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

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.
4. Pressure cook for a minute, turn off the heat and leave to depressure.
5. Cooking under pressure brings the pot to a boil and steam escaping from the vents.
6. Make the meat-miso sauce.
7. Put the ingredients in a small pot with the ground chicken and heat while mixing constantly.
8. When the mixture comes to a boil, the meat-miso sauce is done!
9. When the pressure cooker has depressurized and can be opened, add 1 teaspoon of konbucha, lock the lid again and cook over high heat.
10. When it comes back up to pressure, cook for one minute then turn off the heat.
11. When the pressure comes down again, plate the daikon, spoon the meat-miso sauce on top, and it's done!

radish, sake, mirin, sugar, ground chicken

Taken from cookpad.com/us/recipes/171750-pressure-cooked-furofuki-daikon-radish-with-meat-miso-sauce (may not work)