Kaze no Kaori Shredded Root and Yuba Stew

Introduction

In the quiet of the morning, I look to the earth for grounding. Today, we embrace the concept of 'shredded' not as a lack of form, but as an unlocking of surface area for umami to cling to. This stew is a dialogue between the fibrous strength of the burdock root and the ethereal silkiness of fresh yuba. We use the sasagaki knife technique to shave the roots thin, allowing them to soften into a rich, kombu-fortified broth that warms the soul as the seasons shift.

Ingredients

• 1 piece aged kombu (about 10cm)
• 4 cups filtered water
• 1 large burdock root (gobo), scrubbed and shredded sasagaki style
• 2 large king oyster mushrooms, hand-shredded into long fibers
• 100g fresh yuba (tofu skin), cut into thin ribbons
• 1 medium carrot, prepared with katsuramuki then julienned
• 2 tablespoons house-made dark hatcho miso
• 1 tablespoon aged tamari
• 1 teaspoon toasted sesame oil
• A pinch of mountain pepper (sansho)
• Fresh shiso leaves for garnish

Instructions

1. Steep the aged kombu in filtered water for at least 4 hours, then bring to a near-simmer over low heat and remove the kelp just before boiling.
2. Prepare the burdock root using the sasagaki method, shaving it into thin curls directly into cold water to prevent oxidation.
3. In a heavy-bottomed pot, lightly toast the shredded king oyster mushrooms with a drop of sesame oil until they release their moisture and begin to brown slightly.
4. Add the julienned carrots and the drained burdock root to the pot, stirring gently for two minutes to coat them in the mushroom essence.
5. Pour the prepared kombu dashi over the vegetables and simmer at a very low temperature for 15 minutes, ensuring the broth never reaches a rolling boil.
6. Gently fold in the yuba ribbons and the aged tamari, letting them warm through for 3 minutes.
7. Take a small ladle of the hot broth and whisk it into the hatcho miso until smooth, then stir the paste back into the stew.
8. Turn off the heat immediately to preserve the live enzymes and aroma of the miso.
9. Ladle into asymmetrical ceramic bowls and finish with a dusting of sansho and a single torn shiso leaf.

As you finish this bowl, notice the lingering hum of the hatcho miso and the earthiness of the gobo. It is a simple reminder that even the most humble roots, when treated with patience and precise knife work, can provide a feast as grand as any. May this bowl bring you a moment of zen in your busy day.

Hiroshi