Watch Dining with the Chef - Season 3 Episode 28 : Authentic Japanese Cooking: Simmering - Simmered Koya Tofu, Shrimp, and Chrysanthemum Leaves on soap2day in hd

Night mode

Sources Server 1 Server 2 Server 3

Dining with the Chef - Season 3 Episode 28 Authentic Japanese Cooking: Simmering - Simmered Koya Tofu, Shrimp, and Chrysanthemum Leaves

Trailer

Our theme for this episode is "simmering." We'll be using the unique Japanese ingredient, koya tofu, as our main ingredient, and simmering it alongside three other ingredients. Koya tofu is freeze-dried, so it soaks up soups and liquids, making it a delicious ingredient to use. Our other ingredients, shrimp and chrysanthemum leaves, are both simmered with different methods, and then all three ingredients are brought together at the end for a finished result as beautiful as it is delicious. We'll also be making a unique variant on fried chicken, using crumbled koya tofu for its breading.

Year: 2024

Genre: Reality

Country: Japan

Studio: NHK WORLD-JAPAN

Director:

Cast:

Crew:

First Air Date: Apr 02, 2012

Last Air date: Dec 31, 2024

Season: 14 Season

Episode: 398 Episode

Runtime: 26 minutes

IMDb: 0.00/10 by 0.00 users

Popularity: 24.667

Language: English, Japanese

Keyword : cooking, japanese cuisine, cooking show

Season Season 0 Season 1 Season 2 Season 3 Season 4 Season 5 Season 6 Season 7 Season 8 Season 9 Season 10 Season 11 Season 12 Season 13 Season 14

Episode Rika's TOKYO CUISINE: Tonkatsu Sandwiches Authentic Japanese Cooking: Cutting - Ushio-jiru (Soup made from tai fish stock) Rika's TOKYO CUISINE: Fish-free Hand Rolled Sushi Authentic Japanese Cooking: Sautéing - Swordfish Teriyaki Rika's TOKYO CUISINE: Chilled Udon with Sesame Dipping Sauce Rika's TOKYO CUISINE: Kashiwa-meshi Chicken Rice Authentic Japanese Cooking: Deep frying - Chicken Wing Kara-age (Fried chicken Wings) Rika's TOKYO CUISINE: Kushiage Deep-Fried Skewers Rika's TOKYO CUISINE: Niku-jaga with Douban-jiang (Simmered Beef & Potatoes) Rika's TOKYO CUISINE: Yakisoba with Salt & Nam Pla (Stir-fried Noodles) Authentic Japanese Cooking: Artisan edition - Soba noodles Authentic Japanese Cooking: Vinegar-marinated Aji Salad Rika's TOKYO CUISINE: Japanese-style Pasta with Edamame Authentic Japanese Cooking: Beef Steak Salad with Ume-sesame Sauce Rika's TOKYO CUISINE: Rika's California Roll Trio Rika's TOKYO CUISINE: Japanese Curried Rice with Chicken Rika's TOKYO CUISINE: Menchi Katsu (Minced Meat Cutlet) Authentic Japanese Cooking: Simmering - Umami-simmered Taro and Beef Authentic Japanese Cooking: Deep-frying - Deep-fried Flounder with Soba Noodles Authentic Japanese Cooking: Grilling - Kabayaki-style Sardines Authentic Japanese Cooking: Deep Frying - Autumn Kakiage Fries Rika's TOKYO CUISINE: Foil-baked Salmon and Mushrooms Rika's TOKYO CUISINE: Rika's Champon Noodles Authentic Japanese Cooking: Artisan edition - Sushi Authentic Japanese Cooking: Kneading - Tsukune and Shiitake Soup Rika's TOKYO CUISINE: Shabu-shabu with Hot SoyMilk Broth Rika's TOKYO CUISINE: Rice Balls with Seafood Tempura Authentic Japanese Cooking: Simmering - Simmered Koya Tofu, Shrimp, and Chrysanthemum Leaves Authentic Japanese Cooking: Marinating - Yuan-yaki Authentic Japanese Cooking: Hot Pot Cooking Authentic Japanese Cooking: Artisan edition in Akita - Kiritampo Nabe (Rice Stick Hot Pot) Authentic Japanese Cooking: Artisan edition in Akita - Koji