Simmered Daikon Radish with Squid Made in the Pressure Cooker in 10 Minutes

If you use a pressure cooker, even squid will turn out soft, so I wanted to give it a try.If you leave the dish to rest for a while, the squid and the daikon radish will absorb more of the simmering sauce. Recipe by Haruchan no daidokoro

I heard from a TV program that squid will turn out tender if you add it to water before boiling.So when making my "simmered daikon radish with squid" recipe I added the squid before boiling, and it came out very tender. Remember to add the squid before bringing everything to a simmer.The squid will be tough and chewy if you cook it over high heat for a long time.The taste penetrates into the daikon radish while cooling off, so cook it for 15-20 minutes, cool it off and warm it up again before serving.If you prefer a strong taste, adjust it by adding more mentsuyu. Recipe by mielle.

Squid makes a deep flavored and fragrant broth. And the daikon radish absorb it very well. When it gets cold, the broth soaks into the daikon radish. So heat it when you eat.

I wanted to make this dish quickly, so I tried making it in a pressure cooker.・Be very careful when using a pressure cooker.・For tasty results, leave the ingredients inside the pressure cooker for a while before serving. Recipe by Fushicche

When we went back to my wife's home town of Monbetsu, Hokkaido, we went to an Izakaya (Japanese gastropub). The owner of that pub gave us this recipe, and we tried cooking it in a pressure cooker.This is squid rice using a whole squid including the tentacles and squid ink! Please give it a try.. Recipe by hf370418

I made this because I found daikon and squid on sale...If the heat is too strong while stewing, the squid will become tough, so please cook on low heat. It's also tasty with potatoes. Recipe by Fukushimasan

I wanted to eat a lot of tender daikon radish. Using both garlic and ginger warms up your body!!!There aren't any special points or tips I mean, all you have to do is cut the daikon radish and then simmer everything. Cut the daikon into any thickness! I cut them into 1.5 cm slices! Daikon radish are in season right now so they came out so soft and delicious!!! Recipe by Shibacchi

While trying to cope through the summer heat, I sought a simmered dish that would be delicious even chilled.Adjust the heat so that there is broth leftover. It's also good if it's chilled in the fridge before eating. This is lightly seasoned, so adjust to your liking. Recipe by marriott

I rearranged a recipe that came with the pressure cooker, which I bought 15 years ago.Please be careful not to stuff too much mochi sticky rice into the squid.Please freeze the leftover tentacles and use for a different dish or use in this recipe and simmer with the squid. Recipe by Yuuyuu0221

I figured that since "buri daikon" (stewed amberjack and daikon radish) tastes good made in a pressure cooker, so would daikon radish for an oden hot pot.Be sure to carefully read the instructions for your pressure cooker. Be sure to serve the dashi soup stock with the stewed daikon radish. Recipe by Kurukurupaseri

My mother passed down this recipe to me.Cut the daikon radish into semicircular slices or into your desired shapes. If you simmer the squid too long, it gets hard, so please cook it for a short time. Simmered dishes absorb the flavours when they are cooled. Let it cool down, and warm it up again before eating for an even better taste. Recipe by Yuuyuu0221

I made this because I was asked to make a squid radish daikon dish.Cook the squid from water.This is how the squid becomes tender.Beveling is hard with a knife, but it's super easy to do with a peeler. Recipe by Yucchan**

I added leftover vegetables I had in the refrigerator and the soup came out so flavorful and delicious. Even kids who don't like vegetables will eat it because of the creamy taste.If you mix too much, the cabbage will dissolve. It will still taste good that way, but at my house we cut the cabbage into large pieces and try not to mix too much. Recipe by tama-ma

I learned it from my mother.Don't overcook the squid. For 2 servings. Recipe by xxprsxx

This is a dish that I've been making at home for years. Because the ingredients are boiled after cooking in sesame oil, they are left with a rich and delicious flavour. Here is another recipe for "Simmered Daikon Radish & Tebasaki Chicken Wings".During Step 1, the daikon radish will be hot when it comes out of the microwave so please be careful. Please adjust the amount of soy sauce and sugar used to your taste.I used 1/3 of a daikon radish. If you're making this recipe for 4 people adjust the amounts to: 1/2 daikon radish (800 g), water 400 ml, soy sauce 3 tablespoons, cooking sake 2-3 tablespoons, mirin 2 tablespoons, and sugar 1-2 tablespoons.Shredded white leek also works well in this recipe. Recipe by Yuuyuu0221

Just cut the daikon, add the ingredients and seasonings, and you're done! The cartilage becomes tender, and the flavors are rich in this super easy, hands-off dish. Great as a snack with drinks too.About this recipeThis is the recipe I make most often since buying my electric pressure cooker. It's a super easy dish that takes less than 10 minutes to prepare.

