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
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.