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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  
  • Friday, July 27
    5:30 pm on UEN-TV 9.1
    No description available.
  • Monday, July 30
    6:30 am on UEN-TV 9.1
    No description available.
  • Friday, August 3
    5:30 pm on UEN-TV 9.1
    No description available.
  • Monday, August 6
    6:30 am on UEN-TV 9.1
    No description available.
  • Friday, August 10
    5:30 pm on UEN-TV 9.1
    No description available.
  • Monday, August 13
    6:30 am on UEN-TV 9.1
    No description available.
  • Friday, August 17
    5:30 pm on UEN-TV 9.1
    No description available.
  • Monday, August 20
    6:30 am on UEN-TV 9.1
    No description available.
  • Friday, August 24
    5:30 pm on UEN-TV 9.1
    No description available.
  • Monday, August 27
    6:30 am on UEN-TV 9.1
    No description available.
  • Friday, August 31
    5:30 pm on UEN-TV 9.1
    No description available.
  • Monday, September 3
    6:30 am on UEN-TV 9.1
    No description available.
  • Friday, September 7
    5:30 pm on UEN-TV 9.1
    No description available.
  • Monday, September 10
    6:30 am on UEN-TV 9.1
    No description available.
  • Friday, September 14
    5:30 pm on UEN-TV 9.1
    No description available.
  • Monday, September 17
    6:30 am on UEN-TV 9.1
    No description available.
  • Friday, September 21
    5:30 pm on UEN-TV 9.1
    No description available.
  • Monday, September 24
    6:30 am on UEN-TV 9.1
    No description available.
  • Friday, September 28
    5:30 pm on UEN-TV 9.1
    No description available.
  • Monday, October 1
    6:30 am on UEN-TV 9.1
    No description available.
  • Friday, October 5
    5:30 pm on UEN-TV 9.1
    No description available.
  • Monday, October 8
    6:30 am on UEN-TV 9.1
    No description available.
  • Friday, October 12
    5:30 pm on UEN-TV 9.1
    No description available.
  • Monday, October 15
    6:30 am on UEN-TV 9.1
    No description available.
  • Friday, October 19
    5:30 pm on UEN-TV 9.1
    No description available.
  • Monday, October 22
    6:30 am on UEN-TV 9.1
    No description available.
  • Friday, October 26
    5:30 pm on UEN-TV 9.1
    No description available.
  • Monday, October 29
    6:30 am on UEN-TV 9.1
    No description available.

 

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  • Miso-Marinated Pork Saute
    Monday, July 23
    6:30 am on UEN-TV 9.1
    The theme for this episode is marinating. Chef Saito and Yu Hayami marinate pork in miso, one of the most iconic Japanese cuisine ingredients, then saute it. Chef Saito shares the secret ingredient he adds to his miso marinade, in order to bring out the depth in its flavor. They also marinate green beans in a richly flavorful soup made with sesame seeds, vinegar, and dashi, for a light and tasty side dish.
  • Miso-Marinated Pork Saute
    Friday, July 20
    5:30 pm on UEN-TV 9.1
    The theme for this episode is marinating. Chef Saito and Yu Hayami marinate pork in miso, one of the most iconic Japanese cuisine ingredients, then saute it. Chef Saito shares the secret ingredient he adds to his miso marinade, in order to bring out the depth in its flavor. They also marinate green beans in a richly flavorful soup made with sesame seeds, vinegar, and dashi, for a light and tasty side dish.
  • Miso-Marinated Pork Saute
    Tuesday, July 17
    12:00 pm on UEN-TV 9.1
    The theme for this episode is marinating. Chef Saito and Yu Hayami marinate pork in miso, one of the most iconic Japanese cuisine ingredients, then saute it. Chef Saito shares the secret ingredient he adds to his miso marinade, in order to bring out the depth in its flavor. They also marinate green beans in a richly flavorful soup made with sesame seeds, vinegar, and dashi, for a light and tasty side dish.
