Kakuni (角煮) is a Japanese braised pork belly dish which literally means "square simmered".[1] It is made by braising fatty pieces of pork in soy sauce, mirin, and brown sugar. The Okinawan regional variation is called rafute.
 Kakuni | |
| Place of origin | Japan |
|---|---|
| Region or state | Kyushu |
| Associated cuisine | Japanese cuisine |
| Main ingredients | Pork |
| Ingredients generally used | Dashi, soy sauce, mirin, brown sugar, sake |
| Similar dishes | Rafute, Dongpo pork |
History
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Kakuni is a popular regional cuisine (meibutsu) of Kyushu, particularly Nagasaki. This particular dish most likely originated from the famous Chinese dish Dongpo Pork, making it a form of Japanese Chinese cuisine, although the gravy is less heavy than the original dish.[2] During the Ming Dynasty and Song Dynasty, the main Sino-Japanese trading route existed between Hangzhou and Kyūshū. Many Chinese lived in major port cities in Kyushu, such as Nagasaki; likewise many Japanese lived in Hangzhou. Therefore, pork was popularized in major Kyushu cities.[citation needed]
Preparation
editKakuni is made of thick cubes of pork belly simmered in dashi, soy sauce, mirin, sugar, and sake.[2] By cooking it for a long time over a low temperature the collagen breaks-down into gelatin keeping the meat moist while becoming extremely tender allowing it to be consumed with chopsticks easily. The dish is often served with scallions, daikon and karashi.[2]
See also
edit- Dongpo rou – Chinese fried braised pork dish
- List of pork dishes
Food portal
References
edit- ^ Tanumihardja, Patricia (2020). Instant Pot Asian Pressure Cooker Meals: Fast, Fresh & Affordable. Tuttle Publishing. p. 106. ISBN 978-1-4629-2139-3.
- ^ a b c Liaw, Adam. "Nagasaki-style red-braised pork belly (buta kakuni)". SBS Food. Retrieved 16 February 2017.
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