Binchotan Smoked King Oyster and Asparagus with Koji-Macerated Tamari

Introduction

In the quiet of the morning, I watched the mist lift from the Kyoto hills and felt the season shifting. Today, we celebrate the warmth of the fire and the patience of maceration. This dish is a dialogue between the rugged heat of binchotan charcoal and the delicate, enzyme-rich softening of shio koji. We take the king oyster mushroom, humble yet sturdy, and allow it to rest in a bath of fermented flavors before it meets the flame. It is a barbecue that does not shout, but whispers of the forest and the earth.

Ingredients

• 4 large King Oyster mushrooms (eryngii)
• 8 thick stalks of seasonal green asparagus
• 100ml aged tamari
• 2 tablespoons shio koji
• 30ml organic mirin
• 1 piece (5cm) kombu, wiped with a damp cloth
• 1 tablespoon fresh ginger juice
• 1 teaspoon sansho pepper
• 200g fresh silken tofu (pressed and blended for garnish)
• 1 teaspoon toasted white sesame seeds
• A few sprigs of fresh shiso or sakura petals for garnish

Instructions

1. Begin by slicing the King Oyster mushrooms lengthwise into 1cm thick planks. Use a sharp knife to lightly score a diamond pattern into the surface to allow the marinade to penetrate.
2. In a shallow ceramic dish, whisk together the tamari, shio koji, mirin, and ginger juice. Place the mushrooms and trimmed asparagus in the liquid, ensuring they are well coated. Add the piece of kombu to the dish. Cover and let macerate at room temperature for 40 minutes, allowing the enzymes in the koji to soften the fibers.
3. Prepare your binchotan charcoal until it glows with a steady, clean heat. If using a conventional grill, aim for medium-high heat.
4. Remove the vegetables from the marinade. Pour the remaining liquid into a small iron pot and simmer gently until it reduces by half into a thick, glossy glaze.
5. Place the mushrooms on the grill first. Sear for 3-4 minutes per side until deep golden char marks appear and the edges become slightly crisp. Brush frequently with the reduced glaze.
6. Add the asparagus to the grill for the final 3 minutes, turning occasionally until tender but still retaining a snap.
7. On a wabi-sabi inspired plate, place a small dollop of the blended silken tofu as a cooling base. Arrange the grilled mushrooms and asparagus asymmetrically over the tofu.
8. Finish with a dusting of sansho pepper, toasted sesame seeds, and a single sprig of shiso. Serve immediately while the scent of the charcoal is still present.

As the embers fade to white ash, I hope this dish brings a sense of grounded peace to your table. The simplest ingredients, when treated with time and fire, reveal their truest spirits. May the umami of the charcoal and the sweetness of the spring vegetables nourish your soul as much as your body. Until the next season calls.

Hiroshi