Kakunidon

Japanese braised pork belly so tender it doesn’t chew — it just melts. Served over rice with all the umami drama your taste buds deserve.

Ingredients:

● 1lb pork belly 

● 2 sticks of Japanese green onion 

● Konbu 

● A few slices of ginger 

● 3 cups water 

● 3/4 cup sake 

● 3 Tbsp soy sauce 

● 1 1/2 Tbsp mirin 

● 3 Tbsp brown sugar 

● Karashi (Japanese mustard) 

● Few half sliced daikon 

● Otoshibuta 

● Couple green beans 

● 6 boiled eggs 

Directions: 

1. Cute belly in chunks and pan fry until brown around. Take out and rinse with warm water thru a strainer 

2. In a pot, add pork, konbu, ginger, sake, add 5 cups water. Once it start boiling remove konbu.

3. Let it simmer in medium low heat for 2 hours with otoshibuta. 

4. Add more water and throw in daikon, green beans, brown sugar, soy sauce, and mirin. Let it simmer for another 20 minutes 

5. Lastly add soft boiled eggs until cool. 

6. Serve over rice