Ingredients

• 100g/3½oz shiitake mushrooms
• sliced
• 150ml/5fl oz soy sauce
• 150ml/5fl oz sherry vinegar
• 50g/1¾oz fresh ginger
• finely chopped
• 100g/3½oz caster sugar
• 5 fresh oysters
• shells discarded
• 100ml/3½fl oz rapeseed oil
• squeeze lemon juice
• salt
• to taste
• 2 tbsp flavourless oil
• 300g/10½oz wagyu beef fillet
• cut into 1cm thick slices
• 100ml/3½fl oz XO sauce
• 2 steamed sesame milk buns
• ¼ iceberg lettuce
• leaves separated
• handful mint leaves
• few basil leaves
• few oyster leaves
• few edible flowers

Directions

• For the pickled mushrooms
• put the mushrooms in a heatproof bowl. Bring the other ingredients to the boil and pour over the sliced mushrooms.
• For the oyster emulsion
• put the oysters in a blender and blend until smooth
• slowly adding the oil. Season with lemon juice and salt.
• For the beef
• heat frying pan until hot and add the oil. Once hot
• seal the beef on each side for 1 minute. Transfer to a plate and allow to rest. Add the XO sauce to the pan and deglaze
• scraping the cooked on parts from the pan into the sauce.
• To serve
• cut or break the bun in half and assemble the bun with the steak
• sauce
• mushrooms
• emulsion
• lettuce
• mint and basil with the lid on top. Garnish with oyster leaves and edible flowers.