Japanese-style mushroom broth with yuzu grilled prawns
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Dairy-freeNut-free
You will need to seek out a few special ingredients for this dish – kombu seaweed, bonito flakes, yuzu juice and togarashi, a Japanese spice mixture.
Ingredients
For the mushroom broth
- 1 anchovy fillet
- 1 large piece dried kombu
- 30g/1oz bonito flakes
- 1 tsp yuzu juice
- 1 bay leaf
- 1 tsp soy sauce
- 1 tsp sake
- 1 skinless chicken breast, thinly sliced
- 6 small-medium prawns in their shells
- large handful assorted wild mushrooms, including enoki
- 1 Portobello mushroom, sliced
- 1 celery heart, centre leaves only (use the celery sticks for another dish)
For the yuzu grilled prawns
To serve
- 1 tbsp black sesame seeds
- 1 tbsp togarashi (Japanese spice mixture)
Method
To make the mushroom broth, bring 1 litre/1¾ pint of water to the boil in a large saucepan with the anchovy and konbu. As soon as it starts to boil, add the bonito flakes and remove the piece of kombu. Boil for 5 minutes and turn off. Allow the bonito to settle before straining. Add the yuzu, bay leaf, soy sauce and sake to the broth and return to a simmer. Add the chicken, prawns and all the mushrooms and then simmer gently for 5 minutes, or until the chicken is cooked through. Garnish with the celery leaves.
To make the yuzu grilled prawns, heat a grill or griddle pan until hot. Meanwhile, mix together the yuzu, mirin, soy sauce, garlic, ginger and mayonnaise in a bowl. Brush the prawns with this mixture and then chargrill for 5 minutes, or until cooked through.
To serve, spoon the broth into warm bowls and add the yuzu prawns. Garnish with black sesame seeds and togarashi.
