About Kakuni
Kakuni, slow-braised pork belly, is a beloved traditional Japanese dish known for its incredibly tender texture and savory-sweet flavor. Its roots are deep, tracing back to an ancient Chinese dish called "Dongpo Rou." This Dongpo Rou found its way to Japan during the Edo period, arriving via Nagasaki, which was then a major gateway for international exchange. It was adapted to suit Japanese tastes, becoming what we know as "Kakuni." Various regions of Japan developed their own version of this braised pork; Okinawa has a similar local dish called "Rafute.” Interestingly, Kakuni isn't just limited to pork;there are also “Sea Kakuni” variations made with fish like tuna and bonito where cubed fish is simmered in the same sweet-savory sauce. When prepared well, even tuna – which can often be dry– turns out moist and tender. The popularity and appeal of Kakuni extends across Asia so much so that a famous piece of art called "Meat-Shaped Stone" (Rou Keishi), which remarkably resembles braised pork, is displayed in a museum in Taiwan. This sculpture’s realism is astounding, seemingly designed to evoke the "deliciousness" stored in the viewer's memory. More than just a home-cooked meal, Kakuni is truly a culinary art that has been nurtured through a long history and rich culture.
130 minit
Yoshiro Takahashi
PROFIL
BAHAN-BAHAN
HIDANGAN 2
Resipi asal (1X) menghasilkan 2 hidangan
Apabila menskala resipi, nisbah sesetengah bahan mungkin memerlukan sedikit pelarasan. Laraskan mengikut keperluan dan perasakan mengikut citarasa.
- 1.3 lb blok perut babi
- 4 telur
- daun bawang cincang untuk hiasan (secukupnya)
- A480ml air
- A120ml kicap
- A120ml sake masakan
- A120ml wain beras manis Jepun (mirin)
- A60ml gula
- A8 hirisan bulat akar halia segar
- A2 ulas bawang putih (dihancurkan)
- A1 bawang Welsh (bahagian atas hijau)
CARA MEMASAK
- 1
Potong perut babi kepada blok kira-kira 5 cm. Dalam kuali yang dipanaskan (tidak perlu minyak), letakkan perut babi dengan bahagian kulit menghadap ke bawah, kemudian cokelatkan semua bahagian.
Keluarkan perut babi dari kuali dan masukkan ke dalam periuk sup besar. Isi periuk sup dengan air dan didihkan. Tutup periuk dan kecilkan api; rebus selama 1 jam, kemudian buang air.
Jika sejumlah besar air menyejat semasa merebus, tambah lebih banyak mengikut keperluan untuk memastikan periuk sentiasa penuh.
- 2
Semasa perut babi sedang direbus, sediakan telur rebus keras. Masukkan telur ke dalam periuk dengan air yang cukup untuk menutup sebahagian besar telur dan didihkan. Setelah mula mendidih, kecilkan api ke sederhana-rendah dan rebus selama 10 minit.
Sejukkan telur dalam rendaman air sejuk dan kupas apabila sejuk.
- 3
Dalam periuk sup (yang kini hanya mengandungi perut babi yang telah direbus), tambahkan 2 cawan air, kicap, sake masakan, wain beras manis Jepun, gula, akar halia, ulas bawang putih, dan bawang Welsh ke perut babi. Didihkan.
- 4
Letakkan drop lid atau tuala kertas di atas bahan-bahan dan kemudian letakkan penutup di atas periuk. (Drop lid Jepun adalah penutup (biasanya) kayu yang diletakkan terus di atas makanan semasa merebus;
jika anda tidak mempunyai drop lid, anda boleh memotong tuala kertas mengikut saiz kuali dan meletakkannya terus di atas bahan-bahan.) Rebus dengan api kecil selama 1 jam, kemudian tambahkan telur rebus keras yang telah dikupas.
- 5
Rebus selama 15-30 minit lagi. Hidangkan perut babi dan telur, kemudian hiasi dengan daun bawang cincang.
ID Resipi
48
Tips & Nota
・Perhatikan perut babi semasa direbus dan laraskan masa memasak untuk mencapai kelembutan yang diingini.
・Mencokelatkan perut babi terlebih dahulu mengunci umami dan menghalang rasa daripada keluar semasa direbus.
・Anda juga boleh menambah beberapa sayur-sayuran berwarna-warni ke dalam periuk dan merebusnya bersama daging babi beberapa minit sebelum masak; menghidangkannya bersama akan menambah warna ekstra untuk hidangan yang lebih menarik!
・Di Jepun, kadang-kadang perut babi dihidangkan dengan sos yang dibuat dengan menambahkan kanji kentang atau kanji jagung ke dalam kuah yang tinggal dari rebusan terakhir.
PENILAIAN SAYA
Daftar atau log masuk secara percuma untuk menghantar ulasan anda!
MULAKANULASAN
Jadilah yang pertama mengulas!
Born in 1988 in Kawasaki, Kanagawa Prefecture, I was inspired by my father, a traditional Japanese chef, and learned cooking fundamentals early at my family’s restaurant. After graduating from Senshu University’s Faculty of Law, I worked in sales at Nippon Shokken Co., Ltd., then as a restaurant manager, before completing a professional food coordinator program and starting my career as an independent culinary expert. I hold nine food-related qualifications, including Professional Chef’s License, Sake Sommelier (Kikisake-shi), Certified Sommelier (ANSA), and Vegetable Sommelier, and was the youngest to earn the advanced title of Certified Lecturer in Sake Studies. While rooted in Japanese cuisine that highlights natural flavors, my repertoire spans ethnic, Italian, and organic dishes. In 2015, I joined a project by Japan’s Ministry of Agriculture, Forestry and Fisheries and JICA, promoting Japanese cuisine domestically and in countries such as France, Paraguay, Bangladesh, and Serbia. A passionate triathlete, I have achieved top finishes in domestic competitions, won my age group at the 2018 Tomonoura Triathlon, and represented Japan at the Age Group World Championships in Australia (2018) and Switzerland (2019). Known as “the running chef,” I collaborate with sports brands and health media, advocating the integration of food, health, and sports. Since 2020, I have served as Official Athlete Food Coach for the Japan Para Table Tennis National Team, supporting athletes’ nutrition. In 2022, I became a father and now balance parenthood with my culinary and athletic careers.