What's On UEN-TV

 

Dining with the Chef

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 co-host Patrick Harlan who cooks with chef Rika Yukimasa, with occasional appearances by other guest chefs, the series presents delicious Japanese dishes that can be made at home. Chef Tatsuo Saito, a prominent master of Japanese culinary arts, has served as head chef at the Japanese embassies in Paris and Washington and was an instructor in Japanese cuisine at a Swiss hotel school. He has also prepared tastings for the National Cherry Blossom Festival in Washington, D.C. In Tokyo he operates a cooking school and is a prolific author, often appearing on television, in magazines and on the lecture circuit. In DINING WITH THE CHEF, Chef Saito takes us to the heart of Japanese cuisine by demonstrating culinary techniques, explaining ingredients, and showing how to arrange food to bring out its distinctive characteristics. Host Yu Hayami is an international singer and actress who was born in Japan and raised in Guam and Hawaii. Aside from her career and being a mother of two, she is also involved in charity work. Yu is a lover of good food, as well as a fine wine enthusiast.

Dining with the Chef  
  • Kushi-Katsu
    Monday, July 22
    6:30 am on UEN-TV 9.1
    Our theme this episode is deep-frying. Chef Saito's hometown of Osaka is famous for the casual favorite kushi-katsu, and we'll be making a beautiful twist on these fried skewers: crisp naganegi long onion and juicy tuna, skewered, breaded, and deep-fried to a crunch, and served with two deliciously addictive dipping sauces! We'll also be preparing two kinds of onigiri rice balls with ingredients from the Kansai region of western Japan. In addition to triangular onigiri coated with delightful little bubu-arare rice crackers from Kyoto, we'll also be making cylindrical onigiri topped with nara-zuke, a pickled vegetable. Join us for a delicious taste of the Kansai region of Japan!
  • Savory Egg Custard (Chawanmushi)
    Friday, July 26
    8:30 am on NHK 9.4
    Today's recipe: (1) Ginger and Cucumber Salad (2) Ginger-marinated Fried Oysters (3) Ginger Gyoza Dumplings.
  • Savory Egg Custard (Chawanmushi)
    Friday, July 26
    2:30 pm on NHK 9.4
    Today's recipe: (1) Ginger and Cucumber Salad (2) Ginger-marinated Fried Oysters (3) Ginger Gyoza Dumplings.
  • Rika's Shoyu Ramen
    Friday, July 26
    5:30 pm on UEN-TV 9.1
    In this episode, we'll be making one of modern Japan's most famous dishes: ramen! Chef Rika's ramen recipe features a light, clean soup made with pork back ribs for great flavor, and seasoned with soy sauce. The pork back ribs aren't just for making the soup: we'll also be serving meat from the ribs on top of tofu, with deliciously tart ponzu, for a great appetizer.
  • Savory Egg Custard (Chawanmushi)
    Friday, July 26
    8:10 pm on NHK 9.4
    Today's recipe: (1) Ginger and Cucumber Salad (2) Ginger-marinated Fried Oysters (3) Ginger Gyoza Dumplings.
  • Savory Egg Custard (Chawanmushi)
    Saturday, July 27
    2:10 am on NHK 9.4
    Today's recipe: (1) Ginger and Cucumber Salad (2) Ginger-marinated Fried Oysters (3) Ginger Gyoza Dumplings.
  • Rika's Shoyu Ramen
    Monday, July 29
    6:30 am on UEN-TV 9.1
    In this episode, we'll be making one of modern Japan's most famous dishes: ramen! Chef Rika's ramen recipe features a light, clean soup made with pork back ribs for great flavor, and seasoned with soy sauce. The pork back ribs aren't just for making the soup: we'll also be serving meat from the ribs on top of tofu, with deliciously tart ponzu, for a great appetizer.
  • Chikuzen-Ni Simmered Chicken and Root Vegetables
    Friday, August 2
    8:30 am on NHK 9.4
    Today's recipe: (1) Nishiki-yaki Steamed Salmon (2) Warabi-mochi. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Chikuzen-Ni Simmered Chicken and Root Vegetables
    Friday, August 2
    2:30 pm on NHK 9.4
    Today's recipe: (1) Nishiki-yaki Steamed Salmon (2) Warabi-mochi. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Friday, August 2
    5:30 pm on UEN-TV 9.1
    No description available.
