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We hope you got benefit from reading it, now let’s go back to simmered pork kakuni & lustrous daikon radish recipe. To make simmered pork kakuni & lustrous daikon radish you need 8 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to make Simmered Pork Kakuni & Lustrous Daikon Radish:
- Provide 600 grams Pork belly (block)
- Prepare 1/2 Daikon radish
- Get 100 ml ○Sake
- Provide 100 ml ○Water
- Provide 1 thumb ○Ginger (sliced)
- You need 1 tsp ○Dashi stock granules
- Prepare 3 tbsp Soy sauce
- Provide 3 tbsp Sugar
Steps to make Simmered Pork Kakuni & Lustrous Daikon Radish:
- Chop the pork belly into 8 even pieces. Place the skin side down, and cook until golden brown in a heated pan.
- Fry the other sides as well.
- When they start to brown, wipe the oil with a paper towel.
- Pour enough water to cover the meat, bring to a boil, then discard the water.
- Add ○ ingredients to the pan, and bring to boil again. Cover with a lid, turn down the heat to low, and simmer for 30 minutes.
- Add peeled and chopped daikon radish. Bring to a boil again, and turn down the heat to low. Cover with a lid, and simmer for 60 minutes.
- Add soy sauce and sugar, and bring to a boil again. Turn down the heat to low, and simmer for 20 minutes.
- After simmering, the daikon starts to become translucent and change colour as illustrated in the picture. Skim off the fat and leave in the pan with the lid on.
- When the pork belly and daikon become nice and brown, the mild-flavoured pork kakuni is done.
- Both pork kakuni and daikon radish have a mild flavour.
- If you keep simmering until the sauce is evaporated, the pork kakuni will have a thick and rich flavour.
- Remove the daikon radish halfway through to prevent them from crumbling, absorbing too much flavour, or charring.
Because the word kakuni became a synonym for pork kakuni, it is better to use the ingredient name in other meat/fish kakuni. Hence, it's Bonito Kakuni (Simmered Bonito Cubes). Kakuni is a braised pork dish originating from Nagasaki. The name kakuni means square simmered, referring to the typical shape of the dish. In order to prepare it, thick slices of pork belly are slowly simmered in soy sauce, sake, mirin, dashi, and sugar.
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