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Season 13 Episode
- Season 8 Authentic Japanese Cooking: Chicken Kuwayaki
- Season 8 Rika's TOKYO CUISINE: Dry Curry Rice with Omelet
- Season 8 Authentic Japanese Cooking: Hambaagu with Grated Daikon
- Season 8 Rika's TOKYO CUISINE: The Classic Nori Bento
- Season 8 Authentic Japanese Cooking: Early Summer Tempura
- Season 8 Rika's TOKYO CUISINE: Tuna Sashimi Three Ways
- Season 8 Authentic Japanese Cooking: Sweet and Sour Meatball
- Season 8 Rika's TOKYO CUISINE: Donburi Rice Bowls
- Season 8 Authentic Japanese Cooking: Kushi-katsu
- Season 8 Rika's TOKYO CUISINE: Three Ginger Dishes
- Season 8 Rika's TOKYO CUISINE: Chicken Rice Burger
- Season 8 Authentic Japanese Cooking: Sesame Grilled Naganegi
- Season 8 Authentic Japanese Cooking: Chef's Chicken Nanban
- Season 8 Authentic Japanese Cooking: Stuffed Shiitake with Teriyaki Glaze
- Season 8 Rika's TOKYO CUISINE: Veggie Miso Ramen
- Season 8 Cook Around Japan: Yamanashi - Cuisine at the foot of Mt. Fuji Part 1
- Season 8 Cook Around Japan: Shizuoka - Cuisine at the foot of Mt. Fuji Part 2
- Season 8 Authentic Japanese Cooking: Temari Sushi
- Season 8 Authentic Japanese Cooking: Miso Stir Fry with Lotus Root and Chicken
- Season 8 Rika's TOKYO CUISINE: Shrimp Chirashi Sushi
- Season 8 Cook Around Japan: Miyagi - Kesennuma, the Fishing Port Town
- Season 8 Cook Around Japan: Miyagi - Kesennuma's Sake and Oysters
- Season 8 Authentic Japanese Cooking: Chikuzen-ni (Simmered Chicken and Root Vegetables)
- Season 8 Rika's TOKYO CUISINE: Three Wasabi Dishes
- Season 8 Rika's TOKYO CUISINE: Korokke Trio
- Season 8 Authentic Japanese Cooking: Mushi Sushi
- Season 8 Rika's TOKYO CUISINE: Donabe Hot Pot
- Season 8 Rika's TOKYO CUISINE: Japanese Vegetarian Cuisine
- Season 8 Cook Around Japan: Nagasaki - A Culinary Tour through Town
- Season 8 Cook Around Japan: Nagasaki - Nagasaki Cuisine: Exploring a Fountain of Culture
Dining with the Chef - Season 8 Episode 5 Authentic Japanese Cooking: Early Summer Tempura
0.00 48 minutes Our theme this episode is deep-frying. We’ll be making tempura, an iconic Japanese dish, using ingredients that come into season in spring and early summer. The keys to great tempura are a light, crispy batter, and using fresh ingredients. The great flavors of the ingredients are emphasized by deep-frying them in batter, for a delicious result. We’ll also be making aka-dashi red miso soup with shijimi clams, which goes wonderfully with tempura. The shijimi clams give the soup a great flavor along with the red miso, for the perfect palate cleanser after eating tempura. We hope you’ll join us and learn how to make tempura, usually found only at specialty restaurants, at home!
