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Buta-no-Kakuni

User Rating 4 Star Rating (3 Reviews)

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It's braised pork which is very tender and makes a great side dish.

Ingredients:

  • 1 1/2 lb boneless pork ribs
  • 2 inches fresh ginger root, thinly sliced
  • 1 negi green onion, cut into 2-3 inches long pieces
  • 1/2 cup sake
  • 1/4 cup sugar
  • 1/3 cup soy sauce
  • 3 Tbsp mirin

Preparation:

Heat a little oil in a large skillet and fry the pork on medium heat for a few minutes to reduce some fat. Remove the pork from the skillet and put on paper towels. Boil enough water to cover the pork in a large pan and add pork, ginger, and green onion. Simmer the pork for about 2 hours, or until softened on low heat. Drain the pork and cut into about 1 1/2 inch thick blocks. Put about 2 cups of water, sake, sugar, soy sauce, and mirin in a large pan and bring to a boil on medium heat. Add boiled pork and turn down the heat to low. Put a drop lid and simmer the pork until the liquid is almost gone.
*makes 4 servings

User Reviews

 4 out of 5
Wonderful!, Member tednemeth

I make this often. The changes I make are- I dont sear the meat. I cook it for 2 hours the night before in water, sake, ginger and garlic. I put it in the fridge overnight to remove the fat and cooling and re heating helps to tenderize. I then cook it again for 1 hour with soy sauce, mirin, sugar and green onion. Serve it with Japanese mustard or serve with a green onion and daikon salad with Japanese mustard dressing. Rice as well.

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