It's our family's staple dish using the combination of taro root, daikon radish, and squid.If you simmer the squid too long, it gets hard, so please take it out after getting the dashi from it. I kept a little bit of sticky texture from the taro root by omitting the parboiling process. Recipe by Midofadobeshi

A pressure cooker is a great use for Furofuki Daikon. It reduces the cooking time, so you can also make another dish at the same time!The steps have been updated slightly. Recipe by Fuwarin

I made this for my son who doesn't care for veggies, but this was a hit.Adults should definitely add mustard to taste. (Or if you don't like mustard, try black pepper.) For 4 servings. Recipe by Kenkunno mama

Simmered pork belly made easily in a pressure cooker.By adding a little vinegar, the pork will become tender and the cloying quality of the fat will be lessened. Cook under pressure to start to make the meat and vegetables tender quickly, then finish by simmering uncovered, for a concentrated rich flavor. You can also simmer it with carrots or potatoes. For 4 servings. Recipe by LaLaHappy1

This is also our family recipe that I learned from my mother. Enjoy the delicious, tender daikon together with carrot and konnyaku. I plan to continue making it as one of my standard Japanese dishes.Even though I have become a vegetarian, I tend to make western dishes a lot, so this "typical Japanese" dish is my must-have recipe. It takes a lot of time and effort to make oden, but this oden-like simmered dish is easy to make, and it's delicious even if it has a lighter flavor. This recipe makes 2 servings, but I normally eat 1 serving when I cook it, and keep the rest in the fridge to have it for dinner 2 days later. Recipe by Saishokubeginnernano

I wanted a simple way to make delicious, attractive simmered kuromame in a pressure cooker. This is the recipe I came up with ♪You may have read that baking soda can tenderize the beans, but definitely do not add baking soda to the pressure cooker!Some of the beans may get smashed, but most of them will turn out beautifully!!! Different types of black beans will absorb water at different rates. Recipe by Puttichou

I wanted to make simmered squid and potatoes!In step 3, if you cover the pot with aluminum foil poked with holes, the surface scum can be easily removed. It also functions as a otoshibuta. ♪ Recipe by bvivid

I just came up with this, using what I had in my kitchen.You can use atsuage instead of fish paste sticks if you like.If you would prefer the eggs to have a stewed texture, don't simmer them, just let them cook on residual heat. The dashi stock will give them a nice color. This is also nice made with chicken wings. See.Step 1: Parboil the radish in the microwave for 3 minutes. Adjust the amount of soy sauce to your liking.Step 2: If you would like the eggs to have a stewed texture, shorten the boiling time.Step 3: Let it simmer with the lid on. The flavours will blend deliciously when it cools down, so let it cool, then reheat before eating. Recipe by Yuuyuu0221

I had boiled spare ribs in yuzu marmalade before, so I tried boiling it in lots of yuzu tea (jam). I used a pressure cooker to reduce the cooking time. It quickly cooked up tender and citrusy, turning out to be a perfect dish for guests!I don't really have any hints. You can also use yuzu marmalade if you don't have yuzu tea. It is really simple, but it is great for guests! It is tender enough for kids to eat easily . Or it can be used as a side dish to rice, or as a beer snack~! Recipe by Toiroiro

I know that squid is usually cooked with daikon radish or taro root, but for some reason I've had potatoes with my squid ever since I was small.Be careful about when you put the squid back into the pot, since you're simmering some more after that point and you wouldn't want the potatoes to fall apart. Recipe by Chiisai coffee no ki

I simmered some leftover daikon radish and aburaage together in our family's traditional simmering sauce. Recipe by Tsuchikana

Sometimes I have a craving for simmered pork belly and daikon. It's a dish that takes time, but it's much more delicious that way.You just need to work hard to prepare the pork belly. After that, you only need to simmer!You can cook them to your preference by adjusting the cooking time with the residual heat and simmering time. For 4 servings. Recipe by Atorie sara

I just came up with this recipe.Use hot water if you don't have the cloudy water left from washed rice. Recipe by Paripariichigo

I had a 10 cm slab of pork belly sleeping in my freezer, so I simmered it with daikon radish.I wanted to eat big chunks of daikon radish, so that's why they are big.Peel the daikon radish. You can use the thick peels of daikon that you slice off in delicious kinpira. You drizzle with soy sauce at the end for the finishing touch, so I've added it sparingly at the beginning. Taste and adjust as needed. The flavors will become concentrated when the liquid is reduced, so be careful. For 2 servings. Recipe by Totoro's kitchen