Teriyaki king prawns/oyster mushrooms and pumpkin, noodles, carrot and pickled ginger salad

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Serves 6

4cm piece ginger, sliced into sticks, plus 2cm very thinly sliced

3 tbsp rice wine vinegar

3 tbsp cold water

600g culinary pumpkin, deseeded and chopped into pieces

135ml soy sauce

135ml sake

135ml mirin

65g sugar

250ml cold water

2 smoked garlic clove, sliced

zest and juice of 1 lime, plus wedges to serve

3 king prawns or 2 halved-lengthways king oyster mushrooms each

600g soba noodles

2 tbsp sesame seeds

4 tbsp sesame seed oil

400g carrot, julienned

2 tbsp coriander leaves

sea salt

Place the sliced ginger in a small bowl and sprinkle with salt l. Add the vinegar and water and cover. Chill until needed (or overnight if possible). Preheat the oven to 200 C and place the pumpkin in an oven tray. Roast for 20 mins. Place the soy sauce, sake, mirin, sugar and water in a large saucepan and bring mixture to the boil. Simmer until the sugar dissolves, then hold on a rolling boil for 3 mins until thick. Add garlic, ginger sticks and lime zest.

Place the prawns or mushrooms in an oven tray and add the roasted pumpkin. Pour over the soy sauce mixture. Turn the oven to 180 C and bake for 20 mins, or until the prawns are completely cooked through.

In the meantime, place the noodles in a large saucepan and cover with boiling water. Bring to the boil and then simmer for 5 mins. Drain and refresh in hot water, then coat with lime juice, sesame seeds and sesame seed oil.

In a serving bowl, combine the carrot, pickled ginger mixture and coriander. Divide the noodles between six serving plates, top with the prawns/mushrooms and pumpkin, then serve with the carrot salad and lime wedges to squeeze over.