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 4 Rika's TOKYO CUISINE: Clam and Burdock Root Rice
- Season 4 Authentic Japanese Cooking: Tofu hamburger steaks
- Season 4 Rika's TOKYO CUISINE: Shrimp Doria (Rice gratin with Shrimp)
- Season 4 Rika's TOKYO CUISINE: Spicy Oyakodon (Rice bowl with Egg and Chicken)
- Season 4 Authentic Japanese Cooking: Golden-fried Scallops and Shrimps
- Season 4 Authentic Japanese Cooking: Pressed sushi - Oshizushi with Crab Meat
- Season 4 Authentic Japanese Cooking: Fluffy Spring Rolls
- Season 4 Rika's TOKYO CUISINE: Edamame Rice & Steamed Pork, Chicken and Celery
- Season 4 Authentic Japanese Cooking: Tonkatsu Fried Pork Tenderloin with Panko
- Season 4 Rika’s TOKYO CUISINE: Hot Pot with Sardine Meatballs ～Tsumire Nabe～
- Season 4 Authentic Japanese Cooking: Japanese-style Stuffed Cabbage Rolls
- Season 4 Authentic Japanese Cooking: Artisan edition - Kabayaki (Grilled Unagi Eel)
- Season 4 Authentic Japanese Cooking: Artisan edition in Shizuoka - Sakura Shrimp
- Season 4 Rika's TOKYO CUISINE: Rika's Okinawan Cuisine ～Okinawa Soba～
- Season 4 Authentic Japanese Cooking: Shallow-fried Salmon Fillets
- Season 4 Rika's TOKYO CUISINE: Chirashi-sushi with Vinegar-marinated Aji
- Season 4 Authentic Japanese Cooking: Ganmodoki Simmered Tofu Fritters
- Season 4 Rika's TOKYO CUISINE: Rika's Gyudon (Beef Rice Bowl)
- Season 4 Rika's TOKYO CUISINE: Yaki-udon (Stir-fried Udon Noodles)
- Season 4 Rika's TOKYO CUISINE: Pan-steamed Salmon & Cabbage with Miso Sauce
- Season 4 Authentic Japanese Cooking: Saito's Family Bento Box
- Season 4 Authentic Japanese Cooking: Cooking Beans with Rice, Sekihan ～Rice with Japanese Red Beans～
- Season 4 Authentic Japanese Cooking: Artisan edition - Seared Bonito
- Season 4 Authentic Japanese Cooking: Artisan edition - The Vegetables and Citrus Fruits of Kochi
- Season 4 Authentic Japanese Cooking: New Year’s Cuisine Part 1
- Season 4 Rika’s TOKYO CUISINE: Japanese-style Stewed Beef
- Season 4 Authentic Japanese Cooking: New Year's Cuisine Part 2
- Season 4 Rika’s TOKYO CUISINE: Yellowtail Teriyaki
- Season 4 Rika’s TOKYO CUISINE: "Kamo-Nabe" Duck Hot Pot
- Season 4 Authentic Japanese Cooking: Artisan edition in Chiba - Koedo Kaiseki Cuisine
- Season 4 Authentic Japanese Cooking: Artisan edition in Chiba - Futomaki Sushi
- Season 4 Authentic Japanese Cooking: Mizutaki ～Hot Pot with Chicken Broth～
- Season 4 Rika’s TOKYO CUISINE :Japanese-style Fried Meatballs
- Season 4 Authentic Japanese Cooking: Ginger Fried Pork
Dining with the Chef - Season 4 Episode 17 Authentic Japanese Cooking: Ganmodoki Simmered Tofu Fritters
0.00 48 minutes Our theme this episode is "soaking." We'll be making a shojin ryori (vegan Buddhist monk dish) called ganmodoki tofu fritters, simmered for plenty of flavor. The dish starts with carefully strained tofu, with shiitake mushrooms, carrot, lotus root, and ginkgo nuts added, and finally nagaimo yam added before forming it into balls and frying until golden brown. Ganmodoki fritters are delicious on their own, but today we'll be simmering them in a flavorful soup made with kombu kelp. We'll also be making jade-simmered eggplants by half-peeling eggplants in strips, then frying them in oil, and finally soaking them in a kombu kelp dashi to let them soak up the rich, delicious flavor. We'll also talk about the history of shojin ryori, a traditional Japanese form of cooking practiced by Buddhist monks, designed to minimize food waste and to make vegetables look and taste like fish or meat.
