Dining with the Chef S2 E1 - Rika's TOKYO CUISINE: Steamed Tai Sea Bream in Sakemovie

Dining with the Chef

Dining with the Chef S2 E1 - Rika's TOKYO CUISINE: Steamed Tai Sea Bream in Sake

2024 minReality Movies

0.0

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.

Creator	N/A
Actor	N/A
Country	Japan
Production	NHK WORLD-JAPAN

Season 0(9 episode)
Season 1(33 episode)
Season 2(33 episode)
Season 3(32 episode)
Season 4(34 episode)
Season 5(33 episode)
Season 6(32 episode)
Season 7(32 episode)
Season 8(30 episode)
Season 9(30 episode)
Season 10(30 episode)
Season 11(29 episode)
Season 12(25 episode)
Season 13(23 episode)

Rika's TOKYO CUISINE: Steamed Tai Sea Bream in Sake
Authentic Japanese Cooking: Cutting Part 1 - Tuna and Squid Sashimi Plate
Authentic Japanese Cooking: Cutting Part 2 - Octopus and Rapini with Egg Vinegar Sauce
Rika's TOKYO CUISINE: Rika's Quick Fried Chicken
Authentic Japanese Cooking: Stuffing Part 1 - Inari Sushi
Authentic Japanese Cooking: Stuffing Part 2 - Pan-fried Stuffed Peppers
Rika's TOKYO CUISINE: Zaru-soba (Cold Soba Noodles with Dipping Sauce)
Rika's TOKYO CUISINE: Rika's Ma Po Tofu
Rika's TOKYO CUISINE: Healthy Summer Party Menu
Authentic Japanese Cooking: Itameni Part 1 - Chikuzen-style Chicken and Vegetables
Authentic Japanese Cooking: Itameni Part 2 - Kimpira with Lotus Root and Carrot
Rika's TOKYO CUISINE: Rika's Soul Food, Kashiwa-meshi Chicken & Rice
Rika's TOKYO CUISINE: Chilled Ramen Noodles with Steamed Chicken
Rika's TOKYO CUISINE: Spicy Summer Dishes
Authentic Japanese Cooking: Marinating Part 1 - Fried Vegetables Marinated in Dashi
Authentic Japanese Cooking: Marinating Part 2 - Chicken Namban (Fried Chicken Marinated in Sweet Vinegar)
Authentic Japanese Cooking: Yoseru Part 1 - Corn Tofu
Authentic Japanese Cooking: Yoseru Part 2 - Somen Noodles in Kanten Gelée
Rika's TOKYO CUISINE: Fried Breaded Aji horse mackerel
Rika's TOKYO CUISINE: Nabe Hot Pot: Quintet Mushrooms
Authentic Japanese Cooking: Rolling Part 1 - Rolled Dashi Omelet (Dashimaki)
Authentic Japanese Cooking: Rolling Part 2 - Beef and Burdock Rolls
Rika's TOKYO CUISINE: Simmered Daikon Radish & Pork Belly
Rika's TOKYO CUISINE: Udon Hot Pot
Authentic Japanese Cooking: Thickening Part 1 - Fried Tofu with Dashi Sauce
Authentic Japanese Cooking: Thickening Part 2 - Jibuni-Style Chicken and Tofu
Rika's TOKYO CUISINE: Rice Porridge with Scallops & Ginger
Rika's TOKYO CUISINE: "Cream Stew" with Oysters
Authentic Japanese Cooking: Dressing Part 1 - Tuna and Cuttlefish with Tofu Dressing
Authentic Japanese Cooking: Dressing Part 2 - Chicken Breast and Onion with Egg Miso Dressing
Rika's TOKYO CUISINE: “Rika's Gyoza” (Japanese-style Pot Stickers)
Rika's TOKYO CUISINE: Spring Dishes with Bamboo Shoots
Authentic Japanese Cooking: Wrapping : Chakin sushi