Step 1

Peel and cut the carrot into thin slices that are semi-circle shaped. Slice the radishes to the same size, then the stalks of the pak choi into slices. Stir together the vinegar, mirin, apple juice and salt in a small bowl then toss all the chopped vegetable in the liquid. Leave to rest whilst you make everything else.

Step 2

Wash and finely slice the spring onions and trim the mushrooms from their base. Cut the beef into slices as thin as possible, if not already done.

Step 3

Soak the rice in cold water, then drain and place into a saucepan that has a tight fitting lid with 150ml of cold water and a pinch of salt. Heat gently to a simmer and cook on as low a heat as possible for 8 minutes, swilling the pan occasionally, but not lifting the lid to stir. Remove from the heat and leave to steam with the lid still on for another 5 minutes.

Step 4

Lay the magnolia (or bamboo) leaves into the base of a cold frying pan. Spread the miso paste onto the leaves then top with the spring onions, mushrooms and beef. If you aren’t using the leaves, then simply spoon the miso paste onto the base of the pan. Heat over a medium heat for 5 minutes. Toss and turn the beef and miso mixture occasionally until the miso paste is bubbling and thickening slightly and the mushrooms and beef is just cooked.

Step 5

Serve a bowl of rice beside the miso beef with a bowl of the quick pickles beside. Serves 2