JUICY Japanese Braised Pork Recipe | KAKUNI

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Hey guys! Today I want to show you a recipe for a MELT IN THE MOUTH Juicy and Tender Pork dish called Kakuni - which is braised pork slow-cooked in a sweet sauce!
This is a great recipe to try at home!
00:00 Intro
00:40 A Word From Our Sponsor
01:20 Preparing Our Pork
05:05 How to Make a Otoshi-Buta
06:34 Preparing Sauce and Vegetables
08:49 Waiting an Hour
10:58 Let’s Eat!
Ingredients:
- Block Pork Belly (With layer of fat)
- One Head of Green Onion (Green Stalk Part)
- One Ginger Root
- One Piece Dried Kombu Kelp
- 1 litre water
- 200ml Cooking Sake
- ½ Daikon Radish
- Handful of Spinach
- One Egg
- ⅛ Thinly Sliced Green Onion
For Sauce:
- 600ml Water From Boiling Pork Belly (fat removed)
- 200ml Cooking Sake
- 2 tbsp beet (or normal) sugar
- 2 tbsp mirin
- 3 tbsp soy sauce
How to Make:
- First start by preparing your pork by wiping off any excess liquid and then cutting into blocks about 5-6cm wide
- To stop the pork breaking apart while it cooks, use kitchen twine and create a ‘ribbon’ around the pork
- Slice up aromatics that we will boil our pork with - roughly slice a root of ginger and cut off the head of a green onion
- Put 1 litre of water into a cooking pot (or as much needed to cover the pork and other ingredients with space) and add 200ml cooking sake, one piece of dried kelp, the aromatics from before, and the pork
- Bring to a boil but before the water begins to bubble remove the kombu (to avoid releasing a bitter taste)
- Add a ‘otoshi-buta’ to stop the ingredients moving around - this can be a small pan-lid, a metal plate with holes or you can make it from cooking paper - the idea is that it will stop your ingredients moving around while you the pot boils
- While your pork is boiling, slice ½ of a daikon radish into rings and then again into half circles, remove the ‘sharp’ edges of the radish with a knife
- Soft Boil one egg (per dish) for 6 minutes, add to cold water and remove the shells (if you poke a small hole in the round side of the egg before boiling the shell will come off easier!)
- Boil spinach (20 seconds for the root and 20 more seconds for the whole leaf) and drain
- Thinly slice ⅛ of a green onion for topping!
- Once 2 hours has passed, take out your pork and drain the liquid used to boil - make sure to keep this water but wait until it chills so you can skim off any excess fat
- Now in a sauce-pan add 600ml of your water from above (with the fat removed), 200ml cooking sake, 2 tbsp beet (or normal is fine) sugar, 2 tbsp mirin, 3 tbsp soy sauce and then your pork and radish. Bring to a boil and let cook on a low heat for an hour
- Once an hour has passed, check your radish is soft and cooked through with a toothpick, turn off the heat and add your eggs - let sit for another 15 minutes.
- Serve your pork kakuni with spinach, mustard and top with your thinly sliced green onion!

[@ChampsJapaneseKitchen]

Hey Guys! How delicious did that Pork look?! It was so tender! If you want to try some amazing Japanese sweets use code CHAMP for $5 off your first #Sakuraco box through my link: team.sakura.co/champs-SC2205 or your first #TokyoTreat box through my link: team.tokyotreat.com/champs-TT2205

[@joshuajohnson2216]

I can't wait to make that for dinner one day.

[@jinxchiaki9289]

The pork looked delicious ♡♡♡

[@JudgeAnnibal]

I waited for this one for a long time, thank you Champ!

[@ChampsJapaneseKitchen]

OMATASE! (Kept you waiting!)

