Wagyu, egg noodles, pickled shimeji

Name: Wagyu, egg noodles, pickled shimeji
Yield: Serves 8 Starter Portions
Ingredients: 80 ml teriyaki sauce – 10ml per serving; 40 pickled shimeji mushrooms – 5 tops per serving; 88 small sprigs fennel; ½ lemon – the juice; Teriyaki sauce to drizzle; volcanic salt; olive oil – for drizzling; extra flour – for dusting; 40 mini cauliflower florets – blanched in boiling salted water for 3 minutes; 40 mini cauliflower florets – blanched in boiling salted water for 3 minutes; 1 duck egg or jumbo hen egg; pinch salt; 65 ml water; 1 duck egg or jumbo hen egg; 400 g wagyu beef; Maldon sea salt flakes; 250 g all-purpose flour

Preparation info

Serves
8
Starter Portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

The idea with this dish is really just to roll it up once plated and eat it like a sausage.

Ingredients

Wagyu beef

400 g wagyu beef
Maldon sea salt flakes

Starter

Method

Blast-freeze the wagyu and once frozen, slice on a gravity slicer on setting 3 to a thickness of about 1.5cm. Sear lightly on one side and season with sea salt flakes.

Combine the flour and salt. Add the duck egg and whisk in with a fork. Gradually add some water and mix well. Gather the mix with your hands and add water until a rough dough forms. Knead the dough and wrap in plastic. Le