Cooking Instructions
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Step 1
Preheat the oven to 200 degrees C (400 degrees F). Slice the
Hamburger Buns (3)
into large cubes.
Step 2
Toss them with the
Canola Oil (60 mL)
, 2/3 of the
Dried Mixed Herbs (1 g)
,
Ground Sichuan Pepper (as needed)
,
Sea Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 3
Toast them in the 200 degrees C (400 degrees F) oven for 15-20 minutes.
Step 4
While the bread is toasting, thinly slice the
Shiitake Mushrooms (3)
and
Spanish Chorizo (1)
. Bring the
Water (120 mL)
to a boil and add the miso paste and
Kombu (as needed)
till it dissolves. Set aside and allow it to cool down.
Step 5
Sear the chorizo in the pan over medium high heat with a small bit of oil to extract its juices. When nice and charred remove the chorizo and place in a bowl.
Step 6
In the same pan, toss in the shiitake mushrooms to deglaze the pan. Allow the mushrooms to sear and golden before adding to the bowl with sausage.
Step 7
When the bread cubes are toasted, combine them with the chorizo, mushrooms,
Furikake (2 g)
,
Shallot (1)
,
Garlic (1 clove)
,
Crushed Red Pepper Flakes (to taste)
, and the remaining mixed herbs in a large bowl. Turn the oven down to 180 degrees C (350 degrees F).
Step 8
Beat the
Egg (1)
. Then add a bit of the
Miso Paste (9 g)
. If the broth is still a bit hot, temper the egg by mixing a small amount of broth with the beaten egg before fully combining the two together.
Step 9
Pour the liquid into the bread mixture and allow it to soak up the juices for 20 minutes in a greased baking pan.
Step 10
Cover the baking dish with foil and bake at 180 degrees C (350 degrees F) for 20 minutes.
Step 11
Remove foil and bake at 200 degrees C (400 degrees F) for 7 minutes. Watch it and don't let it burn! You just want to crisp up the top.
