Dining with the Chef

This program introduces the worldview and attraction of Japanese cuisine that cares about the overall harmony of a variety of ingredients.

Fri. 14:30 - 15:00
20:30 - 21:00
Sat. 02:10 - 02:40
08:10 - 08:40

Next episode
Aug. 26, Fri.

Authentic Japanese Cooking

Three Color Rice Bowl

*This program was first broadcast on Apr. 22, 2016

Our theme for this episode is making soboro, or tiny seasoned bits. Chef Saito will be showing us how to make soboro that come in very handy for home cooking or bento lunches. Whether it's the sweet and savory simmered chicken soboro or the deliciously fine scrambled egg soboro, they both go great with fresh snow peas for a beautifully colorful topping to rice. We'll learn Chef Saito's useful techniques and tricks for making soboro, including how to make all of the pieces evenly sized. For our side, we'll be making paper-thin pickled turnip, an elegant Kyoto specialty. We'll teach you everything you need to know to make this traditional and beautiful type of pickled turnip at home.

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