Method
1/ Slice the king oyster mushroom from top to bottom in half, score the flesh with a knife, remove any root from the maitake and then split the bunch into three pieces.
2/ Mix the teriyaki, juices, sugar, Staropramen and wasabi together. Pour over the mushrooms and mix around. Allow to marinade for 10 minutes.
3/ Bring the rice wine, caster sugar, salt and water to the boil and then allow to cook down to room temp. Thinly slice the radishes and mooli and add to the cooled liquid.
4/ Shake off any excess liquid from the mushrooms and then place on the hot BBQ, be careful of any drips from the mushrooms on the hot coals. Keep turning the mushrooms over with the tongs and once cooked set aside and keep warm.
5/ Use the remaining marinade mix in the sesame and olive oil to make a dressing.
6/ Arrange the mushrooms on your serving plate and dress with the marinade dressing.
7/ Garnish the mushrooms with the pickled radishes, pink grapefruit segments and fresh herbs, slice the water chestnuts and grate the cooked chestnuts over the mushrooms, sprinkle with the sesame seeds and serve whilst still warm.