Peel and cut daikon into bite-sized pieces.
Slice chilli lengthwise into half and remove the seeds. Heat sesame oil in a pot. Add chilli and stir fry for 30 seconds. Remove chilli and then add daikon pieces. Cook until the daikon is a little charred around edges.
Pour konbu dashi and bring to the boil. Reduce heat and simmer for 15–20 minutes or until tender.
Pass miso through a fine sieve into the broth and stir until dissolved. Add mirin and sake and mix well.
Mix potato starch with a little water and add to the broth, whisking until thickened.
Divide into 4 equal portions in individual shallow bowls and serve with the miso broth spooned over.
© 2018 All rights reserved. Published by Marshall Cavendish.