[@SgtRocko]

We actually had this tonight! It is SO easy and SO delicious that we have it several times a month. It's absolutely wonderful. OKAY... so we DO cheat... I use Hondashi for the stock (but with Mirin, Soy, Sake, and we like to use Jaggery instead of regular sugar)... We also switch it up a bit, using Dashida Beef stock instead of Hondashi... Anyhow! Anyone even iffy about trying this - TRY IT! You will NOT be disappointed!

[@cecilfc3740]

Keep it up Champ! We love your videos and looking forward to it weekly.

[@ChampsJapaneseKitchen]

Thanks so much, so nice to hear!

[@pockypimp]

There was a great izakaya in L.A. that had an amazing buta kakuni. We used to go with a group of friends and all of their food was delicious. Sadly it closed long before Covid. We miss the buta kakuni and the kabocha croquette.

[@kaijukidsam]

I'm glad I found you, Champ, trying out some of your recipes has gone a long way this last year in helping me to get more excited for eating healthy while I re-commit to my workout, it's been fantastic and I'm very grateful to you for getting me interested in some new types of food. You rock, sensei!

[@xandercage2107]

Looks delicious, Champ! I'm definitely going to be trying this recipe out with my family!

[@jayphillips4942]

That looks delicious!! Can’t wait to try and make it!!! Thank you!

[@viprcuisine241]

It’s UNBELIEVABLE how many tips I learn from you! Ton include the egg 🥚 trick

[@SandyRiverBlue]

Thanks, Champ. This put me in a good mood.

[@ObsequiousV4]

The name of the spiral metal object he lays in the pot is called a "drop lid" in English, for anyone who is looking to buy one.

[@AdachiCabbage]

I love your energy! Thank you for the dish!

[@EbullientSMP]

Braised meat is wonderful, very good texture and even the sides are super nice. This looks delicious, great job champ!

[@BadgerBomber]

Looks fantastic Champ! One of my favourite meals when I visited Japan was Kakuni don, so I'm glad you mentioned it. Gonna have to make some roast belly pork tomorrow.

[@user-ji9dg5rd1k]

This episode is so nice! Will try this out. ❤️❤️

[@TheTokyoShow]

OMG this is one of my favorite foods ever!!! Love this Champ!

[@enriquekennedy3492]

Awesome recipe dude !! Thanks

[@elizabethsullivan7021]

Your content makes me very happy. The food looks delicious and I really love your voice. Thank you! 🙂

[@larryleslie7637]

Champ you always make me so darn hungry when I watch you're videos lol great job

[@brandonolar3217]

thank you for a simple explanation, while at the same time, caring about every ingredient and every step.

[@user-ji9dg5rd1k]

I love your videos so much, you remind me of my Dad and his Japanese friends. I look forward to more cooking tutorials!

[@Hikoshii]

I liked the talking box bit, pretty much a throwback from the classic japanese media

[@chancho915]

Champ I love all you videos. I have not been getting notifications about your uploads.

[@Macness1989]

I love this channel so much!!!

[@Tsuraga21]

Always looking forward to your videos!

[@n9kai]

oh my god SOO good cant wait to try this

Good job my friend. Thank you for sharing 😍

[@robertamckeon5082]

This looked delicious.

[@kudaa8969]

Thank you for showing that healthy doesnt mean cutting out all the fats etc, its more a matter of getting the right balance between everything

[@jedduy8144]

Looks great, chef! 😮😮

[@etherdog]

Great tip on tying up the pork belly cubes, Champ! If you did this with ribeye steak, one should probably do the same.

[@huascarsanchez6880]

I love your videos!!!

[@misterham8111]

Great recipe!

[@CrispLettuce]

Hi Champ! The pork looked amazing

[@svetlanagilyandikova8307]

Great and tasty and more simple, likes .thank youuuu

[@Qub3rs]

I'm going to buy some pork belly today and try this one out because, this one looked really tasty... 🤤

[@7bootzy]

MY MAN IS BACK AGAIN!

[@Bobson_Dugnutt_Esq]

Your victory against the Kakuni is epic

[@hollish196]

This one made me subscribe. First saw you through Abroad in Japan collaboration.

