The theme for this episode is simmering. Chef Saito and Yu Hayami make gomokuni, a beautifully colorful simmered dish with six different ingredients, including soy beans, and indispensable ingredient in Japanese cooking. In addition, they also make agedashi tofu, a popular standard at izakaya pubs. They show how to prepare ingredients to make the gomokuni look all the more delicious, and the right times to add each seasoning. For the agedashi tofu, chef Saito and Yu Hayami teach techniques to fry the tofu with a deliciously crisp coating, and the trick to making a wonderfully glossy sauce perfect for coating the tofu.
