For the Ponzu

• Add all ingredients to a jug and set aside.

For the Tare

• Add all ingredients a small saucepan over a medium heat and simmer until reduced by half.
• Set aside.

For the Dolmades

• Rinse the rice until clear and then add to a medium pot or rice cooker with the kombu, shiitake mushrooms and katsuobushi.
• Add water to the rice cooker as per rice packet directions and cook, removing the kombu just before the water comes to the boil.
• Cook the rice until 90% done (the final 10% of cooking will happen while steaming the dolmades).
• Remove and reserve the shiitake mushrooms, then tip rice out onto a wide sheet pan or roasting pan then place into the freezer to stop the rice cooking.
• Discard the cheese cloth wrapped katsuobushi.
• In a bowl, place the chicken mince, spring onion, purple shiso, shichimi togarashi, soy sauce, egg yolk and panko breadcrumbs.
• Finely dice the reserved shiitake mushroom, then add to a bowl with the chicken mince and cooled rice.
• Gently mix the dolmade filling until well combined, taking care not to break the rice up too much.

To assemble the Dolmades

• Place 1-2 tablespoons of dolmade filling on the bottom edge of a green shiso leaf and wrap tightly, first folding in the left and right sides of the leaf, then rolling away from you to form a nicely sealed dolmade.
• Repeat with the remaining leaves.
• Line the bottom of a pot with reserved spring onion tops and arrange all the dolmades on top of the onion.
• Add enough water to cover the onion but not the dolmades, then bring the pot to a boil and steam with the lid on for 20 minutes.

To Assemble

• Thread 3 Dolmades onto 2 wooden skewers placed half a centimetre apart (this is so they don’t roll around while being grilled).
• Brush both sides with some of the Tare and quickly blow torch to caramelise the tare and the shiso leaf (this would also be great over a hot BBQ or hibachi).
• Repeat with remaining dolmades.

To Serve

• Place the egg yolk in a small saucer or ramekin for serving.
• Pour some of the Ponzu into the ramekin with the egg yolk and top with a dab of yuzu kosho.
• Give the skewered Dolmades a sprinkle of shichimi togarashi and place on platter.
• Serve with extra Ponzu on the side.