2 small heads bok choi, each cut in quarters
ΒΌ tsp freshly grated root ginger
1 tsp freshly grated root ginger
6cm/2Β½in piece leek (white part only), julienned
1 tsp shichimi (seven spice pepper, available from specialist retailers)
6 shiitake mushrooms, washed well, stems removed, finely sliced
2 tsp finely chopped spring onion
650ml/1 pint 3Β½fl oz hot chicken stock, preferably homemade
3 tbsp mirin (Japanese rice wine, available from Japanese supermarkets)
ΒΌ tsp salt
3 tbsp dark soy sauce
1 tsp dark soy sauce
1 tbsp dark soy sauce
3 tbsp sugar
1 tsp sugar
1 free-range egg yolk, mixed with 1 tbsp water
4 x 150g/5oz thick halibut fillets, skins removed
1 tsp mirin
110g/4oz raw king prawns, heads and shells removed, de-veined, roughly chopped