Asian Inspired Breakfast Taco

Blend coriander, garlic, wasabi, yuzu juice, rice wine vinegar, neutral oil, a splash of water, and a pinch of salt in a food processor or blender until smooth to create the coriander sauce.

Whisk together gochujang, soy sauce, rice wine vinegar, sesame oil, and honey in a small bowl until fully combined; set aside as mushroom sauce.

Slice the king oyster mushrooms lengthwise. Heat a dry skillet over medium‑high heat; cook the mushrooms until their moisture evaporates and the edges turn golden, about 3‑4 minutes.

Season the mushrooms with a pinch of salt, add a splash of neutral oil, then pour the prepared mushroom sauce over them. Stir and cook for 2‑3 minutes until the sauce thickens into a glossy glaze.

In a mixing bowl, combine the chopped green cabbage, toasted sesame seeds, Kewpie mayo, yuzu juice, rice wine vinegar, sesame oil, a pinch of salt, and a pinch of pepper. Toss until the slaw is evenly coated.

In a separate bowl, whisk the eggs with miso paste and white pepper until the miso is fully dissolved.

Melt a small knob of butter in a non‑stick pan over low heat. Pour in the egg mixture and gently scramble, stirring continuously, until the eggs are soft‑set and creamy, about 2‑3 minutes.

Char the spring onions on a wire‑mesh grill over an open gas flame, turning frequently, until softened and lightly blackened, about 1‑2 minutes. Remove, let cool, then finely slice.

Place the tortillas on the same grill, heating each side until warm, lightly blistered, and lightly charred, about 30 seconds per side.

To assemble each taco, lay a warmed tortilla on a plate, add a spoonful of miso‑scrambled eggs, top with the gochujang‑glazed mushrooms, a generous heap of cabbage slaw, charred spring onion slices, and drizzle with the coriander sauce.

Serve the tacos immediately while the tortillas are still warm.