Directions

To Make Pickled Vegetables

1. Toss cucumber, carrot, cabbage and salt to combine evenly. Let sit in the fridge for at least 2 hrs while turning every 30 mins or so.
2. Remove from bowl and drain in a colander to expel excess liquid that has leached out of the vegetables. Rinse under cold water to also remove excess salt.
3. Dissolve rice wine vinegar and caster sugar together by either heating gently in a saucepan and allow it to cool or continually stirring at room temperature until dissolved.
4. Add drained vegetables along with vinegar mixture to an airtight container. Refrigerate for at least 6 hrs (or preferably overnight). Turn mixture every now and then for even pickling.

To Make 65°C Egg

1. Accounting for one egg per serve, set up a suitable pot/container, and use a water circulator set at 65°c to preheat water.
2. Gently submerge egg/s into the water bath for around 45 mins.
3. When the time has been reached, remove eggs, and set them aside for dish assembly.

To Make Tempura Nori

1. Heat oil in a wok until it has reached approx. 170-175°c
2. While oil is heating, mix tempura mix with ice-cold water to reach a smooth/light batter that would just cover the back of a spoon thinly.
3. Lay one side of the nori pieces onto the tempura mixture and slowly submerge into the heated oil. Do this individually and try to keep separated to avoid sticking to each other.
4. Once just crispy, remove from oil and drain on a paper towel for later assembly.

To Make Sauteed Oyster Mushrooms

1. Heat oil in a small pan over medium to high heat.
2. Add mushrooms tossing every now and again for even cooking and slight browning. This should take no more than 3 to 4 mins.
3. Add soy sauce and toss for a further minute or so. Once just crispy, remove from oil and drain on a paper towel for later assembly.

To Make Rice Base

1. Mix together freshly steamed rice with sushi seasoning, black sesame seeds, light soy sauce and sesame oil.
2. Compact into a small bowl to turn out a rice mold into a larger serving bowl for the whole dish.

To Assemble

1. Taking the final serving bowl you previously turned out the rice base in; place some of the pickled vegetables and sauteed mushrooms on either side of the dish.
2. Place some tempura pieces at the back of the dish.
3. Carefully crack and place egg onto center of the rice base mound.
4. Add a few dollops of kewpie around the outside of the dish.
5. Sprinkle over a line of shichimi togarashi with some further black and white sesame seeds. Finally – Dig in and enjoy!