Ingredients

Ingredients For the miso halibut

• 3 tbsp white miso paste (available from Japanese supermarkets)

• 3 tbsp sugar

• 3 tbsp dark soy sauce

• 3 tbsp sake (available from Japanese supermarkets)

• 3 tbsp mirin (Japanese rice wine, available from Japanese supermarkets)

• 4 x 150g/5oz thick halibut fillets, skins removed

For the prawn dumplings

• 110g/4oz raw king prawns, heads and shells removed, de-veined, roughly chopped

• 1 tsp dark soy sauce

• 1 tsp mirin

• ¼ tsp freshly grated root ginger

• 2 tsp finely chopped spring onion

• 12 wonton wrappers (available from Japanese supermarkets)

• 1 free-range egg yolk, mixed with 1 tbsp water

For the shiso broth

• 650ml/1 pint 3½fl oz hot chicken stock, preferably homemade

• 1 tbsp sake

• 1 tbsp dark soy sauce

• 1 tsp freshly grated root ginger

• 1 tsp sugar

• ¼ tsp salt

• 6 shiitake mushrooms, washed well, stems removed, finely sliced

• 6cm/2½in piece leek (white part only), julienned

• 2 small heads bok choi, each cut in quarters

To serve

• 8 green shiso leaves (available from Japanese supermarkets)

• 1 tsp shichimi (seven spice pepper, available from specialist retailers)

Description

Recipe Uses 3 Tbsp White Miso Paste (available From Japanese Supermarkets), 3 Tbsp Sugar, 3 Tbsp Dark Soy Sauce, 3 Tbsp Sake (available From Japanese...

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