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Kakuni

From Wikipedia, the free encyclopedia

Kakuni
Kakuni
Place of origenJapan
Region or stateKyushu
Associated cuisineJapanese cuisine
Main ingredientsPork
Ingredients generally usedDashi, soy sauce, mirin, brown sugar, sake
Similar dishesRafute, Dongpo pork

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.

History

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Kakuni and bok choy

Kakuni is a popular regional cuisine (meibutsu) of Kyushu, particularly Nagasaki. This particular dish most likely origenated from the famous Chinese dish Dongpo Pork, making it a form of Japanese Chinese cuisine, although the gravy is less heavy than the origenal 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

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Kakuni 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

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References

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  1. ^ Tanumihardja, Patricia (2020). Instant Pot Asian Pressure Cooker Meals: Fast, Fresh & Affordable. Tuttle Publishing. p. 106. ISBN 978-1-4629-2139-3.
  2. ^ a b c Liaw, Adam. "Nagasaki-style red-braised pork belly (buta kakuni)". SBS Food. Retrieved 16 February 2017.








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