Binchotan-Toasted Yuba Burrito with Miso-Glazed Root Vegetables

Introduction

In the quiet of the morning, I find that even the most modern comforts can be translated through the language of the temple. Today, we take the concept of the toasty burrito and elevate it using the philosophy of shojin ryori. Instead of heavy dough, we use the delicate, protein-rich veil of fresh yuba, grilled over binchotan charcoal until it achieves a crisp, smoky resonance. It is a vessel for the seasons peak, a warm embrace of umami and fermentation.

Ingredients

• 2 large sheets of fresh yuba (bean curd skin)
• 150g fresh silken tofu, pressed and cut into thick batons
• 1 cup steamed genmai (brown rice) seasoned with toasted black sesame
• 1/2 cup burdock root (gobo) and carrot, shredded into kinpira matchsticks
• 2 tablespoons house-made white miso
• 1 teaspoon aged tamari
• 4 large shiso leaves
• 2 pieces of takuan (pickled daikon) or nukazuke cucumber, thinly sliced
• 1 tablespoon toasted walnut paste
• A splash of kombu dashi for simmering
• Binchotan charcoal for grilling

Instructions

1. Begin by simmering the shredded burdock and carrot in a small amount of kombu dashi and tamari until the liquid evaporates, creating a concentrated kinpira.
2. Lightly sear the silken tofu batons over the binchotan grill until the edges are golden and carry a hint of smoke.
3. Lay the fresh yuba sheets flat. Spread a thin layer of toasted walnut paste in the center, followed by a spoonful of the white miso.
4. Place the shiso leaves over the paste, then layer the warm genmai rice, the grilled tofu, the kinpira vegetables, and the crunchy nukazuke pickles.
5. Carefully fold the sides of the yuba inward and roll tightly into a neat, cylindrical parcel.
6. Using long tongs, place the roll back onto the binchotan grill for 30-45 seconds per side. The yuba will bubble and turn a deep, toasty amber.
7. Slice diagonally with a sharp katsuramuki-refined blade and serve immediately on a wabi-sabi ceramic plate.

As you take your first bite, notice how the smokiness of the charcoal yields to the fermented depth of the miso. This is not just a meal; it is a meditation on the balance between fire and earth. May it bring you peace and nourishment for the journey ahead.

Hiroshi