This is a simple side dish that looks complicated. The buckwheat gets crispy on the outside and since it’s pretty structureless and mushy on the inside it’s a nice contrast.
(Plant and fungus based)
- Cook some buckwheat in a mushroom stock and leave it to soak up all the liquid then refrigerate it.
- Take a scoop of cooled buckwheat and mix in some powdered porcini mushroom and hot sauce (Raja Bonnet).
- Fry it in a small pan on medium heat and shaped it into a circle. Once a good crust forms on one side, flip it over carefully.
- Garnish to taste. Pictured here: crisped up pickled red chili, olive, scallion, Korean pickled garlic stem, radish, and olive oil with balsamic vinegar.