Chef Rika’s Table Setting Ideas: Ready to Celebrate – Dining with the Chef

Watch the full episode for more details on NHK WORLD-JAPAN!
https://www3.nhk.or.jp/nhkworld/en/ondemand/video/2019301/?cid=wohk-yt-2201-dwc301ts-hp
Learn more about Japan on NHK WORLD-JAPAN!
https://www3.nhk.or.jp/nhkworld/en/ondemand/video/?cid=wohk-yt-2201-dwc301ts-hp

Blue and white Arita ware contrasted against rich red trays and a dahlia centerpiece brings a subtle elegance to the dining table.

Chef Rika’s Meatball Sukiyaki [Japanese Cooking] – Dining with the Chef

Watch the full episode for more details on NHK WORLD-JAPAN!
https://www3.nhk.or.jp/nhkworld/en/ondemand/video/2019301/?cid=wohk-yt-2201-dwc301-hp
Learn more about Japan on NHK WORLD-JAPAN!
https://www3.nhk.or.jp/nhkworld/en/ondemand/video/?cid=wohk-yt-2201-dwc301-hp

Learn about easy, delicious and healthy cooking with Chef Rika! Featured recipes: (1) Meatball Sukiyaki (2) Wakame and Cucumber Salad.

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(1) Meatball Sukiyaki

Ingredients (Serves 4)

(Meatball mixture)
– 600 g lamb round
– 1 Naganegi long onion
– 1 piece of ginger
– 2 tbsp sesame oil
– 150 ml sake
– 2 pasteurized eggs
– 1 tsp salt
– A pinch of powdered Sansho pepper
– A pinch of potato starch

(Warishita base)
– 150 ml sake
– 150 ml soy sauce
– 150 ml sugar
– 150 ml water
– 1 piece kombu kelp

– 1 bunch Shungiku chrysanthemum greens
– 4 asparagus spears
– 1 block grilled tofu
– Udon noodles (boiled or frozen)
– Pasteurized eggs

Directions
1. Cut the lamb into small pieces and coarsely grind.
2. Mince the Naganegi and ginger. Add them to the lamb meat along with sesame oil, Sansho pepper and egg. Mix well. Add the sake.
3. Mix all the ingredients for Warishita and bring it to a boil.
4. Once boiling, reduce the heat to low and add the meatballs using a spoon.
5. Once the meatballs are just about ready, add the tofu, asparagus and chrysanthemum leaves.

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(2) Wakame and Cucumber Salad

Ingredients (Serves 2)
– 1 cucumber
– 100 ml reconstituted dried wakame seaweed
– 1 cm ginger
– Crab meat, as needed
– 2 tbsp sushi vinegar
– 2 tbsp rice vinegar
– 2 tbsp water
– 1/3 tsp salt

Directions
1. Soak the dried wakame in water.
2. Slice the cucumber and give it a salt massage. Then cut the ginger.
3. Mix the cucumber, ginger, crab meat and wakame.
4. Combine the rice vinegar and sushi vinegar to make the dressing. Arrange the dressed ingredients attractively and serve.

The Dish: Chef Hillary Sterling on Ci Siamo

Chef Hillary Sterling joins “The Dish.” Michelle Miller speaks to Sterling about her rise — from the blue-collar outer boroughs of New York to the top of Big Apple cuisine.

“CBS Saturday Morning” co-hosts Jeff Glor, Michelle Miller and Dana Jacobson deliver two hours of original reporting and breaking news, as well as profiles of leading figures in culture and the arts.

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The Dish: Chef Daniel Boulud on being named the best restaurateur in the world

Chef Daniel Boulud joins a special holiday edition of “The Dish.” He was just named the best restaurateur in the world. Boulud has been living in New York City for decades and has opened several restaurants, but it’s his new restaurant that’s getting all the attention and is being called the most important new restaurant opening in New York City. Jeff, Gloria has more.

“CBS Saturday Morning” co-hosts Jeff Glor, Michelle Miller and Dana Jacobson deliver two hours of original reporting and breaking news, as well as profiles of leading figures in culture and the arts.

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The Singapore chef who wants you to feel at home in his restaurants | Remarkable Living

Thoughtful food, warm service and convivial vibes are the hallmarks of Rishi Naleendra’s restaurants in Singapore – the one-Michelin-starred Cloudstreet and Kotuwa.

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Chef Saito’s Shochu-Braised Chicken with Eggs [Japanese Cooking] – Dining with the Chef

Watch the full episode for more details on NHK WORLD-JAPAN!
https://www3.nhk.or.jp/nhkworld/en/ondemand/video/2019300/?cid=wohk-yt-2112-dwc300-hp
Learn more about Japan on NHK WORLD-JAPAN!
https://www3.nhk.or.jp/nhkworld/en/ondemand/video/?cid=wohk-yt-2112-dwc300-hp

Learn about Japanese home cooking with Master Chef Saito, based on traditional Japanese cooking techniques! Featured recipes: (1) Shochu-Braised Chicken with Eggs (2) Edamame Mixed Rice.

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(1) Shochu-Braised Chicken with Eggs

Ingredients (Serves 2)
– 8 chicken wings (450 g)
– 6 eggs
– 15 g ginger
– 2 cloves (small) garlic
– 1 star anise
– 1 Naganegi long onion (green portion)
– Salt, as needed
– Vegetable oil, as needed

Simmering sauce:
– 300 ml water
– 200 ml shochu
– 100 ml soy sauce
– 1 tbsp sugar

Directions
1. Boil eggs.
2. Sear the chicken wings until golden brown.
3. Simmer the chicken with ginger, garlic, star anise and Naganegi long onion. Add the eggs with shochu, sugar, soy sauce and water.
4. Once it starts to boil, cover with a paper lid. Simmer on low heat for 20 minutes.

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(2) Edamame Mixed Rice

Ingredients (Serves 2)
– 1 pack edamame beans (200-300 g)
– 30 g young ginger
– 1 tbsp mirin
– 1/2 tsp salt
– 360 ml rice
– 400 ml water
– Salt, as needed

Directions
1. Boil the fresh edamame for 3 or 4 minutes. Drain and sprinkle with salt. Shuck.
2. Cook the rice with ginger, mirin and salt.
3. Mix the cooked rice and edamame.