King Oyster Mushrooms, Soy and Sansho Pepper with Duck Egg Yolk

I had a similar and very delicious dish at a San Sebastian pintxo bar in the Spanish Basque Country a few years ago. I got home determined to replicate it, though I could not help but use some of my favourite Japanese ingredients - eryngii mushrooms doused in soy sauce, melted butter and olive oil, fragrant sansho pepper and green micro shiso for garnish. This is another simple yet good example of the synergies gained when Japanese and Western ingredients and flavours come together.