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We hope you got insight from reading it, now let’s go back to pressure cooked furofuki daikon radish with meat-miso sauce recipe. To make pressure cooked furofuki daikon radish with meat-miso sauce you need 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce:
- Provide 1 Daikon radish
- You need 500 ml The cloudy water left from washed rice
- Prepare 3 tbsp ● Miso
- Get 4 tbsp ● Sake
- Use 4 tbsp ● Mirin
- Prepare 1 tbsp ● Sugar
- You need 50 grams ● Ground chicken
- Use 1 tsp Kombu tea
Instructions to make Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce:
- Peel the daikon radish and cut into 3 cm slices.
- Slash a cross cut to the slices.
- Put 500 ml of rice water and the slices in a pressure cooker. Pressure cook for a minute, turn off the heat and leave to depressure.
- Cooking under pressure brings the pot to a boil and steam escaping from the vents.
- Make the meat-miso sauce. Put the ● ingredients in a small pot with the ground chicken and heat while mixing constantly. When the mixture comes to a boil, the meat-miso sauce is done!
- When the pressure cooker has depressurized and can be opened, add 1 teaspoon of konbucha, lock the lid again and cook over high heat.
- When it comes back up to pressure, cook for one minute then turn off the heat. When the pressure comes down again, plate the daikon, spoon the meat-miso sauce on top, and it's done!
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