The theme this episode is deep frying. The main ingredient is satoimo (Japanese taro), most commonly associated with simmered dishes in Japan. Chef Rika Yukimasa makes fritters that combine taro with tender chicken and crisp green beans, using a batter made with egg and umeboshi pickled plums to bring them together, with a beautifully autumnal color. She teaches the tricks to keep them together with a lovely shape. For the side dish, chef Rika prepares eggplant by deep-frying it, then briefly cooking it in a sauce made with dashi. Enjoy the contrast between the dark purple and the pale green, as well as delicious flavor full of the umami richness of dashi. These dishes make a great way to greet the coming of autumn in Japan.
