A simple fish cake made with finely chopped Gurnard, sauteed Onions and Shittake Mushrooms, an Egg, Breadcrumbs and Sea Salt. Served with a dipping Sauce of Dashi, Mirin, Shoyu and Maple Syrup reduced in a pan on a high heat, with some grated Daikon, and Daikon pickled with Sea Salt then ‘rinsed’ in Thyme infused Brown Rice Vinegar.
