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Our theme this episode is deep-frying. We'll be making crispy fried swordfish, served with a thick an sauce full of the rich flavor of dashi and plenty of vegetables. This hot, delicious dish is certain to warm both the body and soul in the cold of winter. We'll also be making mushroom rice with three kinds of mushrooms commonly eaten in Japan: shiitake, maitake, and eringi mushrooms. The mushrooms are cooked along with the rice — and we'll be adding the Chef's own original seasoning, made with dried shrimp, that makes any mixed rice dish even better!
