Prawn Plate in miso and mirin

Prep everything first: chop the aromatics, measure the miso and mirin elements, and pat the prawn dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the prawn. Lower the heat, cover, and braise gently until everything is meltingly tender.

Stir in the dashi stock and the rest of the miso and mirin flavours, letting them cook out for a minute until fragrant.

Add the asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped scallion and serve while hot.