Dining with the Chef


Ground Meat Cutlet (Menchi Katsu)

The theme this episode is deep-frying. Chef Saito and Yu Hayami make menchi katsu, a western-style dish born in Japan. Chef Saito's family recipe for menchi katsu adds shiitake mushrooms to the standard onion for a healthy blend of meat and vegetables in the filling. He shows how to cook the filling through, yet keep it juicy. For the side dish, he makes grilled onigiri rice balls. In this case though, rather than balls, they are the traditional triangular shape, and shows how to shape them that way. Chef Saito also demonstrates how to make his miso sauce for them, and then it's a matter of simply grilling them in the toaster oven until they're ready to serve.

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