You can cook Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce by using 8 ingredients and 7 steps. Here is how you cook Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce.
Ingredients of Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce
- You need to prepare 1 of Daikon radish.
- You need to prepare 500 ml of The cloudy water left from washed rice.
- You need to prepare 3 tbsp of ● Miso.
- Prepare 4 tbsp of ● Sake.
- Prepare 4 tbsp of ● Mirin.
- You need to prepare 1 tbsp of ● Sugar.
- You need to prepare 50 grams of ● Ground chicken.
- You need to prepare 1 tsp of Kombu tea.
Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce instructions
- 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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