Binchotan Grilled Eringi with Sticky Miso-Tamari Reduction

Introduction

Welcome to the stillness of my kitchen. Today, the eringi mushrooms are firm and noble, standing at their seasonal peak. We honor them with a slow reduction—a sticky, umami-rich embrace of house-aged tamari and white miso. This dish is a meditation on the transition of the seasons, using the deep heat of binchotan charcoal to draw out the mushroom's inherent sweetness while layering it with a glaze that clings like morning dew to a leaf.

Ingredients

• 4 large King Oyster mushrooms (Eringi), split lengthwise
• 100ml Cold-extracted kombu dashi
• 2 tbsp House-aged tamari
• 1 tbsp Shiro miso (white miso)
• 1 tbsp Mirin
• 1 tsp Organic coconut sugar
• 1 tsp Freshly squeezed ginger juice
• 1 tsp Toasted white sesame seeds
• 2-3 Sprigs of kinome or micro-shiso for garnish
• A touch of sesame oil for brushing

Instructions

1. 1. Prepare the binchotan charcoal in a konro grill until it glows with a soft, steady white heat.
2. 2. Score the flat side of the halved mushrooms in a fine diamond pattern using precise katsuramuki-style pressure, allowing the glaze to seep into the fibers.
3. 3. In a small copper pot, combine the kombu dashi, tamari, mirin, and coconut sugar. Simmer over low heat until the liquid reduces by half and begins to thicken.
4. 4. Whisk in the shiro miso and ginger juice, stirring constantly until the sauce becomes a thick, glossy, and sticky lacquer. Remove from heat.
5. 5. Lightly brush the scored side of the mushrooms with sesame oil and place them on the grill. Cook until the edges are golden and the flesh is tender.
6. 6. During the last 2 minutes of grilling, generously brush the sticky miso-tamari reduction onto the mushrooms. Turn them frequently to allow the sugars to caramelize without burning.
7. 7. Arrange the mushrooms asymmetrically on a wabi-sabi ceramic plate. Garnish with sesame seeds and kinome leaves.

Serve this while the binchotan's warmth still clings to the mushroom. It is a humble tribute to the earth's quiet offerings, where the stickiness of the sauce represents the binding of flavor and intention. May each bite bring you a moment of peace and a connection to the shun of this day.

Hiroshi