Slice 1/4 onion and garlic

Add olive oil to a large pot. Add onions and garlic. Cook for about 5 minutes, add miso.

Add dried chiles to a large pot and cook over medium-high heat, stirring frequently, until slightly darkened with an intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Add vegetable stock stock, raisins, brown sugar, rice wine vinegar, and black vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until chiles softened for about 15 minutes. Blend into a smooth puree using an immersion blender or by transferring to a countertop blender. Set aside.

Drain and rinse the jackfruit, and pat jackfruit cubes dry with paper towels or a clean kitchen towel.

Heat extra virgin olive oil in a large heavy-bottomed pot over medium-high heat.

Add the shiitake mushrooms until lightly browned, and sliced yellow onions cook until light brown and tender. Add the jackfruit and the pepper braising liquid. Stir to combine. Add extra vegetable stock to adjust the thickness of the sauce. Cover, and cook, stirring occasionally for 45 minutes to one hour. The jackfruit should easily pull apart and the sauce should be reduced, coating the jackfruit and shiitake mushrooms.