Add image and markdown file for charred-miso-glazed-lions-mane-kabayaki-bowl

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src/content/posts/2026-03-04-charred-miso-glazed-lions-mane-kabayaki-bowl-5984.md

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+---
+title: "Charred Miso-Glazed Lion's Mane "Kabayaki" Bowl"
+description: "Experience a plant-based twist on traditional Japanese Unagi Don with this Charred Miso-Glazed Lion's Mane Bowl. A deep, umami-rich vegan lunch featuring caramelized mushrooms and seasoned sushi rice."
+tags:
+  - "vegan"
+  - "japanese"
+  - "umami"
+  - "mushrooms"
+  - "lionsmane"
+  - "lunch"
+  - "plantbased"
+  - "glutenfreeoption"
+  - "Hiroshi"
+figureRecipe: 
+  caption: "Charred Miso-Glazed Lion's Mane "Kabayaki" Bowl"
+  imageSrc: "./src/media/2026-03-04-charred-miso-glazed-lions-mane-kabayaki-bowl-5984.png"
+  imageTitle: "Charred Miso-Glazed Lion's Mane "Kabayaki" Bowl"
+  imageAlt: "Charred miso-glazed Lion's Mane "Kabayaki" over sushi rice in a ceramic bowl with scallions and ginger. Minimalist Japanese food photography."
+  loading: "eager"
+---
+
+{% figure figureRecipe.caption %}
+{% picture figureRecipe.imageSrc, figureRecipe.imageTitle, figureRecipe.imageAlt, figureRecipe.loading %}
+{% endfigure %}
+
+## Introduction
+
+Welcome to my kitchen, where the past and future of Asian cuisine meet on a single plate. Today, we are crafting a dish that celebrates the incredible texture of the Lion's Mane mushroom, transforming it into a plant-based tribute to the classic Japanese Unagi Don. This Charred Miso-Glazed Lion's Mane 'Kabayaki' Bowl is a symphony of deep umami, sweet caramelization, and the refreshing crunch of seasonal pickles. It is a lunch designed to ground you and inspire you, proving that the earth provides everything we need to create true culinary magic.
+
+## Ingredients
+
+* 300g fresh Lion's Mane mushrooms, torn into thick steaks
+* 2 cups cooked short-grain sushi rice, seasoned with rice vinegar and a pinch of sugar
+* 3 tbsp red miso paste (aka miso)
+* 2 tbsp mirin
+* 1 tbsp soy sauce or tamari
+* 1 tsp maple syrup or agave nectar
+* 1/2 tsp freshly grated ginger
+* 1 tbsp toasted sesame oil
+* 1 sheet of nori, cut into thin strips
+* 1/2 Japanese cucumber, thinly sliced and lightly salted
+* 1 tbsp pickled ginger (gari)
+* 1 tsp toasted white sesame seeds
+* 1 green onion, finely sliced on the bias
+
+## Instructions
+
+* Begin by whisking together the red miso, mirin, soy sauce, maple syrup, and grated ginger in a small bowl until smooth to create your Kabayaki glaze.
+* Heat a cast-iron skillet over medium heat with the toasted sesame oil.
+* Place the Lion's Mane steaks in the pan and place another heavy skillet on top of them to gently press them down. This mimics the dense texture of traditional eel.
+* Sear the mushrooms for about 4-5 minutes per side until they are golden brown and have released their moisture.
+* Using a pastry brush, generously coat both sides of the pressed mushrooms with the miso glaze.
+* Continue to cook for another 2 minutes on each side, allowing the sugars in the glaze to caramelize and create a slightly charred, sticky lacquer.
+* Divide the seasoned sushi rice into two bowls.
+* Slice the glazed Lion's Mane into thick strips and arrange them over the rice.
+* Garnish with the salted cucumber slices, pickled ginger, nori strips, and a sprinkle of sesame seeds and green onions.
+* Serve immediately while the mushrooms are hot and the glaze is glistening.
+
+I hope this bowl brings a sense of wonder to your table today. By honoring the traditional techniques of the Kabayaki style while embracing the gifts of the fungi kingdom, we create a dining experience that is both respectful and revolutionary. Remember, the secret lies in the patience of the sear and the quality of your miso. Enjoy this journey through flavor, and I look forward to our next plant-based adventure together. Itadakimasu!
+
+*Hiroshi*
+
+<table><caption class='sr-only'>Additional Information</caption><tr><th scope='row'>Nutritionfacts</th><td>Calories: 420kcal, Protein: 11g, Carbohydrates: 78g, Fat: 7g, Fiber: 6g, Sodium: 950mg</td></tr><tr><th scope='row'>Preparation Time</th><td>35 minutes</td></tr><tr><th scope='row'>Allergy Information</th><td>Soy, Sesame, Gluten (Tamari can be substituted for Soy Sauce)</td></tr><tr><th scope='row'>Yield</th><td>2 servings</td></tr></table>
+