Japanese cooking:
Kakuni pork belly today. The full name is Buta no Kakuni, in Japanese. It is very soft. It looks greasy because its pork belly. However, after cooking it for a long time , lots of fat goes out. Umami stays in.
Kakuni.
Kaku means block, ni means simmer.
Kakuni means simmered block of pork.
#kakuni#japanese#cooking#recipe
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After many years:
I’m doing a bad job in this video.
I’m sure it was tasty at the time, but now I’m almost 40.
I would cook it now, less greasy.
I need to sacrifice grease for good health.
I will upload a new Kakuni video again!
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And now I did!(2020)
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REMASTERED VIDEO on cooking pork nice and soft. Please see below:)
More time consuming, but healthier and softer.
https://youtu.be/EQ43o9xEHeM
i have been using your recipe for kakuni pork belly for years!! still a very good favourite of mine have with pearl white rice yummy!! the two hour cooking time is worth the wait!!
Question, what is the difference bewteen Kakuni pork And Shoyu pork? They seem to be almost identical. Aside feom maybe cook times?
You need to add exact measurements
Muchas Gracias 🙏! Mi esposo e hijos les gusta mucho esta receta
Yumm im going to cook this
i love this RECIPE 2Thumbs Up!! more power!
This baby is sooo cute!
Nearly like adobo.. LOL
I'm actually in a Japanese restaurant and realized how tired I am of ordering the same things again and again. I read 'buta kakuni' on the menu, went to YT, and found yours which I will now download, replicate the dish at home, and add it to my repertoire of favorite "not so beautiful" food. (You have a very adorable daughter, btw.) Arigato gozaimas!!
Just made this and used it in Bao with some lettuce/vegetables and cilantro. LOVED it!
The ingredients look the exact same as for teriyaki sauce. I love the simplistic combination of soy sauce, mirin, ginger and garlic. It's so so good.
I saw (and do just right now) this recipe for the first time, ( halfway i saw the link of the new version), my pork isn't tender, maybe it was too cool where start? or the heat are too high ( i don't believe this)… but the smell…OMG!!! a will try again
What is mirin po
Hahahahaah!!! 🤗🤣😁😄😆✊👍 Lovely family and Papa! PLEASE MAKE MORE VIDEOS!
You did a good job on cooking Thankyou for your service
Shut your crotch goblins up while you make videos.
私にとってそれは美しいです!
Your face when you ate the pork…speaks it all. Thanks for the English
oishi ke ʻike aku! mahalo
Concerto culinario! THE BEST!!!
What?!? No sake used?
I didn't make it good yet….
Will try your recipe!
BTW…. I still have a dream to visit Japan!
Not sure it will be possible!
Cheers to family!
👏👏🙏❤️
I want it i love japan food
まぁー子供にとっては美しいじゃないかもね 笑笑
俺にはとても美しいですけどね！
I have made this pork recipe so many times I'll never quit. Soooooo good!!
Looks good…only bummer is have to set aside 2hrs of cooking time.
Shouldn’t it be brown to seal the meat?
Mah oishiisou! This recipe works very well with country style ribs! Itadakimaaasu!
Aluminum should not touch the food as the aluminum will be absorbed into the food , then to the body and blood stream. this aluminum is dangerous as it attacks the protection of the brain. Use parchment paper instead.
I had a zip lock bag of cut pieces of pork ribs I wanted to use up and wanted to try a different recipe. What caught my attention about this video is how simple it was to make! I wasn't to worried about measurements, just follow the chef and you cannot go wrong. Especially the aluminum foil lid, I tried going with the metal lid and the reduction wasn't happening even when I had it propped open. I fully covered the pot with heavy duty foil and punched a 1 inch hole in the center because the pot I used was large, and sure enough the ribs were simmering nicely. There was no fuss, just keep an eye on the fluid reducing and lower the heat if needed. I was enjoying this recipe as much as the chef did in the video! Mahalo Chef for sharing your video! This definitely a keeper!
I made this and it was so delicious! Thank you for making the recipe easy to follow! No chatter, but enough information to get it right the first time.
It is indeed beautiful–going to try this!
I've been simmering over medium-low for almost an hour but it's still not tender
Thanku for ur recipe. I have made this 3 times before using ur recipe and its perfection every single time! Subscribed 😀
とても良い
Why the thumbs down? I made this and the pork was super yum and super soft!! This recipe is for keeps.
このあかちんの おと ( Sound )わとってもすばらっしです 、おなまえは ？
simple and beautiful
like your cooking lesson, so useful. Thank for the trips:)
ハハハ、”美しいじゃない”
what is the purpose of the aluminum foil that has a tiny hole (not really a round hole but a line teared)