Shaved tulip shell molluscs—hand-harvested just two kilometres off the coast of Sydney—have a really wonderful texture similar to abalone. Takuan pickles are a very special pickle developed in Japan: the daikon radishes are sun-dried for up to two weeks before being pickled in salt and rice bran.
Remove the petals from the gai lan flowers, wash and dry. Open the takuan container and remove one piece of daikon. Wipe away any loose bran then lightly rinse to remove any residual bran. Dry the pickle with a clean tea towel (dish towel). Thinly slice the pickle into 1 mm (1/32 inch) slices. Set aside until required.
Open the shiitake mushroom bag, remove from the bag and lightly squeeze the mushrooms to extract any excess juice. Put the mushrooms in a clean bowl. Add the sliced tulip shell molluscs and takuan pickles. Dress this mixture with two tablespoons kinome oil and lightly season with sea salt. Mix well.
Place 2 half tablespoons of the kuzu mixture, slightly apart, on each serving plate. Top with an even amount of the mollusc, shiitake and pickle mixture. Garnish with gai lan petals and serve.
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