Okonomiyaki Otafuku Kit (Japanese pizza/pancake)

otafuku okonomiyaki kit

This time, I used Otafuku Okonomiyaki kit. I have made it from scratch on the other page.
For this one, you need water, cabbage, eggs, okonomiyaki sauce and meat. It is easy.
And I thought it would be a small one, but one package makes 2 big okonomiyaki.
So you can make a total of 4 large okonomiyaki.



okonomiyaki kit

This time I used mochi and shrimp. I cut them small. I would put cheese and shoga, if I had them.  The yellow package is Tenkasu – tempura clum.  The orange package is Okonomiyaki mix flour.  One package contains enough for two people.  The left one is Nori – Seaweed and Yamaimo flour is in the pink bag.  Put Yamaimo flour in the bowl with flour.

Ingredients:You need to buy those package above
Thin sliced meat or bacon

okonomiyaki okonomiyaki mochi shrimp

Put Okonomiyaki flour and Yamaimo flour in the bowl.
Add water and eggs and mix it. The white square stuff is Mochi which I cut into small cubes. Another white one is shrimp

okonomiyaki okonomiyaki okonomiyaki & agedama okonomiyaki cooking okonomiyaki cooking cover

The red stuff is dried red shrimp. I like this flavor, and it is common to put it in Okonomiyaki. You may not find this, and you may think this is fishy. You don’t need to add this – this is optional. Add all other ingredients and mix. At this time, you want to mix with air – mixing and fluffing it. This way, you will make a soft textured Okonomiyaki.

Put oil in the heated pan and put Okonomiyaki dough and make a round shape. Medium heat and add pork slices or bacon slices and put a lid on. Make sure the inside cooks. Flip to the other side and cook on the other side.

When finish cooking Okonomiyaki, put it on the plate and decorate with mayonnaise, Okonomiyaki sauce, Katsuobushi, and Aonori on top of Okonomiyaki.

You have to buy Okonomiyaki sauce to eat this recipe. You may want to buy Katsuobushi, but this is optional.



Nikujyaga, Japanese meat and potato recipe



Nikujaga (肉じゃが?) (meaning meat-potato) is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables. Generally, potatoes make up the bulk of the dish, with meat mostly serving as a source of flavor. It usually is boiled until most of the liquid is evaporated. Thinly sliced beef is the most common meat used in Nikujyaga, although minced/ground beef is also popular. Pork is often used instead of beef in eastern Japan.

Nikujaga is a common home-cooked winter dish, served with a bowl of white rice and miso soup. It is also sometimes seen in izakayas. Nikujaga is considered comfort food, and some Japanese claim they crave it if they do not eat it for a long period of time[citation needed].

Nikujaga was invented by chefs of the Imperial Japanese Navy in the late 19th century. The story that Tōgō Heihachirō ordered naval cooks to create a version of the beef stews served in the British Royal Navy was devised as part of an ongoing campaign beginning in 1895 to promote the city of Maizuru, Kyoto, which hosted an Imperial Japanese Navy base where Tōgō was stationed, as the birthplace of nikujaga.[1] The municipal government of Kure, Hiroshima, responded in 1998 with a competing claim that Tōgō commissioned the dish while serving as chief of staff of the Kure naval base. If you want to read more, go to this page.

What is Shirataki? (or Itokon nyaku)


Shirataki (白滝?, often written with the hiragana しらたき) are very low carbohydrate, low calorie, thin, translucent, gelatinous traditional Japanese noodles made from devil’s tongue yam (elephant yam or the konjac yam).[1] The word “shirataki” means “white waterfall”, describing the appearance of these noodles. Largely composed of water and glucomannan, a water-soluble dietary fiber, they have little flavor of their own. 

There used to be a difference in manufacturing methods; in the Kansai region of Japan, ito konnyaku was prepared by cutting konnyaku jelly into threads, while in the Kantō region, shirataki was prepared by extruding konnyaku sol through small holes into a hot lime solution in high concentration.[7] Nowadays, both are prepared using the latter method. Ito konnyaku is generally thicker than shirataki, with a square cross section and a darker color. It is preferred in the Kansai region.