  • Miso-Marinated Pork Saute
    Tuesday, July 17
    6:00 am on UEN-TV 9.1
    The theme for this episode is marinating. Chef Saito and Yu Hayami marinate pork in miso, one of the most iconic Japanese cuisine ingredients, then saute it. Chef Saito shares the secret ingredient he adds to his miso marinade, in order to bring out the depth in its flavor. They also marinate green beans in a richly flavorful soup made with sesame seeds, vinegar, and dashi, for a light and tasty side dish.
  • Authentic Japanese Cooking: Sashimi Assortment
    Monday, July 16
    6:30 am on UEN-TV 9.1
    The theme for this episode is "cutting." In the world of Japanese cuisine, cutting is counted as a cooking technique alongside other techniques like grilling or stewing. They will introduce some of the cutting techniques found in Japanese cuisine that help to bring out the best of the ingredients. The simplest cutting of all can be found in sashimi, one of the most famous examples of Japanese cuisine. To make sashimi, they will use cutting techniques developed over the years to make raw fish both delicious and beautiful.
  • Authentic Japanese Cooking: Sashimi Assortment
    Friday, July 13
    5:30 pm on UEN-TV 9.1
    The theme for this episode is "cutting." In the world of Japanese cuisine, cutting is counted as a cooking technique alongside other techniques like grilling or stewing. They will introduce some of the cutting techniques found in Japanese cuisine that help to bring out the best of the ingredients. The simplest cutting of all can be found in sashimi, one of the most famous examples of Japanese cuisine. To make sashimi, they will use cutting techniques developed over the years to make raw fish both delicious and beautiful.
  • Authentic Japanese Cooking: Sashimi Assortment
    Tuesday, July 10
    12:00 pm on UEN-TV 9.1
    The theme for this episode is "cutting." In the world of Japanese cuisine, cutting is counted as a cooking technique alongside other techniques like grilling or stewing. They will introduce some of the cutting techniques found in Japanese cuisine that help to bring out the best of the ingredients. The simplest cutting of all can be found in sashimi, one of the most famous examples of Japanese cuisine. To make sashimi, they will use cutting techniques developed over the years to make raw fish both delicious and beautiful.
  • Authentic Japanese Cooking: Sashimi Assortment
    Tuesday, July 10
    6:00 am on UEN-TV 9.1
    The theme for this episode is "cutting." In the world of Japanese cuisine, cutting is counted as a cooking technique alongside other techniques like grilling or stewing. They will introduce some of the cutting techniques found in Japanese cuisine that help to bring out the best of the ingredients. The simplest cutting of all can be found in sashimi, one of the most famous examples of Japanese cuisine. To make sashimi, they will use cutting techniques developed over the years to make raw fish both delicious and beautiful.
  • Rika's Napolitan
    Monday, July 9
    6:30 am on UEN-TV 9.1
    In this episode, chef Rika Yukimasa makes Napolitan, a Japanese spaghetti dish flavored with tomato ketchup. She shares her own original recipe: the secret ingredient is douban-jiang, a spicy chili bean paste that goes perfectly with the sweetness of tomato ketchup. Chef Rika also introduces Japanese-style gratin, another popular comfort food in Japan.
  • Rika's Napolitan
    Friday, July 6
    5:30 pm on UEN-TV 9.1
    In this episode, chef Rika Yukimasa makes Napolitan, a Japanese spaghetti dish flavored with tomato ketchup. She shares her own original recipe: the secret ingredient is douban-jiang, a spicy chili bean paste that goes perfectly with the sweetness of tomato ketchup. Chef Rika also introduces Japanese-style gratin, another popular comfort food in Japan.
