NaN/100 votes#1 - Rika's TOKYO CUISINE: Steamed Tai Sea Bream in Sake
Season 2 Episode 1 - Aired 4/1/2013
Rika will show us how to make three different sea food dishes that makes a casual dining perfect. Today's main course is steamed Sea Breams with clams and potatoes on the side. Potatoes are perfectly steamed with Sea Breams and clams in sake based broth which makes all the ingredients taste even better.
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NaN/100 votes#2 - Authentic Japanese Cooking: Cutting Part 1 - Tuna and Squid Sashimi Plate
Season 2 Episode 2 - Aired 4/8/2013
Today's dish is sashimi with tuna and squid. Sashimi is the supreme form of Japanese cuisine. To achieve the simple beauty, there are many tips and techniques. Thickly cut tuna and thinly cut squid are arranged on a plate. The sashimi is then arranged with decoratively cut fresh vegetables.
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NaN/100 votes#3 - Authentic Japanese Cooking: Cutting Part 2 - Octopus and Rapini with Egg Vinegar Sauce
Season 2 Episode 3 - Aired 4/15/2013
Today's first dish is the octopus and rapini with egg vinegar dressing. This is a popular vinegary sashimi dish in Japan, and a perfect spring dish. Next dish is octopus and avocado caesar salad. The red octopus is outstanding in contrast to the pale greens. The avocado mingles with the caesar dressing, and it's so good!
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NaN/100 votes#4 - Rika's TOKYO CUISINE: Rika's Quick Fried Chicken
Season 2 Episode 4 - Aired 4/22/2013
Japanese love to serve fried chicken with beer. Rika's fried chicken, is extra crispy, with a tasty batter. A perfect combination of a fried dish, salad, and soup! Enjoy with some delicious Japanese beer.
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NaN/100 votes#5 - Authentic Japanese Cooking: Stuffing Part 1 - Inari Sushi
Season 2 Episode 5 - Aired 5/6/2013
Today's theme is stuffing. First dish is Inari Sushi, an example of a casual dish at home. Inari Sushi is made with abura age, which is seasoned with sugar and soy sauce, and it is stuffed with seasoned rice. It is a very popular item for picnics or box lunches.
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NaN/100 votes#6 - Authentic Japanese Cooking: Stuffing Part 2 - Pan-fried Stuffed Peppers
Season 2 Episode 6 - Aired 5/13/2013
Japanese-style, stuffed peppers are popular menu among kids and adults, which are half-cut grilled pepper stuffed with ground pork. For a applied variation on the dish, the whole stuffed peppers will be battered and deep-fried to a delicious, crispy texture.
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NaN/100 votes#7 - Rika's TOKYO CUISINE: Zaru-soba (Cold Soba Noodles with Dipping Sauce)
Season 2 Episode 7 - Aired 5/20/2013
Buckwheat flour is made into soba, the buckwheat noodle, and loved in Japan. Zaru-soba, the chilled soba served with cold dipping sauce is the best way to enjoy its scent and texture simply. Let's get a taste of Japanese' favorite popular noodle with its apt side dish, tempura.
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NaN/100 votes#8 - Rika's TOKYO CUISINE: Rika's Ma Po Tofu
Season 2 Episode 8 - Aired 6/3/2013
Ma Po Tofu is a representative Sichuan dish. Ground meat and tofu can be enjoyed with spicy chili peppers. Today, Rika is making 3 dishes, featuring Tokyo-style Chinese cuisine. Rika's Ma Po Tofu has fluffy tofu pieces and the spiciness and the sweetness goes well together.
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NaN/100 votes#9 - Rika's TOKYO CUISINE: Healthy Summer Party Menu
Season 2 Episode 9 - Aired 6/24/2013
Rika will introduce healthy attractive Japanese party dishes. The appetizer is vegetable finger food salad, served with savory Japanese dipping sauce. The roast pork is presented sashimi-style with soy sauce-based sauce. Enjoy your weekend party at home with these wonderful dishes!
