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The Best Episodes of Dining with the Chef

Every episode of Dining with the Chef ranked from best to worst. Let's dive into the Best Episodes of Dining with the Chef!

Traditional techniques and resourceful recipes! Chefs Saito and Rika, present their unique approaches to cooking delicious Japanese food.
Genre:Reality

Best Episodes Summary

"Japanese Teriyaki Hamburger Steak Garlic Chives with Grated Daikon Radish Cabbage Miso Soup" is the best rated episode of "Dining with the Chef". It scored N/A/10 based on 0 votes. Directed by N/A and written by N/A, it aired on 4/2/2012. This episode scored NaN points higher than the second highest rated, "Chicken Sukiyaki".

  • Japanese Teriyaki Hamburger Steak Garlic Chives with Grated Daikon Radish Cabbage Miso Soup
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    #1 - Japanese Teriyaki Hamburger Steak Garlic Chives with Grated Daikon Radish Cabbage Miso Soup

    Season 1 Episode 1 - Aired 4/2/2012

    Chef Tatsuo Saito shows us how to make a light, soft and healthy Japanese Teriyaki Hamburger Steak. He serves it with Garlic Chives with Grated Daikon Radish that's easy on the digestion and Cabbage Miso Soup.

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  • Chicken Sukiyaki
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    #2 - Chicken Sukiyaki

    Season 1 Episode 2 - Aired 4/9/2012

    Chef Rika Yukimasa visits a sukiyaki beef hot-pot restaurant that's popular with foreign tourists and builds on this traditional cuisine to devise a Chicken Sukiyaki from poultry, leeks and other ingredients that are easy to find abroad.

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  • Salmon in Yuan-yaki Style Green Peas and Rice Egg Drop Soup
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    #3 - Salmon in Yuan-yaki Style Green Peas and Rice Egg Drop Soup

    Season 1 Episode 3 - Aired 4/16/2012

    Chef Saito grills fresh salmon with yuzu citrus, in a classic style called Yuan-yaki. He also cooks "Green Peas and Rice" and "Egg Drop Soup", and each menu item welcomes the new taste of spring.

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  • Okonomiyaki
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    #4 - Okonomiyaki

    Season 1 Episode 4 - Aired 4/23/2012

    Chef Yukimasa cooks Okonomiyaki, what she calls "Japanese healthy pizza." It's one of the most popular cheap and casual dishes. She explores professional techniques for making Okonomiyaki, and its history at an authentic Okonomiyaki restaurant.

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  • Soy Beans and Rice Mushroom and Sweet Potato Miso Soup Fresh Cod Simmered in Soy Sauce Eggplant and Tuna Salad
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    #5 - Soy Beans and Rice Mushroom and Sweet Potato Miso Soup Fresh Cod Simmered in Soy Sauce Eggplant and Tuna Salad

    Season 1 Episode 5 - Aired 4/30/2012

    'Five tastes, five colors' with ingredients from both sea and mountains is the secret of Japanese-style cuisine's balanced nutrition. The representative dish this week is fish boiled in soy broth.

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  • Ginger Pork, Pickled Cabbage, Tomato and Bacon Miso Soup
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    #6 - Ginger Pork, Pickled Cabbage, Tomato and Bacon Miso Soup

    Season 1 Episode 6 - Aired 5/7/2012

    Chef Saito will share his knowledge with you, enabling you to cook perfect Ginger Pork at home without fail. He utilizes every part of the cabbage, serving the leaves in a salad and then pickling the core to serve alongside the pork. Tomato and Bacon Miso Soup rounds out this hearty early summer lunch menu.

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  • Nanban-zuke Fried Fish in Sweet Vinegar, Avocado and Grapefruit with Wasabi Soy Sauce, Okra Miso Soup
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    #7 - Nanban-zuke Fried Fish in Sweet Vinegar, Avocado and Grapefruit with Wasabi Soy Sauce, Okra Miso Soup

    Season 1 Episode 7 - Aired 5/14/2012

    Master Chef Saito demonstrates how to cook the authentic Japanese dish Nanban-zuke -- fried fish in sweet vinegar. He also prepares Avocado and Grapefruit with Wasabi Soy Sauce, and Okra Miso Soup. Both of these please our palates with refined flavors.

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  • Making Ramen Noodles in Soy Sauce Broth at Home
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    #8 - Making Ramen Noodles in Soy Sauce Broth at Home

    Season 1 Episode 8 - Aired 6/4/2012

    Chef Rika Yukimasa will cook "Shoyu Ramen", Japanese ramen noodles in soy sauce broth which have become increasingly popular and are often spotted on menus in Paris, London, and New York. Shoyu ramen is healthy and easy to make at home.

