Japanese-style mushroom broth with grilled prawns recipe
 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. 1 anchovy fillet 1 large piece dried kombu 30g/1oz bonito flakes 1 tsp yuzu juice1 bay leaf 1 tsp soy sauce 1 tsp sake 1 skinless chicken breast, thinly sliced6 small-medium prawns in their shellslarge handful assorted wild mushrooms, including enoki 1 Portobello mushroom, sliced1 celery heart, centre leaves only (use the celery sticks for another dish) 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) 2 tbsp yuzu juice2 tbsp mirin 3 tbsp soy sauce 2 garlic cloves, finely chopped1 tsp finely chopped fresh root ginger 1–2 tbsp mayonnaise 8–10 large prawns, shell on and deveined 2 tbsp yuzu juice 2 tbsp mirin 3 tbsp soy sauce 2 garlic cloves, finely chopped 1 tsp finely chopped fresh root ginger 1–2 tbsp mayonnaise 8–10 large prawns, shell on and deveined 1 tbsp black sesame seeds1 tbsp togarashi (Japanese spice mixture) 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. 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 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 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. To serve, spoon the broth into warm bowls and add the yuzu prawns. Garnish with black sesame seeds and togarashi.