Ingreadient :

• 2 x 200g sirloin steaks
• 4 tbsp koji
• 50g dried shiitake mushrooms
• 100ml water
• 25ml rice wine vinegar
• 100ml mirin
• 100ml sake
• 25ml soy
• Crispy fried wild rice
• Micro herbs
• 100g wild mushrooms
• 15ml veg oil

Direction :

1. To make the shiitake ketchup, put the shitake and water in a pan and bring to the boil, drain off keeping all the liquid, then put back in the pan. Add the vinegar, bring to the boil again, and whisk in the xanthan. Set in the fridge, then blitz in a food processor. Pop in a piping bag or squeezy bottle.
2. Marinade the steaks in the koji for 20 minutes.
3. For the mushrooms, heat a small pan, add the oil and fry the mushrooms for 2 to 3 minutes.
4. Heat a BBQ until hot and the coals are white, and a pizza oven until hot. Pop the mirin and sake in a pan and bring to the boil. Then reduce by half, finish with the soy and take off the heat. Deep fry the rice in veg oil at 130c until puffed up. Then, drain.
5. Pop the steaks on a tray, then into the pizza oven for 5 minutes, then put on the BBQ cook for 2 minutes then flip over, and cook for a further 2 minutes. Slice, then pop on a plate. Spoon over the teriyaki, sprinkle over rice, and dot the ketchup on top with mushrooms and micro herbs.