Mushrooms and Soya Cured Sourdough Toast, Soy Eggs, Charred Broccoli, Pickled Baby Radish, Black Garlic Chilli Oil

Ingredients

• Generous handful of large mushrooms
• 1 broccoli sliced & roasted (cut into large florets and then into slices)
• 4 tbsp of rapeseed oil
• 1 clove of garlic (crushed)
• 2 shallots
• 100ml mirin
• 50ml light soy sauce
• 50ml water
• 2 tbsp of mayonnaise
• 1/2 tsp of wasabi paste
• 1 tbsp soy sauce
• 1 tbsp Sesame oil
• black garlic chilli rayu

Method

1. Cut the sourdough toast into square shapes, leaving the crust and toast on a tray in the oven for 3 minutes at 165c until crispy.
2. Cut the mushroom into fine dices and sauté with the onions, garlic and a drizzle of rapeseed oil until soft. Season with black pepper and salt, add in the soy sauce and the sesame oil and cook until soft and brown. This will take around 10 minutes. Stir constantly on a medium heat.
3. Soft boil your eggs, boiling for around 6 minutes and peel them. Place the eggs in the mirin, water and soy. Mix in a container and place in the fridge for a minimum of 5 hours. This will marinate the eggs.
4. For the garnish, shave 1 raw mushroom and radish, drizzle with peanut and chill rayu drizzle wasabi mayonnaise on top and serve.