Nest of Stir-fried Mushrooms With Quail Eggs

Nest of Stir-fried Mushrooms With Quail Eggs

Try an exclusive stir fry recipe with mushrooms, shared by one of the most famous Japanese chefs in Milan: Roberto Okabe, from Finger's restaurant

14 August, 2012
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serves for


total time

0 HR 0 MIN


Shitake mushrooms
400 g
shimeji mushrooms
400 g
enoki mushrooms
200 g
pleorotus mushrooms
280 g
black boletus mushroom
120 g
Pak Choy (Chinese cabbage)
160 g
120 g, fresh leaves
Wok sauce
200 ml
120 ml
Soya sauce
200 ml
Chicken stock
800 ml
oyster sauce
200 ml
Sesame seed oil
40 ml
120 g
kataifi pastry
200 g
Seed oil
2 lt
Quail eggs


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.

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