Grilled salmon sea urchin

Thinly slice the carrots and shiitake mushrooms, tear the enoki mushrooms by hand, and cut the shimeji mushrooms in half lengthwise

Make an incision along the skin side of two pieces of sawara and open them like gates. Mix all the ingredients for the egg mixture together

Heat salad oil in a frying pan and add the vegetables except for the mitsuba. After lightly frying, add soy sauce, mirin (1 teaspoon each), and mitsuba and stir fry briefly

Turn off the heat of the frying pan, pour in the mixed egg mixture all at once, and stir. When the mixture is half-cooked, transfer to a bowl and immediately mix over ice water to prevent it from turning into scrambled eggs

Place the sawara fish, folded like a folding screen, on aluminum foil and spread mirin and soy sauce evenly over the surface of the fish. Place the egg from [4] on top, making sure the fish surrounds the egg. Bake in the toaster oven for about 5 minutes

After 5 minutes, remove from the oven, brush the surface with mirin and soy sauce again, and top with a mound of sea urchin. Place in the toaster and bake for 1 minute. Once cooked, brush with more mirin and soy sauce to finish, place in a serving dish, and garnish with pickled ginger