A comforting Japanese beef sukiyaki recipe from Hideki Hiwatashi featuring mixed mushrooms and vegetables in a sweet, satisfying sake broth.
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.
WAGYU SUKIYAKI [Japan] [Hideki Hiwatashi] [greatbritishchefs] [nabemono, hot pot, steamboat, ya-hon, huo guo, thai suki, lau, cu lao, mookata, jeonkol, chongol]
A fantastic tofu recipe from Hideki Hiwatashi. This egg tofu is also known as uguisu tofu, and is the perfect addition to vegetarian recipes.
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.
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.