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. To make the mushroom broth, bring 1 litre/1¾ pint ...
To make the prawn mousse, put all the ingredients in the bowl of a food processor and pulse to create a coarse-looking paste. Resist the urge to make it too smooth, because you still want chunks of ...
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