For the stir-fry
Using a wok, stir-fry the mushrooms on a high heat until they begin to colour. Sprinkle with the sake and allow it to evaporate before adding the sauce. Away from the heat, add the pak choy and spinach leaves.
For the the wok sauce
Blend all the ingredients together.
For the nest
Fry the kataifi pastry until it turns a nice golden colour.
For the quail egg
Cook the quail egg at 63°C for 20 minutes. Cool in iced water
Make a “nest” using the Kataifi pastry. Place the mushrooms in the nest and top with the egg. Season with fleur de sel and shichimi Togarashi.