Takashi Miyazaki – The chef-owner of Miyazaki in Cork makes a succession of extraordinary dishes for lunch, recalls his days as a teppanyaki chef to the stars, and explains why Japanese food is like a treasure box
Kombu-Cured Monkfish, Chorizo Crisp & Seaweed Dressing – “Normally people cure meat or fish using salt and lots of sugar. I don’t use either in this recipe as kombu’s quite unique – it has its own saltiness and
Blackened Miso Pork Belly With Mooli Radish Salad & Mixed Leaves – “Miya [Takashi Miyazaki from Miyazaki restaurant in Cork] gave me some of his homemade shiso miso paste recently. He said, ‘Oh I know your brother loves fire. Put the shiso
Rice Balls with Stewed Nori – A hugely satisfying Japanese snack that's fun to make, by chef Katie Sanderson