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 3 Rika's TOKYO CUISINE: Tonkatsu Sandwiches
- Season 3 Authentic Japanese Cooking: Cutting - Ushio-jiru (Soup made from tai fish stock)
- Season 3 Rika's TOKYO CUISINE: Fish-free Hand Rolled Sushi
- Season 3 Authentic Japanese Cooking: Sautéing - Swordfish Teriyaki
- Season 3 Rika's TOKYO CUISINE: Chilled Udon with Sesame Dipping Sauce
- Season 3 Rika's TOKYO CUISINE: Kashiwa-meshi Chicken Rice
- Season 3 Authentic Japanese Cooking: Deep frying - Chicken Wing Kara-age (Fried chicken Wings)
- Season 3 Rika's TOKYO CUISINE: Kushiage Deep-Fried Skewers
- Season 3 Rika's TOKYO CUISINE: Niku-jaga with Douban-jiang (Simmered Beef & Potatoes)
- Season 3 Rika's TOKYO CUISINE: Yakisoba with Salt & Nam Pla (Stir-fried Noodles)
- Season 3 Authentic Japanese Cooking: Artisan edition - Soba noodles
- Season 3 Authentic Japanese Cooking: Vinegar-marinated Aji Salad
- Season 3 Rika's TOKYO CUISINE: Japanese-style Pasta with Edamame
- Season 3 Authentic Japanese Cooking: Beef Steak Salad with Ume-sesame Sauce
- Season 3 Rika's TOKYO CUISINE: Rika's California Roll Trio
- Season 3 Rika's TOKYO CUISINE: Japanese Curried Rice with Chicken
- Season 3 Rika's TOKYO CUISINE: Menchi Katsu (Minced Meat Cutlet)
- Season 3 Authentic Japanese Cooking: Simmering - Umami-simmered Taro and Beef
- Season 3 Authentic Japanese Cooking: Deep-frying - Deep-fried Flounder with Soba Noodles
- Season 3 Authentic Japanese Cooking: Grilling - Kabayaki-style Sardines
- Season 3 Authentic Japanese Cooking: Deep Frying - Autumn Kakiage Fries
- Season 3 Rika's TOKYO CUISINE: Foil-baked Salmon and Mushrooms
- Season 3 Rika's TOKYO CUISINE: Rika's Champon Noodles
- Season 3 Authentic Japanese Cooking: Artisan edition - Sushi
- Season 3 Authentic Japanese Cooking: Kneading - Tsukune and Shiitake Soup
- Season 3 Rika's TOKYO CUISINE: Shabu-shabu with Hot SoyMilk Broth
- Season 3 Rika's TOKYO CUISINE: Rice Balls with Seafood Tempura
- Season 3 Authentic Japanese Cooking: Simmering - Simmered Koya Tofu, Shrimp, and Chrysanthemum Leaves
- Season 3 Authentic Japanese Cooking: Marinating - Yuan-yaki
- Season 3 Authentic Japanese Cooking: Hot Pot Cooking
- Season 3 Authentic Japanese Cooking: Artisan edition in Akita - Kiritampo Nabe (Rice Stick Hot Pot)
- Season 3 Authentic Japanese Cooking: Artisan edition in Akita - Koji
Dining with the Chef - Season 3 Episode 19 Authentic Japanese Cooking: Deep-frying - Deep-fried Flounder with Soba Noodles
0.00 48 minutes The theme of this episode is deep-frying. We'll be using top-quality flounder and preparing it ikada-age style, making even the bones delicious. We'll fillet the flounder into five pieces, soak it in salt water, and fry them up to look like little rafts that could float on water.
After frying the flounder to get crispy bones and tender meat, we'll be making green tea soba noodles with chili-seasoned grated daikon and ten-tsuyu sauce for a dish as beautifully reminiscent of pine needles as it is delicious.
