Ingredients
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3 king (eryngii) Oyster Mushrooms
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4 Duck Eggs
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micro green Shiso Leaves
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generous sprinkle of Sansho Pepper
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Maldon Sea Salt
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For the Marinade/Glaze
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¾ oz/¼ cup (50 g) Unsalted Butter
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2 fl oz/¼ cup (50 ml) extra virgin Olive Oil
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1 fl oz/5 tsp (25 ml) Soy Sauce
Directions
This is another simple yet good example of the synergies gained when Japanese and Western ingredients and flavours come togethe.
Steps
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1
Done
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Make the marinade by whisking together all the marinade ingredients in a bowl until completely emulsified. |
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2
Done
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Wipe the king oyster mushrooms and slice them lengthways into 5 mm (¼-inch) thick slices. |
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3
Done
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Place half of the marinade in a bowl, add the sliced mushrooms and let them marinate for 10-15 minutes. |
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4
Done
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Lightly grease a griddle pan and place it over a high flame until very hot and smoking. Using a pair of tongs, carefully lay the mushroom slices over the hot griddle and fry for 30 seconds, turn them over one by one and fry for a further 30-60 seconds. |
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5
Done
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Share the fried mushroom slices equally between 4 separate plates. Separate the duck eggs carefully, discard the whites and place one duck egg yolk in the middle of each plate. |
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6
Done
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To serve, using a brush quickly glaze the mushroom slices with the remaining half of the marinade, scatter the micro shiso (or other herb of your choice) over and finish off with a generous sprinkle of sansho pepper and sea salt flakes. Serve immediately. |
