To make the prawn balls, place the prawn, ginger, sake, salt and chilli flakes in a food processor and pulse until you have a coarse paste. Remove and place in a bowl.

For the broth, combine the stock, soy, mirin and salt in a bowl. Set aside.

Place the cabbage in a large hot pot or Dutch oven. Add the mushrooms. Pour in the broth and place the pot over medium to high heat. As the broth starts to come to a boil, use a tablespoon to form rough balls of prawn paste (about 1/2 tablespoon each). Slide balls into the broth and repeat until all the prawn mixture is in the pot.

Simmer gently until the prawn balls float to the surface, about 5-7 minutes.

Sprinkle with coriander and shichimi togarashi. Serve.

HOT TIPS

• The unique Japanese seasoning Shichimi togarashi is worth tracking down - try any good Asian grocer.

SOMETHING TO DRINK

Sake
Kizakura Yamahai sake, from Kyoto, Japan ($20), is delicate in flavour and texture with a subtle sweetness. The light body of this rice wine will match the weight and texture of the squid, and the flavour highlights the unique umami taste of the marinade. Best served chilled.

Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Dominic Smith.