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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
0 Reba
Dining with the Chef - Season 2 Episode 26 Authentic Japanese Cooking: Thickening Part 2 - Jibuni-Style Chicken and Tofu
0 Reba
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!
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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