  • Rika's Napolitan
    Tuesday, July 3
    12:00 pm on UEN-TV 9.1
    In this episode, chef Rika Yukimasa makes Napolitan, a Japanese spaghetti dish flavored with tomato ketchup. She shares her own original recipe: the secret ingredient is douban-jiang, a spicy chili bean paste that goes perfectly with the sweetness of tomato ketchup. Chef Rika also introduces Japanese-style gratin, another popular comfort food in Japan.
  • Rika's Napolitan
    Tuesday, July 3
    6:00 am on UEN-TV 9.1
    In this episode, chef Rika Yukimasa makes Napolitan, a Japanese spaghetti dish flavored with tomato ketchup. She shares her own original recipe: the secret ingredient is douban-jiang, a spicy chili bean paste that goes perfectly with the sweetness of tomato ketchup. Chef Rika also introduces Japanese-style gratin, another popular comfort food in Japan.
  • Artisan Edition In Shizuoka: Sakura Shrimp
    Monday, July 2
    6:30 am on UEN-TV 9.1
    The theme this episode is sakura shrimp. These clear pink shrimp can only be caught in fall and winter, off the coast of Yui, Shizuoka, in the Suruga Bay, making them a rare treat. Chef Saito and Yu Hayami meet the third-generation chef of a seafood restaurant in Yui that boasts 65 years of history, and he shows a number of dishes made using these unique shrimp. In particular, they learn about sakura shrimp kaki-age, made with the lightest batter possible to give it a light, crisp crunch, while letting the sakura shrimp's natural sweetness and color shine through.
  • Artisan Edition In Shizuoka: Sakura Shrimp
    Friday, June 29
    5:30 pm on UEN-TV 9.1
    The theme this episode is sakura shrimp. These clear pink shrimp can only be caught in fall and winter, off the coast of Yui, Shizuoka, in the Suruga Bay, making them a rare treat. Chef Saito and Yu Hayami meet the third-generation chef of a seafood restaurant in Yui that boasts 65 years of history, and he shows a number of dishes made using these unique shrimp. In particular, they learn about sakura shrimp kaki-age, made with the lightest batter possible to give it a light, crisp crunch, while letting the sakura shrimp's natural sweetness and color shine through.
  • Artisan Edition In Shizuoka: Sakura Shrimp
    Tuesday, June 26
    12:00 pm on UEN-TV 9.1
    The theme this episode is sakura shrimp. These clear pink shrimp can only be caught in fall and winter, off the coast of Yui, Shizuoka, in the Suruga Bay, making them a rare treat. Chef Saito and Yu Hayami meet the third-generation chef of a seafood restaurant in Yui that boasts 65 years of history, and he shows a number of dishes made using these unique shrimp. In particular, they learn about sakura shrimp kaki-age, made with the lightest batter possible to give it a light, crisp crunch, while letting the sakura shrimp's natural sweetness and color shine through.
  • Artisan Edition In Shizuoka: Sakura Shrimp
    Tuesday, June 26
    6:00 am on UEN-TV 9.1
    The theme this episode is sakura shrimp. These clear pink shrimp can only be caught in fall and winter, off the coast of Yui, Shizuoka, in the Suruga Bay, making them a rare treat. Chef Saito and Yu Hayami meet the third-generation chef of a seafood restaurant in Yui that boasts 65 years of history, and he shows a number of dishes made using these unique shrimp. In particular, they learn about sakura shrimp kaki-age, made with the lightest batter possible to give it a light, crisp crunch, while letting the sakura shrimp's natural sweetness and color shine through.
  • Artisan Edition: Kabayaki (Grilled Unagi Eel)
    Monday, June 25
    6:30 am on UEN-TV 9.1
    The theme this episode is kabayaki grilled unagi eel. Chef Saito and Yu Hayami introduce viewers to the traditions of this Japanese favorite, starting with the chef filleting, deboning and butterflying the fish, then putting the meat on skewers, dipping it in a soy sauce-based sauce, and then grilling it until it's perfectly browned and delicious. On this episode, they visit a long-established unagi eel restaurant, where they learn about the impressively complex world of working with unagi eel, and they find out what their saying "three years for skewering, eight years for cutting up, and a lifetime for grilling" means. The two of them also take a look at the secret techniques used to raise the perfect unagi eels for kabayaki.