Kimchi Fried Rice

Kimchi Fried Rice – Kimchi chahan is getting popular in Japan. Kimchi is already popular and had been it about 20 years. It is spicy but delicious fried rice this time, I put Natto. You don’t need to put Natto, maybe for Japanese cooking beginner, you should cook without Natto first.

KimChee fried rice


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This video is not Kimchee ingredients but the cooking method is similar.

Cooked rice ————————————-1lb
egg ———————————————3
Pork (thin sliced small cut) or bacon ————–1/4lb
Ginger ——————————————1
Garlic ——————————————-1 clove
Soy sauce  ————————————–1tbs
Sesame oil ————————————–2tbs
Salt and pepper ———————————pinch
Natto ——————————————–1/3cup (natto is option)

KimChee fried rice KimChee fried rice KimChee fried rice

Cook Egg first, Heat wok or frying pan very hot and make almost smoking oil in the pan. Put beaten eggs and make scramble eggs. Do not over cook, and take out from the pan.

KimChee fried rice KimChee fried rice KimChee fried rice

Put bacon (if you use pork, put oil on the pan again) and cook it. Put Kimchi, grainded ginger and garlic and star fry them. (If you think need to put oil here, add a tbs of oil)

KimChee fried rice KimChee fried rice KimChee fried rice

Add rice (if it worm rice, it is easly break out) star fried it and add Natto here.
You star fry them all then put egg lastely. Mix all together and salt and pepper and soy sauce on them.

KimChee fried rice


Curry Bread and Curry Pan

curry pan

I made Curry bread which called Curry pan in Japanese.  Occasionaly, I crave to eat this bread.  It is very popular, so if you go to any Japanese bakary, you can find it easily (cost about $2 U.S. dollar).  If you had Curry and rice with Katsu (in my other page, they have a recipe), you will understand why this bread is so good.  I, personaly, think  sauce is very good with crunchy texture.  And if this is just came from the deep fryer, you would like to eat more than one, I almost garantee it!    When I made Curry, usually it doesn’t last long but sometimes I made too much and eat couple of day’s straight.  Then I feel  tired eating it.  Then, I use those left over curry to make this Bread.  If I am living in Japan, I won’t make this.  However, if you are living somewhere you can not easily buy Japanese bread, you have to make it.  For my opinion, it’s worth trouble making this recipe!

 What is Curry bread?

Curry bread (カレーパン karē pan), also called curry doughnut, is a popular Japanese food. An amount of Japanese curry is wrapped in a piece of dough, and the dough breaded in panko, and deep fried. On occasion it is baked instead of deep fried, but deep frying is the most common method of cooking. Curry bread is usually found in bakeries and convenience stores. If you want to read more, go to this page.

 bread about 12 to 14 of them

Bread flour ————————-400g
Skim milk ————————–8g
Yeast —————————–7g
Sugar —————————–20g
Salt ——————————-7g
Egg ——————————-40g
Butter —————————-20g

Curry —————————–See my other curry page, when you use curry for the curry bread, you should cook low heat and evaporate water, so it is not so supy curry, or mush the potato and make it thicker curry.

Batter —–See my Tonkatsu page how to make deep fry———7oz
Egg —————————2
Milk ————————-1 1/4cip
Panko———————— amount of cover all pork loin meat (I used about 10 sliced sandwitch bread)

bread machine bread machine curry pan curry pan curry pan curry pan curry pan curry bread curry pan curry pan curry bread

curry pan curry pan curry pan curry pan

curry pan

curry pan

Gyoza, Pot sticker, Dumpling Recipe


Gyoza, pot sticker,dumpling recipe is very popular and famous in Japan. Usually in Chinses restaurant have this food.  Gyoza speciality store which sell only Gyoza everywhere in Japan. If you go to Ramen shop, you usually find Gyoza , pot sticker, dumpling is there in the menu.

If you go to restaurant, you will have average 6 Gyoza on the plats.  When I make Gyoza in my house, my family member will eat way more than 6.  It is almost endless count of Gyoza.. You can not stop eating it!  Japanese Gyoza is usually, Yaki Gyoza.  You may see deep fry Gyoza in U.S. restaurant a lot.  Because, it is easier for the busy restaurant, or not so many cook know how to cook Japanese way.  I like Yaki Gyoza whichi is picture above much better than deep fried one.  It is more juice inside and crunchy outside.  When you bite this, your mouth will full of juice from meat and it is very yammy!!

