I'm a huge fan of Suzanne Goin's short ribs, slow-braised in red wine and port. My current obsession with Japanese cooking led me to adapt her recipe with a different set of ingredients. Sweet mirin replaces the port and red miso adds a rich complexity that's offset by daikon radish. Suzanne serves hers with pureed potatoes, and I think some accompanying starch is in order here, too, whether rice, potatoes or taro root.

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