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

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