Season
- Season 0 2013-02-24
- Season 1 2012-04-02
- Season 2 2013-04-01
- Season 3 2014-04-07
- Season 4 2015-04-03
- Season 5 2016-04-08
- Season 6 2017-04-07
- Season 7 2018-04-06
- Season 8 2019-04-05
- Season 9 2020-04-03
- Season 10 2021-04-27
- Season 11 2022-04-05
- Season 12 2023-04-18
- Season 13 2024-04-09
- Season 14 2025-04-22
Season 14 Episode
- Season 1 Japanese Teriyaki Hamburger Steak Garlic Chives with Grated Daikon Radish Cabbage Miso Soup
- Season 1 Chicken Sukiyaki
- Season 1 Salmon in Yuan-yaki Style Green Peas and Rice Egg Drop Soup
- Season 1 Okonomiyaki
- Season 1 Soy Beans and Rice, Mushroom and Sweet Potato Miso Soup, Fresh Cod Simmered in Soy Sauce, Eggplant and Tuna Salad
- Season 1 Ginger Pork, Pickled Cabbage, Tomato and Bacon Miso Soup
- Season 1 Nanban-zuke Fried Fish in Sweet Vinegar, Avocado and Grapefruit with Wasabi Soy Sauce, Okra Miso Soup
- Season 1 Making Ramen Noodles in Soy Sauce Broth at Home
- Season 1 Sautéed Tofu Crumbles, Tomato with Tofu Sauce, Tofu "Ice Cube" and Chilled Corn Soup
- Season 1 Izakaya Small Plates: Ham-katsu (Ham Cutlets), Potato Salad, Onigiri Rice Balls
- Season 1 Country-style Miso-flavored Eggplant, Octopus and Cucumber with Vinegar Dressing, Clear Soup with Asparagus
- Season 1 Omuraisu, Sengiri-cut Vegetable Salad
- Season 1 Summer Tempura, Clam Miso Soup
- Season 1 Oyakodon (Egg and Chicken Rice Bowl), Sunomono
- Season 1 Chicken Wings and Soy Beans, Blanched Lettuce with Ponzu Soy Sauce, Cold Cucumber Miso Soup
- Season 1 Rika's bean curry, Avocado and tomato salad, Shiratama-dango (Rice dumplings)
- Season 1 Authentic Japanese Cooking: Simmering Part 1 - Kabocha Pumpkin
- Season 1 Authentic Japanese Cooking: Simmering Part 2 - Pork Belly
- Season 1 Rika's TOKYO CUISINE: Nabe hot-pot: Shrimp and Chicken meatballs, Cucumber and Egoma Salad with Sesame Oil Dressing
- Season 1 Rika's TOKYO CUISINE: Korokke with a Trio of Asian Sauces
- Season 1 Authentic Japanese Cooking: In Hokkaido
- Season 1 Authentic Japanese Cooking: Grilling & Sautéing Part 1 - Aji horse mackerel
- Season 1 Authentic Japanese Cooking: Grilling & Sautéing Part 2 - Chicken Kuwayaki
- Season 1 Rika's TOKYO CUISINE: New Year Party! / Chirashi-sushi & Deep-fried Shrimp
- Season 1 Authentic Japanese Cooking: Steaming Part 1 - Chawan Mushi Savory Custard
- Season 1 Authentic Japanese Cooking: Steaming Part 2 - Kabura-mushi (Steamed Grated Turnip)
- Season 1 Rika's TOKYO CUISINE: Yakiniku (Japanese-style BBQ)
- Season 1 Rika's TOKYO CUISINE: Hamburger Steak with Soy Sauce & Wine Sauce
- Season 1 Authentic Japanese Cooking: Tatsuta-age Fried Chicken
- Season 1 Rika's TOKYO CUISINE: In Thailand
- Season 1 Authentic Japanese Cooking: Kaki-age Tempura
- Season 1 Rika's TOKYO CUISINE: Stewed Mackerel with Miso
- Season 1 Rika's TOKYO CUISINE: Pasta with Oysters
Dining with the Chef - Season 1 Episode 31 Authentic Japanese Cooking: Kaki-age Tempura
0.00 48 minutes Kaki-age is usually made by combining small pieces of seafood and vegetables with batter and deep-frying it. It is a well-known variety of tempura. With one bite, you can enjoy various flavors in your mouth. Crispy and satisfying, kaki-age has become a main dish. The second was the soba noodles with kaki-age. It's a traditional Japanese soba dish. You won't forget the deliciousness!
