Japanese-style mushroom broth with yuzu grilled prawns
This elegant dish features a clear, deeply savoury broth made with kombu and bonito, paired with juicy grilled prawns infused with citrusy yuzu juice. The combination of delicate seafood flavours and zesty citrus creates a harmonious, umami-rich experience. Serve immediately while the prawns are warm and tender.
Ingredients
- water1000 ml
- Yuzu juice3 სუფრის-კოვზი
- Bay leaf1 ცალი
- Soy Sauce3 სუფრის-კოვზი
- Mirin1 სუფრის-კოვზი
- Garlic1 კბილი
- root ginger1 სუფრის-კოვზი
- Mayonnaise3 სუფრის-კოვზი
- Black sesame seeds1 სუფრის-კოვზი
- shichimi togarashi1 ჩაის-კოვზი
Instructions
3 steps- 1
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.
- 2
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.
- 3
To serve, spoon the broth into warm bowls and add the yuzu prawns. Garnish with black sesame seeds and togarashi.
Nutrition
1 serving ≈ 400 g
Nutrition values are estimates. - means data is unavailable.
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