In this episode, chef Rika makes deep-fried rockfish. By frying these spring fish whole at a low temperature, she can seal in their rich flavor to enjoy their flaky white meat and firm red skin, and serve the fish plated beautifully with grated daikon radish and ponzu sauce and scattered slices of green onion. For the side dish, she makes vegetable agebitashi with seasonal vegetables; by deep-frying these vegetables plain and then coating them with a special sauce for a dish as beautiful as it is delicious. Chef Rika shows how to make an Italian-style twist on Japanese octopus rice using a donabe clay pot, for a fragrant and delicious dish.