[@coleslawadams]

I always ate this pork from the supermarket in Nagano City! So good!

[@TheCreativeConversations]

Love from India.. Keep us entertained!! 🥰🥰🥰

[@flavio9076]

Hi Champ, congragulations for this video. I've a question: whit propose of the SAQUE? Thank you!

[@edwardfletcher7790]

This is some nice Oden 👍

[@boscopit]

Very nice

[@justinnamilee]

This was my favourite sponsor spot so far, ボックスくんはかわいいね？

[@gustavchambert7072]

Using a kitchen plate would probably work just as well as a small pot lid for weighing down the meat.

[@jinxchiaki9289]

THANK YOU CHAMP!! ♡♡ GOCHISOUSAMADESHITA

[@tylergiles6801]

What other vegetables do you think would be good with this other than daikon radish and spinach. I want to try experimenting

[@lucyhart6990]

All the food you make looks so delicious! AqA

[@fed_zed_3738]

Hi Champ! Did you add mustard on the side? I didn't realize what that was or didnt hear it mentioned. Also is the white stuff on top the chopped up daikon from earlier? ごちそうさまでした！

[@kristin7146]

I made this tonight, and I think the thing that surprised me the most is how tasty the daikon is when cooked like this! Thank you for the recipe!

[@wendyshamaeorticio2221]

Hi Chef! What is the brand of the pan that you're using?

[@trez5286]

okay well now im hungry

[@ChampsJapaneseKitchen]

That is my main goal!

[@revanatictheplayer5120]

is that a sashimi knife you're using? We also have such a long japanese knife at home and my grandma wrote sashimi on it so I thought it would only be used for fish but what are the pros for using it on well anything?

[@myberitatv]

Beautiful! I just started creating content of cooking videos. I shared my favorite Udon recipe. But for the rest of Japanese dishes am still not confident to make it into videos. I think am afraid Japanese food lovers will be angry at me if I am not able to nail it 😂

[@Dave-zh2ow]

Hey Chef could you please teach us how to make Ramen or any kind of Noodles please?

[@restaurantman]

kzbin.info/www/bejne/j5SxqYOEp8-ee7c

[@dorkablepotato]

I dont have kombu nearby me. Do you have an alternative?

[@jurgenrasig7099]

Looks great, but i have one question. Why did you cook the spinacy in normal water, if u have this great cooking water from the pork?

[@shadowbl4zer]

Video is not even out for 10 min, and i'm already here, you know this guy has potential if he can get my lazy ass that fast in the kitchen.

[@yosup125]

hello

[@bralnmogurr2453]

Thanks Champ ! I suppose we can use this recipe to cook chashu in the same way ?

[@ChampsJapaneseKitchen]

It is very similar to the way you can cook chashu yes! I did Chashu in my Ramen video previously if you want to check out my way of doing it.

[@bralnmogurr2453]

@@ChampsJapaneseKitchen Haha i already did hahahah ! Have a nice day !

[@Inkesomnia]

Hey champ. I don’t like this at all…………..I just love it.

[@zohebshah5539]

Can you make a meat on the bone like this 🍖

[@zohebshah5539]

Anime style

[@Max-rg7mw]

First :)

[@ChampsJapaneseKitchen]

Make sure you're first to try cooking too!

[@Max-rg7mw]

@@ChampsJapaneseKitchen will do Chef. Thank you for your Videos. Much love from Germany.

[@julietubas1079]

Food no more advirtiser

[@as.artwork8664]

i appreciate you used English language, keep up chef

[@jinxchiaki9289]

I hope you didn't burn your hand on that pan!

[@julietubas1079]

From Phillippines please make it past demo,no more many talk,like other vlogger chef in your place ,

[@vaad9874]

What's an email I can use to contact you? And do you have an Instagram or Twitter account we could follow you on?