自宅で極上角煮を作ろう！とろける美味しさ！

自宅で極上角煮を作ろう！とろける美味しさ！

こんにちわ！ Welcome to Japanese Cooking Ichie. Today, I’ll be showing you how 
to make Japanese “Kakuni”! The recipe is similar to the “ChaShu” I 
introduced previously, but Kakuni is an entirely different dish that is characterized 
by its melt-in-your-mouth texture. I’ll also explain in detail the tips for 
making it even more melt-in-your-mouth, so be sure to give it a try! Let’s get started. This recipe serves 2-3 people. Please check the description 
for the list of ingredients. Now, let’s get ready to cook. First, prepare 600g of pork. You can use any part of the pork, but the more fat there is the tastier the dish will 
be, so I recommend using pork belly. Choose pork that is about 2-3cm thick, and where you can clearly see the layers of 
fat when viewed from the side, like this. It’s too big as it is, so cut it 
in two so that it fits in the pot. Once cut, place the pork in a deep pot. Make sure to choose a pot that’s 
large enough to fit the pork in. Next, prepare 10g of ginger. Ginger is rich in aromatic compounds 
between the flesh and the skin, so slice it thinly without peeling it. Once you’ve sliced ​​it thinly like this, 
add it all to the pot you made earlier. I add ginger because it has the 
effect of eliminating the pork’s odor. Next, prepare the green part 
of one stalk of green onion. This will also be used as it 
is effective in removing odors. Tear the green onion with your hands like this. Tearing it with your hands will 
create a jagged cross section, which will make it easier for the 
aromatic components to come out. Now, add the green onion to the pot. Next, add water to the pot. Adjust the amount of water so 
that the pork is just submerged. If the pork is submerged like this, it’s perfect. Now, bring the water to a boil over high heat. The most important thing when making Kakuni is to thoroughly remove the pork’s 
unpleasant odor by parboiling it. Now, wait until it boils. After a few minutes of boiling, white scum 
will appear from the pork, as shown here. This will cause an unpleasant odor, 
so use a strainer to remove it. Once you’ve thoroughly removed the scum, 
reduce the heat to low, like this, and simmer. Adjust the heat so that the 
water is just bubbling slightly. Now, prepare some paper towels and place 
them on top of the pot to close the lid. If the pork comes into contact with 
air while boiling, it will dry out, so this is an essential 
step to keep the pork moist. Now, parboil it like this for about an hour. After about 30 minutes, the water will 
evaporate and reduce, so add more water again until the pork is just covered, as 
shown here, to adjust the amount of water. Also, be sure to turn the pork over 
frequently to ensure it is cooked evenly. Don’t forget to put the kitchen 
paper back in its original position. After an hour, when the parboiling 
is done, remove the pork to the tray! Look at this! The pork is now really tender! It tastes great! Once you’ve removed the pork, 
set it aside to cool a little. Just make sure to cover it with 
kitchen paper so it doesn’t dry out! I want to use this flavorful broth later, but as you can see, there is a lot 
of oil floating on the surface. If you use it as is, it will be too oily, so let’s use a ladle to skim off the oil that 
has floated to the surface, as shown here. It’s fine as long as you roughly remove the oil. Now, prepare another cup and remove 
about 400ml of the cooking liquid. The remaining cooking liquid is full of flavor, so I recommend adding ingredients and 
reusing it in soup or something similar! I will be using this pot again, so 
be sure to remove the cooking liquid. Now, cut the parboiled pork into 
cubes and add them to the pot. If you can cut it to this size, you’ll be fine! It already looks delicious, but it 
gets even more delicious from here! Next, take 100g of onion and 
slice it into 0.5cm pieces. Onions contain ingredients that break down 
protein, which has the effect of tenderizing meat. If you can cut it into pieces 
like this, you’re good to go. Add it to the pot. The sweetness of the onion will add to the flavor, 
making the braised pork even more delicious. Next, prepare one clove of garlic. Mash it and add it to bring out the aroma. Now, let’s add the seasonings. 4 tablespoons sugar. 5 tablespoons soy sauce. Half a tablespoon of vinegar. 4 tablespoons cooking sake. 400ml of cooking stock. This will be too strong on its own, 
so add 400ml of water at the end. Once you’ve added the seasonings, heat 
over high heat and bring to a boil. Once it’s boiling, reduce the heat to low, cover 
with paper towels again and put the lid back on. Then simmer again for 1 to 1.5 hours. Simmering slowly over low heat 
will result in the pork being tender and melt-in-the-mouth, so 
be sure to cook over low heat. If you want to make boiled eggs, prepare some 
boiled eggs and boil them together at this time. This is a matter of preference, but in Japan, 
boiled eggs are often eaten with braised pork. Be sure to add peeled boiled eggs. After simmering for 1.5 hours, check 
the condition of the braised pork. If it’s soft and chewy like this, it’s perfect! Looks delicious! You can now remove the paper towels. Increase the heat to medium and 
continue to simmer the sauce. As you continue to simmer the sauce, it 
will thicken and become a glossy sauce. Pour the sauce over the braised pork with a ladle like this to allow the flavors to 
soak in, and continue simmering. As you simmer the sauce, it 
will reduce to this amount! Once it’s reduced to this amount, it’s done! The flavor has been thoroughly infused 
into the braised pork, making it perfect! Now, turn off the heat and move on to serving. This time we’ll be serving it 
in this beautiful Japanese bowl. It looks best when piled up, so I recommend it! Can you see how it jiggles 
just by poking it a little? That’s proof of how soft 
and fall-apart tender it is! Cut the boiled eggs in half and arrange on top. The flavor will be well-infused into 
the boiled eggs, making it perfect! Pour plenty of the broth on top and it’s complete! This is a matter of personal preference, but if you want a more Japanese-style dish, 
try topping it with shredded spring onions. I also recommend adding 
some spicy Japanese mustard! The sweet and fragrant aroma wafts through 
the air, really whetting your appetite. Let’s dig in! Top with mustard and shredded 
spring onions and enjoy! The slowly simmered pork melts in your 
mouth, resulting in the perfect dish. The rich, sweet and spicy sauce brings out 
the full flavor of the pork – it’s amazing! The boiled eggs are well-seasoned 
with the sauce and are delicious! Please give it a try!

