Season 3, Episode 33 of 52
The theme in this episode is simmering. Chef Saito makes a home-cooked Japanese favorite, simmered kabocha squash with soboro sauce. Simmering kabocha squash slowly and gently gives it a wonderful feel and flavor reminiscent of a high-end restaurant. In this episode, he serves it with a thickened soboro sauce, made with finely crumbled ground chicken. Chef Saito also shows the tastiest way to cook rice, which is at the center of every traditional Japanese meal. Finally, he also prepares sansho-flavored shirasu, a delicious topping for rice.
