Dining with the Chef Season 6 Episode 22 Rika's TOKYO CUISINE: Rika's Umami Oden 2017

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In today's episode, we'll be making oden, a winter favorite. Chef Rika will be preparing her special soup, with a dashi base made with kombu kelp and bonito flakes and seasoned with nam pla. We'll be simmering a variety of ingredients in this soup, including daikon radish, konnyaku, eggs, handmade ganmodoki, and handmade mochi kinchaku (fried tofu pockets stuffed with mochi). We'll also be preparing delicious, brown-tinted rice, with the rich flavor of dashi and the fragrance of soy sauce. For dessert, we'll be making a refreshing Japanese-style sorbet with yuzu citrus, rich in vitamin C.

Released: 2017-12-08
Runtime : 60 minutes
Genre : Reality
Stars :
Director :

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8. Authentic Japanese Cooking: Simmered Soybeans and Vegetables [Gomokuni] 2017-06-09

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9. Rika's TOKYO CUISINE: Two-minute Steak with Wasabi Sauce and Rice 2017-06-16

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10. Authentic Japanese Cooking: Bo-sushi with Horse Mackerel 2017-07-07

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11. Rika’s TOKYO CUISINE: Simmered Stuffed Peppers 2017-07-21

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13. Cook Around Japan: Toyama - Rika's Kobujime Sashimi Carpaccio 2017-08-11

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17. Authentic Japanese Cooking: Fried Rice with Kabayaki Eel 2017-10-06

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18. Rika's TOKYO CUISINE: Rika's Exclusive Hambaagu 2017-10-13

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19. Authentic Japanese Cooking: Deep-fried Bonito 2017-10-27

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20. Rika's TOKYO CUISINE: Japanese-style Spaghetti with Scallops and Nori 2017-11-03

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21. Authentic Japanese Cooking: Simmered Kabocha Squash with Soboro Sauce 2017-11-17

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22. Rika's TOKYO CUISINE: Rika's Umami Oden 2017-12-08

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23. Authentic Japanese Cooking: Hari-Hari Hot Pot 2017-12-22

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24. Authentic Japanese Cooking: Kabura-mushi [Steamed Turnips] 2017-12-29

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28. Rika's TOKYO CUISINE: Simmered Kinmedai Alfonsino 2018-02-23

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29. Rika's TOKYO CUISINE: Onigiri (Rice Balls) 2018-03-02

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30. Authentic Japanese Cooking: Clear Soup with Kombu-marinated Tai Fish 2018-03-09

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31. Rika's TOKYO CUISINE: Rika's Grilled Vegetable Curry 2018-03-16

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32. Rika's TOKYO CUISINE: Cheese Tonkatsu with Umeboshi 2018-03-30

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