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 7 Authentic Japanese Cooking: Saikyo–zuke with Spanish Mackerel
- Season 7 Authentic Japanese Cooking: Yakitori-don Grilled Chicken Rice Bowl
- Season 7 Rika's TOKYO CUISINE: Chicken Sukiyaki
- Season 7 Authentic Japanese Cooking: Blanched Sashimi with Shira-ae Sauce
- Season 7 Rika's TOKYO CUISINE: Rika’s Shoyu Ramen
- Season 7 Authentic Japanese Cooking: Unohana-ni (Simmered Okara)
- Season 7 Rika's TOKYO CUISINE: Roast Beef Sushi
- Season 7 Rika's TOKYO CUISINE: Rika’s Napolitan
- Season 7 Authentic Japanese Cooking: Miso-marinated Pork Sauté
- Season 7 Cook Around Japan: Tokushima - The Tastes of Satoyama
- Season 7 Cook Around Japan: Kagawa - The Traditional Iriko Dashi Broth
- Season 7 Authentic Japanese Cooking: Goko-yaki Seared Tuna with Five Aroma Sauce
- Season 7 Authentic Japanese Cooking: Taro and Chicken Fritters with Umeboshi Batter
- Season 7 Rika's TOKYO CUISINE: Okonomiyaki
- Season 7 Authentic Japanese Cooking: Nishiki-yaki Steamed Salmon
- Season 7 Rika's TOKYO CUISINE: 5 Salads Using Sushi Vinegar
- Season 7 Authentic Japanese Cooking: Yuba-an Sauce with Rice
- Season 7 Authentic Japanese Cooking: Sakashio-yaki Grilled Horse Mackerel
- Season 7 Authentic Japanese Cooking: Aichi Recipes
- Season 7 Rika's TOKYO CUISINE: Ginger Pork Salad
- Season 7 Authentic Japanese Cooking: “Puka Puka” Meatball Hot Pot
- Season 7 Authentic Japanese Cooking: Deep-fried fish with An Sauce
- Season 7 Rika's TOKYO CUISINE: Japanese Sandwich Trio
- Season 7 Cook Around Japan: Fukushima - Samurai food
- Season 7 Cook Around Japan: Fukushima - New Fukushima's Cuisine
- Season 7 Rika's TOKYO CUISINE: Ten Don (Tempura Rice Bowl)
- Season 7 Rika's TOKYO CUISINE: Sake-steamed Salmon, Potatoes, and Clams
- Season 7 Cook Around Japan: Miyazaki - Nobeoka's Culinary Revolution
- Season 7 Cook Around Japan: Miyazaki - The Rise of Japanese Wagyu
- Season 7 Authentic Japanese Cooking: Simmered Yellowtail with Sake Lees (Kasu-ni)
- Season 7 Rika's TOKYO CUISINE: Teishoku Meal Set with Pork Spareribs
- Season 7 Authentic Japanese Cooking: Chicken Miso Gratin
Dining with the Chef - Season 7 Episode 13 Authentic Japanese Cooking: Taro and Chicken Fritters with Umeboshi Batter
0.00 48 minutes Our theme this episode is deep frying. Our main ingredient is satoimo (Japanese taro), most commonly associated with simmered dishes in Japan. We'll be making fritters that combine taro with tender chicken and crisp green beans, using a batter made with egg and umeboshi pickled plums to bring them together, with a beautifully autumnal color. We'll teach you the tricks to keep them together with a lovely shape. For our side dish, we'll be preparing eggplant by deep-frying it, then briefly cooking it in a sauce made with dashi. Enjoy the contrast between the dark purple and the pale green, as well as delicious flavor full of the umami richness of dashi. These dishes make a great way to greet the coming of autumn in Japan!