  • Artisan Edition: Kabayaki (Grilled Unagi Eel)
    Friday, June 22
    5:30 pm on UEN-TV 9.1
    The theme this episode is kabayaki grilled unagi eel. Chef Saito and Yu Hayami introduce viewers to the traditions of this Japanese favorite, starting with the chef filleting, deboning and butterflying the fish, then putting the meat on skewers, dipping it in a soy sauce-based sauce, and then grilling it until it's perfectly browned and delicious. On this episode, they visit a long-established unagi eel restaurant, where they learn about the impressively complex world of working with unagi eel, and they find out what their saying "three years for skewering, eight years for cutting up, and a lifetime for grilling" means. The two of them also take a look at the secret techniques used to raise the perfect unagi eels for kabayaki.
  • Artisan Edition: Kabayaki (Grilled Unagi Eel)
    Tuesday, June 19
    12:00 pm on UEN-TV 9.1
    The theme this episode is kabayaki grilled unagi eel. Chef Saito and Yu Hayami introduce viewers to the traditions of this Japanese favorite, starting with the chef filleting, deboning and butterflying the fish, then putting the meat on skewers, dipping it in a soy sauce-based sauce, and then grilling it until it's perfectly browned and delicious. On this episode, they visit a long-established unagi eel restaurant, where they learn about the impressively complex world of working with unagi eel, and they find out what their saying "three years for skewering, eight years for cutting up, and a lifetime for grilling" means. The two of them also take a look at the secret techniques used to raise the perfect unagi eels for kabayaki.
  • Artisan Edition: Kabayaki (Grilled Unagi Eel)
    Tuesday, June 19
    6:00 am on UEN-TV 9.1
    The theme this episode is kabayaki grilled unagi eel. Chef Saito and Yu Hayami introduce viewers to the traditions of this Japanese favorite, starting with the chef filleting, deboning and butterflying the fish, then putting the meat on skewers, dipping it in a soy sauce-based sauce, and then grilling it until it's perfectly browned and delicious. On this episode, they visit a long-established unagi eel restaurant, where they learn about the impressively complex world of working with unagi eel, and they find out what their saying "three years for skewering, eight years for cutting up, and a lifetime for grilling" means. The two of them also take a look at the secret techniques used to raise the perfect unagi eels for kabayaki.
  • Roast Beef Sushi
    Monday, June 18
    6:30 am on UEN-TV 9.1
    In this episode, chef Rika and Patrick Harlan make a rather unusual dish: roast beef sushi. Chef Rika prepares roast beef with her own unique method. The juicy fat from the meat goes perfectly with the tartness of the sushi rice. They also make easy gari pickled ginger, by simply marinating it in vinegar, and using that gari and colorful vegetables to make chirashi sushi.
  • Roast Beef Sushi
    Friday, June 15
    5:30 pm on UEN-TV 9.1
    In this episode, chef Rika and Patrick Harlan make a rather unusual dish: roast beef sushi. Chef Rika prepares roast beef with her own unique method. The juicy fat from the meat goes perfectly with the tartness of the sushi rice. They also make easy gari pickled ginger, by simply marinating it in vinegar, and using that gari and colorful vegetables to make chirashi sushi.
  • Roast Beef Sushi
    Tuesday, June 12
    12:00 pm on UEN-TV 9.1
    In this episode, chef Rika and Patrick Harlan make a rather unusual dish: roast beef sushi. Chef Rika prepares roast beef with her own unique method. The juicy fat from the meat goes perfectly with the tartness of the sushi rice. They also make easy gari pickled ginger, by simply marinating it in vinegar, and using that gari and colorful vegetables to make chirashi sushi.
