Binchotan-Scented King Trumpet Mushrooms with Young Bamboo

Introduction

Welcome to my kitchen. Today, we listen to the forest. The 'kosher' essence I find in our tradition is the purity of the ingredient—the 'king' of the season, the Eryngii mushroom, or King Trumpet. In this moment of May, we celebrate the transition from mountain to table. We will honor these mushrooms with the lick of fire and the depth of my three-year aged tamari. This is not just a sauté; it is a conversation with the earth, requiring only heat, salt, and intention to reveal its hidden umami.

Ingredients

• 3 large King Trumpet mushrooms (Eryngii), sliced vertically into thick planks
• 100g fresh bamboo shoots (takenoko), pre-simmered in rice bran water
• 1 tablespoon cold-pressed toasted sesame oil
• 1 teaspoon high-quality sea salt (kosher style)
• 2 tablespoons aged tamari
• 1 tablespoon mirin (house-made or organic)
• 1/4 cup kombu dashi (cold-extracted for 12 hours)
• 4 fresh Sansho leaves (Japanese pepper leaves)
• A pinch of shichimi togarashi for warmth

Instructions

1. Begin by scoring the surface of the King Trumpet mushrooms in a delicate diamond pattern to allow the umami to penetrate.
2. Heat a heavy cast-iron pan or a binchotan grill until it sighs with heat.
3. Add the sesame oil, swirling gently to coat the surface.
4. Lay the mushrooms and bamboo shoots in the pan, ensuring they do not crowd each other; they need space to breathe and brown.
5. Sauté until the edges reach a deep golden caramelization, turning only once to respect the texture.
6. Season lightly with sea salt to draw out the natural moisture.
7. Pour in the kombu dashi, tamari, and mirin. Let the liquid reduce rapidly until it glazes the mushrooms in a dark, glossy coat.
8. Remove from heat immediately to preserve the snap of the bamboo.
9. Arrange on an asymmetrical ceramic plate, stacking the mushrooms to create height.
10. Garnish with a single bruised sansho leaf to release its citrusy aroma and a whisper of shichimi togarashi.

As you finish this dish, notice how the lingering warmth of the sansho pepper cleanses the palate. The mushroom has given its life to sustain yours; the bamboo reminds us of resilience. This is the heart of shojin ryori—finding the infinite in a single bite. May your day be as balanced as this bowl. Until we meet again under the changing moon.

Hiroshi