Gyoza, pot sticker, dumpling typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton: jiaozi have a thicker, chewier skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients.

Dumplings that use egg rather than dough to wrap the filling are called “egg dumplings” or (蛋餃; pinyin: dànjiǎo).

Common dumpling meat fillings include pork, mutton, beef, chicken, fish, and shrimp which are usually mixed with chopped vegetables. Popular vegetable fillings include cabbage, scallion (spring onions), leek, and garlic chives. Dumplings are eaten with a soy sauce-based dipping sauce that may include vinegar, garlic, ginger, rice wine, hot sauce, and sesame oil.

Jiaozi are one of the major foods eaten during the Chinese New Year and year round in the northern provinces. They look like the golden ingots yuan bao used during the Ming Dynasty for money and the name sounds like the word for the earliest paper money, so serving them brings the promise of wealth, good luck and prosperity. Many families eat these at midnight on Chinese New Year’s Eve so they have money at the changing of the years. Some cooks will even hide a clean coin in one for the most lucky to find.

If you want to read more, go to this wiki page and go to this Japanese wiki page to see more pictures.

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Ground pork ———————————— 200g  (half pound)
Salt ————————————————1tsp
Soy sauce —————————————-2 1/2tbs
Sesame oil —————————————2 tbs
Sugar ———————————————1 ½ tbs

Cabbage or Chinese cabbage  —————— half
Chinese onion ————————————2
Ginger ———————————————1/2
Nira, Garlic chives ——————————-1/2 of one package
Dry Shiitake mushrooms ———————–3

gyoza gyoza gyoza gyoza

Cut vegetables first. I put dry shiitake on the ingredients, but I used raw shiitake this time.

gyoza gyoza gyoza

This is the TIP. You put liquid ingredients in the bowl with pork. Mix it together BEFORE you put any vegetables. Mix well, I mean, not just mix together, you have to whip them. This way, you cut the fibers on the meat and it becomes juicier when it finishes cooking. It makes tastier Gyoza!

These pictures are Gyoza skin. I use this company’s one often. You can find other company Gyoza skin. They usually said on the package “Gyoza Skin” so you can find it easily.

The first one is green which I bought this very first time. (I will find out how is taste like this when I use this one next time). The second one is yellow thin skin.  I didn’t buy white thick one but they have white one also, similar package.  You can find at the frozen section, usually.

Gyoza skin

Gyoza skin

gyoza gyoza gyoza gyoza gyoza

Wrapping is a bit tricky. I taught some people but some can do it and some can not do it at all.

Put the meat on the top side of the Gyoza skin. Fold the skin in half. Put wrinkles into the end of the skin. You bring skin from left side to make a wrinkle and keep doing this until the end. You may have 5 to 6 wrinkles.

gyoza gyoza gyoza gyoza gyoza

You see the picture, one side is almost flat and wrinkle side is convex shape.

gyoza gyoza gyoza gyoza

This picture has white skin; it is thicker than yellow skin. First you put Gyoza in the cold frying pan. Add water in the frying pan about 1 cup or less. Put lid on the frying pan with high heat. Make the water boil and water should disappear like the picture above. Then take off the lid and wait until it is like the last picture above.

gyoza gyoza gyoza gyoza

Pour oil around the Gyoza about 4 or 5 tbs. Put the lid on the frying pan again. I do almost all of this using high heat. Oil is for frying the Gyoza, so the bottom becomes crunchy. I use high heat but I will watch and check them to make sure I don’t burn them.


Two different Gyoza skins (below). One is thicker white one from a U.S. Asian store. The yellow one is thinner but more likely Japanese skin from a supermarket in Japan. The white thick one holds more juice and it is good with Sui-Gyoza which is cooked in the water or the soup. However it is still good taste to cook Yaki-gyoza.


Gyoza sauce. You can make it or buy it. It is rice vinegar and soy sauce equal amounts and put in a couple drops of hot sesame oil.





