Buta kakuni
One of my favorites Japanese dishes is buta kakuni. I know that it can’t be very healthy, so I don’t indulge too often. My good friend Koichi made me his version for my birthday a few weeks back, and I asked him for the recipe. Unfortunately, he uses a rice cooker with that has a pressure cooker setting to make his, which I don’t have. I decided to give it a go with his recipe anyway, and just slow cook it for six hours. The final result was really good, although I think I need to change the proportions of the liquid. His version only stewed in the broth for one hour, and mine four, concentrating the flavors just a little too much. I’ll post the recipe after I tweak it a little. This recipe for buta kakuni is made from pork belly, shoyu, sake, sugar, ginger and dashi.
Where is the recipe? I have never seen this made in a rice cooker. Please share! Thanks.
Yeah, I guess I never got around to posting it. You can make it in a pressure cooker or crock pot too. A pressure cooker (or rice cooker on pressure mode) is a lot quicker, so the timing will be different depending on your equipment.
1 lb. pork back belly, cubed
1.25 cups water for boiling
few ginger slices
1 cup water
2 teaspoons sugar
.4 cup cooking sake
.33 cup soy sauce
taste dashi no moto
few star anise
Put a few slices of ginger, the pork and the water in your rice cooker and boil for one hour.
After an hour, trash the water and ginger slices.
Put rest of ingredients list, pork & fresh ginger slices in rice cooker and cook as pressure mode, 45min – 1 hour (or slow cook for 5 more hours if your rice cooker does not have a pressure cook mode).