Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce
Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, pressure cooked furofuki daikon radish with meat-miso sauce. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Great recipe for Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce. My dear daughter loves furofuki daikon, a traditional simmered daikon radish dish! It's good when simmered for a long time, but that's a lot work, so I like to let my pressure cooker to do it.

Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have pressure cooked furofuki daikon radish with meat-miso sauce using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce:
  1. Take 1 Daikon radish
  2. Prepare 500 ml The cloudy water left from washed rice
  3. Make ready 3 tbsp ● Miso
  4. Make ready 4 tbsp ● Sake
  5. Take 4 tbsp ● Mirin
  6. Get 1 tbsp ● Sugar
  7. Get 50 grams ● Ground chicken
  8. Get 1 tsp Kombu tea

If you don't add ground meat, this is a plain sweet miso sauce. Recipe by Ha-tannookkasan Please cook (microwave) the miso sauce until it's your desired consistency for whatever dish you're using it in. It gets a bit stiffer when cooled, so you can stop cooking it when it's still a bit loose.. It can also be used with"Pressure Cooked Furofuki Daikon Radish".

Steps to make Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce:
  1. Peel the daikon radish and cut into 3 cm slices.
  2. Slash a cross cut to the slices.
  3. 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.
  4. Cooking under pressure brings the pot to a boil and steam escaping from the vents.
  5. 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!
  6. When the pressure cooker has depressurized and can be opened, add 1 teaspoon of konbucha, lock the lid again and cook over high heat.
  7. 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!

Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste. From pickles to salad and soups to simmered dishes, it's widely used in Japanese cooking. Daikon (大根, literally "big root") or Daikon Radish is a widely used root vegetable in Japanese cooking. A type of winter vegetable, daikon is. Simmered Kiriboshi Daikon, cooked to perfection in a broth of dashi, soy sauce and mirin, is a traditional Japanese dish made from daikon (radish) and abura-age (fried tofu).

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