Miso-Glazed King Oyster Scallops with Truffled Edamame Purée

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

1. Carefully score the top and bottom of each mushroom round in a small crosshatch pattern, being careful not to cut all the way through.
2. In a small bowl, whisk together the miso paste, mirin, maple syrup, and grated ginger until smooth.
3. Toss the mushroom rounds in the miso mixture, ensuring the marinade gets into the scored grooves, and let them marinate for 20 minutes.
4. While the mushrooms marinate, boil the edamame in salted water for 5 minutes until very tender.
5. 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.
6. 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.
7. To plate, smear a generous spoonful of the warm edamame purée across the plate.
8. Arrange the seared 'scallops' on top of the purée.
9. 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