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Yogurt is a snack many people neglect. Sometimes people elect to eat yogurt over a balanced lunch which is not the best idea. As a food, however, yogurt is one of the greatest things you’ll be able to reach for. It is made up of tons of calcium, healthy proteins, and B vitamins. Yogurt is typically eaten to help manage the digestive system since it is so easily digestible by most people. Try including some healthy nuts to unsweetened yogurt for a healthy snack idea. This minimizes your sugar consumption without minimizing the taste of your snack.
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We hope you got benefit from reading it, now let’s go back to pressure cooked furofuki daikon radish with meat-miso sauce recipe. To cook pressure cooked furofuki daikon radish with meat-miso sauce you only need 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce:
- Get 1 Daikon radish
- Take 500 ml The cloudy water left from washed rice
- You need 3 tbsp ● Miso
- Get 4 tbsp ● Sake
- Use 4 tbsp ● Mirin
- Provide 1 tbsp ● Sugar
- Provide 50 grams ● Ground chicken
- Use 1 tsp Kombu tea
Steps to make Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce:
- Peel the daikon radish and cut into 3 cm slices.
- Slash a cross cut to the slices.
- 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.
- Cooking under pressure brings the pot to a boil and steam escaping from the vents.
- 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!
- When the pressure cooker has depressurized and can be opened, add 1 teaspoon of konbucha, lock the lid again and cook over high heat.
- 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!
From pickles to salad and soups to simmered dishes, it's widely used in Japanese cooking. Daikon (大根, literally "big root") or Daikon Radish is a widely used root vegetable in Japanese cooking. A type of winter vegetable, daikon is. 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.
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