Sushi Taro Instant Chirashi and Inari Sushi

instant inarizushi

I use Sushi Taro and instant inari sushi package and make inarisushi. This is an instant version of making chirashi sushi by Sushi Taro. Chirashizushi is a popular Japanese home recipe and it is different than restaurant chirashizushi. It is very easy to make this sushi using these packages. You can eat chirashizushi itself and you can make inarizushi itself. But this time I used both package together and made great sushi! Yummy!! My friend mom use Hijiki mix with sushi rice and put it in the inarizushi. It’s very easy.  You just need to cook Japanese rice. This is great party finger food, too.

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Chirashizushi (ちらし寿司?, “scattered sushi”) is a bowl of sushi rice topped with a variety of sashimi and garnishes (also refers to barazushi). Edomae chirashizushi (Edo-style scattered sushi) is an uncooked ingredient that is arranged artfully on top of the sushi rice in a bowl. Gomokuzushi (Kansai-style sushi) are cooked or uncooked ingredients mixed in the body of rice in a bowl. There is no set formula for the ingredients and they are either chef’s choice or sometimes specified by the customer. It is commonly eaten because it is filling, fast and easy to make. Chirashizushi often varies regionally. It is eaten annually on Hinamatsuri in March.


Inarizushi (稲荷寿司?) is a pouch of fried tofu filled with usually just sushi rice. It is named after the Shinto god Inari, who is believed to have a fondness for fried tofu. The pouch is normally fashioned as deep-fried tofu (油揚げ, abura age). Regional variations include pouches made of a thin omelette (帛紗寿司, fukusa-zushi or 茶巾寿司, chakin-zushi). It should not be confused with inari maki, which is a roll filled with flavored fried tofu. A very large version, sweeter than normal and often containing bits of carrot, is popular in Hawaii, where it is called “cone sushi”. If you want to read more, check this page.

Sushi taro package
This is the Sushi Taro package, you can find in Asian Grocery Store.

This is Sushi Taro inside package.

Sushi taro package
This is other side of bag, you can read this when you make this Chirashi.

inarizushi no moto
This is Inarizushi no moto package. You may be able to find in Asian grocery store.

inarizushi no moto
This is back side of the package, you can read this instruction.


You don’t need to make this egg crepe. This is optional. I like to put it in so I made this and decided to put the picture here.
It is not very difficult to make this. I mix eggs and put in a hot frying pan (if you have – non stick it would be easier) and quickly move the pan to make the egg spread in a thin layer. When you see the edge of the egg start peeling away from the pan, you flip the egg crepe upside down.

egg crepe egg crepe egg crepe egg crepe egg crepe

egg egg egg egg

Cut egg crepe in half and lay sheets one on top of another. And cut in half again and lay sheets one on top of another, again. Then, you cut them julienne.  Besides the eggs, if you can buy some peas, it would be good to add it to them.  It is good color to add green in the chirashizushi no moto and rice.

rice Sushi taro Sushi taro Sushi taro

Cook rice and put in the Sushi Taro package and egg.  Mix it all together.  You don’t mix rice like you mix dough. You don’t want to smash the individual rice like paste. You will destroy the rice taste and can not make good sushi rice. Mix rice by cutting across it in a slashing motion, and then cool it by fanning.   Read this page.

Sushi taro Sushi taro Sushi taro Sushi taro

Lastly, Inarizushi package. There are 8 inarizushi in a package. You carefuly open, do not tear them. I use spoon to scoop the rice and carefuly put them in the pocket. Then you put NORI (from Sushi Taro pacage) on the top of Inarizushi. It is pretty to look at!

easy instant inarizushi



Katsudon, Donburi, Pork Loin Recipe


A katsudon (カツ丼) is a popular Japanese food, a bowl of rice topped with a deep-fried pork cutlet, egg, and condiments. Variations include sauce katsudon (with Worcestershire sauce), demi katsudon (with demi-glace and often green peas, a specialty of Okayama), shio katsudon (with salt, another Okayama variety), shōyu-dare katsudon (with soy sauce, Niigata style), and miso katsudon (a favorite in Nagoya). Beef and chicken can substitute for the pork.

The dish takes its name from the Japanese words tonkatsu (for pork cutlet) and donburi (for rice bowl dish).  If you want to know more, read this page.

