Cover and chill at least 2 hours and up to 8 hours or overnight.. Preheat a gas grill to medium-high (about 450°F) on one side, or push hot coals to one side of a charcoal grill.
1/2 pound shiitake mushroom caps.1 pound large carrots, sliced diagonally 1/2 inch thick.
1 1/2 pounds daikon, peeled and cut into 2-inch chunks.1 1/2 teaspoons cornstarch mixed with 2 tablespoons water.Season the roast with salt and pepper and dust with flour.
In a medium, enameled cast-iron pot, heat 2 tablespoons of the oil.Add the roast; cook over moderate heat, turning, until browned all over, 20 minutes.
Transfer to a plate.. Add the onion, garlic and ginger to the pot and cook, stirring, until softened, 5 minutes.
Add the stock, mirin, soy sauce and star anise and bring to a boil.3/4 cup blanched almonds.
6 to 8 cups homemade chicken or pork stock, with the cooked meat shredded and reserved.1 1/2 ounces Mexican chocolate, coarsely grated or finely chopped.
1 thick slice day-old challah or brioche, crushed to fine crumbs.Zarela Martinez leaves in the veins of the chiles— the hottest part—but you can cut them away if you want to tone down the heat.
(Editor: Heavy-Duty Mirrors)