The radish that wants to be the bone marrow

1 Phase 1

2 Soak bone marrow in enough water to cover for 24 hours. This process will remove impurities in the marrow. After this time, rinse thoroughly under cold water. Refrigerate until needed.

3 Phase 2

4 Pre-heat oven to 180°C. Line an over tray with baking paper and place wire rack on top.

5 Score the skin of the pork belly. To do this, cut into the skin 2-3mm deep with the cuts 1cm apart.

6 Lightly salt the skin of the pork and place skin side down in an oven tray.

7 Cook belly at 180°C for 1hr. Then turn the oven down to 140°C for a further 2.5hrs.

8 Once cooked, remove from oven and strain fat from pork. Keep refrigerated until needed.

9 Pork Dressing: Using 20ml warmed pork fat and 20ml Ponzu; whisk together until combined. Set aside.

10 Phase 3

11 Combine 1 sachet instant Dashi stock to 500ml water in a small pot. Bring to the boil and allow to simmer for 20 minutes.

12 Finely slice half the amount of shitake mushrooms and add to dashi stock. Bring to the boil and simmer again for a further 10 minutes.

13 After this time, season with sesame oil and small amount of salt at the end of the cooking process to taste.

14 Peel daikon and cut into approximately 3cm rounds. Using a scone cutter similar in diameter to daikon, cut even rounds.

15 Using a persiennes scoop (melon baller) hollow out the centre of the rounded daikon.

16 Poach daikon in dashi stock for approximately 10 minutes or until tender. Remember to baste (pour liquid over during cooking) daikon on occasion during the cooking process.

17 In a deep pot, heat canola oil on a medium heat or 175°C.

18 Peel prawns; keeping the tail end attached. Remove legs from head and rinse under cold water and set aside.

19 Dice the prawn meat approx. 2cm.

20 Coat the prawn legs in tapaioca flour. Shake off excess.

21 Fry coated prawn legs in the heated oil for 2-3 minutes until golden. Using a metal slotted spoon or strainer, remove prawn legs from oil onto paper towels. Season immediately with sea salt.

22 Take bone marrow from fridge and bake in oven at 180°C for 8-10 minutes or until soft.

23 In a frying pan, add some sesame oil, diced prawn meat and slice shitake mushrooms and gently cook. Season with a splash of yuzu juice.

24 Phase 4

25 Remove daikon from stock and place on plate.

26 Scoop the marrow out of the bone and fill the centre of the daikon up until it comes up to the top.

27 Now you are ready to do the final touches to plate up. Refer to the recipe image for presentation tips, otherwise, do your own thing and be artistic!