Shojin Umami-Katsu Breaded Salad

Introduction

In the quiet stillness of the morning, I pressed fresh silken tofu and harvested the last of the season's mizuna. Today's creation is a meditation on texture—a bridge between the crisp, golden crunch of panko and the fermented depth of our nukadoko. This breaded salad is not merely a meal; it is a celebration of the 'shun' or the fleeting peak of these ingredients. By lightly crumbing umami-rich shiitake and tofu in a katsu style, we create a warm contrast to the cool, crisp garden greens, all brought together by a gentle kombu dashi and miso emulsion.

Ingredients

• 2 large thick-capped shiitake mushrooms, cleaned
• 150g firm silken tofu, pressed and cut into batons
• 1 cup fresh panko breadcrumbs, toasted until golden
• 2 tablespoons rice flour
• 3 tablespoons aquafaba (chickpea liquid) for dredging
• 1 cup mizuna or wild arugula
• 1 small daikon radish, sliced using katsuramuki technique into translucent ribbons
• 2 pieces of nukazuke (rice-bran fermented) cucumber, thinly sliced
• 1 tablespoon white miso
• 1 tablespoon aged tamari
• 1 teaspoon rice vinegar
• 1/4 cup chilled kombu dashi
• 1 teaspoon toasted sesame oil
• A few pinches of black sesame seeds and fresh shiso leaves for garnish

Instructions

1. Begin by preparing the dressing: Whisk together the white miso, aged tamari, rice vinegar, and chilled kombu dashi until smooth. Slowly drip in the toasted sesame oil while whisking to create a light emulsion. Set aside.
2. Use a sharp knife to perform katsuramuki on the daikon, creating a long, paper-thin sheet, then slice into delicate ribbons. Place in ice water for 5 minutes to curl, then drain.
3. Dredge the shiitake caps and tofu batons in rice flour, dip them into the aquafaba, and then coat thoroughly with the toasted panko breadcrumbs.
4. Heat a small amount of neutral oil in a cast-iron pan or over binchotan charcoal. Gently sear the breaded shiitake and tofu until the crust is crisp and the interiors are warmed through. Slice the shiitake into thick strips.
5. In a shallow, imperfect ceramic bowl, arrange a bed of fresh mizuna and the curled daikon ribbons asymmetrically.
6. Nestled within the greens, place the warm breaded shiitake and tofu batons. Add the sliced nukazuke cucumber for a fermented acidic counterpoint.
7. Drizzle the miso-dashi emulsion over the salad, ensuring the breaded elements retain some of their crunch.
8. Finish with a scatter of black sesame seeds and hand-torn shiso leaves to add a bright, herbal aromatic.

As you finish this dish, notice how the lingering warmth of the binchotan-toasted crumbs softens into the brightness of the vinegar. It is my hope that this small bowl brings you a moment of zen in your busy day. May you carry the balance of these textures with you until the next season turns.

Hiroshi