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NaN/100 votes#10 - Authentic Japanese Cooking: Itameni Part 1 - Chikuzen-style Chicken and Vegetables
Season 2 Episode 10 - Aired 7/1/2013
Today's first dish is Chikuzen -style Chicken and Vegetables. When you quick-braise the food with soy sauce, it will turn to a beautiful caramel color. A bright green element like green beans adds a great contrast. For the variation, chef Saito will use the chicken and vegetables for making stir-fried rice.
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NaN/100 votes#11 - Authentic Japanese Cooking: Itameni Part 2 - Kimpira with Lotus Root and Carrot
Season 2 Episode 11 - Aired 7/8/2013
Today's theme is"Itameni Quick Braising Part 2". We are going to learn this technique along with kimpira. Kimpira is one of the most popular dishes in restaurants as well as at home. Chef Saito is using lotus root instead of burdock root today, so that we can enjoy the crunchy, fun texture. By using the same technique and seasonings as kimpira, Chef Saito is going to make Gyudon, a beef rice bowl. Let's try cooking!
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NaN/100 votes#12 - Rika's TOKYO CUISINE: Rika's Soul Food, Kashiwa-meshi Chicken & Rice
Season 2 Episode 12 - Aired 7/15/2013
Rika grew up in a large city named Fukuoka. It is considered to be one of Japan's culinary destinations with everything from delicious street food to high-end cuisine. Today, she is making 3 dishes and all of them are local Fukuoka specialties.
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NaN/100 votes#13 - Rika's TOKYO CUISINE: Chilled Ramen Noodles with Steamed Chicken
Season 2 Episode 13 - Aired 8/5/2013
Today, Rika introduces us to a chilled noodle dish that is a favorite of Japanese. Hiyashi Chuuka or Chilled Ramen Noodles is a classic summer dish in Japan. Rika is making Chilled Ramen Noodles as the main dish and 2 additional summer vegetable dishes.
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NaN/100 votes#14 - Rika's TOKYO CUISINE: Spicy Summer Dishes
Season 2 Episode 14 - Aired 8/26/2013
Today's menu consists of 3 dishes each with its own flavorful composition. Our 1st dish is Spicy Seafood and Vegetable Salad seasoned with sweet and hot Korean miso called gochu-jang. Our 2nd dish is Green Spicy Aromatic Rice. Our last dish is black-pepper flavored dessert for the adults. These bold flavors will give you a boost, during the hot summer months!
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NaN/100 votes#15 - Authentic Japanese Cooking: Marinating Part 1 - Fried Vegetables Marinated in Dashi
Season 2 Episode 15 - Aired 9/9/2013
Today's theme is "marinating". We are learning how marinating elevates the flavor of fried vegetables by infusing them in a dashi stock and soy sauce mixture. For one variation on this dish, our chef is making a noodle dish, using marinated and fried vegetables.
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NaN/100 votes#16 - Authentic Japanese Cooking: Marinating Part 2 - Chicken Namban (Fried Chicken Marinated in Sweet Vinegar)
Season 2 Episode 16 - Aired 9/16/2013
Today's theme is "Marinating Part 2". We are making "Chicken Namban", Fried Chicken Marinated in Sweet Vinegar. Fried chicken pieces quickly become pickled in a sweet and sour marinade. They are eaten with tartar sauce. It's a type of Western-influenced, Japanese chicken dish. For one variation, the fried chicken will become an open-faced sandwich.
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#17 - Authentic Japanese Cooking: Yoseru Part 1 - Corn Tofu
Season 2 Episode 17 - Aired 10/7/2013
The theme of this episode is “Yoseru”(setting together and congealing) part1. With the help of gelatin, Chef Saito makes softly-set Creamed Corn Tofu and “matcha warabi mochi”, a popular Japanese sweet dumpling.
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#18 - Authentic Japanese Cooking: Yoseru Part 2 - Somen Noodles in Kanten Gelée
Season 2 Episode 18 - Aired 10/14/2013
The theme of this episode is part two of “Yoseru” (setting together and congealing). Chef Saito uses an agar stick, called kanten in Japan, to make a dish which represents clear running river water. Another dish is mizuyokan, a traditional Japanese dessert – a smooth, sweet azuki bean paste jelly made with powdered kanten.
