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Pressure Cooked Furofuki Daikon Radish With Meat-miso Sauce Recipe

Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce Recipe
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Serving : 4
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Prepare the ingredients before making Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce in your home. Then, follow these steps below to serve Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce for your family or friends.

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

  • 1 Daikon radish
  • 500 ml The cloudy water left from washed rice
  • 3 tbsp ● Miso
  • 4 tbsp ● Sake
  • 4 tbsp ● Mirin
  • 1 tbsp ● Sugar
  • 50 grams ● Ground chicken
  • 1 tsp Kombu tea

How to Make Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce in your home by yourself.

    Step 1
  • Peel the daikon radish and cut into 3 cm slices.
  • Step 2
  • Slash a cross cut to the slices.
  • Step 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.
  • Step 4
  • Cooking under pressure brings the pot to a boil and steam escaping from the vents.
  • Step 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!
  • Step 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.
  • Step 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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