miso

DINING WITH THE CHEF
Rika’s Omelet Rice

DINING WITH THE CHEF: Rika’s Omelet Rice

 

Discover the basics of Japanese cuisine with professionals. Chef Saito provides easy guidance for making authentic dishes, while Chef Rika gives helpful advice on quick and stylish cuisine.

 

Rika’s Omelet Rice

 

In 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 dish is made without wrapping the omelet around the rice, for easier preparation. For our side dish, we’ll be using eggplant, a fall ingredient, grilling it and serving it with a miso dressing. The dressing is made with sushi vinegar, giving it a deliciously light and clean flavor. We’ll also learn about how to make a Japanese-style jelly from soymilk and black sesame seeds, for a healthy dessert that makes the most of the mild sweetness of the soymilk and the rich aroma of the sesame seeds.

 

 

 

DINING WITH THE CHEF
Artisan Edition in Akita: Koji

DINING WITH THE CHEF: Artisan Edition in Akita: Koji

 

Discover the basics of Japanese cuisine with professionals. Chef Saito provides easy guidance for making authentic dishes, while Chef Rika gives helpful advice on quick and stylish cuisine.

 

Artisan Edition in Akita: Koji

We’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 Japanese ingredients like miso, soy sauce, sake, or mirin. The town of Yokote, Akita is famous nationwide for its rice, and the town’s food culture features many fermented items based on the use of this exceptional rice has been used to make koji since long ago. By mixing koji and salt, we can make the all-purpose condiment shio-koji that has been sweeping Japan in the past few years. We’ll learn a simple recipe to make shio-koji, and see ways to use it to make Japanese dishes even more delicious. This week, we hope to introduce the world to the mysterious and wonderful powers of koji!

 

 

 

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.

 

 

 

THE MIND OF A CHEF
Soy


Join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of noted Korean American chef and restaurateur David Chang, a New York Times best-selling author and chef-owner of the Momofuku restaurant group. Chang brings a voracious appetite for food knowledge and a youthful exuberance to cooking and travel, whether cooking in his kitchens in New York and Australia or traveling for inspiration to Japan, Denmark, Spain or Montreal.

Soy
Savor an entire episode devoted to soy. Chef David Chang visits tofu and miso factories in Japan; Chef Christina Tosi makes burnt miso apple pie, Chef Laurent Gras takes on tofu; and Chang makes his classic corn miso.