  • Chikuzen-Ni Simmered Chicken and Root Vegetables
    Friday, August 2
    8:10 pm on NHK 9.4
    Today's recipe: (1) Nishiki-yaki Steamed Salmon (2) Warabi-mochi. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Chikuzen-Ni Simmered Chicken and Root Vegetables
    Saturday, August 3
    2:10 am on NHK 9.4
    Today's recipe: (1) Nishiki-yaki Steamed Salmon (2) Warabi-mochi. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Monday, August 5
    6:30 am on UEN-TV 9.1
    No description available.
  • Friday, August 9
    8:30 am on NHK 9.4
    Today's recipe: (1) Oyako-don: Chicken and Egg Rice Bowl (2) Salmon and Roe Rice Bowl. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Friday, August 9
    2:30 pm on NHK 9.4
    Today's recipe: (1) Oyako-don: Chicken and Egg Rice Bowl (2) Salmon and Roe Rice Bowl. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Friday, August 9
    5:30 pm on UEN-TV 9.1
    No description available.
  • Friday, August 9
    8:10 pm on NHK 9.4
    Today's recipe: (1) Oyako-don: Chicken and Egg Rice Bowl (2) Salmon and Roe Rice Bowl. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Saturday, August 10
    2:10 am on NHK 9.4
    Today's recipe: (1) Oyako-don: Chicken and Egg Rice Bowl (2) Salmon and Roe Rice Bowl. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Monday, August 12
    6:30 am on UEN-TV 9.1
    No description available.
  • Artisan Edition in Akita: Kiritampo-Nabe (Rice Stick Hot Pot)
    Friday, August 16
    8:30 am on NHK 9.4
    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: Kiritampo-Nabe (Rice Stick Hot Pot)
    Friday, August 16
    2:30 pm on NHK 9.4
    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.
  • Friday, August 16
    5:30 pm on UEN-TV 9.1
    No description available.
  • Artisan Edition in Akita: Kiritampo-Nabe (Rice Stick Hot Pot)
    Friday, August 16
    8:10 pm on NHK 9.4
    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: Kiritampo-Nabe (Rice Stick Hot Pot)
    Saturday, August 17
    2:10 am on NHK 9.4
    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.
  • Monday, August 19
    6:30 am on UEN-TV 9.1
    No description available.
  • Artisan Edition In Akita: Koji
    Friday, August 23
    8:30 am on NHK 9.4
    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
    Friday, August 23
    2:30 pm on NHK 9.4
    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.
  • Friday, August 23
    5:30 pm on UEN-TV 9.1
    No description available.
  • Artisan Edition In Akita: Koji
    Friday, August 23
    8:10 pm on NHK 9.4
    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
    Saturday, August 24
    2:10 am on NHK 9.4
    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.
  • Monday, August 26
    6:30 am on UEN-TV 9.1
    No description available.
  • Friday, August 30
    8:30 am on NHK 9.4
    Today's recipe: Barazushi and Clear Clam soup. Yu Hayami visits Tango region of Kyoto to find authentic vinegar brewing and Barazushi, a regional homemade sushi.
  • Friday, August 30
    2:30 pm on NHK 9.4
    Today's recipe: Barazushi and Clear Clam soup. Yu Hayami visits Tango region of Kyoto to find authentic vinegar brewing and Barazushi, a regional homemade sushi.
  • Friday, August 30
    5:30 pm on UEN-TV 9.1
    No description available.
  • Friday, August 30
    8:10 pm on NHK 9.4
    Today's recipe: Barazushi and Clear Clam soup. Yu Hayami visits Tango region of Kyoto to find authentic vinegar brewing and Barazushi, a regional homemade sushi.
  • Saturday, August 31
    2:10 am on NHK 9.4
    Today's recipe: Barazushi and Clear Clam soup. Yu Hayami visits Tango region of Kyoto to find authentic vinegar brewing and Barazushi, a regional homemade sushi.

 

Load All

  • Friday, July 19
    8:10 pm on NHK 9.4
    Today's recipe: (1) Rika's Shoyu Ramen (2) Stewed Pork and Tofu with Ponzu. You can cook modern Japanese home meals by yourself with her fun lesson!
