAXA’S WORLD
Food, Drink and Place

RUDY MAXA’S WORLD: Food, Drink and Place - Asada in Argentina

 

At Istanbul’s Spice Market, persimmons are split open, their insides resembling melting rubies. Brown-gold paprika is carefully molded into the shape of a pyramid. Cinnamon, cumin, ginger, and cardamom infuse the air with the fragrance of the East. From haggis in Scotland to soba and tea in Japan, from asada in Argentina to bibimbap in Korea, food and drink help illustrate the culture of a place and its people.

 

 

 

DINING WITH THE CHEF
Gyusuji Curry and Rice

DINING WITH THE CHEF: Gyusuji Curry and Rice

 

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.

 

DINING WITH THE CHEF: Gyusuji Curry and Rice

 

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.