Tempura Prawns & Sake-Braised Mustard Greens

INGREDIENTS

• 1 cup dashi soup stock
• 1 Tbsp. finely grated lemon zest
• 1/2 tablespoon sugar
• 1/4 cup mirin
• 1/4 cup soy sauce
• ½ cup sake or dry white wine
• ¼ cup toasted sesame oil
• 30 gm Kombu (dried kelp)
• 4 large bunches mustard greens or kale, ribs and stems removed, leaves torn into large pieces
• 5 gm Katsuobushi (dried bonito flakes)
• 6 cups cold water
• 6 garlic cloves, thinly sliced
• grated daikon (optional)
• kosher salt
• Pacific West Tempura Prawns
• Toasted sesame seeds (for serving)

INSTRUCTIONS

For the tempura prawns

Deep fry 180C 2-3 minutes

For the sake-braised mustard greens with sesame

Pour oil into a large high-sided skillet, add garlic, and set over medium heat. Cook, stirring often, until garlic is barely golden, about 2 minutes. Add a third of the greens to skillet and toss to coat with oil and garlic. Cover skillet with a lid and cook until greens are slightly wilted, about 2 minutes. Uncover skillet, add sake and another third of greens and toss to combine. Cover and cook until greens are slightly wilted, about 2 minutes, then add remaining greens. Cover and cook until slightly wilted, about 2 minutes. Remove lid from skillet, add lemon zest to greens, and continue to cook, stirring often, until greens are completely wilted and tender and most of the liquid has evaporated, about 2 minutes. Season with salt. Transfer greens to a serving bowl and top with sesame seeds.

For the dashi stock

Bring cold water and kombu just to a boil in a large saucepan over high heat. Remove from heat and remove kombu.

Sprinkle Katsuobushi over liquid. Let stand 3 minutes. Pour through a cheesecloth-lined sieve or a coffee filter into a bowl.

For the Tentsuyu dipping sauce

Put dashi, mirin, soy sauce, and sugar in a saucepan and mix well. Bring to a boil over medium heat. Turn off the heat and let it cool. When cooled add some grated daikon (optional)