1. To make stock, cover chicken with cold water in a pot. Bring to the boil over high heat, then strain. Discard the water and rinse bones well. Return bones to the pot and cover with fresh cold water. Bring to the boil, simmer 1 hour, skimming, then strain through a fine sieve.

2. Blend the Japanese chicken stock, hatcho miso, sendai miso, and caster sugar for about 1 minute, until smooth.

3. Season the beef with the salt and ½ teaspoon of the ground black pepper. Heat the oil and butter in a large saucepan over high heat. Add the beef and brown well on all sides for 6-8 minutes. Add the onion and garlic and cook, stirring constantly, until the onion becomes translucent – about 3-4 minutes. Add the carrot, daikon and burdock and stir to combine. Add the curry powder and the flour, stirring until smooth. Add the wine and the torigara mixture and bring to the boil.

4. Reduce the heat to a simmer and cook for about 45 minutes. The liquid will reduce by about half. Add pepper, stirring to combine. Simmer for 20 minutes more or until beef is just tender. Serve with steamed rice, and microherbs if using.

*To cut rangiri-style, start at the end of the vegetable and cut diagonally while rotating the vegetable a quarter turn between cuts. This not only makes an attractive shape but also gives bigger surface space to absorb seasonings faster.