Nixtamalized Soy Bean Taco

Directions

1. In a large bowl, for the marinade, combine the five spice and miso. Add the chicken thighs and turn to coat completely. Rest in the refrigerator overnight.
2. Wipe most of the marinade from the chicken. Transfer the chicken to a medium pot. Add the soy sauce, mirin, sesame oil, chicken stock, ginger, and scallions. Bring to a simmer over medium heat. Cook until the chicken is very tender, about 1 hour.
3. Remove the chicken from the pot. Shred the chicken into large pieces, removing the bone and skin. Reserve.
4. Remove and reserve 1 cup of the cooking liquid to be used for the Black Mole. 
5. Bring the remaining cooking liquid in the pot to a simmer over medium heat. Reduce the cooking liquid by ½. A cornstarch slurry may be used to thicken the cooking liquid to a glaze consistency, if needed.
6. Pour the glaze over the shredded chicken. Reserve warm.
7. For the pickled black radishes, trim the greens and root ends from the black radishes. Scrub under cold, running water to remove any debris. thinly shave the black radish using a mandolin. Transfer to a heatproof bowl. 
8. In a small pot, combine the rice vinegar, sugar, water, and MSG. Bring to a boil over high heat. Pour the hot mixture over the black radishes. Allow to cool to room temperature. Chill in the refrigerator.
9. For the crispy shallots, using a mandolin, cut the shallots into ⅛-inch thick slices. Place the shallot slices into a small pot. Add just enough oil to cover. Cook over medium-low heat until