Nest of Stir-fried Mushrooms With Quail Eggs
Save
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
14 August, 2012
ingredients
Shitake mushrooms
400 g
Shimeji mushrooms
400 g
Enoki mushrooms
200 g
Pleorotus mushrooms
280 g
Boletus mushrooms
120 g
Bok choy
160 g
Spinach
120 g, fresh leaves
Stir fry sauce
200 ml
Sake
120 ml
Soy sauce
200 ml
Chicken stock
800 ml
Oyster water
200 ml
Sesame oil
40 ml
Cornflour
120 g
Kataifi dough
200 g
2 lt
Quail eggs
4
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.
