Smoke-Roasted Apples with Japanese Sweet Bean Paste
His name is Kumahachi Moreno and he's one of the most famous television chefs in Japan. He showed up at my door one July 4th weekend bearing a bag of Japanese "mystery" ingredients for me to grill. My efforts would be videotaped and the results shown on Japanese television. Seemed like a good idea, but when Moreno opened his bag, out came gobo (burdock root), natto (fermented soybeans), uncooked cod roe, and flat painted cans of azuki (sweet red bean) paste. Decidedly not what most Americans are accustomed to grilling. I sliced the cod roe over freshly-shucked oysters, which I roasted on a wood-burning grill. The burdock went on bamboo skewers with scallions to be grilled yakitori style on a hibachi. The natto went on tortillas with jalapeños and grated cheddar to make grilled quesadillas. I spooned the azuki paste into hollowed out apples—Fujis, no less—and topped them with cream cheese, brown sugar, and butter to be smoke-roasted over applewood in a kettle grill. I held my breath and hoped for the best. Mr. Moreno and his Japanese film crew had never seen the likes of the meal that followed. The oysters came out great, served with wasabi-flavored whipped cream. The film crew ate the natto-stuffed quesadillas with gusto. A mouthful of the fibrous burdock root taught me why burdock is never grilled in Japan. The red bean paste-stuffed apples—the outside tender and smoky, the filling both piquant and sweet—prompted high-fives all around—definitely a first on both sides of the Pacific.
His name is Kumahachi Moreno and he's one of the most famous television chefs in Japan. He showed up at my door one July 4th weekend bearing a bag of Japanese "mystery" ingredients for me to grill. My efforts would be videotaped and the results shown on Japanese television. Seemed like a good idea, but when Moreno opened his bag, out came gobo (burdock root), natto (fermented soybeans), uncooked cod roe, and flat painted cans of azuki (sweet red bean) paste. Decidedly not what most Americans are accustomed to grilling. I sliced the cod roe over freshly-shucked oysters, which I roasted on a wood-burning grill. The burdock went on bamboo skewers with scallions to be grilled yakitori style on a hibachi. The natto went on tortillas with jalapeños and grated cheddar to make grilled quesadillas. I spooned the azuki paste into hollowed out apples—Fujis, no less—and topped them with cream cheese, brown sugar, and butter to be smoke-roasted over applewood in a kettle grill. I held my breath and hoped for the best. Mr. Moreno and his Japanese film crew had never seen the likes of the meal that followed. The oysters came out great, served with wasabi-flavored whipped cream. The film crew ate the natto-stuffed quesadillas with gusto. A mouthful of the fibrous burdock root taught me why burdock is never grilled in Japan. The red bean paste-stuffed apples—the outside tender and smoky, the filling both piquant and sweet—prompted high-fives all around—definitely a first on both sides of the Pacific.
- Carbohydrate 53 g(18%)
- Cholesterol 23 mg(8%)
- Fat 10 g(15%)
- Fiber 7 g(26%)
- Protein 2 g(4%)
- Saturated Fat 5 g(26%)
- Sodium 355 mg(15%)
- Calories 298
Step-by-step
- Using a small melon baller, core the apples from the top. The idea is to remove the stem end and seeds, creating a cavity in the apple, but leave the bottom intact to hold in the filling. Place 1 1/2 teaspoons of azuki bean paste in the cavity of each apple. Top with 1 1/2 teaspoons of cream cheese, 1 1/2 teaspoons of brown sugar, and finally 1 1/2 teaspoons of butter. The apples can be prepared to this stage several hours ahead and refrigerated, covered.
- Set up the grill for indirect grilling, place a drip pan in the center, and preheat the grill to medium.
- When ready to cook, if you are using a charcoal grill, toss the wood chips or chunks on the coals. If you are using a gas grill, add the wood chips or chunks to the smoker box or place them in a smoker pouch under the grate. Arrange the apples upright in the center of the grate over the drip pan and away from the heat and cover the grill. To help the apples stay upright on the grate, position them on grill rings or rings made from crumpled aluminum foil. Grill the apples until they are tender (the sides will be squeezably soft) and the filling is browned and bubbling. Depending on your grill and the temperature outside, this will take 40 minutes to 1 hour.
A Culinary Adventure with Unexpected Ingredients
As a busy professional woman, juggling a demanding career with my personal life often leaves me with limited time for elaborate cooking. However, I believe in savoring every moment, including mealtimes. Recently, I embarked on a culinary adventure that completely surprised me, pushing my comfort zone in the most delicious way. It all started with a chance encounter—or should I say, an unexpected house call—from Kumahachi Moreno, a renowned Japanese television chef.
Imagine my surprise when, on a beautiful July 4th weekend, a famous chef arrived at my doorstep with a bag full of mysterious Japanese ingredients, ready for a grilling challenge. The concept was simple enough: he'd film the process and showcase the results on Japanese television. Intrigued, I readily agreed. However, the contents of his bag were far from the typical American grilling fare. Gobo (burdock root), natto (fermented soybeans), uncooked cod roe, and azuki (sweet red bean) paste—a truly eclectic mix! My initial thoughts swirled with a mix of excitement and apprehension. Could I really transform these unusual ingredients into a palatable meal, let alone one worthy of Japanese television?
The challenge was on. I devised a menu that incorporated each ingredient in a creative way. The cod roe was elegantly arranged over freshly-shucked oysters, ready for roasting on a wood-burning grill. The burdock root was skewered with scallions for a yakitori-style grilling. The natto found its way into some spicy, cheesy quesadillas. And then there were the apples. These ordinary Fujis would become the stars of the show, their cavities filled with the sweet azuki bean paste, enhanced with cream cheese, brown sugar, and butter, all ready to be smoke-roasted to perfection over applewood.
The grilling process was an experiment in itself. Getting the apples to stand upright on the grill grate was quite the feat, but I managed it using some clever improvisations with aluminum foil. The aroma that filled the air as the apples smoked was divine, promising a delightful culinary result. As the apples roasted, I couldn't help but reflect on the unexpected journey—from the initial surprise of the unusual ingredients to the creative challenges of transforming them into something truly special.
The final meal was a testament to the power of culinary creativity and experimentation. The oysters were a hit, their delicate flavor perfectly complemented by a unique wasabi-infused whipped cream. The quesadillas were devoured with gusto by the film crew, the combination of unexpected flavors proving surprisingly delightful. The burdock, however, proved to be a culinary lesson. Its fibrous texture was clearly not suited to grilling, confirming why it's rarely prepared this way in Japan. And then, finally, there were the star of the show—the smoke-roasted apples. The tender, smoky exterior perfectly contrasted with the sweet and piquant filling, resulting in a truly unforgettable taste sensation. The high-fives from Mr. Moreno and his crew sealed the deal: this unconventional dish was a resounding success.
This experience taught me so much more than just a new recipe; it was a journey into the world of unexpected culinary possibilities. It reminded me that even the most unconventional ingredients can be transformed into something truly special with a little bit of creativity and a willingness to experiment. From then on, I approach every cooking opportunity with a renewed sense of adventurousness. What seemed impossible at first—grilling fermented soybeans and sweet red bean paste—turned into a culinary triumph that transcends cultural boundaries and satisfies any palate.
The Takeaway: Don't be afraid to experiment with unusual ingredients and culinary techniques. You never know what delicious discoveries await! And, who knows, you might even find yourself creating a dish so memorable that it makes its way onto Japanese television!
