REMASTERED VIDEO on cooking pork nice and soft. Please see below:) More time consuming, but healthier and softer. kzread.info/dash/bejne/d4VoldFyqKiulbA.html

i love this RECIPE 2Thumbs Up!! more power!

Tottemo Umaso!!! I'd never made kakuni when I was living in Japan. Now it's been nearly 40 yrs since I left Japan and have been living in a NW state of the USA, I sure like to try it. Your recipe seems easy enough for me to try. My 24 yr old half Japanese son has been a big fan of kakuni and cha siew on top of Japanese ramen. He will enjoy this recipe. Thanks for posting.

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!!

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!!

@japanese1cooking

3 жыл бұрын

Thank you so much for paying attention to details of my video!!!! Haha. I’m very honored!!! I sincerely hope you like my other videos too😊😊

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!

Tried it out. Absolutely the best pork belly I have ever tasted. Never knew such a soft texture could bring out the flavors so distinctively! Definitely going to make majority of my pork belly soft~

@japanese1cooking

4 жыл бұрын

Welkin Gunther Arigato gozaimas!!!

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.

Taro, I have to thank you for this kakuni and ramen recipe. Out of all the videos on KZread I chose to do yours because of your practical approach. IT WAS DELICIOOOUUUUUSSSSS!!!!! *slow claps* thank you thank you thank you. please do more videos.

this kakuni recipy is the best one among others on the youtube. I've tried many times with the results that never fail! thank you!

Thanku for ur recipe. I have made this 3 times before using ur recipe and its perfection every single time! Subscribed 😀

Taro, this looks amazing and you make it so easy for me to cook it. Hope you and family are doing well. Thank you very much for this video. Cheers!

You did a good job on cooking Thankyou for your service

This looks wonderful! I'll make it. We've made braised pork belly before, but this looks much simpler than the recipe I used before, and I know the whole family will love it. Thank you!

that was great, good to see you back :D

hi taro, greetings from spain! found you by conicidence! it was so nice to see you and haruko again! will cook this for sure!!!

OMG!!! ARIGATO GOZAIMASU!!!! I LOVE THIS AND MISS IT SOOOO MUCH!!! THANK YOU FOR SHOWING US HOW TO MAKE IT!! I will add it to my ramen now. THANK YOU SOOOOOOO MUCH!!

Looks fantastic!!!!

It looks super yummy. I'm gonna try this right now!!!

It's sure look good! I'll try it soon- thanks for sharing! By the way, your son so cute! ^^

like like like - can't wait to try this!! thanks Taro!

It is indeed beautiful--going to try this!

Thanks for posting. I tried it today, my family loves it, especially my husband.

Hi, I just want to thank you for the recipe! I just made the porkbelly and it turned out beautifully.

I have made this pork recipe so many times I'll never quit. Soooooo good!!

Thank you so much for sharing!

Your face when you ate the pork...speaks it all. Thanks for the English

Yumm im going to cook this

like your cooking lesson, so useful. Thank for the trips:)

This is my go-to kakuni recipe. Thanks for sharing. I've also tried this with chicken drumettes. Always a big hit with my picky toddler.

Thank you, now I have to make this asap :D

awsome stuff! thanks :)

Thank you so much for the recipe my husband and kids absolutely love it I make mine with egg it's my husband's favorite dish thank you again :)

lt's so delicious!!!!!!!!!! and easy to cook,thank you..

Wow, that looks tasty.

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.

@japanese1cooking

3 жыл бұрын

You got it!! Yes, in Japan, many things are just combinations of those plus dashi. We use very little herbs and spices in Japanese cooking. Japanese cooking is so simple, we are bare naked in comparison to Chinese cooking!! Haha

@johantitulaer1052

3 жыл бұрын

@@japanese1cooking It's very funny if you think about it. But despite the simplicity. Japanese food is by far my favourite. When I was in Japan, I tried as much as I could, but I love gyudon way too much, so I usually ate gyudon 😅

@japanese1cooking

3 жыл бұрын

@@johantitulaer1052 I love Gyudon too!! Super addictive and I wonder why it’s not world famous like ramen. Check out my Gyudon video in my channel, super easy to follow!! I hope!

simple and beautiful

So cute!!

Thank you for this recipe! I wish I had seen this before using up the last of my pork belly just tonight!

This baby is sooo cute!

@japanese1cooking

2 жыл бұрын

Thank you!

thanks I would surely cook this ...

Hahahahaah!!! 🤗🤣😁😄😆✊👍 Lovely family and Papa! PLEASE MAKE MORE VIDEOS!