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Welcome to “Japanese Cooking Ichie.”
This channel introduces authentic Japanese dishes that are easy to make.
With just a little extra effort, Japanese cuisine can become even more delicious. I will also explain in detail why this extra step is necessary, so please be sure not to skip any parts! If you have any more questions about cooking, feel free to ask! I’m here to help.

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Today, I’m going to show you how to make Japanese Kakuni, or braised pork belly. Kakuni is a beloved Japanese dish famous for its incredibly tender, melt-in-your-mouth texture and rich, sweet and savory flavor.

In this video, I’ll share the essential tips for making the pork incredibly tender, from the initial parboiling process to the slow simmering that creates that signature fall-apart texture. Let’s get cooking and create this amazing and authentic Japanese dish together!

◎Ingredients (for 2~3)
・Pork belly (block) : 600g
・Ginger : 10g
・Green onion (green part) : 1 stalk
・1/2 Onion : 100g
・Garlic: 1 clove
・Sugar : 4 tablespoons
・Soy sauce : 5 tablespoons
・Vinegar : 0.5 tablespoon
・Cooking sake : 4 tablespoons
・Water : 400ml

◎Toppings (Optional)
・White part of Tokyo Negi (Japanese long onion)
・Wagarashi (Japanese mustard)

※When you don’t have cooking sake
If you don’t have cooking sake, you can substitute it with dry white wine or Japanese sake that has an alcohol content of around 15%.

▼Chashu Recipe

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Written Recipes
▶

◎CHAPTERS
00:00 Introduction
00:21 Introducing Ingredients
00:30 Preparing the Ingredients
01:53 Cooking part 1
04:00 Cooking part 2
06:32 Plating
07:25 Tasting
07:57 Ending

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