  • Roast Beef Sushi
    Tuesday, June 12
    6:00 am on UEN-TV 9.1
    In this episode, chef Rika and Patrick Harlan make a rather unusual dish: roast beef sushi. Chef Rika prepares roast beef with her own unique method. The juicy fat from the meat goes perfectly with the tartness of the sushi rice. They also make easy gari pickled ginger, by simply marinating it in vinegar, and using that gari and colorful vegetables to make chirashi sushi.
  • Unohana-Ni [Simmered Okara]
    Monday, June 11
    6:30 am on UEN-TV 9.1
    The theme for this episode is simmering. Okara is a byproduct of making tofu, an iconic Japanese ingredient. Chef Saito and Yu Hayami use okara and plenty of dashi, simmered together to make the popular dish unohana-ni. By adding richly flavorful ingredients to the bland okara, they make a healthy and delicious side that goes perfectly with rice. They also make roasted teriyaki chicken wings - a quick and easy dish to prepare while the unohana-ni simmers.
  • Unohana-Ni [Simmered Okara]
    Friday, June 8
    5:30 pm on UEN-TV 9.1
    The theme for this episode is simmering. Okara is a byproduct of making tofu, an iconic Japanese ingredient. Chef Saito and Yu Hayami use okara and plenty of dashi, simmered together to make the popular dish unohana-ni. By adding richly flavorful ingredients to the bland okara, they make a healthy and delicious side that goes perfectly with rice. They also make roasted teriyaki chicken wings - a quick and easy dish to prepare while the unohana-ni simmers.
  • Unohana-Ni [Simmered Okara]
    Tuesday, June 5
    12:00 pm on UEN-TV 9.1
    The theme for this episode is simmering. Okara is a byproduct of making tofu, an iconic Japanese ingredient. Chef Saito and Yu Hayami use okara and plenty of dashi, simmered together to make the popular dish unohana-ni. By adding richly flavorful ingredients to the bland okara, they make a healthy and delicious side that goes perfectly with rice. They also make roasted teriyaki chicken wings - a quick and easy dish to prepare while the unohana-ni simmers.
  • Unohana-Ni [Simmered Okara]
    Tuesday, June 5
    6:00 am on UEN-TV 9.1
    The theme for this episode is simmering. Okara is a byproduct of making tofu, an iconic Japanese ingredient. Chef Saito and Yu Hayami use okara and plenty of dashi, simmered together to make the popular dish unohana-ni. By adding richly flavorful ingredients to the bland okara, they make a healthy and delicious side that goes perfectly with rice. They also make roasted teriyaki chicken wings - a quick and easy dish to prepare while the unohana-ni simmers.
  • Two-Minute Steak with Wasabi Sauce and Rice
    Monday, June 4
    6:30 am on UEN-TV 9.1
    In this episode, chef Rika Yukimasa makes steak, a dish well known around the world. After cooking it medium-rare, she flavors it with soy sauce and butter for a steak that pairs perfectly with wine, serving it on rice in a uniquely Japanese style. For the side dish, she makes fried kabocha pumpkin, and puts it into bite-sized pieces, then flavors it with nam pla (fish sauce) and coats it in potato starch, before frying it to a delicious crisp. Chef Rika also prepares 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
    Friday, June 1
    5:30 pm on UEN-TV 9.1
    In this episode, chef Rika Yukimasa makes steak, a dish well known around the world. After cooking it medium-rare, she flavors it with soy sauce and butter for a steak that pairs perfectly with wine, serving it on rice in a uniquely Japanese style. For the side dish, she makes fried kabocha pumpkin, and puts it into bite-sized pieces, then flavors it with nam pla (fish sauce) and coats it in potato starch, before frying it to a delicious crisp. Chef Rika also prepares a refreshing salad of boiled turnip, fresh arugula, and a special dressing made with sushi vinegar and olive oil.