Kakuni pork that has been softly tailored with time and love.A nice dish that is perfect for both sake and rice and warms your body.This softness is no longer oxygen.
★ Soy sauce
Put an egg with a light crack in the butt in a pan, add enough water to cover the egg, heat it to a boil, and boil it for 7 to 10 minutes to make a boiled egg.
After boiling, put it in cold water to make the shells easier to turn.
Cut the pork belly into pieces that are easy to eat, put them in a pan, and add rice broth or water to the height of the meat.
If you don't have enough sharpening juice, cover it with water.
Boil a pot of pork roses and broth for 30 minutes.
If the water is low, add more. Leave the lye as it is
Boil the pork roses for 30 minutes, turn off the heat, cover and steam for 30 minutes.
Repeat the above boiling and steaming 2 to 4 times. Since the amount of water will be low, do it while pouring.
By repeating this boiling and steaming, the fat of the pork roses is removed and it becomes soft. If you are using a bonfire that is difficult to control, there is no doubt that you should do it 3 to 4 times while consulting with your free time. If the heat is perfect, it will be effective even twice.
Put the cut ginger, boiled egg and pork roses that have been lightly boiled in water in a new pot or the same pot that has been washed until the fat is removed, and add the ingredients of ★.
From boiling to low heat, simmer for about 30 minutes to complete.
Remove it from the heat, put kitchen paper on it, and let it cool.
Rice sharpening juice softens the meat, so I want to use it as much as possible.
Also, the simmered food is soaked in the taste when it cools, so if you cool it and warm it repeatedly after it is finished, it will be more delicious.
It is also delicious to put kakuni on ramen or make a hot pot or ramen with the surplus soup.
Also, it will be a companion to sake that you can boil tofu with the surplus soup.