Recipe of Andrew Copley Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, pressure cooked furofuki daikon radish with meat-miso sauce. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce is something that I’ve loved my entire life.

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

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

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

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!

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