Add image and markdown file for miso-glazed-king-oyster-scallops-with-truffled-edamame-puree

Author: polent

src/content/posts/2026-04-08-miso-glazed-king-oyster-scallops-with-truffled-edamame-puree-2637.md

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+---
+title: "Miso-Glazed King Oyster Scallops with Truffled Edamame Purée"
+description: "Experience a plant-based masterpiece by Hiroshi. Miso-glazed King Oyster mushroom 'scallops' paired with a decadent truffled edamame purée. A perfect blend of Japanese tradition and modern vegan innovation."
+tags:
+  - "vegan"
+  - "japanese"
+  - "miso"
+  - "kingoyster"
+  - "truffle"
+  - "plantbased"
+  - "fusion"
+  - "umami"
+  - "gourmet"
+  - "Hiroshi"
+figureRecipe: 
+  caption: "Miso-Glazed King Oyster Scallops with Truffled Edamame Purée"
+  imageSrc: "./src/media/2026-04-08-miso-glazed-king-oyster-scallops-with-truffled-edamame-puree-2637.png"
+  imageTitle: "Miso-Glazed King Oyster Scallops with Truffled Edamame Purée"
+  imageAlt: "Miso-glazed king oyster mushroom scallops on vibrant edamame purée. Gourmet vegan Japanese plating on a matte black plate with micro-shiso."
+  loading: "eager"
+---
+
+{% figure figureRecipe.caption %}
+{% picture figureRecipe.imageSrc, figureRecipe.imageTitle, figureRecipe.imageAlt, figureRecipe.loading %}
+{% endfigure %}
+
+## 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*
+
+<table><caption class='sr-only'>Additional Information</caption><tr><th scope='row'>Nutritionfacts</th><td>Calories: 245, Protein: 9g, Total Fat: 14g, Carbohydrates: 22g, Fiber: 6g, Sodium: 480mg</td></tr><tr><th scope='row'>Preparation Time</th><td>35 minutes</td></tr><tr><th scope='row'>Allergy Information</th><td>Soy, Sesame, Coconut</td></tr><tr><th scope='row'>Yield</th><td>2 servings</td></tr></table>
+