100g shiitake mushrooms diced
40ml vegetable oil
5ml sesame oil
1 dried bay leaf
1 sprig of fresh thyme
1tsp toasted sesame seeds
Your preferred potato chip, we recommend Kettle Sea Salt
Umeboshi dressing (prep 24hrs prior)
Combine all Umeboshi dressing ingredients and store in the fridge.
Dice Tuna, cover and leave in fridge.
Add egg, light soy sauce, sesame oil, rice vinegar and bonito to blender. Blend on high for one minute. Continue blending on medium and slowly add oil until combined. Set aside.
Heat oil in frying pan over high heat and sauté the shiitake mushrooms until lightly golden.
Add sesame oil, sesame seeds, bay leaf and thyme and toss in the pan for three minutes.
Set aside and keep room temperature (remove thyme stalk and bay leaf before serving).
Place 2 tbsp of bonito emulsion in the bottom of each bowl.
Divide tuna into eight portions and place on bonito emulsion.
Divide shiitake mushrooms into eight portions and place on top of tuna.
Dress tuna and shiitake with 3 tbsp of umeboshi dressing.
Cover with potato crisps.
Enjoy with the Vasse Felix Cabernet Sauvignon.