Dining With the Chef

Season 3, Episode 52 of 52

Tonkatsu pork cutlets are a standard in modern Japanese teishoku meal sets. In this episode, chef Rika Yukimasa and Patrick Harlan make tonkatsu stuffed with cheese as the main dish. They also make two side dishes: for the first, they make clam and daikon radish soup using fresh asari clams, which come into season in spring. They also prepare a refreshing nori seaweed salad with a dressing made using sesame oil and sushi vinegar, which goes perfectly with fried dishes. Chef Rika hopes viewers enjoy her cheese tonkatsu teishoku meal set as much as she does.

Previously Aired

8 a.m.
4 p.m.
Arizona Public Media is a service of the University of Arizona and our broadcast stations are licensed to the Arizona Board of Regents who hold the trademarks for Arizona Public Media and AZPM. We respectfully acknowledge the University of Arizona is on the land and territories of Indigenous peoples.
The University of Arizona