Season 2, Episode 44 of 53
In this episode, chef Rika Yukimasa and Patrick Harlan work with nutritious tuna, popular worldwide, and avocado, known as a great antioxidant, to make a delicious Japanese-style carpaccio dish. For the side dish, they make udon noodles topped with stir-fried pork belly and Chinese chives, and a soup made with ago or flying fish for the perfect finishing touch on the flavor. They also show how to make a simple yet delicious Japanese-style mushroom stir-fry by briefly sauteing thick-cut mushrooms in butter and seasoning them with wasabi and soy sauce.
