Dining with the Chef

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Cooking Beans and Rice: Sekihan Rice with Japanese Red Beans

The theme for this episode is 'cooking rice,' and the Japanese celebratory staple sekihan rice will be introduced. Its chewy texture is beloved all across Japan. Chef Saito and Yu Hayami teach the secrets to making the azuki beans a beautiful red, and the trick to making sesame salt, the perfect finishing touch to bring out the natural sweetness of the beans. It will be made in a special way that even Japanese people don't know about. For the side dish, they make simmered shrimp coated with egg. This dish is a celebratory standard at high-class Japanese restaurants, and chef Saito teaches every step of how to make it, from preparing the shrimp to cooking it perfectly. Viewers learn about the history of sekihan: since long ago, it has been said to have the power to drive off evil spirits, so sekihan has long been a special dish in Japanese cooking. Watch as they unravel the mysteries of the special significance of its red color.

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