Miso-Glazed King Oyster Scallops with Truffled Edamame Purée

• vegan
• japanese
• miso
• kingoyster
• truffle
• plantbased
• fusion
• umami
• gourmet
• Hiroshi

Introduction

Konnichiwa. Today, I am thrilled to share a dish that embodies the 'Shin-Ka' or evolution of my kitchen. We are taking the noble King Oyster mushroom and, through precise scoring and a deep umami marinade, transforming it into a texture that rivals the finest scallops of the Hokkaido coast. Paired with a vibrant, truffle-infused edamame silk, this dish is a celebration of texture, earthiness, and the vibrant spirit of modern Japanese plant-based cuisine.

Ingredients

• 2 large King Oyster mushrooms (stems only, sliced into 1-inch thick rounds)
• 1 tablespoon white miso paste
• 1 tablespoon mirin
• 1 teaspoon maple syrup
• 1 teaspoon freshly grated ginger
• 1 cup frozen shelled edamame
• 1 tablespoon white truffle oil
• 1/4 cup unsweetened coconut cream
• 1/2 teaspoon sea salt
• 1 tablespoon neutral oil (like grapeseed)
• Toasted black sesame seeds for garnish
• Micro-shiso or radish sprouts for garnish
• Thinly sliced red radish for crunch

Instructions

• Carefully score the top and bottom of each mushroom round in a small crosshatch pattern, being careful not to cut all the way through.
• In a small bowl, whisk together the miso paste, mirin, maple syrup, and grated ginger until smooth.
• Toss the mushroom rounds in the miso mixture, ensuring the marinade gets into the scored grooves, and let them marinate for 20 minutes.
• While the mushrooms marinate, boil the edamame in salted water for 5 minutes until very tender.
• Drain the edamame and transfer to a high-speed blender with the coconut cream, truffle oil, and sea salt. Blend until completely smooth and velvety.
• Heat a non-stick skillet over medium-high heat with the neutral oil. Add the mushrooms and sear for 3-4 minutes per side until deeply caramelized and golden brown.
• To plate, smear a generous spoonful of the warm edamame purée across the plate.
• Arrange the seared 'scallops' on top of the purée.
• Garnish with toasted black sesame seeds, micro-greens, and radish slices for a fresh, peppery finish.

Cooking is a meditation, and each ingredient is a gift. As you enjoy these 'scallops,' I hope you feel the harmony between the forest and the field. May this dish inspire you to see the hidden potential in every vegetable you touch. Itadakimasu!

Hiroshi