Dining with the Chef (2012) : 2x26
Authentic Japanese Cooking: Thickening Part 2 - Jibuni-Style Chicken and Tofu
Min.
Overview
The theme for this episode is Thickening Techniques (Part 2). We take a look at jibuni, a local dish from Kanazawa in the Hokuriku region. It uses flour to thicken the sauce which is quite unique among Japanese cuisine. As a different variation the jibuni sauce can be poured over deep-fried bean-starch vermicelli creating an attractive, colorful dish!
-
2 - 1Rika's TOKYO CUISINE: Steamed Tai Sea Bream in Sake April 01, 2013 -
2 - 2 -
2 - 3 -
2 - 4Rika's TOKYO CUISINE: Rika's Quick Fried Chicken April 22, 2013 -
2 - 5 -
2 - 6 -
2 - 7 -
2 - 8Rika's TOKYO CUISINE: Rika's Ma Po Tofu June 03, 2013 -
2 - 9Rika's TOKYO CUISINE: Healthy Summer Party Menu June 24, 2013 -
2 - 10 -
2 - 11 -
2 - 12 -
2 - 13Rika's TOKYO CUISINE: Chilled Ramen Noodles with Steamed Chicken August 05, 2013 -
2 - 14Rika's TOKYO CUISINE: Spicy Summer Dishes August 26, 2013 -
2 - 15 -
2 - 16 -
2 - 17Authentic Japanese Cooking: Yoseru Part 1 - Corn Tofu October 07, 2013
-
2 - 18
-
2 - 19Rika's TOKYO CUISINE: Fried Breaded Aji horse mackerel October 21, 2013
-
2 - 20Rika's TOKYO CUISINE: Nabe Hot Pot: Quintet Mushrooms November 04, 2013 -
2 - 21 -
2 - 22Authentic Japanese Cooking: Rolling Part 2 - Beef and Burdock Rolls November 18, 2013
-
2 - 23Rika's TOKYO CUISINE: Simmered Daikon Radish & Pork Belly December 02, 2013
-
2 - 24Rika's TOKYO CUISINE: Udon Hot Pot December 09, 2013
-
2 - 25
-
2 - 26
-
2 - 27Rika's TOKYO CUISINE: Rice Porridge with Scallops & Ginger January 20, 2014
-
2 - 28Rika's TOKYO CUISINE: "Cream Stew" with Oysters February 10, 2014
-
2 - 29
-
2 - 30
-
2 - 31
-
2 - 32Rika's TOKYO CUISINE: Spring Dishes with Bamboo Shoots March 17, 2014
-
2 - 33Authentic Japanese Cooking: Wrapping : Chakin sushi March 31, 2014