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.

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.

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.

Kohitsuji yaki – chargrilled teriyaki lamb chops

Chef 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.

WAGYU SUKIYAKI [Japan] [Hideki Hiwatashi] [greatbritishchefs] [nabemono, hot pot, steamboat, ya-hon, huo guo, thai suki, lau, cu lao, mookata, jeonkol, chongol]

Wagyu sukiyaki – beef hotpot with tofu, shiitake and vegetables

A comforting Japanese beef sukiyaki recipe from Hideki Hiwatashi featuring mixed mushrooms and vegetables in a sweet, satisfying sake broth.

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

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.

This glorious cod tempura uramaki recipe, from Sake no Hana chef Hideki Hiwatashi is full of contrasting textures and flavours.

Norwegian cod tempura uramaki

This glorious cod tempura uramaki recipe, from Sake no Hana chef Hideki Hiwatashi is full of contrasting textures and flavours.

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

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.

This glorious cod tempura uramaki recipe, from Sake no Hana chef Hideki Hiwatashi is full of contrasting textures and flavours.

Norwegian cod tempura uramaki

This glorious cod tempura uramaki recipe, from Sake no Hana chef Hideki Hiwatashi is full of contrasting textures and flavours.

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.

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.

We enlisted the help of Sake no Hana head chef Hideki Hiwatashi and Oliver Hilton-Johnson from Tengu Sake to find out how these two ingredients go hand in hand.

Sake and Salmon Pairing

Sake and Salmon Pairing - Great British Chefs

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.

Hamachi nigiri

SUSHI: 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.

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.

Pickled myoga

A lookback at April on Great British Chefs, with fantastic Japanese recipes from Hideki Hiwatashi, bento boxes, innovative lunch ideas, Brazilian street food and much more.

The Best of April of

A lookback at April on Great British Chefs, with fantastic Japanese recipes from Hideki Hiwatashi, bento boxes, innovative lunch ideas, Brazilian street food and much more.

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.

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.

SUSHI: 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.

Seared unagi nigiri

Thinly slices of fresh water eel -- seared with a blowtorch until lightly charred, then brushed with home-made Kabayaki sauce. Served over a block of vinegared white rice, sprinkled with a pinch of sanshō. Plated with wasabi and fresh ginger.

Pan-seared trout with Red Boat fish sauce  / Eat Drink n B Merry

Pan-seared trout with Red Boat fish sauce / Eat Drink n B Merry -- at State Bird Provisions

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