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Hideki Hiwatashi

from Great British Chefs

Wagyu sukiyaki – beef hotpot with tofu, shiitake and vegetables

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

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

Norwegian cod tempura uramaki

Cod tempura uramaki

from Great British Chefs

Seared salmon nigiri

A beautiful salmon nigiri recipe from Hideki Hiwatashi, seared with a blowtorch to give a perfect finish. This seared sushi recipe is a fantastic salmon starter which could equally be served as an innovative canapé.

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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

Uguisu tofu

A fantastic tofu recipe from Hideki Hiwatashi. This egg tofu is also known as uguisu tofu, and is the perfect addition to vegetarian recipes.

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

Pickled myoga

A fantastic pickled ginger recipe from Hideki Hiwatashi, perfect for serving as a side or garnish. This myoga recipe gives authentic flavour to Japanese food cooked at home.

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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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