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from Great British Chefs

Wagyu sukiyaki – beef hotpot with tofu, shiitake and vegetables

A comforting Japanese beef sukiyaki recipe from Hideki Hiwatashi featuring mixed…

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from Great British Chefs

Chilean sea bass with Champagne and yuzu miso sauce

This stunning Chilean sea bass recipe from Hideki Hiwatashi is drenched in a fantastic miso sauce made with Champagne, yuzu and white miso. A fantastic fish recipe which is bound to impress.

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from Great British Chefs

Hamachi nigiri

Learn how to make sushi with Michelin-starred Japanese chef Hideki Hiwatashi. The chef sears the hamachi with a blowtorch to give the fish a wonderfully flaky texture.

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from Great British Chefs

King crab kamameshi

Hideki Hiwatashi’s magnificent crab kamameshi recipe is packed with rice, king crab meat and sauce, topped with salmon roe for a vibrant garnish.

from Great British Chefs

Kohitsuji yaki – chargrilled teriyaki lamb chops

Hideki Hiwatashi's Teriyaki lamb recipe celebrates spring ingredients, from juicy lamb cutlets to broccoli and asparagus. These grilled lamb chops make a fantastic and low-carb dinner dish.

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from Great British Chefs

Shiro misoshiru uguisu tofu – white miso soup with edamame tofu

This elegant miso soup recipe from Hideki Hiwatashi is served topped with a piece of homemade tofu. Dashi is used as soup stock, adding a real depth of flavour. A fantastic Japanese soup recipe.

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from Great British Chefs

Hamachi usuzukuri – yellowfin sashimi with truffle ponzu

This fantastic sashimi recipe showcases the succulent flesh of hamachi, or yellowtail. Including a luxurious truffle sauce recipe, this vibrant Japanese sashimi by Hideki Hiwatashi makes a beautifully elegant fish starter for a dinner party.

from Great British Chefs

Truffle sansai kamameshi – truffle iron pot rice with Japanese mountain vegetable kakiage

A luxurious truffle kamameshi recipe by Hideki Hiwatashi, perfect for a decadent Japanese feast. This dish includes a kakiage recipe made with Japanese vegetables.

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from Great British Chefs

Seared unagi nigiri

Learn how to make authentic sushi with Hideki Hiwatashi's foolproof recipe. The nigiri (freshwater eel) is lightly seared with a blowtorch for a subtle smoky flavour.

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