Served 2 people:
Rice ———————————————–1 bowl (about 7oz)/person
Katsu——————–——————–1 slice
Onion ———————————————-1/2


Dashi ———————————————-3/4 cup (Water 3/4 cup and powder dashi 1/2tsp)
Sugar ———————————————-1 TBS
Mirin ———————————————–1 TBS
Soy sauce —————————————–3 TBS
Sake ——————————————-—-1/2TBS
Eggs ———————————————–2

Cut or slice Katsu about 6 or 7 pieces like picture below.
Slice onion like picture below so it will be easy to cook in Dashi and other ingredients.

katsudon katsudon katsudon katsudon

Make dashi in the frying pan and simmer. Add onions and cook it. If you see the skim it off.
Put in Katsu and cook on the onion until Katsu soakes up the dashi (and if these are leftover cold katsu, you should heat it up before putting in this frying pan).

katsudon katsudon

Beat the eggs but not too much.  Some people don’t like uncooked eggs, but this Japanese food has half way done eggs.  And to make this successful, you can not beat the eggs well. Put beaten eggs over the Katsu and turn the heat to low and put the lid on. Wait a minuts or two until egg is half way done.

Put it over the rice in the bowl.




Japanese Pork Loin Recipe, Tonkatsu/Katsu

pork katsu


Japanese Pork loin recipe, Katsu or Tonkatsu (豚カツ, とんかつ, or トンカツ, pork cutlet)  invented in the late 19th century, is a popular dish in Japan. This Japanese Pork Loin recipe consists of a breaded, deep-fried pork cutlet (= Katsu, Japanese pronunciation) one to two centimeters thick and sliced into bite-sized pieces, generally served with shredded cabbage and/or miso soup. Either a pork fillet (ヒレ, hire) or pork loin (ロース, rōsu) cut may be used; the meat is usually salted, peppered, dredged lightly in flour, dipped into beaten egg and then coated with panko (breadcrumbs) before being deep fried.[1]

Katsu was originally considered a type of yōshoku—Japanese versions of European cuisine invented in the late 19th and early 20th centuries—and was called katsuretsu (“cutlet”) or simply katsu.[2]

Early katsuretsu was usually beef; the pork version, similar to today’s tonkatsu, is said to have been first served in 1890 in a Western-food restaurant in Ginza, Tokyo.[3] The term “tonkatsu” (“pork katsu”) was coined in the 1930s.

Tonkatsu has Japanized over the years more than other yōshoku and is today usually served with rice, miso soup and tsukemono in the style of washoku (traditional Japanese food) and eaten with chopsticks. Recently, some establishments have taken to serving tonkatsu with the more traditionally Japanese ponzu and grated daikon instead of tonkatsu sauce.

If you want to know more, read this page.

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Tonkatsu (Pork Katsu) about 15 slices

Pork loin ——————– 4 of 1/3 inch thick slice
Flour ————————amount of cover all pork loin meat

Flour ————————7oz
Egg —————————2
Milk ————————-1 1/4cip
Panko———————— amount of cover all pork loin meat  (I used about 10 sliced sandwitch bread)
Salt and Pepper

pork katsu butter pork katsu meat pork katsu pork katsu

Cut pork loin1/3 inch thickness. Use back side of the knife and pound the meat for the meat sinew.
Salt and pepper on the meat, both side.  Make a butter of flour, eggs and milk.

** I supposed to put flour to cover the meat after salt and pepper, I forgot to it.  I am sorry for no picture of that.

You should put flour on the meat before dipping in batter.  This makes the meat juicy and butter stick on the meat easily.  Dredge meat in to the flour and shake off extra flour before puttint into the batter.

pork katsu  pork katsu

Roll pork loin in Panko.   When you put meat on the panko, do not pound out panko over the meat.  You just need to cover panko over the meat.  Do not squish or smash panko over the meat.

You can use dried Panko from store, but I strongly recommend to use panko from fresh bread.  If you have food processor, use them to make fresh panko.  This way meat have more moisuture and juicy.

pork katsu fry pork katsu fry pork katsu

Heat the oil 356degreeF. Put meat in the oil for one min.
Take out the meat for a min on the cooling rack.  Put meat in the oil again and cook for one min. Put on the cooling rack  for 5 min to finish cooking before serving then serve on the plate.

Use cooling rack for Tonkatsu.  If you put on the flat plate, the panko will be less crunchy.  If you want to make crunchy deep fried food, you should use a cooling rack to drain off extra oil.

pork katsu after 1 min pork katsu after 1 min and twice fried

This light color one is after one min. cooked in oil.
Dark color one is after one minuets rest on a cooling rack and put in the oil to cook another one minuets.