@japanese1cooking

3 жыл бұрын

8 88 thank you!!😄

Muchas Gracias 🙏! Mi esposo e hijos les gusta mucho esta receta

thanks for sharing the cooking tips. Kakuni is my fav dish. now i know how to cook a good Kakuni. I have this misconception that sugar makes the meat tougher. I will follow your method for my next attempt. どもありがとうございます。

Concerto culinario! THE BEST!!!

Just made this and used it in Bao with some lettuce/vegetables and cilantro. LOVED it!

@japanese1cooking

3 жыл бұрын

I can’t eat cilantro, but everything else sound grrreatt!!!! I know it’s just me. Many people love cilantro.

Why the thumbs down? I made this and the pork was super yum and super soft!! This recipe is for keeps.

Mah oishiisou! This recipe works very well with country style ribs! Itadakimaaasu!

Making this right now

Thank you for this repice..

She's so cute! I've learned Japanese ㅋㅋ With rice, it must be perfect~!

Making this now :)

Hi Taro. I enjoyed watching your videos...especially the technique of thickening a ramen soup....I just want to ask why put the soy sauce at the end of the cooking? what is the effect of the sodium on meat because i always marinade my pork with soy sauce before cooking. Thanks in advance and Keep up the Good Work!!!

Thank you everybody for the wonderful comments and also trying them!!!

おいしいそ!!!　I should try to make to soon :-D

I want it i love japan food

I'm gonna try it now. ;0)

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! 👏👏🙏❤️

Anytime! Not a problem at all. And I'm very familiar with Humba (well Filipino food in general). SO GOOD!!!!!

time to make some

Thank you so damn much for this recipe it's soo damnn yummyyy thank you thank you thank you!!!!!!!!!!!!!!!!!!!!!!!!

oishi ke ʻike aku! mahalo

She's so cute on "it is not beautiful" hahaha very cool recipe ..the thing is .it looks alot of time on cooking to make it soft though...

とても良い

Ammmm kakuni tabetai nah!!!

Am so going to follow this DELICIOUS recipe! MAy i please ask you a question. In your recipe, the total time to cook the pork is about 2 hours, but your other option, you stated, cook in water 2 hours, then add all the ingredients and cook some more. May i know the "cook some more" is how long, and what is the maximum or best cooking duration for the pork. Thank you!

You are very welcome!

I came across your channel by accident. This looks so good. I am definitely going to try this. I'd spent the rest of the day watching all of your video's. It's very inspiring:). Your daughter is very cute! I laughed at her honest answer.

Omg this looks so lovely and your daughter is so adorable 😊😊 I'd love to find a restaurant that does this dish here in London.

@theuglykwan

7 жыл бұрын

You get it at some places in chinatown.

@dzengliang5287

6 жыл бұрын

How to write chinese something miss

私にとってそれは美しいです!

@japanese1cooking

4 жыл бұрын

Don't Want To Join Google+ Thank you!!!

So in order to get the pork couloured ? you need to get it right with the mirin and the sugar... i tried the recipe but got the pork kind of white at the beginning ... do you think i need more sugar or maybe higher heat ? Thanks fot your help

It's like a sweet marinade sauce, I believe. I'm not an expert on this, I have a bottle in my refrigerator, but I've never actually tasted it.

It's a sweet rice wine... It's like sake but I think it has less alcohol and more sugar. It's used a lot in cooking :)

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

@japanese1cooking

3 жыл бұрын

1. You want to cook it in low heat. 2. Don’t cook too long after adding soy sauce. 3. Ideally, after preboiling(cooking the pork in water, no sodium seasoning), wait until the pot cools down, then add soy sauce(sodium). These are the 3 important rules to get soft meat😊😊 The longer you preboil(technically, simmer), the softer the meat becomes. However, if you do too long, the flavor goes out. For example, you cook the meat for 5 hours, yes the meat is soft, but then, you are making a pork broth. I might as well drink the liquid than eat the pork. Haha

@catherinezenteno2680

3 жыл бұрын

@@japanese1cooking 🙇🏽‍♀️ thank you ❤️

Question, what is the difference bewteen Kakuni pork And Shoyu pork? They seem to be almost identical. Aside feom maybe cook times?

can i just use a regular non-stick pot instead of that pan? or even a claypot?

would this go well with your ramen recipe?

Lol I love the part with your daughter.

Beautiful food! The kid was mistaken. :-)

im making this as we speak.

Looks good...only bummer is have to set aside 2hrs of cooking time.

