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Japanese-style mushroom broth with yuzu grilled prawns
Fruit and vegetables
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
garlic
cloves, finely chopped
1 tsp finely chopped fresh root
ginger
Tins, packets and jars
1 anchovy fillet
1–2 tbsp
mayonnaise
Cooking ingredients
1
bay leaf
1 tsp
soy sauce
3 tbsp
soy sauce
1 tbsp
black sesame seeds
Meat, fish and poultry
30g/1oz
bonito
flakes
1 skinless
chicken breast
, thinly sliced
6 small-medium
prawns
in their shells
2 tbsp
mirin
8–10 large
prawns
, shell on and deveined
Other
1 large piece dried kombu
1 tsp
yuzu
juice
1 tsp sake
2 tbsp
yuzu
juice
1 tbsp togarashi (Japanese spice mixture)
Back to recipe
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