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  • Sautéed Tofu Crumbles, Tomato with Tofu Sauce, Tofu "Ice Cube" and Chilled Corn Soup
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    #9 - Sautéed Tofu Crumbles, Tomato with Tofu Sauce, Tofu "Ice Cube" and Chilled Corn Soup

    Season 1 Episode 9 - Aired 6/11/2012

    Chef Tatsuo Saito will cook a tofu set meal which consists of "stir-fry tofu crumbles", "tomato with sweet tofu sauce" and "tofu and chilled corn soup". Tofu is one of the healthiest Japanese ingredients.

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  • Izakaya Small Plates - Ham-katsu (Ham cutlets), Potato salad, Onigiri rice balls
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    #10 - Izakaya Small Plates - Ham-katsu (Ham cutlets), Potato salad, Onigiri rice balls

    Season 1 Episode 10 - Aired 6/25/2012

    Chef Rika Yukimasa will introduce you to how to make the popular classic izakaya dishes easily; Rika style ham cutlets, potato salad, and onigiri rice balls. And we explore the original Izakaya culture at a typical Japanese Izakaya crowded with many office workers.

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  • Country-style Miso-flavored Eggplant, Octopus and Cucumber with Vinegar Dressing, Clear Soup with Asparagus
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    #11 - Country-style Miso-flavored Eggplant, Octopus and Cucumber with Vinegar Dressing, Clear Soup with Asparagus

    Season 1 Episode 11 - Aired 7/16/2012

    Master chef Saito will teach you how to cook eggplant as a satisfying and summery main dish. He'll also introduce you to a vinegar-dressed salad and a refreshing lemon-scented soup.

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  • Omuraisu, Sengiri-cut vegetable salad
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    #12 - Omuraisu, Sengiri-cut vegetable salad

    Season 1 Episode 12 - Aired 7/23/2012

    "Yoshoku" is a unique type of cuisine where Western dishes have been adapted to suite Japanese tastes. Let's cook one of the most popular yoshoku dishes, omuraisu with chef Rika Yukimasa!

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  • Summer Tempura, Clam Miso Soup
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    #13 - Summer Tempura, Clam Miso Soup

    Season 1 Episode 13 - Aired 7/30/2012

    Today's theme is tempura, the king of "Washoku". Master chef Saito will teach you how to fry tempura professionally! Using seasonal vegetables will make tempura so summery! Let's deep-fry it so it is very dry and crispy.

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  • Oyakodon (Egg and Chicken Rice Bowl), Sunomono
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    #14 - Oyakodon (Egg and Chicken Rice Bowl), Sunomono

    Season 1 Episode 14 - Aired 8/20/2012

    Chef Rika Yukimasa shows you how to cook oyakodon, chicken and egg rice bowl at home. Side dish is sunomono, vinegar dressed salad. They give you the energy to get through the hot summer!

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  • Chicken Wings and Soy Beans, Blanched Lettuce with Ponzu Soy Sauce, Cold Cucumber Miso Soup
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    #15 - Chicken Wings and Soy Beans, Blanched Lettuce with Ponzu Soy Sauce, Cold Cucumber Miso Soup

    Season 1 Episode 15 - Aired 8/27/2012

    Our main dish is Simmered Chicken Wings and Soybeans, very nutritious with both animal and plant protein. For the salad, lettuce is used. It is served with ponzu, a very light citrus soy sauce. A cucumber miso soup, served cold, helps to alleviate the summer heat!

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  • Rika's bean curry, Avocado and tomato salad, Shiratama-dango (Rice dumplings)
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    #16 - Rika's bean curry, Avocado and tomato salad, Shiratama-dango (Rice dumplings)

    Season 1 Episode 16 - Aired 9/10/2012

    Chef Rika Yukimasa shows you a nutritious, healthy curry that allows you a well-balanced meal, a ethnic style salad that compliments the curry and a Japanese sweet with green tea. Each dish utilizes lots of Japanese healthy cooking ideas.

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  • Authentic Japanese Cooking: Simmering Part 1 - Kabocha Pumpkin
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    #17 - Authentic Japanese Cooking: Simmering Part 1 - Kabocha Pumpkin

    Season 1 Episode 17 - Aired 10/1/2012

    Professional chef Mr. Saito will teach you Japanese cooking techniques. Today, in the primary simmering lesson, we'll learn how to simmer food with light seasonings. Kabocha pumpkin is delicately seasoned with soy sauce and sugar to highlight the pumpkin's original flavor.

