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Gukina kuri seriveri:
- Igice 1 Authentic Japanese Cooking: Chicken Kuwayaki
- Igice 2 Rika's TOKYO CUISINE: Dry Curry Rice with Omelet
- Igice 3 Authentic Japanese Cooking: Hambaagu with Grated Daikon
- Igice 4 Rika's TOKYO CUISINE: The Classic Nori Bento
- Igice 5 Authentic Japanese Cooking: Early Summer Tempura
- Igice 6 Rika's TOKYO CUISINE: Tuna Sashimi Three Ways
- Igice 7 Authentic Japanese Cooking: Sweet and Sour Meatball
- Igice 8 Rika's TOKYO CUISINE: Donburi Rice Bowls
- Igice 9 Authentic Japanese Cooking: Kushi-katsu
- Igice 10 Rika's TOKYO CUISINE: Three Ginger Dishes
- Igice 11 Rika's TOKYO CUISINE: Chicken Rice Burger
- Igice 12 Authentic Japanese Cooking: Sesame Grilled Naganegi
- Igice 13 Authentic Japanese Cooking: Chef's Chicken Nanban
- Igice 14 Authentic Japanese Cooking: Stuffed Shiitake with Teriyaki Glaze
- Igice 15 Rika's TOKYO CUISINE: Veggie Miso Ramen
- Igice 16 Cook Around Japan: Yamanashi - Cuisine at the foot of Mt. Fuji Part 1
- Igice 17 Cook Around Japan: Shizuoka - Cuisine at the foot of Mt. Fuji Part 2
- Igice 18 Authentic Japanese Cooking: Temari Sushi
- Igice 19 Authentic Japanese Cooking: Miso Stir Fry with Lotus Root and Chicken
- Igice 20 Rika's TOKYO CUISINE: Shrimp Chirashi Sushi
- Igice 21 Cook Around Japan: Miyagi - Kesennuma, the Fishing Port Town
- Igice 22 Cook Around Japan: Miyagi - Kesennuma's Sake and Oysters
- Igice 23 Authentic Japanese Cooking: Chikuzen-ni (Simmered Chicken and Root Vegetables)
- Igice 24 Rika's TOKYO CUISINE: Three Wasabi Dishes
- Igice 25 Rika's TOKYO CUISINE: Korokke Trio
- Igice 26 Authentic Japanese Cooking: Mushi Sushi
- Igice 27 Rika's TOKYO CUISINE: Donabe Hot Pot
- Igice 28 Rika's TOKYO CUISINE: Japanese Vegetarian Cuisine
- Igice 29 Cook Around Japan: Nagasaki - A Culinary Tour through Town
- Igice 30 Cook Around Japan: Nagasaki - Nagasaki Cuisine: Exploring a Fountain of Culture
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Dining with the Chef - Season 8 Episode 14 Authentic Japanese Cooking: Stuffed Shiitake with Teriyaki Glaze
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Our theme this episode is grinding. Our main dish is stuffed shiitake mushrooms with teriyaki glaze: we’ll be stuffing shiitake mushroom caps with a ground shrimp filling, then shaping them into balls. These charming stuffed mushrooms are then fried and coated with a glossy teriyaki sauce, for a delicious dish that’s certain to whet the appetite. For our side dish, we’ll be making suri-nagashi, a smooth Japanese-style soup, with ground kabocha squash. By adding the same dashi stock in two different ways, and with a few little tricks, the result is a deliciously rich and mellow soup.
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
Ishusho