Buta Kakuni

Seductively soft flesh simmered in irresistible sweet salty flavours – this sinful culinary delight will keep your taste buds beckoning for another bite! With merely 10 simple steps, you can now easily indulge in the guilty pleasures of tender pork belly pieces and sweet daikon slices!
Juicy thick chunks of pork belly are simmered in the wonderful rich flavours from the braising liquid. Dashi is a simple seaweed-based stock infused with flavours from bonito fish flakes, dried kombu kelp, dried shiitake mushrooms and dried sardines. Although not commonly used in other cuisines, its subtle umami flavour makes it a key ingredient in many Japanese dishes.
Pair this impressively versatile liquid with the mixture of ginger, kombu kelp, brown sugar, soy sauce, mirin and sake. With the addition of daikon slices, slowly simmered for that hint of natural sweetness this method of cooking allows all that flavourful liquid to permeate deep into the meat and mushrooms. For a spicy addition Japanese mustard is a great way to stimulate your nasal passage while savouring that spicy kick together with those mouthwateringly rich flavours.
Don’t be deterred by the seemingly long cooking time for this recipe requires very minimal effort for maximum results! So take your time and leave the rest to the oven.
#themeatmensg #simple #delicious

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Adjust Servings
1kg pork belly
2pcs daikon
150g shimeji mushrooms
2 leeks
1L dashi
250ml sake
50ml mirin
70ml soy sauce
80g brown sugar
6cm kombu
20g ginger (sliced)



Peel and cut daikon into thicken slices.
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Cut leeks into chunks, side green portion aside.
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Cut pork belly into 6 pieces.
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Oil a pan, sear and brown the pork belly on all sides. Remove and drain on paper towel.
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Blanch daikon for 20 mins in water, drain and transfer to in a dutch oven.
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Add sliced ginger, kombu, brown sugar, soy sauce, mirin and sake.
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Then add in shimeji mushrooms, green portion form leeks and seared pork belly pieces.
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Add 1L dashi, then bring to simmer on the stove.
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Cover and cook in 150°C oven for 6 hours. At the last two hour add the leeks.
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Serve with mustard and spring onions.
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