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.
Yoshiro Takahashi
個人資料
食材
份量 2
原始食譜（1倍）可製作 2 份
調整食譜份量時，部分食材的比例可能需要微調。請根據實際情況調整，並按口味進行調味。
- 1.3 lb 豬五花肉塊
- 4 雞蛋
- 切碎的蔥花（裝飾用） (適量)
- A2 cup 水
- A1/2 cup 醬油
- A1/2 cup 料酒
- A1/2 cup 日本甜米酒 (味醂)
- A1/4 cup 糖
- A8 新鮮薑根圓片
- A2 大蒜瓣 (壓碎)
- A1 大蔥 (綠色上半部分)
步驟
- 1
將豬五花肉切成約5公分的塊狀。在加熱的平底鍋中（無需加油），將豬五花肉皮朝下放入，然後將各面煎至上色。
將豬五花肉從平底鍋中取出，放入大湯鍋中。向湯鍋中加水並煮沸。蓋上鍋蓋，轉小火燉煮1小時，然後倒掉水。
如果燉煮過程中水分蒸發較多，請根據需要補充水，保持鍋中水量充足。
- 2
在豬五花肉燉煮的同時，準備溏心蛋。將雞蛋放入鍋中，加入足夠的水蓋過大部分雞蛋，煮沸。開始沸騰後，轉中小火燉煮10分鐘。
將雞蛋放入冷水中冷卻，冷卻後剝殼。
- 3
在湯鍋中（此時只剩煮好的豬五花肉），加入2杯水、醬油、料酒、日本甜米酒、糖、薑根、大蒜瓣和大蔥。煮沸。
- 4
在食材上放一個落蓋或紙巾，然後蓋上鍋蓋。（日式落蓋通常是木製的，直接放在食材上燉煮；
如果沒有落蓋，可以將紙巾剪成鍋的大小，直接放在食材上。）小火燉煮1小時，然後加入剝好殼的溏心蛋。
- 5
再燉煮15-30分鐘。將豬五花肉和雞蛋裝盤，撒上切碎的蔥花作為裝飾。
食譜ID
48
小提示與備注
・燉煮豬五花時要注意觀察，根據需要的軟爛程度調整烹飪時間。
・先將豬五花煎至上色，可以鎖住鮮味，防止煮沸時風味流失。
・也可以在快出鍋前幾分鐘，將一些色彩鮮艷的蔬菜放入鍋中與豬肉一起燉煮；擺盤時一起裝盤，增添色彩，讓菜餚更加賞心悅目！
・在日本，有時會在最後燉煮剩餘的湯汁中加入馬鈴薯澱粉或玉米澱粉製成醬汁，搭配豬五花一起食用。
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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.