Recipe
Main course
Nest of Stir-fried Mushrooms With Quail Eggs
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Try an exclusive stir fry recipe with mushrooms, shared by one of the most famous Japanese chefs in Milan: Roberto Okabe, from Finger's restaurant
Ingredients
For the stir-fry
- Shitake mushrooms 400 g
- Shimeji mushrooms 400 g
- Enoki mushrooms 200 g
- Pleorotus mushrooms 280 g
- Black boletus mushroom 120 g
- Pak Choy (Chinese cabbage) 160 g
- Spinach 120 g, fresh leaves
- Wok sauce 200 ml
- Sake 120 ml
For the wok sauce
- Soya sauce 200 ml
- Chicken stock 800 ml
- Oyster sauce 200 ml
- Sesame seed oil 40 ml
- Cornflour 120 g
For the nest
- Kataifi pastry 200 g
- Seed oil 2 lt
Ingredients
Info box
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
- Recipe cuisine Japanese
Preparation
For the stir-fry
Using a wok, stir-fry the mushrooms on a high heat until they begin to colour. Sprinkle with the sake and allow it to evaporate before adding the sauce. Away from the heat, add the pak choy and spinach leaves.
For the the wok sauce
Blend all the ingredients together.
For the nest
Fry the kataifi pastry until it turns a nice golden colour.
For the quail egg
Cook the quail egg at 63°C for 20 minutes. Cool in iced water
Make a “nest” using the Kataifi pastry. Place the mushrooms in the nest and top with the egg. Season with fleur de sel and shichimi Togarashi.
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