What is Kakuni
preparation Working time approx. 30 minutes Rest time approx. 2 hours Total time approx. 2 hours 30 minutes
To prepare, cut the spring or spring onions into approx. 4 cm pieces, separate the white and light green parts from the dark greens. Peel the ginger (keep the peel!) And cut into approx. 3 mm thick slices.
Place the pork belly together with the rind in one piece in a large saucepan. Add the ginger zest and the dark green parts of the spring or spring onion. Then cover properly with water (amount: depends on the pot - approx. 1 liter - the meat should definitely be completely covered with water).
Then bring to a boil over medium heat. After it has boiled, put it on a low heat and let it simmer for about 40 - 50 minutes with the pot open (especially at the beginning regularly skim off the foam that forms).
Take the pot off the stove and let it cool down a bit. Then remove the meat and cut into cubes approx. 2 - 3 cm in size. Remove the ginger skin and the dark green parts of the spring onion.
Clean the saucepan (or use a new saucepan) and then bring the pieces of meat to the boil together with the peeled ginger, sake, soy sauce and sugar (over medium heat). Put the lid on the pot. After it has boiled, reduce the heat to a low flame again and let everything simmer for about 15 minutes. Always mix everything in the pot well.
After the 15 minutes add the 400 ml water and bring to the boil again over medium heat. After it has boiled, add the white and light green parts of the spring or spring onion and place the lid on the pot, leaving a crack ajar. Let simmer on a low flame for about 1 - 1.5 hours.
When serving, it is best to remove the ginger and the spring onions, they should not be eaten. Of course, rice and a vegetable side dish go well with it - preferably something sour as a contrast, as the dish tastes more sweet - e.g. B. Sunomono or sauerkraut. The meat should definitely (!) Be served in its own small bowl so that it does not mix with the sauce of the vegetable side dish.
At the end of the day you can also drink the brew as a soup, it is very tasty! It is also good to make the dish the day before (but not necessarily) and then only reheat it. Then the meat tastes even more intense. The longer the meat cooks the second time, the softer it will be.
The rind should also be eaten, but if that's too fat for you, just leave it - the dish is not that healthy anyway, so in my opinion the rind is no longer important ...
The Japanese also like to serve very hot mustard with it. But I like it better without mustard, because sweeter - everyone as they want ...
Oh yes: And if you get your hands on a clever "awamori" instead of the standard rice wine, you should use it instead of the normal rice wine, since the dish originally comes from Okinawa, just like the awamori (but you only get real awamori in the big Japanese Asia shops in Frankfurt and Düsseldorf, I think) ...
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