  • Kushi-Katsu
    Friday, July 19
    5:31 pm on UEN-TV 9.1
    Our theme this episode is deep-frying. Chef Saito's hometown of Osaka is famous for the casual favorite kushi-katsu, and we'll be making a beautiful twist on these fried skewers: crisp naganegi long onion and juicy tuna, skewered, breaded, and deep-fried to a crunch, and served with two deliciously addictive dipping sauces! We'll also be preparing two kinds of onigiri rice balls with ingredients from the Kansai region of western Japan. In addition to triangular onigiri coated with delightful little bubu-arare rice crackers from Kyoto, we'll also be making cylindrical onigiri topped with nara-zuke, a pickled vegetable. Join us for a delicious taste of the Kansai region of Japan!
  • Friday, July 19
    2:30 pm on NHK 9.4
    Today's recipe: (1) Rika's Shoyu Ramen (2) Stewed Pork and Tofu with Ponzu. You can cook modern Japanese home meals by yourself with her fun lesson!
  • Friday, July 19
    8:30 am on NHK 9.4
    Today's recipe: (1) Rika's Shoyu Ramen (2) Stewed Pork and Tofu with Ponzu. You can cook modern Japanese home meals by yourself with her fun lesson!
  • Kushi-Katsu
    Tuesday, July 16
    12:00 pm on UEN-TV 9.1
    Our theme this episode is deep-frying. Chef Saito's hometown of Osaka is famous for the casual favorite kushi-katsu, and we'll be making a beautiful twist on these fried skewers: crisp naganegi long onion and juicy tuna, skewered, breaded, and deep-fried to a crunch, and served with two deliciously addictive dipping sauces! We'll also be preparing two kinds of onigiri rice balls with ingredients from the Kansai region of western Japan. In addition to triangular onigiri coated with delightful little bubu-arare rice crackers from Kyoto, we'll also be making cylindrical onigiri topped with nara-zuke, a pickled vegetable. Join us for a delicious taste of the Kansai region of Japan!
  • Kushi-Katsu
    Tuesday, July 16
    6:00 am on UEN-TV 9.1
    Our theme this episode is deep-frying. Chef Saito's hometown of Osaka is famous for the casual favorite kushi-katsu, and we'll be making a beautiful twist on these fried skewers: crisp naganegi long onion and juicy tuna, skewered, breaded, and deep-fried to a crunch, and served with two deliciously addictive dipping sauces! We'll also be preparing two kinds of onigiri rice balls with ingredients from the Kansai region of western Japan. In addition to triangular onigiri coated with delightful little bubu-arare rice crackers from Kyoto, we'll also be making cylindrical onigiri topped with nara-zuke, a pickled vegetable. Join us for a delicious taste of the Kansai region of Japan!
  • Bo-Sushi with Horse Mackere
    Monday, July 15
    6:30 am on UEN-TV 9.1
    Our theme this episode is sushi. We'll be introducing bo-sushi, a unique variety of sushi that takes advantage of the natural shape of the fish. Different regions use different ingredients for bo-sushi, such as mackerel or crab; in this episode, we'll be using horse mackerel, a fish commonly eaten throughout Japan. We'll teach you how to marinate the horse mackerel in vinegar to help it keep longer, as well as knife techniques to fillet and spread open the fish while keeping its shape. For our side dish, we'll be making egg drop soup, with tender bits of beaten egg floating in it like blossoming flowers.
  • Chikuzen-Ni Simmered Chicken and Root Vegetables
    Friday, July 12
    8:10 pm on NHK 9.4
    Today's recipe: (1) Kushi-katsu (2) Fancy Rice Balls. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Bo-Sushi with Horse Mackere
    Friday, July 12
    5:30 pm on UEN-TV 9.1
    Our theme this episode is sushi. We'll be introducing bo-sushi, a unique variety of sushi that takes advantage of the natural shape of the fish. Different regions use different ingredients for bo-sushi, such as mackerel or crab; in this episode, we'll be using horse mackerel, a fish commonly eaten throughout Japan. We'll teach you how to marinate the horse mackerel in vinegar to help it keep longer, as well as knife techniques to fillet and spread open the fish while keeping its shape. For our side dish, we'll be making egg drop soup, with tender bits of beaten egg floating in it like blossoming flowers.
