Binchotan Charred King Oyster Zuke Nigiri with Aged Akazu Rice

Introduction

In shojin ryori, we honor shun—the fleeting perfection of the present season. This zuke-style marinated nigiri transforms king oyster mushroom fillets through binchotan charcoal searing and a quiet bath in aged tamari kombu dashi, drawing forth oceanic depth and delicate chew without taking life.

Ingredients

• 2 large king oyster mushrooms (eryngii), cut lengthwise into 1/4-inch thick fillets and scored in a fine diamond pattern
• 200 ml cold-brewed Rishiri kombu dashi
• 3 tbsp aged tamari soy sauce
• 2 tbsp sweet mirin
• 1 strip dried kombu (2 inches)
• 2 cups cooked short-grain Japanese sushi rice
• 2 tbsp akazu (aged red sushi vinegar) blended with 1 tsp natural sea salt
• Freshly grated hon-wasabi
• 6 fresh kinome (sansho) leaves, lightly clapped to release oils

Instructions

1. Score the cut surfaces of the mushroom fillets with precise, shallow diagonal knife strokes to absorb the marinade.
2. Sear the fillets briefly over binchotan charcoal or a seasoned cast-iron skillet until blistered, fragrant, and slightly tender, about 2 minutes per side.
3. In a small pot, simmer the kombu dashi, aged tamari, and mirin for 3 minutes, then take off the heat to cool completely with the dried kombu strip inside.
4. Submerge the charred mushroom slices into the cooled dashi marinade, cover, and let steep in the refrigerator for 4 hours to cure.
5. Gently season the warm sushi rice with the akazu and sea salt mixture, cutting and folding with a wooden paddle until glossy and held at body temperature.
6. Dampen your hands, gently form 20 grams of rice into an oblong nigiri pillow, and place a tiny dab of freshly grated wasabi on top.
7. Lay a drained, marinated mushroom fillet over the rice, gently pressing the sides to bind, brush with a drop of reserved marinade, and crown with a fresh kinome leaf.

Enjoy each nigiri within moments of shaping, while the akazu rice holds gentle warmth against the chilled, dashi-soaked jewel above. May this simple offering bring quiet reflection and mindful gratitude to your day.

Hiroshi