Grilled Chanterelle, Spinach & Poached Egg

By Chef Junya

December 4, 2025

The common trade of Chanterelle is that when applied heat, it release a lot of liquid. By grilling them over the high heat char-coal, the jus drops on the coal and create the smoke, so that they get grilled and smoked by their own jus at the same time, which create special aroma.

In Yess Restaurant, we char-grill them over Bincho-tan Charcoal, serve together with quick grilled young Spinach which also start getting sweet and delicious in the moist and cold winter. We call this in Japanese 一期一会　“Ichigo Ichie”, means once in a life time encounter. Both Chanterelle and Spinach are beautiful gift from the winter season. So we marry them in a dish and eat!

In this Recipe

The Regenerative Farm Box

Heritage Extra Virgin Olive Oil

Ingredients

Chanterelle

Young Spinach

Scallion

Garlic

Olive Oil

Egg

Salt

Black Pepper

Charcoal

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Steps

Wash the Chanterelle carefully and pat-dry beforehand, tear them into the size you like by hands.
Burn enough char-coal to create high heat.
Meanwhile, make Garlic Olive oil, simply crush the garlic and submerge in the olive oil to infuse the flavor.
De-touch the spinach from the bottom, wash them well so that there is no sand in between the stalks.
Cut the scallion thin, mix them all together with a little bit of garlic olive oil and set aside.
Make a poached egg by dropping the egg in boiling water, I add a touch of vinegar in the water, but that’s totally optional.
When the charcoal is ready, Brush the chanterelles with garlic olive oil, sprinkle some salt and spread them over the grill.
While being grilled cover them with a silver tray or silver Salad Bowl ( if you don’t have an heat resistant tray, simply cover them with Tin foil ), so that the tray create an oven effect, grilled from underneath and heated from all around.
Meanwhile, the jus drops from the mushroom and start to create the smoke, so the tray also trapped the smoke.
From time to time open the tray and turn the mushroom over so that they get caramelize evenly. When the mushroom is grilled, place them on a tray.
After you finish grilling the mushroom, place the spinach and scallion mix over the grill, sprinkle some salt and grill.
You don’t need to cover this but by using tongs and toss around over the char-coal very very quickly.
You aim to create half cooked half raw spinach.
When cooked, place them on the dish together with Chanterelle.
Finally place the poached eggs together, sprinkle some black pepper and eat.