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 5 Authentic Japanese Cooking: Three Color Fried Shrimp
- Season 5 Rika’s TOKYO CUISINE: Three Dishes with Spring Vegetables
- Season 5 Authentic Japanese Cooking: Three Color Rice Bowl
- Season 5 Rika’s TOKYO CUISINE: Deep-fried Rockfish
- Season 5 Cook Around Japan: Kaiseki-style Seafood Dishes
- Season 5 Cook Around Japan: Ise Udon
- Season 5 Rika's TOKYO CUISINE: Chikuzen-ni Simmered Chicken and Root Vegetables
- Season 5 Authentic Japanese Cooking: Sashimi Assortment
- Season 5 Rika’s TOKYO CUISINE: Beef Cutlet
- Season 5 Authentic Japanese Cooking: Nyumen Noodles with Niboshi Dashi
- Season 5 Rika’s TOKYO CUISINE: Japanese Cabbage Rolls
- Season 5 Cook Around Japan: Aemono with Kamakura vegetables in 3 different sauces
- Season 5 Cook Around Japan: Seasonal Seafood Dishes from Sagami Bay
- Season 5 Rika’s TOKYO CUISINE: Rika's Mom's Mixed Sushi
- Season 5 Rika’s TOKYO CUISINE: Gyusuji Curry and Rice
- Season 5 Rika's TOKYO CUISINE: Tamagoyaki Sandwich
- Season 5 Authentic Japanese Cooking: Chef Saito's Hand Rolled Sushi (Temaki Sushi)
- Season 5 Authentic Japanese Cooking: Marinated Swordfish (Nanban-zuke)
- Season 5 Rika's TOKYO CUISINE: Chicken Breast and Umeboshi Rice
- Season 5 Authentic Japanese Cooking: Teriyaki Chicken
- Season 5 Rika's TOKYO CUISINE: Rika's Omelet Rice
- Season 5 Cook Around Japan: Ryukyu Royal Cuisine
- Season 5 Cook Around Japan: Okinawan Home Cooking
- Season 5 Authentic Japanese Cooking: Saito's Family Curry Udon
- Season 5 Rika's TOKYO CUISINE: Simmered Pacific Saury with Ginger
- Season 5 Authentic Japanese Cooking: Savory Egg Custard (Chawanmushi)
- Season 5 Rika's TOKYO CUISINE: Deep-fried Oysters with Panko
- Season 5 Rika's TOKYO CUISINE: Seared Tuna Sashimi and Avocado
- Season 5 Authentic Japanese Cooking: Sukiyaki
- Season 5 Rika's TOKYO CUISINE: "Tatsuta-age" Deep-fried Mackerel
- Season 5 Authentic Japanese Cooking: Oden
- Season 5 Authentic Japanese Cooking: Simmered Kinki Fish
Dining with the Chef - Season 5 Episode 15 Rika’s TOKYO CUISINE: Gyusuji Curry and Rice
0.00 48 minutes In this episode, we'll be making curry with gyusuji, or beef tendons. Beef tendons slowly stewed in a sweet and savory broth made with sugar and soy sauce are a popular addition to okonomiyaki, yakisoba, udon, and more. In the Kansai region, beef tendons simmered as part of simmered daikon radish with miso to make dote-ni are variations long beloved as everyday dishes. Rika will be demonstrating her pressure cooker prowess to quickly stew beef tendons until they're tender, then add Japanese curry roux, coriander seed, cardamom, garam masala, and other spices to put together a delicious curry. For her side dishes, she'll be making octopus sautéed with wasabi, butter and soy sauce, as well as pickled myoga ginger buds and okra.
