Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce

Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce

The key to simmered vegetables is to cool first for better flavor absorption. Enjoy this traditional Japanese dish with ground chicken and sweet miso sauce.

Ingredients: 4 servings

Daikon radish
The cloudy water left from washed rice
500 ml
● Miso
3 tablespoons
● Sake
4 tablespoons
● Mirin
4 tablespoons
● Sugar
1 tablespoon
● Ground chicken
50 g
Kombu tea
1 teaspoon


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!

Story Behind this Recipe

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.