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Mr Ben San
Mr Ben San – - Recipe

Eggs Benny meets Japanese sando. Tamago, miso chili sambal, grilled pineapple, and mushroom floss layer up on fluffy brioche. Citrus hollandaise and crispy bacon bring the punch. It’s rich, spicy, and built for indulgent snacking – no knife and fork needed.

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Ingredients

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Smoked Miso Red Chili Sambal

Mushroom “Floss”

  • King Oyster Mushrooms, eryngi, king trumpet 1 kg
  • Light Soy Sauce 125 ml
  • Vinegar, white 60 ml
  • Ground black pepper , to taste
  • Sugar 30 ml
  • Oil 50 ml

Tamago

Pickling Juice & Relishes

  • Vinegar, white 250 ml
  • Sugar 200 g
  • Salt 2 tsp
  • Black Pepper,pinch, crushed
  • Kaffir LimeLeaves 3 pc

Relishes

  • Pineapple, cored, sliced into thin rings, to be lightly grilled 200 g
  • Radishes, red, or Daikon, sliced thinly, 5-10 pcs
  • Kale, chiffonade 50 g
  • Salt & pepper,to taste

Citrus Hollandaise + Bacon

Sandwich Assembly

Created By:
Chef Mary Worthington

Chef Mary Worthington

 @chefworthingtonmary

Eggs Benny meets Japanese sando. Tamago, miso chili sambal, grilled pineapple, and mushroom floss layer up on fluffy brioche. Citrus hollandaise and crispy bacon bring the punch. It’s rich, spicy, and built for indulgent snacking – no knife and fork needed.

...

Preparation

  1. Smoked Miso Red Chili Sambal

    1. Combine all the ingredients, grilled long red chilli peppers, red capsicums, red birds eye chillies, red onions, garlic, yellow or white miso paste, Knorr Professional Chicken Stock Granules, Knorr Professional Tomato Pronto and sugar in a robo coup. Blend until it forms into a paste. 
    2. Transfer to a sauté pan and simmer to “cook off” any excess liquid and to further fortify the flavours. 
    3. Let it cool and store in an airtight container

  2. Mushroom “Floss”

    1. Preheat oven to 175 °C. 
    2. Floss the mushrooms using a fork and place in a bowl. 
    3. In a separate bowl, combine the rest of the ingredients. Taste and adjust seasoning (should taste like Filipino Adobo sauce). 
    4. Pour over the mushrooms and toss to combine evenly. 
    5. Arrange the mushrooms on a tray lined with a Silpat mat. Roast for 15-20 mins or until caramelised.

  3. Tamago

    1. Whisk the eggs and season with the Knorr Professional Vegetable Stock Granules. Add white pepper. 
    2. Cook tamago style and form into rectangles. (Do 4 layers – Japanese omelet. It's made by rolling together thin layers of fried eggs, then slicing the log into rectangles). 
    3. Let it cool over a rack. 
    4. Slice when cooled down to fit the bread.

  4. Pickling Juice & Relishes

    1. Combine the white vinegar, sugar, salt, crushed black pepper and Kaffir lime leaves, and bring to a boil. 
    2. Let it cool before adding to the vegetables.

  5. Relishes

    1. Place each ingredient in separate containers. 
    2. Divide the pickling liquid to each one of them (pineapple would have the smallest quantity).
    3. Cover and keep aside in the chiller until ready to use.

  6. Citrus Hollandaise + Bacon

    1. Make the sauce by mixing together the Knorr Professional Hollandaise Sauce, Hellmann’s Original Mayonnaise and lime juice. (Option to warm the Hollandaise before mixing.) Whisk to combine, taste and adjust seasoning.
    2. For squeeze bottle – add mayo. If using a spume gun – remove mayo and warm sauce. 
    3. Arrange the bacon on a silpat mat and bake until crisp. Drain off excess oil, set aside until ready to use.

  7. Sandwich Assembly

    1. Slice the sides of the bread. Top each side with a strip of bacon and pipe the citrus Hollandaise. 
    2. Then layer the sandwich in the following order: miso sambal, tamago, shredded mushrooms, grilled pineapple, radish and kale.
    Note: recipe makes 5 sandwiches, cut in half (10 halves).
Created By:
Chef Mary Worthington

Chef Mary Worthington

 @chefworthingtonmary

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