Rika's Shoyu Ramen -
dining with the chef

In this segment of Rika's Tokyo Cuisine, we'll be making one of In this segment of Rika's Tokyo Cuisine, we'll be making one of modern Japan's most famous dishes: ramen! Chef Rika's ramen recipe modern Japan's most famous dishes: ramen! Chef Rika's ramen recipe features a light, clean soup made with pork back ribs for great features a light, clean soup made with pork back ribs for great flavor, and seasoned with soy sauce. The pork back ribs aren't just flavor, and seasoned with soy sauce. The pork back ribs aren't just for making the soup: we'll also be serving meat from the ribs on top for making the soup: we'll also be serving meat from the ribs on top of tofu, with deliciously tart ponzu, for a great appetizer. of tofu, with deliciously tart ponzu, for a great appetizer.

Episode Duration: 28 minutes and 3 seconds

Episode Number: 603

About Dining with the Chef:

DINING WITH THE CHEF introduces Americans to the techniques, DINING WITH THE CHEF introduces Americans to the techniques, ingredients and harmony of Japanese cuisine.

Hosted by Yu Hayami who ingredients and harmony of Japanese cuisine.

Hosted by Yu Hayami who cooks alongside master chef Tatsuo Saito, and co-host Patrick Harlan cooks alongside master chef Tatsuo Saito, and co-host Patrick Harlan who cooks with chef Rika Yukimasa, with occasional appearances by who cooks with chef Rika Yukimasa, with occasional appearances by other guest chefs, the series presents delicious Japanese dishes that other guest chefs, the series presents delicious Japanese dishes that can be made at home.

Chef Tatsuo Saito, a prominent master of can be made at home.

Chef Tatsuo Saito, a prominent master of Japanese culinary arts, has served as head chef at the Japanese Japanese culinary arts, has served as head chef at the Japanese embassies in Paris and Washington and was an instructor in Japanese embassies in Paris and Washington and was an instructor in Japanese cuisine at a Swiss hotel school.

He has also prepared tastings for cuisine at a Swiss hotel school.

He has also prepared tastings for the National Cherry Blossom Festival in Washington, D.C.

In Tokyo he the National Cherry Blossom Festival in Washington, D.C.

In Tokyo he operates a cooking school and is a prolific author, often appearing operates a cooking school and is a prolific author, often appearing on television, in magazines and on the lecture circuit.

In DINING on television, in magazines and on the lecture circuit.

In DINING WITH THE CHEF, Chef Saito takes us to the heart of Japanese cuisine WITH THE CHEF, Chef Saito takes us to the heart of Japanese cuisine by demonstrating culinary techniques, explaining ingredients, and by demonstrating culinary techniques, explaining ingredients, and showing how to arrange food to bring out its distinctive showing how to arrange food to bring out its distinctive characteri

Visit the Dining with the Chef web site

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