  • Chikuzen-Ni Simmered Chicken and Root Vegetables
    Friday, July 12
    2:30 pm on NHK 9.4
    Today's recipe: (1) Kushi-katsu (2) Fancy Rice Balls. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Chikuzen-Ni Simmered Chicken and Root Vegetables
    Friday, July 12
    8:30 am on NHK 9.4
    Today's recipe: (1) Kushi-katsu (2) Fancy Rice Balls. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Bo-Sushi with Horse Mackere
    Tuesday, July 9
    12:00 pm on UEN-TV 9.1
    Our theme this episode is sushi. We'll be introducing bo-sushi, a unique variety of sushi that takes advantage of the natural shape of the fish. Different regions use different ingredients for bo-sushi, such as mackerel or crab; in this episode, we'll be using horse mackerel, a fish commonly eaten throughout Japan. We'll teach you how to marinate the horse mackerel in vinegar to help it keep longer, as well as knife techniques to fillet and spread open the fish while keeping its shape. For our side dish, we'll be making egg drop soup, with tender bits of beaten egg floating in it like blossoming flowers.
  • Bo-Sushi with Horse Mackere
    Tuesday, July 9
    6:00 am on UEN-TV 9.1
    Our theme this episode is sushi. We'll be introducing bo-sushi, a unique variety of sushi that takes advantage of the natural shape of the fish. Different regions use different ingredients for bo-sushi, such as mackerel or crab; in this episode, we'll be using horse mackerel, a fish commonly eaten throughout Japan. We'll teach you how to marinate the horse mackerel in vinegar to help it keep longer, as well as knife techniques to fillet and spread open the fish while keeping its shape. For our side dish, we'll be making egg drop soup, with tender bits of beaten egg floating in it like blossoming flowers.
  • Donburi Rice Bowls
    Monday, July 8
    6:30 am on UEN-TV 9.1
    In this episode, we'll be taking a look at donburi rice bowls, a traditional Japanese fast food, great for all sorts of situations! First, we'll be making a hearty rice bowl topped with seafood kakiage, a type of mixed tempura. We'll share tips to help you easily fry it perfectly at home. Our second rice bowl is a healthy twist on chicken rice, made with chicken and cucumber - ideal for a light meal or a late-night snack! We'll be topping our third and final rice bowl with a combination of egg and onion, for a pleasant balance of sweet and savory that makes a great finish to a meal. It's easy enough to prepare that even beginners should have no trouble! Join us and learn how to make these beautiful and unique rice bowls at home, for three delicious quick and easy meal options.
  • Saturday, July 6
    2:10 am on NHK 9.4
    Today's recipe: (1) Bo-sushi with Horse Mackerel (2) Egg Drop Soup. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Friday, July 5
    8:10 pm on NHK 9.4
    Today's recipe: (1) Bo-sushi with Horse Mackerel (2) Egg Drop Soup. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Donburi Rice Bowls
    Friday, July 5
    5:30 pm on UEN-TV 9.1
    In this episode, we'll be taking a look at donburi rice bowls, a traditional Japanese fast food, great for all sorts of situations! First, we'll be making a hearty rice bowl topped with seafood kakiage, a type of mixed tempura. We'll share tips to help you easily fry it perfectly at home. Our second rice bowl is a healthy twist on chicken rice, made with chicken and cucumber - ideal for a light meal or a late-night snack! We'll be topping our third and final rice bowl with a combination of egg and onion, for a pleasant balance of sweet and savory that makes a great finish to a meal. It's easy enough to prepare that even beginners should have no trouble! Join us and learn how to make these beautiful and unique rice bowls at home, for three delicious quick and easy meal options.
  • Friday, July 5
    2:30 pm on NHK 9.4
    Today's recipe: (1) Bo-sushi with Horse Mackerel (2) Egg Drop Soup. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Friday, July 5
    8:30 am on NHK 9.4
    Today's recipe: (1) Bo-sushi with Horse Mackerel (2) Egg Drop Soup. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Donburi Rice Bowls
    Tuesday, July 2
    12:00 pm on UEN-TV 9.1
    In this episode, we'll be taking a look at donburi rice bowls, a traditional Japanese fast food, great for all sorts of situations! First, we'll be making a hearty rice bowl topped with seafood kakiage, a type of mixed tempura. We'll share tips to help you easily fry it perfectly at home. Our second rice bowl is a healthy twist on chicken rice, made with chicken and cucumber - ideal for a light meal or a late-night snack! We'll be topping our third and final rice bowl with a combination of egg and onion, for a pleasant balance of sweet and savory that makes a great finish to a meal. It's easy enough to prepare that even beginners should have no trouble! Join us and learn how to make these beautiful and unique rice bowls at home, for three delicious quick and easy meal options.
