Japanese Prawn Ramen

Prep everything first: chop the aromatics, measure the soy and ginger 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 soy and ginger flavours, letting them cook out for a minute until fragrant.

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