Dining With the Chef

Description

An introduction to Japanese cuisine.

Upcoming Episodes

• Taro and Chicken Fritters with Umeboshi Batter

  The theme this episode is deep frying. The main ingredient is satoimo (Japanese taro), most commonly associated with simmered dishes in Japan. Chef Rika Yukimasa makes fritters that combine taro with tender chicken and crisp green beans, using a batter made with egg and umeboshi pickled plums to bring them together, with a beautifully autumnal color. She teaches the tricks to keep them together with a lovely shape. For the side dish, chef Rika prepares eggplant by deep-frying it. (30 minutes)

  Schedule	Channel	Audio	HD
  Thursday, Sep. 20, 2018 @ 2:00PM ET	WNIT InFocus 34.2	Stereo

  See our full program schedule.

• Okonomiyaki

  Chef Rika shows how to make two electric griddle dishes perfect for house parties. The first is okonomiyaki, a popular standard throughout Japan. The second is fried udon noodles with curry sauce. (30 minutes)

  Schedule	Channel	Audio	HD
  Tuesday, Sep. 25, 2018 @ 07:30AM ET	WNIT InFocus 34.2	Stereo
  Thursday, Sep. 27, 2018 @ 2:00PM ET	WNIT InFocus 34.2	Stereo

  See our full program schedule.

• Yakiniku

  Yakiniku (Japanese-style grilled meats) are served with three seasonings and three sauces. Also: barley rice with grated yamaimo Japanese yam. (30 minutes)

  Schedule	Channel	Audio	HD
  Tuesday, Oct. 02, 2018 @ 07:30AM ET	WNIT InFocus 34.2	Stereo
  Thursday, Oct. 04, 2018 @ 2:00PM ET	WNIT InFocus 34.2	Stereo

  See our full program schedule.

Have questions or concerns about this program's schedule? Contact us.