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#19 - Rika's TOKYO CUISINE: Fried Breaded Aji horse mackerel
Season 2 Episode 19 - Aired 10/21/2013
This episode features dishes that go well with a refreshing highball. The main dish is fried aji (Japanese horse mackerel), covered in crispy breadcrumbs and served with Rika's original tartar sauce made with fresh cucumber and celery.
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NaN/100 votes#20 - Rika's TOKYO CUISINE: Nabe Hot Pot: Quintet Mushrooms
Season 2 Episode 20 - Aired 11/4/2013
In this episode we will look at nabe cooking using autumn seasonal mushrooms. Rika will be using chicken with five different kinds of mushrooms. She will also make two types of dipping sauces. The first with a lemon flavor inspired by Vietnamese cooking, and the second is a hot sauce that uses Japanese soy sauce.
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NaN/100 votes#21 - Authentic Japanese Cooking: Rolling Part 1 - Rolled Dashi Omelet (Dashimaki)
Season 2 Episode 21 - Aired 11/11/2013
The theme for this episode is Rolling (Part 1). We look at Rolled Dashi Omelet: egg with a lavish amount of dashi full of umami flavor, which is rolled while being fried nice and thinly. As a different variation we added vegetables and some sweetness from sugar, which creates a lovely colorful touch.
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#22 - Authentic Japanese Cooking: Rolling Part 2 - Beef and Burdock Rolls
Season 2 Episode 22 - Aired 11/18/2013
The theme for this episode is Rolling (Part 2). We look at beef and burdock rolls, a dish that in Japan often finds its way onto the table during celebrative occasions. Burdock root is wrapped in beef, and sautéed with a sauce, creating an exquisite flavor. As a different variation, we then wrap the rolls in rice and seaweed to create futomaki (thick rolls). The perfect dish for parties!
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#23 - Rika's TOKYO CUISINE: Simmered Daikon Radish & Pork Belly
Season 2 Episode 23 - Aired 12/2/2013
This menu includes 3 dishes sure to warm you to the bone in the cold of winter. The main dish is cuisine that uses the seasonal root vegetable daikon radish with pork belly, stewed slowly until soft, and seasoned with salt and sugar. Why not try it with the Japanese liquor shochu as they go very well together.
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#24 - Rika's TOKYO CUISINE: Udon Hot Pot
Season 2 Episode 24 - Aired 12/9/2013
In this episode we look at a warm and hearty Japanese udon noodle dish - Udon Hot Pot with a rich chicken stock base. This wonderfully nutritious hot pot, made with udon, fresh seafood and seasonal vegetables, is sure to warm you to the bone. Perfect for the company of family or friends on a cold winter's night.
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- NaN/100 votes
#25 - Authentic Japanese Cooking: Thickening Part 1 - Fried Tofu with Dashi Sauce
Season 2 Episode 25 - Aired 12/16/2013
The theme for this episode is Thickening Techniques (Part 1). We will take a look at Fried tofu with dashi sauce, which is extremely popular both at home and at Japanese-style pubs. Enjoy the smooth texture of fried tofu covered in a thick sauce that uses plenty of dashi. As a different variation there's Yuba no Ankake, which is chopped up bean curd skin in a lovely thick sauce. Topped with vegetables it makes a wonderfully healthy dish!
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The Best Episodes of Dining with the Chef Season 2
Every episode of Dining with the Chef Season 2 ranked from best to worst. Discover the Best Episodes of Dining with the Chef Season 2!
Traditional techniques and resourceful recipes! Chefs Saito and Rika, present their unique approaches to cooking delicious Japanese food.
Genre:Reality
Network:NHK WORLD-JAPAN
Season 2 Ratings Summary
"Rika's TOKYO CUISINE: Steamed Tai Sea Bream in Sake" is the best rated episode of "Dining with the Chef" season 2. It scored N/A/10 based on 0 votes. Directed by N/A and written by N/A, it aired on 4/1/2013. This episode is rated NaN points higher than the second-best, "Authentic Japanese Cooking: Cutting Part 1 - Tuna and Squid Sashimi Plate".