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Gukina kuri seriveri:
- Igice 1 Rika's TOKYO CUISINE: Steamed Tai Sea Bream in Sake
- Igice 2 Authentic Japanese Cooking: Cutting Part 1 - Tuna and Squid Sashimi Plate
- Igice 3 Authentic Japanese Cooking: Cutting Part 2 - Octopus and Rapini with Egg Vinegar Sauce
- Igice 4 Rika's TOKYO CUISINE: Rika's Quick Fried Chicken
- Igice 5 Authentic Japanese Cooking: Stuffing Part 1 - Inari Sushi
- Igice 6 Authentic Japanese Cooking: Stuffing Part 2 - Pan-fried Stuffed Peppers
- Igice 7 Rika's TOKYO CUISINE: Zaru-soba (Cold Soba Noodles with Dipping Sauce)
- Igice 8 Rika's TOKYO CUISINE: Rika's Ma Po Tofu
- Igice 9 Rika's TOKYO CUISINE: Healthy Summer Party Menu
- Igice 10 Authentic Japanese Cooking: Itameni Part 1 - Chikuzen-style Chicken and Vegetables
- Igice 11 Authentic Japanese Cooking: Itameni Part 2 - Kimpira with Lotus Root and Carrot
- Igice 12 Rika's TOKYO CUISINE: Rika's Soul Food, Kashiwa-meshi Chicken & Rice
- Igice 13 Rika's TOKYO CUISINE: Chilled Ramen Noodles with Steamed Chicken
- Igice 14 Rika's TOKYO CUISINE: Spicy Summer Dishes
- Igice 15 Authentic Japanese Cooking: Marinating Part 1 - Fried Vegetables Marinated in Dashi
- Igice 16 Authentic Japanese Cooking: Marinating Part 2 - Chicken Namban (Fried Chicken Marinated in Sweet Vinegar)
- Igice 17 Authentic Japanese Cooking: Yoseru Part 1 - Corn Tofu
- Igice 18 Authentic Japanese Cooking: Yoseru Part 2 - Somen Noodles in Kanten Gelée
- Igice 19 Rika's TOKYO CUISINE: Fried Breaded Aji horse mackerel
- Igice 20 Rika's TOKYO CUISINE: Nabe Hot Pot: Quintet Mushrooms
- Igice 21 Authentic Japanese Cooking: Rolling Part 1 - Rolled Dashi Omelet (Dashimaki)
- Igice 22 Authentic Japanese Cooking: Rolling Part 2 - Beef and Burdock Rolls
- Igice 23 Rika's TOKYO CUISINE: Simmered Daikon Radish & Pork Belly
- Igice 24 Rika's TOKYO CUISINE: Udon Hot Pot
- Igice 25 Authentic Japanese Cooking: Thickening Part 1 - Fried Tofu with Dashi Sauce
- Igice 26 Authentic Japanese Cooking: Thickening Part 2 - Jibuni-Style Chicken and Tofu
- Igice 27 Rika's TOKYO CUISINE: Rice Porridge with Scallops & Ginger
- Igice 28 Rika's TOKYO CUISINE: "Cream Stew" with Oysters
- Igice 29 Authentic Japanese Cooking: Dressing Part 1 - Tuna and Cuttlefish with Tofu Dressing
- Igice 30 Authentic Japanese Cooking: Dressing Part 2 - Chicken Breast and Onion with Egg Miso Dressing
- Igice 31 Rika's TOKYO CUISINE: “Rika's Gyoza” (Japanese-style Pot Stickers)
- Igice 32 Rika's TOKYO CUISINE: Spring Dishes with Bamboo Shoots
- Igice 33 Authentic Japanese Cooking: Wrapping : Chakin sushi
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Dining with the Chef - Season 2 Episode 1 Rika's TOKYO CUISINE: Steamed Tai Sea Bream in Sake
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Rika will show us how to make three different sea food dishes that makes a casual dining perfect. Today's main course is steamed Sea Breams with clams and potatoes on the side. Potatoes are perfectly steamed with Sea Breams and clams in sake based broth which makes all the ingredients taste even better.
Igihe: 26:14 iminota
Ubwiza: HD
Itariki Yambere Yindege: Apr 02, 2012
Itariki yanyuma yindege: Dec 31, 2024
Igice: 398 Igice
Igihe: 14 Igihe
IMDb: 10
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