  • Donburi Rice Bowls
    Tuesday, July 2
    6:00 am on UEN-TV 9.1
    In this episode, we'll be taking a look at donburi rice bowls, a traditional Japanese fast food, great for all sorts of situations! First, we'll be making a hearty rice bowl topped with seafood kakiage, a type of mixed tempura. We'll share tips to help you easily fry it perfectly at home. Our second rice bowl is a healthy twist on chicken rice, made with chicken and cucumber - ideal for a light meal or a late-night snack! We'll be topping our third and final rice bowl with a combination of egg and onion, for a pleasant balance of sweet and savory that makes a great finish to a meal. It's easy enough to prepare that even beginners should have no trouble! Join us and learn how to make these beautiful and unique rice bowls at home, for three delicious quick and easy meal options.
  • Two-Minute Steak with Wasabi Sauce and Rice
    Monday, July 1
    6:30 am on UEN-TV 9.1
    In this episode, we'll be making steak, a dish well known around the world. After cooking it medium-rare, we'll be flavoring it with soy sauce and butter for a steak that pairs perfectly with wine, serving it on rice in a uniquely Japanese style. For our side dish, we'll be making fried kabocha pumpkin. We'll cut it into bite-sized pieces, then flavor it with nam pla and coat it in potato starch, before frying it to a delicious crisp. Rika will also be preparing a refreshing salad of boiled turnip, fresh arugula, and a special dressing made with sushi vinegar and olive oil.
  • Nyumen Noodles with Niboshi Dashi
    Saturday, June 29
    2:10 am on NHK 9.4
    Today's recipe: (1) Seafood Kakiage-Don (2) Chicken Salad Don (3) Egg and onion Don. You can be a "Donburi" master with Rika's easy and delicious rice bowl practices!
  • Nyumen Noodles with Niboshi Dashi
    Friday, June 28
    8:10 pm on NHK 9.4
    Today's recipe: (1) Seafood Kakiage-Don (2) Chicken Salad Don (3) Egg and onion Don. You can be a "Donburi" master with Rika's easy and delicious rice bowl practices!
  • Two-Minute Steak with Wasabi Sauce and Rice
    Friday, June 28
    5:30 pm on UEN-TV 9.1
    In this episode, we'll be making steak, a dish well known around the world. After cooking it medium-rare, we'll be flavoring it with soy sauce and butter for a steak that pairs perfectly with wine, serving it on rice in a uniquely Japanese style. For our side dish, we'll be making fried kabocha pumpkin. We'll cut it into bite-sized pieces, then flavor it with nam pla and coat it in potato starch, before frying it to a delicious crisp. Rika will also be preparing a refreshing salad of boiled turnip, fresh arugula, and a special dressing made with sushi vinegar and olive oil.
  • Nyumen Noodles with Niboshi Dashi
    Friday, June 28
    2:30 pm on NHK 9.4
    Today's recipe: (1) Seafood Kakiage-Don (2) Chicken Salad Don (3) Egg and onion Don. You can be a "Donburi" master with Rika's easy and delicious rice bowl practices!
  • Nyumen Noodles with Niboshi Dashi
    Friday, June 28
    8:30 am on NHK 9.4
    Today's recipe: (1) Seafood Kakiage-Don (2) Chicken Salad Don (3) Egg and onion Don. You can be a "Donburi" master with Rika's easy and delicious rice bowl practices!
  • Two-Minute Steak with Wasabi Sauce and Rice
    Tuesday, June 25
    12:00 pm on UEN-TV 9.1
    In this episode, we'll be making steak, a dish well known around the world. After cooking it medium-rare, we'll be flavoring it with soy sauce and butter for a steak that pairs perfectly with wine, serving it on rice in a uniquely Japanese style. For our side dish, we'll be making fried kabocha pumpkin. We'll cut it into bite-sized pieces, then flavor it with nam pla and coat it in potato starch, before frying it to a delicious crisp. Rika will also be preparing a refreshing salad of boiled turnip, fresh arugula, and a special dressing made with sushi vinegar and olive oil.
