12 large free range or farm eggs
4 shallots, minced
3 garlic cloves, minced
4 cups chopped maitake mushrooms (about ½ pound), or any mushrooms of your choice
1/4 cup port wine
1/4 cup red wine
1 tablespoon soy sauce
2 tablespoons sherry vinegar
1/4 cups truffle oil
2 cups dried mushrooms
2 tablespoons  butter
1 cup almond meal
2 cups soy sauce
2 cups Mirin
2 ounces  kombu
2 ounes bonito
1 ounces truffle shavings 

To make the Kaeshi, mix together  2 cups soy sauce, mirin, kombu, bonito and truffle shavings.  Let marinate for 48 hours.

Boil eggs for five minutes at rapid boil and shock in well iced water immediately.  Once cool, peel and set aside. 

Sauté 4 chopped shallots and 3 chopped cloves of garlic over medium-high heat until translucent.  Add 4 cups chopped mushrooms. Cook until mushrooms are well roasted. Deglaze with 1/4 cup of port wine and 1/4 cup of red wine, reduce until the pot is just dry. Add 1 tablespoon of soy sauce and 2 tablespoons of sherry vinegar. Transfer to blender and puree until smooth, emulsify with truffle oil, and squid ink.  Add a slight amount of water if the puree is to thick. Adjust seasoning with salt and sherry vinegar. 

Toast 2 cups dried mushrooms in 350 degree oven for 5 minutes.  Process in blender until smooth powder. Work in 2 tablespoons cold butter until pea size. Mix in bowl with 1 cup almond meal, and then season with salt and toast again in 350 degree oven for 10 to 12 minutes. Let cool.

Marinate peeled eggs in equal parts Kaeshi and water for 1 hour before serving (no longer than 3).  Place a small amount of mushroom/truffle puree on bottom of plate, cover with mushroom soil and top with egg.  Garnish with your choice of shaved, fried, or pickled mushrooms.