Kakuni Don, or braised pork belly rice bowl, is a comforting and deeply flavorful Japanese dish that's surprisingly easy to make at home. Imagine tender, melt-in-your-mouth pork belly, infused with the rich umami of soy sauce, mirin, and sake, nestled atop a bed of fluffy Japanese rice. The slow braising process transforms the pork into a succulent masterpiece, its edges glistening with rendered fat and its interior impossibly tender. This isn't just a meal; it's an experience, a journey into the heart of Japanese comfort food.
This recipe elevates the humble pork belly to new heights, showcasing its versatility and inherent deliciousness. We'll explore the nuances of the braising process, ensuring perfectly tender pork every time. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions to create your own unforgettable Kakuni Don.
Tools Needed
Ingredients
- Pork belly: 1 pound
- Ginger: 1 block
- Green onions: 1 block
- Bonito flakes: 15 grams
- Water: About 1 liter
- Onion: 1
- Sake: 150 milliliters
- Mirin: 75 milliliters
- Soy sauce: 40 milliliters
- Corn syrup: 10 milliliters
- Brown sugar: 30 grams
- Eggs: 2
- Vinegar: a little bit
- Rice: null
Step-by-Step Instructions
Step 1. Prepare the Pork Belly
- Cut pork belly vertically into two large pieces. Boil in water to clean, then rinse with cold water.
- Place clean pork back in the pot, cover with water, add sliced ginger and green parts of green onions. Bring to a boil, then simmer for 90 minutes.
- After 90 minutes, remove pork, pour out broth. Return pork to pot.
- Add dashi broth, onions, sake, mirin, soy sauce, corn syrup, and brown sugar to the pot. Stir well, bring to a boil, then simmer for another 90 minutes (covered with kitchen paper).
Step 2. Prepare the Broth and Accoutrements
- Boil water, add bonito flakes, simmer for 3 minutes, then filter.
- Tear onion into small pieces.
- Boil eggs in water with a little vinegar for 6 minutes, then cool in ice water. Gently peel.
Step 3. Simmer and Marinate
- After 90 minutes, transfer pork and sauce to a container. Add eggs. Refrigerate overnight.
Step 4. Sear, Assemble, and Serve
- Sear pork on both sides. Wipe pan, add marinade and heat briefly to make a sauce.
- Serve pork over rice, top with halved eggs and green onions. Pour sauce over.
Read more: Ochazuke Recipe: Easy Japanese Green Tea Rice Bowl
Tips
- Simmering the pork with ginger and green onions eliminates unpleasant odors.
- Adding vinegar to the egg water prevents leaking.
Nutrition
- Calories: 1100
- Fat: 70g
- Carbs: 60g
- Protein: 50g
FAQs
1. Can I use a different cut of pork instead of pork belly?
While pork belly is ideal for its fat content, you can substitute with a fatty shoulder cut. It might not be quite as tender, so increase braising time slightly.
2. How can I make this dish quicker?
You can reduce braising time by using a pressure cooker. Follow the same recipe but adjust cooking time according to your pressure cooker's instructions. The result will be slightly less tender but still delicious.
Your homemade Kakuni Don, brimming with rich flavor and tender pork, is now ready to be enjoyed. This recipe is a testament to the magic of slow cooking and simple ingredients, resulting in a truly unforgettable meal. Savor each bite of this comforting and satisfying dish, a perfect blend of savory and sweet.