Overview
In this episode, Chef Saito will be making oden, simmering meat, seafood, vegetables, and other items in a pot of hot dashi broth. Simmering these items together helps them share their delicious flavors and pick up the great flavor of the simmering broth, while the simmering broth gets the flavors of the other ingredients at the same time — it's the secret to why oden is so delicious! Chef Saito will share useful tips and advice for how to prepare the ingredients beforehand, making sure that they're cooked through and that any off flavors have been removed before adding them to the simmering broth, to keep everything tasting great.
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5 - 1Authentic Japanese Cooking: Three Color Fried Shrimp April 08, 2016 -
5 - 2Rika’s TOKYO CUISINE: Three Dishes with Spring Vegetables April 15, 2016
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5 - 3Authentic Japanese Cooking: Three Color Rice Bowl April 22, 2016 -
5 - 4Rika’s TOKYO CUISINE: Deep-fried Rockfish May 06, 2016 -
5 - 5Cook Around Japan: Kaiseki-style Seafood Dishes May 20, 2016 -
5 - 6Cook Around Japan: Ise Udon May 27, 2016 -
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5 - 8Authentic Japanese Cooking: Sashimi Assortment June 17, 2016 -
5 - 9Rika’s TOKYO CUISINE: Beef Cutlet June 24, 2016
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5 - 10
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5 - 11Rika’s TOKYO CUISINE: Japanese Cabbage Rolls July 08, 2016
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5 - 12
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5 - 13
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5 - 14Rika’s TOKYO CUISINE: Rika's Mom's Mixed Sushi August 05, 2016
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5 - 15Rika’s TOKYO CUISINE: Gyusuji Curry and Rice August 19, 2016
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5 - 16Rika's TOKYO CUISINE: Tamagoyaki Sandwich September 02, 2016
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5 - 17Authentic Japanese Cooking: Chef Saito's Hand Rolled Sushi (Temaki Sushi) September 16, 2016
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5 - 18Authentic Japanese Cooking: Marinated Swordfish (Nanban-zuke) September 30, 2016
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5 - 19Rika's TOKYO CUISINE: Chicken Breast and Umeboshi Rice October 07, 2016
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5 - 20Authentic Japanese Cooking: Teriyaki Chicken October 14, 2016
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5 - 21Rika's TOKYO CUISINE: Rika's Omelet Rice October 21, 2016
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5 - 22Cook Around Japan: Ryukyu Royal Cuisine October 28, 2016
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5 - 23Cook Around Japan: Okinawan Home Cooking November 04, 2016
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5 - 24Authentic Japanese Cooking: Saito's Family Curry Udon November 11, 2016
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5 - 25Rika's TOKYO CUISINE: Simmered Pacific Saury with Ginger November 25, 2016 -
5 - 26Authentic Japanese Cooking: Savory Egg Custard (Chawanmushi) December 16, 2016
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5 - 27Rika's TOKYO CUISINE: Deep-fried Oysters with Panko January 13, 2017
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5 - 28Rika's TOKYO CUISINE: Seared Tuna Sashimi and Avocado January 27, 2017
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5 - 29Authentic Japanese Cooking: Sukiyaki February 03, 2017
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5 - 30Rika's TOKYO CUISINE: "Tatsuta-age" Deep-fried Mackerel February 10, 2017
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5 - 31Authentic Japanese Cooking: Oden March 03, 2017
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5 - 32Authentic Japanese Cooking: Simmered Kinki Fish March 17, 2017