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 6 Cook Around Japan: Kumamoto - Dago Dumpling Soup (Dago Jiru)
- Season 6 Cook Around Japan: Kumamoto - Kumamoto Style Italian Cuisine
- Season 6 Rika's TOKYO CUISINE: Butter Sautéed Spanish Mackerel with Soy Sauce
- Season 6 Authentic Japanese Cooking: Spring Chirashi Sushi
- Season 6 Authentic Japanese Cooking: Ground Meat Cutlet (Menchi Katsu)
- Season 6 Rika’s TOKYO CUISINE: Steamed Beef and Vegetables
- Season 6 Authentic Japanese Cooking: Yakisoba Fried Noodles and Ikayaki Savory Squid Pancakes
- Season 6 Authentic Japanese Cooking: Simmered Soybeans and Vegetables [Gomokuni]
- Season 6 Rika's TOKYO CUISINE: Two-minute Steak with Wasabi Sauce and Rice
- Season 6 Authentic Japanese Cooking: Bo-sushi with Horse Mackerel
- Season 6 Rika’s TOKYO CUISINE: Simmered Stuffed Peppers
- Season 6 Authentic Japanese Cooking: Yakiniku
- Season 6 Cook Around Japan: Toyama - Rika's Kobujime Sashimi Carpaccio
- Season 6 Cook Around Japan: Toyama - Baby Boar and Wild Mountain Vegetables
- Season 6 Authentic Japanese Cooking: Oyako-don - Chicken and Egg Rice Bowl
- Season 6 Rika's TOKYO CUISINE: Vinegar-marinated Aji horse mackerel [Nanbanzuke]
- Season 6 Authentic Japanese Cooking: Fried Rice with Kabayaki Eel
- Season 6 Rika's TOKYO CUISINE: Rika's Exclusive Hambaagu
- Season 6 Authentic Japanese Cooking: Deep-fried Bonito
- Season 6 Rika's TOKYO CUISINE: Japanese-style Spaghetti with Scallops and Nori
- Season 6 Authentic Japanese Cooking: Simmered Kabocha Squash with Soboro Sauce
- Season 6 Rika's TOKYO CUISINE: Rika's Umami Oden
- Season 6 Authentic Japanese Cooking: Hari-Hari Hot Pot
- Season 6 Authentic Japanese Cooking: Kabura-mushi [Steamed Turnips]
- Season 6 Cook Around Japan: Kyotango - Tango's Local Specialty Dish "Barazushi"
- Season 6 Cook Around Japan: Kyotango - Creative Kyotango Cuisine
- Season 6 Authentic Japanese Cooking: Spinach Ohitashi with Chrysanthemums
- Season 6 Rika's TOKYO CUISINE: Simmered Kinmedai Alfonsino
- Season 6 Rika's TOKYO CUISINE: Onigiri (Rice Balls)
- Season 6 Authentic Japanese Cooking: Clear Soup with Kombu-marinated Tai Fish
- Season 6 Rika's TOKYO CUISINE: Rika's Grilled Vegetable Curry
- Season 6 Rika's TOKYO CUISINE: Cheese Tonkatsu with Umeboshi
Dining with the Chef - Season 6 Episode 5 Authentic Japanese Cooking: Ground Meat Cutlet (Menchi Katsu)
0.00 48 minutes Our theme this episode is deep frying. We'll be making menchi katsu, a western-style dish born in Japan. Chef Saito’s family recipe for menchi katsu adds shiitake mushrooms to the standard onion, for a healthy blend of meat and vegetables in the filling. We'll learn how to cook the filling through, yet keep it juicy. For our side dish, we'll be making grilled onigiri rice balls. In this case, though, rather than balls, they'll be the traditional triangular shape, and we'll learn how to shape them that way. Chef Saito will show us how to make his miso sauce for them, and then it's a matter of simply grilling them in the toaster oven until they're ready to serve.