This Katsu cooking method was on Japanese TV and it will actually cook very good and no mistakes.  It you over cook Katsu, meat will be tuff or dry but this way, meat is juicy.

You can see this picture, Pork is is perfectly done!

pork katsu Also, you need a Tonkatsu sauce. The sauce on this Tonkatsu is Tonkatsu sauce. You can buy this in the Asian super market, and you have to have it to eat Tonkatsu.   I will paste picture and you can buy them from Amazon.com.

pork katsu





It is popular sweets in Japan. Recently getting more popular than when I was kid.
It is not popular sweets in U.S. and I can not find any shops and stores. I don’t think American people know about Rusk. So this is the explanation from Wikipedia.

A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a baby teething food. In the UK, the name also refers to a wheat-based food additive.

German ZwiebackThe zwieback (lit. baked twice) is a form of rusk eaten in Germany.

[edit] GreeceThe term paximadi (Greek: παξιμάδι) covers various forms of Greek rusk, made commonly from barley or chickpea flour, and softened with wine, water or oil before eating. Paximadi form the basis of the Cretan snack dakos (Greek: ντάκος).

[edit] India, Pakistan and South AfricaIn India, Pakistan and South Africa, rusk is a traditional biscuit (also “Khasta” in Hindi, and beskuit in Afrikaans) that is eaten after having been dipped in coffee, tea, or rooibos tea.[1] Historically, rusks evolved (along with biltong) during the latter country’s early pioneering days as a way to preserve bread in the dry climate. It was also extensively used during times of war[2] or when traveling long distances.

Traditionally baked at home, but there are now several mass-market versions available, the most famous probably being Ouma Rusks. Many bakeries, delis and home industries sell them, often using more exotic ingredients than their mass-market counterparts. In addition to plain and buttermilk flavours, there are aniseed, wholewheat, condensed milk, muesli, and lemon poppyseed versions.

If you want to read more, go to this page.

French bread slice 1/3 inch —————————————–12 peaces
Butter ————————————————————-1Tbs
Sugar ————————————————————-1 1/2Tbs

Slice bread and put on the baking pan and 238F heated oven for 8 to 15 min.
While you put bread in the overn, mix butter and sugar together and put in the microwave for 20 second.
Mix well this butter and sugar. Put this butter and sugar on the baked bread – one side – and put back in the oven again for 15 min.

rusk rusk rusk rusk

After you take off from oven, put sugar on the top of the rusk bread.




By the way, this is a one of  the famous Japanese Rusk shop one.
rusk gouter de roi

It is very easy, you can easily make this! Faster than baking cookies!!


Daikon and Tuna easy pressure cooking



My mother makes this food often. She uses pressure cooker and it is very easy to make it.  I decided to put this recipe here. She cheats this recipe. It means the recipe is really easy..

Daikon (from Japanese ダイコン (daikon?) (大根), literally “large root”), Raphanus sativus var. longipinnatus, also called White Radish, Japanese radish, Oriental radish, Chinese radish and Mooli (from Hindi/Urdu Muulii),[2][3][4] is a mild flavoured, very large, white East Asian radish. Despite being known most commonly by its Japanese name, it did not originate in Japan, but rather in continental Asia. – wikipedia

Daikon —————————— 1
Carrots —————————— 3
Tuna can with oil ——————– 1 can
sake ——————————– 1/2 cup
Soba sauce instant (stock) ———–1/2 cup

Peel and cut Daikon and carrots.  If you have Daikon leaves, you should use it.  Those are good nutritious food. 
Put those ingredients in the pressure cooker and water (2 cups) and cook it.  Heat up and when the cooker is start jiggling, turn off the heat and sit it until pressure is off. 
Open the lid and dump the water out. 
Put whole Canned Tuna. 
Put Soba instant sauce stock and sake. 
Put lid on and heat the cooker until its jiggle and turn off the heat. 
*I know American buy Tuna with water instead of oil.  My mom uses Oil.  I have never use water one. 

pressure cooker daikon daikon pressure cooking daikon cooking daikon cooking pressure cooker

preser cooking daikon