Kakuni (Braised Pork Belly) Recipe - Japanese Cooking 101
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- čas přidán 18. 12. 2017
- This video will show you how to make Kakuni, braised pork belly cooked and flavored strongly with soy sauce and sugar.
Full recipe here: www.japanesecooking101.com/kak...
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No chatter, clear explanations, good photography. And lovely food!
I'm very excited to try this! Thank you for sharing!
I did this last night. Certified delicious!!!!! Thanks so much for sharing!! 🙏
So helpful! Thank you for your recipe! I will try this today with my new crock pot!
Look nice! Will try. Thank you.
Yum. Want to try this recipe. Thank you. ❤️
So easy, yet so good
This was delicious, thanks!
Easy and simple. I will try it today.
Yum! I'm making the Hmong version today which uses Soy and oyster sauce as well as palm sugar :)
That looks really tasty.
Very good video. Will save me lots of money.
😍😍😍😍 mouth watering
1 brown onion
2 lb (900g) pork belly
1 Tbsp oil
3 green onions, cut into thirds
1/2 cup (120ml) Soy Sauce
1/2 cup (120ml) Sake
1/2 cup (100g) sugar
I love her accent!
I love this heart stopping dish. My defibrillator is mounted in the dining room allowing me to eat more.
This reminds me a lot of the Vietnamese thit kho tau, a dish they make for tet
If I'm looking for a leaner dish, would pork shoulder be an acceptable substitute?
Another masterpiece guys!
Putting it on top of ramen sounds delish!
Can you make manju, sakura mochi or mushi pan
Do I have to use sake?
Can i get a picture of the sake bottle?
What happened to the onions you boiled the pork belly with, do you use them or throw them out?
it's like an Japanese version of adobo from the Philippines the only difference is they used vinegar instead of sake.
Thank you for this recipe. I ordered some pork belly 3 days ago and picked it up yesterday. But the dumbfs forgot to thaw it so they can slice it thin like bacon. So they sliced it into thick long pieces instead so I can't use it for my original recipe. I can't rely anyone around here anymore. So I will be able to use this pork belly because of your very delicious recipe.
What was the green onions about?Did you forget to plate them or is it some sort of cooking trick for the meat?
It flavours the oil.
This looks delicious!! Definitely going to try it. But what is the green onions for?
Flavour, just like cooking the pork with white onion. They flavour the oil. You can also save one and chop the green part for a garnish.
Ha, I was wondering the same thing as the written instructions say to discard the green onions after frying. Seems to wasteful
10/10 Health
Is there much difference between making Kakuni and Chashu チャーシュー/Nibuta (煮豚) ?
Aside from the pork belly is rolled and tied with string. Other than that, they seem really similar.
similar concept yes
This looks incredible. If only I wasn't scared of pressure cookers...
elenaki zou then just cook it for 3 hours instead - depending on the meat 2-2.5 might be enough already. It's really worth the time
I think I'll just wait until I'm home for the holidays and convince my mom to make it together.
Don't be! It's kind of difficult to screw up with a pressure cooker; if there's too much pressure, most of the ones these days have a fail-safe valve that automatically ejects steam to keep the pressure under a safe limit. When opening it, you can use the steam release valve, or do what I do - put it in a sink with ice cubes and water, while running it under cold water, wait until all the ice cubes melt, THEN release the steam (there won't be any), because this way, the fumes are not allowed to escape and this keeps the flavor in
Or you could get an electric one
You don't need to use a pressure cooker, just go follow the cooking with dog recipe instead:)
Electric pressure cookers are way less scary😄👍
I add also ginger and garlic.
when boiling the pork should I lower it to a simmer for three hours or what? I don't want to destroy the pork by keeping it in too high a heat, but I also want to ensure it does become soft
Can I omit the sake?
I was wondering if I could do this with beef since I don't eat pork, but I'm not sure what cut of beef I should use.
I recommend using something like a brisket. You generally want a fatty meat that is great for slow cooking when braising.
But I dont have sake,any alternative?? (From India)
Alternatives: rice vinegar, broth, or water
Oishisou desu ne!
А чем можно саке замерить? Спасибо ща рецепт)
Arigato ❤❤❤
what can i use instead of sake?
MrHakisak brown rice vinegar
Guenn Perez I will try that, thank you.
Rice vinegar is too sour, sake is not sour. If you can drink alcohol use vodka, if you can't drink alcohol, use water.
@@brandon3872 Can you explain the use of sake in japanese recipe pls? I've never had real sake when I tried Japanese recipes. I wonder if it is for the flavor or for the meat to be softened? If it's used for a special the flavor, I'm wondering if substituting with any white alcohol can actually be ok. If It only for softening the meat, luckily I have one bottle white alcohol in my kitchen, which we often use to clean the meat's aroma 😄
@@linhvu6536 Hello, sake is used for 3 purposes in Japanese cooking.
1: It removes the strong gamey aroma from meats and fish.
2: It tenderises meat, making it softer.
3: It has a subtle taste which is hard to describe. You wouldn't necessarily notice the taste of sake in something, but somehow Japanese food tastes better when it is used. You can use any mild tasting white alcohol, but nothing strongly flavoured like gin or white rum. Good luck with your cooking! :)
Parang adobo
HUMBA is life!
Yu me i wa t it yes for me
Its like indonesian babi kecap, without star anise and garlic
I read the title as bruised pork belly lol my bad. 😂😂😂
What can you substitute the pork belly with
fish
beef would be good too, or if you're vegetarian white radish :)
Pork penis
Why cut up an onion when you dont use it
Why not cut up an onion if you can do it
fat and sugar and you people are still so slim!?!
Combo of : genetics, less fried food, asians eat vegetables, smaller portion sizes and they’re less sedentary than Americans