Wild tiger prawns, yuzu, ginger and lemon kamameshi

Method

1. Preheat the oven to 180C/gas 4. Combine the rice, kamameshi stock, celery and aburage in a large saucepan.

2. Bring to the boil and cook for 4 minutes, stirring occasionally.

3. Reduce the heat and simmer for a further 4 minutes. Remove from the heat, cover and leave to stand for 4 minutes.

4. Add the miso butter and yuzu.

5. Push the tiger prawns onto skewers. Heat the oil and fry the prawns for 2 minutes, until golden. Transfer to the oven and roast for 3-4 minutes. Remove from the oven and squeeze over the lemon juice.

6. Transfer the kamameshi to a large serving dish and top with the cooked prawns. Scatter over the chilli, lemon zest, ginger, chrysanthemums and spring onion and serve at once.

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Ingredients

1.2kg akotaki mochi rice, washed
1.2kg kamameshi stock
4 sticks Celery, diced
6 tbsp aburage
100g miso Butter
4 tbsp yuzu peel
6 wild tiger prawns
3 tbsp Olive oil
1 lemon, juice and grated zest

To garnish

pinch chilli flakes
5 cm piece ginger root, sliced
pinch chrysanthemum flowers
1 spring onion, sliced

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