Without soy sauce, after 1 hr of cooking, how come the meat is already very dark? Given the amount of liquid, the color shouldn't come from caramelization of sugar. Very curious.

i don't like soy but that looks so good im gonna try it if i dont like it i know my boys will

I wondered why they called strips of belly "ribs" at the Chinese buffet. . I couldn't make that dish with soy. I can only get belly like that in salt pork form. I'm sure it would still be tasty with the garlic and ginger though. .

Shouldn’t it be brown to seal the meat?

how come is the color of your pork is not white at the time when you add soy sauce ?

Why is the tenderness of the pork dependent on how long you cook it without sodium o.o?

Sorry but, I am not familiar with this recipe and don't want to mess it up. So, a few questions. How much mirin do you use. It says add half at 1st. Half of what? After adding the sugar, it says to simmer, then add ginger and garlic. How long do you simmer it for before adding the ginger/garlic? Just until it starts to simmer? And when it's done, is it possible to sear the outside to crisp it up, or will it fall apart? Thank you so much!

@rohancoleman4092

8 жыл бұрын

+Matthew Clark Half the amount of mirin to water, so add a half cup of mirin. Bring the the liquid to a simmer, when it is simmering then add the garlic and ginger. I would not recommend searing afterwards. The braising liquid should reduce and emulsify into a nice sauce. There will be some amount of caramelisation on the surface area of the pork, so there should be no need to sear anyway. The sauce will just dry up and most likely burn in a frying pan. And yes it will be hard to keep the soft meat from falling apart. You can try browning the pieces before braising if you want more texture on the surface, this will also give a richer flavour to the sauce.

@mattclark8746

8 жыл бұрын

Rohan Coleman thank you

whats the substte for mirin

Good job. What is "mirin"?

@DannCVK

10 жыл бұрын

its a type of sweet sake. if you can't get it, the closest substitute would be water and sugar

I've been simmering over medium-low for almost an hour but it's still not tender

what is the purpose of the aluminum foil that has a tiny hole (not really a round hole but a line teared)

@jessiejames7492

7 жыл бұрын

to let out the steam ....

@theuglykwan

7 жыл бұрын

It's called a drop lid and basically it is a halfway house between having a lid and not having one. Having a lid will mean it will retain more heat, moisture and pressure but the steam will cause it clatter around unless it has a steam hole. Also the foam can build up and spill out. With no lid the liquid evaporates quicker and takes longer to cook due to heat, steam and pressure escaping but doesn't boil over. The drop lid is a compromise between the two allowing faster cooking, retaining some pressure and heat but without it boiling over so easily. You can buy bamboo or wooden lids in japan for the purpose and you select one that fits inside the pot but leaves a little space around the edge. Substituting with foil or certain disposable paper based ones works too.

@cmiamt2007

7 жыл бұрын

At first I thought he didn't have a lid for his pot, and he was improvising with the aluminum foil. I tried to use a lid that had a small hole designed into it but found the evaporation for the liquid to reduce wasn't happening. With his aluminum cover with the hole he is doing two things at the same time, especially at the low heat he is simmering at. The heat is contained to help tenderize the pork belly, and the liquid reduces at a balanced rate. On a glass top stove I was simmering at 2.5 heat setting.

low heat? medium heat? ..

is that the soft part of pork chops?

@T.K.9

8 жыл бұрын

+Arvin Saji its a part of a whole pork belly.

arigato, kagebunshin no jutso... haiiii!! :)

Why didnt you brown it first? Or use Negi?

@rohancoleman4092

8 жыл бұрын

+Bryson McDonald It is common procedure in Western cooking to sear meat before braising. However doing so is very rare and considered unauthentic in Japanese cuisine. There should be some amount of caramelisation on the surface of this pork, this should provide adequate texture without searing. If you want add a 'meatier'' flavour to your sauce then go ahead and brown the meat first. Some recipes call for the use of green onion as an ingredient. The acidity in the green onion will add a sharpness to the sauce. And help reduce the appearance of scum, acting as an emulsifying agent. However if you want a richer and more dense tasting sauce, adding negi may not necessarily be for the best. It's all up to your taste and personal preference, that is the beauty of cooking.

@theuglykwan

7 жыл бұрын

You can add negi if you like, the chinese version sometimes uses it.

he puts sugar and mirin, the ingredients help to caramelize the pork.

arigato!

What?!? No sake used?

Ah crap, I just saw a video before this which added the soy sauce at the start, its now downstairs simmering :-( Hope it is still juicy

@rohancoleman4092

8 жыл бұрын

+avarmauk How did it go?

@avarmauk

8 жыл бұрын

Rohan Coleman It was still pretty good :-)