Wagyu Carpaccio with Sea Urchin, Sauteed, Pickled & Fried Mushrooms, Nori & Sesame

Wagyu Carpaccio with Sea Urchin, Sauteed, Pickled & Fried Mushrooms, Nori & Sesame

June 07, 2021

sea-urchin-uni

WAGYU CARPACCIO WITH SEA URCHIN, SAUTEED, PICKLED AND FRIED MUSHROOMS, NORI AND SESAME

SERVES 4

 

Ingredients

100g Sea Urchin Harvest Uni Gold

400g wagyu porterhouse, thinly sliced

100g shimeji mushrooms

100g enoki mushrooms

100g fresh shitake mushrooms

300ml rice wine vinegar

150g caster sugar

rice flour, for dusting

500ml vegetable oil, for frying

1 nori sheet, finely cut, to serve

sesame seeds, to serve

 

Method

1. For the pickled mushrooms – place the vinegar and sugar into a small pot and simmer for 2 minutes to dissolve the sugar. Break up the shimeji mushrooms and place into a bowl. Pour over the pickling liquid and set aside.

2. For the fried mushrooms – place the vegetable oil into a pot and bring to a high heat. Break up the enoki mushrooms and dust in rice flour. Fry until golden brown then transfer onto paper towel to drain.

3. For the sauteed mushrooms – place some vegetable oil into a pan over a medium high heat. Finely slice the shitake mushrooms and sauté for 2 minutes or until tender and lightly coloured.

 

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