Photograph of the finished Buta no kakuni

Japan · Thịt ba chỉ kho kiểu Nhật Kakuni

Buta no kakuni

2 hr 30 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 800 g
  • Photograph of Ginger Ginger 40 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Soy sauce Soy sauce 120 ml
  • Photograph of Mirin Mirin 100 ml
  • Photograph of Cooking sake Cooking sake 160 ml
  • Photograph of Sugar Sugar 60 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of White radish White radish 320 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Pan-fry the pork belly until golden brown on all four sides for 6 minutes.
  2. 2 Boil the meat briefly with ginger and the green part of the scallions for 60 minutes to reduce the fat.
  3. 3 Remove the meat from the pot, cut it into 4 cm cubes, and rinse it with warm water.
  4. 4 Simmer the meat with soy sauce, mirin, sake, and sugar over low heat for 50 minutes.
  5. 5 Add the peeled hard-boiled eggs and chopped radishes to the stew and simmer for another 15 minutes to allow them to absorb the color.
  6. 6 Let it cool, then reheat; the meat will be tender and the sauce will have a beautiful glossy finish.

With an appliance

  • Pressure cooker 2 hr 20 min

    Replace step 2: boil the meat under high pressure for 20 minutes to remove the fat, then release the pressure naturally; step 4 is still simmered with the lid open to allow the sauce to thicken and coat the meat with a glossy finish.

Start cooking