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Dining with the Chef

Season 3 · Episode 18

Authentic Japanese Cooking: Simmering - Umami-simmered Taro and Beef

0.028mOctober 6, 2014

Our theme in this episode is simmering. We'll be making Simmered Taro and Beef with ingredients that are in season for autumn. With its sauce made with a shiitake dashi stock, and its beautiful glaze, this is one dish sure to make anyone hungry. We'll also be putting a unique spin on a classic by making chewy croquette with the simmered taro and ginger.

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Episodes

Episode 1Rika's TOKYO CUISINE: Tonkatsu Sandwiches
Episode 2Authentic Japanese Cooking: Cutting - Ushio-jiru (Soup made from tai fish stock)
Episode 3Rika's TOKYO CUISINE: Fish-free Hand Rolled Sushi
Episode 4Authentic Japanese Cooking: Sautéing - Swordfish Teriyaki
Episode 5Rika's TOKYO CUISINE: Chilled Udon with Sesame Dipping Sauce
Episode 6Rika's TOKYO CUISINE: Kashiwa-meshi Chicken Rice
Episode 7Authentic Japanese Cooking: Deep frying - Chicken Wing Kara-age (Fried chicken Wings)