90 ml soy sauce30 gmhoney30 ml mirin1 tbspfinely grated ginger1garlic clove, finely chopped2 tspsesame oil36medium uncooked prawns, cleaned, tails intact270 gmdried soba noodles12 spring onions, trimmed and cut into 4cm lengths9shiitake mushrooms, halvedFor brushing:vegetable oilTo serve: toasted sesame seedsCabbage and daikon salad30 mlmirin20 gmcaster sugar100 mlrice wine vinegar100 gmdaikon (about 1/3), cut into julienne350 gmChinese cabbage (about ¼), thinly shaved on a mandolin2spring onions, thinly sliced1 tspsesame oilTo serve: toasted sesame seeds
For cabbage and daikon salad, stir mirin, sugar, ginger and 80ml vinegar in a saucepan over medium heat until sugar dissolves, then bring to the boil. Add daikon, transfer to a non-reactive container and refrigerate to pickle (25-30 minutes). Just before serving, drain daikon (reserve 2 tbsp liquid), combine daikon and reserved liquid in a bowl with remaining ingredients, toss lightly to combine, scatter with sesame seeds and refrigerate until required.
Stir soy sauce, honey, mirin, ginger, garlic and half the sesame oil in a small saucepan over low heat to combine. Transfer to a non-reactive container, cool slightly, add prawns and refrigerate to marinate (20 minutes). Meanwhile, soak bamboo skewers in cold water.
Meanwhile, cook noodles in a large saucepan of boiling salted water until just tender, drain, rinse under cold running water, drain, toss in a bowl with remaining sesame oil and refrigerate to chill.
Preheat a barbecue or char-grill pan to high heat. Drain prawns (reserve marinade) and thread onto bamboo skewers, alternating with spring onion and mushroom. Brush lightly with oil, then barbecue, turning occasionally and basting with remaining marinade, until just cooked through (2-3 minutes). Scatter with sesame seeds and serve with cabbage and daikon salad and chilled soba.