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Komeza urebe kubuntu ➞Bifata munsi noneho umunota 1 wo Kwiyandikisha noneho urashobora kwishimira Filime zitagira imipaka & TV.
Gukina kuri seriveri:
- Igice 1 Authentic Japanese Cooking: Three Color Fried Shrimp
- Igice 2 Rika’s TOKYO CUISINE: Three Dishes with Spring Vegetables
- Igice 3 Authentic Japanese Cooking: Three Color Rice Bowl
- Igice 4 Rika’s TOKYO CUISINE: Deep-fried Rockfish
- Igice 5 Cook Around Japan: Kaiseki-style Seafood Dishes
- Igice 6 Cook Around Japan: Ise Udon
- Igice 7 Rika's TOKYO CUISINE: Chikuzen-ni Simmered Chicken and Root Vegetables
- Igice 8 Authentic Japanese Cooking: Sashimi Assortment
- Igice 9 Rika’s TOKYO CUISINE: Beef Cutlet
- Igice 10 Authentic Japanese Cooking: Nyumen Noodles with Niboshi Dashi
- Igice 11 Rika’s TOKYO CUISINE: Japanese Cabbage Rolls
- Igice 12 Cook Around Japan: Aemono with Kamakura vegetables in 3 different sauces
- Igice 13 Cook Around Japan: Seasonal Seafood Dishes from Sagami Bay
- Igice 14 Rika’s TOKYO CUISINE: Rika's Mom's Mixed Sushi
- Igice 15 Rika’s TOKYO CUISINE: Gyusuji Curry and Rice
- Igice 16 Rika's TOKYO CUISINE: Tamagoyaki Sandwich
- Igice 17 Authentic Japanese Cooking: Chef Saito's Hand Rolled Sushi (Temaki Sushi)
- Igice 18 Authentic Japanese Cooking: Marinated Swordfish (Nanban-zuke)
- Igice 19 Rika's TOKYO CUISINE: Chicken Breast and Umeboshi Rice
- Igice 20 Authentic Japanese Cooking: Teriyaki Chicken
- Igice 21 Rika's TOKYO CUISINE: Rika's Omelet Rice
- Igice 22 Cook Around Japan: Ryukyu Royal Cuisine
- Igice 23 Cook Around Japan: Okinawan Home Cooking
- Igice 24 Authentic Japanese Cooking: Saito's Family Curry Udon
- Igice 25 Rika's TOKYO CUISINE: Simmered Pacific Saury with Ginger
- Igice 26 Authentic Japanese Cooking: Savory Egg Custard (Chawanmushi)
- Igice 27 Rika's TOKYO CUISINE: Deep-fried Oysters with Panko
- Igice 28 Rika's TOKYO CUISINE: Seared Tuna Sashimi and Avocado
- Igice 29 Authentic Japanese Cooking: Sukiyaki
- Igice 30 Rika's TOKYO CUISINE: "Tatsuta-age" Deep-fried Mackerel
- Igice 31 Authentic Japanese Cooking: Oden
- Igice 32 Authentic Japanese Cooking: Simmered Kinki Fish
- Igice 999 Fish-free Hand Rolled Sushi
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Dining with the Chef - Season 5 Episode 3 Authentic Japanese Cooking: Three Color Rice Bowl
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Our theme for this episode is making soboro, or tiny seasoned bits. Chef Saito will be showing us how to make soboro that come in very handy for home cooking or bento lunches. Whether it's the sweet and savory simmered chicken soboro or the deliciously fine scrambled egg soboro, they both go great with fresh snow peas for a beautifully colorful topping to rice. We'll learn Chef Saito's useful techniques and tricks for making soboro, including how to make all of the pieces evenly sized. For our side, we'll be making paper-thin pickled turnip, an elegant Kyoto specialty. We'll teach you everything you need to know to make this traditional and beautiful type of pickled turnip at home.
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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