  • Two-Minute Steak with Wasabi Sauce and Rice
    Tuesday, June 25
    6:00 am on UEN-TV 9.1
    In this episode, we'll be making steak, a dish well known around the world. After cooking it medium-rare, we'll be flavoring it with soy sauce and butter for a steak that pairs perfectly with wine, serving it on rice in a uniquely Japanese style. For our side dish, we'll be making fried kabocha pumpkin. We'll cut it into bite-sized pieces, then flavor it with nam pla and coat it in potato starch, before frying it to a delicious crisp. Rika will also be preparing a refreshing salad of boiled turnip, fresh arugula, and a special dressing made with sushi vinegar and olive oil.
  • Sweet and Sour Meatball
    Monday, June 24
    6:30 am on UEN-TV 9.1
    This episode's theme is thickening sauces. We'll be making light, tender meatballs, deep-fried to crunchy perfection, and serving them in a thickened sweet and sour sauce. The sauce is made with dashi for a rich Japanese-style flavor, seasoned for a combination of savory, sweet, and sour that people of all ages will love. The clear, shiny sauce adds a beautifully special feel, and with the bright colors of the red, yellow, and green bell pepper, this dish is sure to whet the appetite! For our side dish, we'll be making green peas with eggs, a dish that combines the rich flavor of dashi with light, tender eggs, for a wonderfully delicate result. With the green of the peas and the yellow of the eggs, along with the three colors of bell pepper, these colorful dishes are perfect for early summer in Japan.
  • Saturday, June 22
    2:10 am on NHK 9.4
    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.
  • Friday, June 21
    8:10 pm on NHK 9.4
    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.
  • Sweet and Sour Meatball
    Friday, June 21
    5:30 pm on UEN-TV 9.1
    This episode's theme is thickening sauces. We'll be making light, tender meatballs, deep-fried to crunchy perfection, and serving them in a thickened sweet and sour sauce. The sauce is made with dashi for a rich Japanese-style flavor, seasoned for a combination of savory, sweet, and sour that people of all ages will love. The clear, shiny sauce adds a beautifully special feel, and with the bright colors of the red, yellow, and green bell pepper, this dish is sure to whet the appetite! For our side dish, we'll be making green peas with eggs, a dish that combines the rich flavor of dashi with light, tender eggs, for a wonderfully delicate result. With the green of the peas and the yellow of the eggs, along with the three colors of bell pepper, these colorful dishes are perfect for early summer in Japan.
  • Friday, June 21
    2:30 pm on NHK 9.4
    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.
  • Friday, June 21
    8:30 am on NHK 9.4
    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.
  • Sweet and Sour Meatball
    Tuesday, June 18
    12:00 pm on UEN-TV 9.1
    This episode's theme is thickening sauces. We'll be making light, tender meatballs, deep-fried to crunchy perfection, and serving them in a thickened sweet and sour sauce. The sauce is made with dashi for a rich Japanese-style flavor, seasoned for a combination of savory, sweet, and sour that people of all ages will love. The clear, shiny sauce adds a beautifully special feel, and with the bright colors of the red, yellow, and green bell pepper, this dish is sure to whet the appetite! For our side dish, we'll be making green peas with eggs, a dish that combines the rich flavor of dashi with light, tender eggs, for a wonderfully delicate result. With the green of the peas and the yellow of the eggs, along with the three colors of bell pepper, these colorful dishes are perfect for early summer in Japan.
  • Sweet and Sour Meatball
    Tuesday, June 18
    6:00 am on UEN-TV 9.1
    This episode's theme is thickening sauces. We'll be making light, tender meatballs, deep-fried to crunchy perfection, and serving them in a thickened sweet and sour sauce. The sauce is made with dashi for a rich Japanese-style flavor, seasoned for a combination of savory, sweet, and sour that people of all ages will love. The clear, shiny sauce adds a beautifully special feel, and with the bright colors of the red, yellow, and green bell pepper, this dish is sure to whet the appetite! For our side dish, we'll be making green peas with eggs, a dish that combines the rich flavor of dashi with light, tender eggs, for a wonderfully delicate result. With the green of the peas and the yellow of the eggs, along with the three colors of bell pepper, these colorful dishes are perfect for early summer in Japan.
