🍽️ FittestMe.aiFoodsNutrients

Japanese Buta Kakuni Recipe

Japanese · Main course · 165 min total

Buta Kakuni is a classic Japanese braised pork belly dish, simmered slowly in a sweet and savory soy-based sauce until meltingly tender. This recipe delivers rich, umami-packed flavor with a melt-in-your-mouth texture.

Ingredients

• 1.5 lbs (680g) pork belly, cut into 2-inch cubes
• 4 cups water
• 1/2 cup sake
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sugar
• 4 slices ginger (about 1/4 inch thick)
• 2 green onions, cut into 2-inch pieces
• 1 tablespoon vegetable oil

Instructions

1. 1. Place pork belly cubes in a pot and cover with water. Bring to a boil and blanch for 5 minutes. Drain and rinse the pork under cold water to remove impurities.
2. 2. In a heavy-bottomed pot or Dutch oven, heat vegetable oil over medium-high heat. Add the blanched pork belly pieces and sear until browned on all sides, about 5 minutes.
3. 3. Add sake, soy sauce, mirin, sugar, ginger slices, and green onions to the pot. Pour in 4 cups of water (or enough to just cover the pork). Bring to a boil, then reduce heat to low and skim off any foam.
4. 4. Cover with a lid and simmer gently for 2 to 2.5 hours, or until the pork is very tender and the sauce has thickened slightly. Check occasionally and add a little water if needed to keep the pork submerged.
5. 5. Remove the lid and increase heat to medium-high. Cook for another 10-15 minutes to reduce the sauce until it coats the pork nicely. Discard ginger and green onions.
6. 6. Serve hot, spooning the sauce over the pork. Optionally garnish with fresh green onion slices or shichimi togarashi.

Tips

• For extra flavor, let the buta kakuni cool in the braising liquid and reheat the next day.
• Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
• Serve with steamed rice and pickled vegetables for a complete meal.

More about Japanese Buta Kakuni →

AI estimate may be inaccurate · Terms