Toshiro’s Daikon Nimono Niku – Miso Flavour

Name: Toshiro’s Daikon Nimono Niku – Miso Flavour
Cuisine: Peruvian
Ingredients: 100 g (3½ oz/½ cup) sugar; 100 g (3½ oz/½ cup) inaka miso (red miso); 2 egg yolks; 100 ml (3½ fl oz/½ cup) sake; 100 ml (3½ fl oz/7 tbsp) mirin; 100 ml (3½ fl oz/7 tbsp) soy sauce; 100 g (3½ oz/½ cup) inaka miso (red miso); 10 cm x 10 cm (4 in x 4 in) dashi konbu; 1 tsp toasted sesame oil; 100 g (3½ oz) spring onions (scallions), chopped, plus extra shredded to garnish; a little yuzu peel, to garnish; a little yuzu kosho, to taste; 2 jalapeño chillies, finely chopped; 2 tsp sunflower oil; 100 g (3½ oz) spring onions (scallions), chopped, plus extra shredded to garnish; 150 g (5½ oz) minced (ground) beef; 100 g (3½ oz/½ cup) short-grain white rice; 1 litre (1¾ pints/4 cups) dashi (from 1 litre (1¾ pints/4 cups) water and 1 tsp instant dashi powder); 1 litre (1¾ pints/4 cups) dashi (from 1 litre (1¾ pints/4 cups) water and 1 tsp instant dashi powder); 1 litre (1¾ pints/4 cups) dashi (from 1 litre (1¾ pints/4 cups) water and 1 tsp instant dashi powder); 1 large Japanese daikon; 2 litres (3½ pints/8 cups) water

Preparation info

Serves
4

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Regarded by many as the father of Peruvian Nikkei cuisine, Toshiro Konishi is one of the most revered chefs in Peru today. Arriving in Lima in the 1970s, Konishi-san fell in love with the Peruvian people and the wonderful native ingredients of the Andean land and sea, never returning to live in Japan.

I was lucky enough to meet him in Peru and try this delicious daikon dish. Konishi-san is a larger-than-life character, with a contagious laugh and a generosity of spirit that made me

Ingredients

Asia
Americas
Japan
Peru
Colombia
Bogota
Lima
Sauce
South America

Ingredients

Method