Mushroom glazed with teriyaki sauce

Shred the mushroom, season with salt and oil, then roast at 200°C for 20 minutes (until golden), stirring every 5 minutes.

Mix the teriyaki with the honey and sesame oil, bring to a boil, then add the arrowroot and mix until thickened.

Take the mushroom out of the oven, mix with a few spoons of glaze and sesame seeds.

Slice the garlic and add to the oil. Bring the oil to 65°C. Once you reach this temperature, clarify the eggs and confit the yolk in the oil for 40-45 minutes.

Trim the spring onions but keep them attached to cook them whole.

In a pan, melt some butter, add 200-300ml of water, and cook the onions slowly with a cartouche. You want to be able to pick them up with a knife; they must hold together, but firm/soft. Once cooked, cut them to your preference.

Place the mushrooms in a ring on the plate, add the egg yolk in the middle and sprinkle with sesame seeds. Add the onions around the yolk and finish with the Nasturtium and Rioja Radish.