Name: Dining with the Chef
Genre: Reality
Released: 01 Oct 2024
Rating: 0.00

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

2 - 1

Rika's TOKYO CUISINE: Steamed Tai Sea Bream in Sake
2 - 2

Authentic Japanese Cooking: Cutting Part 1 - Tuna and Squid Sashimi Plate
2 - 3

Authentic Japanese Cooking: Cutting Part 2 - Octopus and Rapini with Egg Vinegar Sauce
2 - 4

Rika's TOKYO CUISINE: Rika's Quick Fried Chicken
2 - 5

Authentic Japanese Cooking: Stuffing Part 1 - Inari Sushi
2 - 6

Authentic Japanese Cooking: Stuffing Part 2 - Pan-fried Stuffed Peppers
2 - 7

Rika's TOKYO CUISINE: Zaru-soba (Cold Soba Noodles with Dipping Sauce)
2 - 8

Rika's TOKYO CUISINE: Rika's Ma Po Tofu
2 - 9

Rika's TOKYO CUISINE: Healthy Summer Party Menu
2 - 10

Authentic Japanese Cooking: Itameni Part 1 - Chikuzen-style Chicken and Vegetables
2 - 11

Authentic Japanese Cooking: Itameni Part 2 - Kimpira with Lotus Root and Carrot
2 - 12

Rika's TOKYO CUISINE: Rika's Soul Food, Kashiwa-meshi Chicken & Rice
2 - 13

Rika's TOKYO CUISINE: Chilled Ramen Noodles with Steamed Chicken
2 - 14

Rika's TOKYO CUISINE: Spicy Summer Dishes
2 - 15

Authentic Japanese Cooking: Marinating Part 1 - Fried Vegetables Marinated in Dashi
2 - 16

Authentic Japanese Cooking: Marinating Part 2 - Chicken Namban (Fried Chicken Marinated in Sweet Vinegar)
2 - 17

Authentic Japanese Cooking: Yoseru Part 1 - Corn Tofu
2 - 18

Authentic Japanese Cooking: Yoseru Part 2 - Somen Noodles in Kanten Gelée
2 - 19

Rika's TOKYO CUISINE: Fried Breaded Aji horse mackerel
2 - 20

Rika's TOKYO CUISINE: Nabe Hot Pot: Quintet Mushrooms
2 - 21

Authentic Japanese Cooking: Rolling Part 1 - Rolled Dashi Omelet (Dashimaki)
2 - 22

Authentic Japanese Cooking: Rolling Part 2 - Beef and Burdock Rolls
2 - 23

Rika's TOKYO CUISINE: Simmered Daikon Radish & Pork Belly
2 - 24

Rika's TOKYO CUISINE: Udon Hot Pot
2 - 25

Authentic Japanese Cooking: Thickening Part 1 - Fried Tofu with Dashi Sauce
2 - 26

Authentic Japanese Cooking: Thickening Part 2 - Jibuni-Style Chicken and Tofu
2 - 27

Rika's TOKYO CUISINE: Rice Porridge with Scallops & Ginger
2 - 28

Rika's TOKYO CUISINE: "Cream Stew" with Oysters
2 - 29

Authentic Japanese Cooking: Dressing Part 1 - Tuna and Cuttlefish with Tofu Dressing
2 - 30

Authentic Japanese Cooking: Dressing Part 2 - Chicken Breast and Onion with Egg Miso Dressing
2 - 31

Rika's TOKYO CUISINE: “Rika's Gyoza” (Japanese-style Pot Stickers)
2 - 32

Rika's TOKYO CUISINE: Spring Dishes with Bamboo Shoots
2 - 33

Authentic Japanese Cooking: Wrapping : Chakin sushi

Streambox

Dining with the Chef - Season 2 Episode 7 Rika's TOKYO CUISINE: Zaru-soba (Cold Soba Noodles with Dipping Sauce) (2024)

Buckwheat flour is made into soba, the buckwheat noodle, and loved in Japan. Zaru-soba, the chilled soba served with cold dipping sauce is the best way to enjoy its scent and texture simply. Let's get a taste of Japanese' favorite popular noodle with its apt side dish, tempura.

Season

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