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.
If you don't add ground meat, this is a plain sweet miso sauce. For 4 servings. Recipe by Ha-tannookkasan
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.
If you don't add ground meat, this is a plain sweet miso sauce. For 4 servings. Recipe by Ha-tannookkasan
Cooking Instructions
- 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!
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