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| Title | : | Dining with the Chef |
|---|---|---|
| Genre | : | Reality |
| Overview | : | The theme for this episode is "cutting". We take a look at ushio-jiru soup using an in-season fish, sea bream. We'll show you how to fillet a sea bream and create a delicious soup with a fantastic aroma. It's garnished with iris-shaped udo and rapini to add a lovely touch of spring. The second dish is rice with sea bream, which uses dashi and leftover fish from the ushio-jiru soup, bringing out the umami of the sea bream. |
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