Step 1

Combine the soy, mirin, sake, sesame oil, sugar, ginger and garlic in a bowl, stirring until sugars. Reserve 1–2 tablespoons for serving. Add the prawns and toss through the marinade to coat, cover and then place in fridge for 20 minutes to marinate.

Step 2

Meanwhile, combine the Kewpie mayonnaise and yuzu juice in a small bowl. Taste and adjust by adding more yuzu if needed. Cover and place in the fridge until needed.

Step 3

Heat a barbecue or chargrill pan to a medium–high heat. Cook the prawns for 3–4 minutes each side, basting the prawns with the marinade every 1 minute until just cooked.

Step 4

Blanch edamame in a saucepan of salted boiling water for 30–60 seconds until tender. Remove from heat and drain.

Step 5

To serve, place a prawn on a serving spoon along with some reserved dressing, a dollop of yuzu mayo, edamame and a grind of roasted rice and dress with micro herbs.