  • Tuna Sashimi Three Ways
    Monday, June 17
    6:30 am on UEN-TV 9.1
    In this episode we focus on tuna, a widely beloved fish. Our main dish is rolled sushi filled with tuna and bell pepper. Our first side dish is tuna mille-feuille: tuna, avocado, and okra served layered in a cocktail glass, for a dish that's as beautiful as it is delicious. Our other side dish is seared tuna served as a salad, with a chopped onion dressing to give it a fabulous aroma and satisfying texture. We also share advice on how to thaw frozen fish, to keep it as delicious as possible. These delicious tuna recipes make for fun and beautiful party food!
  • Simmered Pacific Saury with Ginger
    Saturday, June 15
    2:10 am on NHK 9.4
    Today's recipe: (1) Sweet and Sour Meatball (2) Green Peas with Eggs. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Simmered Pacific Saury with Ginger
    Friday, June 14
    8:10 pm on NHK 9.4
    Today's recipe: (1) Sweet and Sour Meatball (2) Green Peas with Eggs. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Tuna Sashimi Three Ways
    Friday, June 14
    5:30 pm on UEN-TV 9.1
    In this episode we focus on tuna, a widely beloved fish. Our main dish is rolled sushi filled with tuna and bell pepper. Our first side dish is tuna mille-feuille: tuna, avocado, and okra served layered in a cocktail glass, for a dish that's as beautiful as it is delicious. Our other side dish is seared tuna served as a salad, with a chopped onion dressing to give it a fabulous aroma and satisfying texture. We also share advice on how to thaw frozen fish, to keep it as delicious as possible. These delicious tuna recipes make for fun and beautiful party food!
  • Simmered Pacific Saury with Ginger
    Friday, June 14
    2:30 pm on NHK 9.4
    Today's recipe: (1) Sweet and Sour Meatball (2) Green Peas with Eggs. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Simmered Pacific Saury with Ginger
    Friday, June 14
    8:30 am on NHK 9.4
    Today's recipe: (1) Sweet and Sour Meatball (2) Green Peas with Eggs. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Tuna Sashimi Three Ways
    Tuesday, June 11
    12:00 pm on UEN-TV 9.1
    In this episode we focus on tuna, a widely beloved fish. Our main dish is rolled sushi filled with tuna and bell pepper. Our first side dish is tuna mille-feuille: tuna, avocado, and okra served layered in a cocktail glass, for a dish that's as beautiful as it is delicious. Our other side dish is seared tuna served as a salad, with a chopped onion dressing to give it a fabulous aroma and satisfying texture. We also share advice on how to thaw frozen fish, to keep it as delicious as possible. These delicious tuna recipes make for fun and beautiful party food!
  • Tuna Sashimi Three Ways
    Tuesday, June 11
    6:00 am on UEN-TV 9.1
    In this episode we focus on tuna, a widely beloved fish. Our main dish is rolled sushi filled with tuna and bell pepper. Our first side dish is tuna mille-feuille: tuna, avocado, and okra served layered in a cocktail glass, for a dish that's as beautiful as it is delicious. Our other side dish is seared tuna served as a salad, with a chopped onion dressing to give it a fabulous aroma and satisfying texture. We also share advice on how to thaw frozen fish, to keep it as delicious as possible. These delicious tuna recipes make for fun and beautiful party food!
  • Blanched Sashimi with Shira-Ae Sauce
    Monday, June 10
    6:30 am on UEN-TV 9.1
    Our theme this episode is blanching. Sashimi is a popular Japanese dish best known as fresh seafood, sliced and served raw with soy sauce. In this episode, though, we'll be serving blanched sashimi on a bed of shira-ae sauce made of tofu, sesame seeds, soy sauce, and more, to dip and enjoy. For our side dish, we'll be making bamboo shoots with powdered bonito. When shaved into flakes, dried bonito is a crucial ingredient in the dashi stock at the heart of Japanese cuisine. We'll also be sprinkling on powered bonito at the end to provide the dish with even more delicious flavor.
  • Sekihan - Rice with Japanese Red Beans
    Saturday, June 8
    2:10 am on NHK 9.4
    Today's recipe: (1) Fresh Tuna Rolled Sushi (2) Tuna Millefeuille/Sashimi Cocktail (3) Seared Tuna Salad. Rika will show you tips to defrost frozen Tuna beautifully. Now you can enjoy Sashimi at home!
