Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, pressure cooked furofuki daikon radish with meat-miso sauce. One of my favorites food recipes. For mine, 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. 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 favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce is something which I’ve loved my whole life. They are fine and they look wonderful.

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

The ingredients needed to make Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce:

1. Take 1 Daikon radish
2. Get 500 ml The cloudy water left from washed rice
3. Get 3 tbsp ● Miso
4. Take 4 tbsp ● Sake
5. Take 4 tbsp ● Mirin
6. Take 1 tbsp ● Sugar
7. Get 50 grams ● Ground chicken
8. Get 1 tsp Kombu tea

Furofuki daikon / soft simmered daikon radish with sweet miso sauce One of the standard cold-season daikon dishes that is very simple to make – simmering is all it needs. Daikon is simmered until it is very soft, soft enough that one chopstick sinks to the center as you cut with the other. The edge of the combined miso sauce will have thickened a bit. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.

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!

The edge of the combined miso sauce will have thickened a bit. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. 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.

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