Sautéed with Maitake Frit

The sawara is fresh and can be eaten raw. Make a cut into the skin and sprinkle salt and white pepper on both sides.

Shave the maitake along the fibers. It's easy to fall apart, so be careful not to fall apart.

Sprinkle the maitake mushrooms with thin flour and place them in frying oil heated to about 170°C. Mix it appropriately with a hole or something similar to allow oil to spread throughout. Once the oil bubbles have subsided, remove them onto the net. The recommended frying time is about 1 minute and 30 seconds.

Make balsamic vinegar sauce.
Put balsamic vinegar in a small pot and heat over medium heat. Once it's boiling to about half the amount, turn off the heat, add lemon juice, olive oil, salt and white pepper, and mix it again.

Sprinkle the skin of the shawra with a thin layer of flour. Put a frying pan filled with olive oil over high heat and add the sawara meat once it's warm enough. Bake from the skin, then for about a minute, turn it over when the skin is crispy, and then cook for another 30 seconds. Since we want to make the center look rare, the key is to quickly cook the outside.

Spread the aluminum foil and arrange the shawls and wrap them in foil. Place it on the batter, then place it on a frying pan, cover it with a bowl or something similar and cook it slowly with the residual heat. It is best to keep the interior at a temperature of 50-60°C. Leave it as is for about 5 to 10 minutes.

Sprinkle fried maitake mushrooms with salt and white pepper, spread it on kitchen paper to thoroughly drain the oil.

Place the soy sauce on the oven baking sheet and place in an oven heated to 200°C for about 30 seconds to 1 minute. As long as the surface is warmed, it's fine.

Remove the soy sauce on a plate and place the maitake mushrooms on top. Pour it with balsamic vinegar sauce and add Italian parsley to finish, lemon juice and olive oil.