  • Sekihan - Rice with Japanese Red Beans
    Friday, June 7
    8:10 pm on NHK 9.4
    Today's recipe: (1) Fresh Tuna Rolled Sushi (2) Tuna Millefeuille/Sashimi Cocktail (3) Seared Tuna Salad. Rika will show you tips to defrost frozen Tuna beautifully. Now you can enjoy Sashimi at home!
  • Blanched Sashimi with Shira-Ae Sauce
    Friday, June 7
    5:30 pm on UEN-TV 9.1
    Our theme this episode is blanching. Sashimi is a popular Japanese dish best known as fresh seafood, sliced and served raw with soy sauce. In this episode, though, we'll be serving blanched sashimi on a bed of shira-ae sauce made of tofu, sesame seeds, soy sauce, and more, to dip and enjoy. For our side dish, we'll be making bamboo shoots with powdered bonito. When shaved into flakes, dried bonito is a crucial ingredient in the dashi stock at the heart of Japanese cuisine. We'll also be sprinkling on powered bonito at the end to provide the dish with even more delicious flavor.
  • Sekihan - Rice with Japanese Red Beans
    Friday, June 7
    2:30 pm on NHK 9.4
    Today's recipe: (1) Fresh Tuna Rolled Sushi (2) Tuna Millefeuille/Sashimi Cocktail (3) Seared Tuna Salad. Rika will show you tips to defrost frozen Tuna beautifully. Now you can enjoy Sashimi at home!
  • Sekihan - Rice with Japanese Red Beans
    Friday, June 7
    8:30 am on NHK 9.4
    Today's recipe: (1) Fresh Tuna Rolled Sushi (2) Tuna Millefeuille/Sashimi Cocktail (3) Seared Tuna Salad. Rika will show you tips to defrost frozen Tuna beautifully. Now you can enjoy Sashimi at home!
  • Blanched Sashimi with Shira-Ae Sauce
    Tuesday, June 4
    12:00 pm on UEN-TV 9.1
    Our theme this episode is blanching. Sashimi is a popular Japanese dish best known as fresh seafood, sliced and served raw with soy sauce. In this episode, though, we'll be serving blanched sashimi on a bed of shira-ae sauce made of tofu, sesame seeds, soy sauce, and more, to dip and enjoy. For our side dish, we'll be making bamboo shoots with powdered bonito. When shaved into flakes, dried bonito is a crucial ingredient in the dashi stock at the heart of Japanese cuisine. We'll also be sprinkling on powered bonito at the end to provide the dish with even more delicious flavor.
  • Blanched Sashimi with Shira-Ae Sauce
    Tuesday, June 4
    6:00 am on UEN-TV 9.1
    Our theme this episode is blanching. Sashimi is a popular Japanese dish best known as fresh seafood, sliced and served raw with soy sauce. In this episode, though, we'll be serving blanched sashimi on a bed of shira-ae sauce made of tofu, sesame seeds, soy sauce, and more, to dip and enjoy. For our side dish, we'll be making bamboo shoots with powdered bonito. When shaved into flakes, dried bonito is a crucial ingredient in the dashi stock at the heart of Japanese cuisine. We'll also be sprinkling on powered bonito at the end to provide the dish with even more delicious flavor.
  • Okonomiyaki
    Monday, June 3
    6:30 am on UEN-TV 9.1
    In this episode, we'll be showing how to make two electric griddle dishes perfect for dinner parties. The first of these is okonomiyaki, a popular standard throughout Japan. We'll be mixing vegetables and mentaiko seasoned cod roe into the batter to make the Yukimasa family's okonomiyaki recipe, and we'll show you how to cook it up nice and fluffy. Our second dish is easy fried udon noodles with curry sauce - add curry powder to the same sauce recipe Chef Rika uses for her okonomiyaki, to make fragrant and flavorful fried udon noodles!
  • Saturday, June 1
    2:10 am on NHK 9.4
    Today's recipe: (1) Blanched Sashimi with Shira-ae Sauce (2) Bamboo Shoots with Powdered Bonito. Why not learn Japanese food culture and try real Japanese dishes at your home!