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  • Authentic Japanese Cooking: Simmering Part 2 - Pork Belly
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    #18 - Authentic Japanese Cooking: Simmering Part 2 - Pork Belly

    Season 1 Episode 18 - Aired 10/8/2012

    Our second session in simmering, with rich seasonings. Even the though the taste is rich, it's still Japanese cuisine! Chef Saito will teach you how to simmer a fresh, fatty pork belly.

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  • Rika's TOKYO CUISINE: Nabe hot-pot: Shrimp and Chicken meatballs, Cucumber and Egoma Salad with Sesame Oil Dressing
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    #19 - Rika's TOKYO CUISINE: Nabe hot-pot: Shrimp and Chicken meatballs, Cucumber and Egoma Salad with Sesame Oil Dressing

    Season 1 Episode 19 - Aired 10/15/2012

    Japanese people loves Nabe hot pot! Because there is a functional reason that we can eat not only a good balance of vegetables, meat, and seafood, but also warm ourselves. Rika will teach you her original nabe, a fusion of Taiwanese nabe and Japanese nabe.

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  • Rika's TOKYO CUISINE: Korokke with a Trio of Asian Sauces
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    #20 - Rika's TOKYO CUISINE: Korokke with a Trio of Asian Sauces

    Season 1 Episode 20 - Aired 11/5/2012

    Rika will teach us how to make korroke, Japanese potato croquets, with her original Asian sauces. Crispy bread crumbs outside and fluffy potato inside, with sweet onion and juicy ground beef. Everyone from children to adults, love this combination. Korroke can be a fabulous dish for your parties at home! So give it a try!

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  • Authentic Japanese Cooking: In Hokkaido
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    #21 - Authentic Japanese Cooking: In Hokkaido

    Season 1 Episode 21 - Aired 11/10/2012

    Delicious and healthy Japanese food is catching the attention of global eyes. This program delivers the profound Japanese culinary experience including the background food culture and scientific corroborative of the techniques. Linking with November's theme 'food', we jump out of the studio for this special edition and explore the fun and wisdom of Japanese culinary skills in autumn Hokkaido. Master chef Tatsuo Saito arranges the dishes with fruit of the sea and earth, while introducing the harvesting of potatoes and other vegetables, and the catch of hairy crabs and sea urchin.

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  • Authentic Japanese Cooking: Grilling & Sautéing Part 1 - Aji horse mackerel
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    #22 - Authentic Japanese Cooking: Grilling & Sautéing Part 1 - Aji horse mackerel

    Season 1 Episode 22 - Aired 11/19/2012

    The grilled fish, are prepared displaying a curvature in their body, as if they are swimming in the sea. Japanese grilled fish are very artistic! Today, Chef Saito is cooking the fish with a traditional Shichirin, a portable cooking stove, with charcoal.

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  • Authentic Japanese Cooking: Grilling & Sautéing Part 2 - Chicken Kuwayaki
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    #23 - Authentic Japanese Cooking: Grilling & Sautéing Part 2 - Chicken Kuwayaki

    Season 1 Episode 23 - Aired 11/26/2012

    Kuwayaki is said to be the original "teriyaki" dish, now loved all over the world. Chicken is first sautéed, then basted and glazed to a glossy sheen with a rich, sweet soy sauce.It is a satisfying main dish, and is well complemented by cooked white rice.

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  • Rika's TOKYO CUISINE: New Year Party / Chirashi-sushi & Deep-fried Shrimp
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    #24 - Rika's TOKYO CUISINE: New Year Party / Chirashi-sushi & Deep-fried Shrimp

    Season 1 Episode 24 - Aired 12/17/2012

    The most important holiday for Japanese people is January 1st, New Year's day. On that day, they celebrate with family by eating osechi - traditional New Year foods. It is a hassle to make an authentic osechi meal. So this time, Rika will introduce easier recipes instead. But they are just as gorgeous as traditional osechi !

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  • Authentic Japanese Cooking: Steaming Part 1 - Chawan Mushi Savory Custard
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    #25 - Authentic Japanese Cooking: Steaming Part 1 - Chawan Mushi Savory Custard

    Season 1 Episode 25 - Aired 12/24/2012

    We'll be making Chawan Mushi, a savory egg custard. There are lots of ingredients in it, and it's exciting to see what's in the custard... like a treasure box. The various textures elevate the Chawan Mushi. Enjoy Japanese winter comfort food.

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