How to Cook Kakuni, Japanese Braised Pork Dish

Saturday, February 19, 2022

How to Cook Kakuni, Japanese Braised Pork Dish

My husband and I purchased a large pack of pork loin at Costco and decided to cook two kinds of Japanese braised pork dishes.

I cooked two kinds of Japanese braised pork dishes.

We cooked kakuni (角煮, 豚角煮) and chashu (チャーシュウ), and these turned out so good!

Kakuni (角煮, 豚角煮), Japanese Braised Pork

Chashu (チャーシュウ), Japanese Braised Pork

How to Cook Kakuni

Today, I'm going to share how to cook kakuni with you. If you would like to cook regular kakuni, you can choose pork shoulder or pork butt, but this time I used pork loin, which has less fat than pork shoulder.

How to Cook Kakuni, Japanese Braised Pork Dish

Ingredients (6 Servings)

2 lb of Pork (Pork Shoulder, Pork Butt or Pork Loin) *Pork loin has less fat than pork shoulder and pork butt.

1 Tablespoon of Oil (Vegetable Oil, Olive Oil or etc)

8 Tablespoons of Soy Sauce

6 Tablespoons of Mirin

4 Tablespoons of Sugar

6 Cups (1400 ml) of Water

8 Cloves of Garlic

6 Eggs (Make Hard Boiled Eggs.)

1. Heat oil in a large pan over high heat. Saute the meat until the both sides brown.

2. Put soy sauce, mirin, sugar and water in a saucepan. Add garlic and pork in it. Bring it to a boil. Then reduce heat to simmer. Turn the pork occasionally. Cook it for about 1.5 hours until the liquid is reduced to one-third.

3. Turn off the heat and add hard boiled eggs. Let it cool. (Then, you can store it in refrigerator for five days or store it without eggs in a freezer for three weeks.)