Comments on: Buta Kakuni (Japanese braised porkbelly)

By: Amuse Bouche This: Pork Wonton Soup Meets Japanese Braised Pork Belly and Kale |

Thu, 19 Jan 2012 03:31:42 +0000

[...] For the braised pork (adapted from No Recipes): [...]

By: Arkonites Bento Box

Arkonites Bento Box — Mon, 12 Jul 2010 02:02:05 +0000

Belly pork has to be one of my favourite cuts, it's so flavourful. Looking at your pictures just makes me want some right now!

By: Buta Kabuni Recipe (pork belly and turnips)

Buta Kabuni Recipe (pork belly and turnips) — Sun, 11 Jul 2010 01:47:14 +0000

[...] Buta Kakuni is a Japanese dish that literally translates to “square simmered pork” and is a popular dish at Japanese pubs (a.k.a. izakayas). Since the Japanese word for turnip is “kabu” I decided to have a little fun with the name and am calling this version of the classic “Buta Kabuni”. [...]

By: Dhale

Dhale — Mon, 30 Nov 2009 17:26:56 +0000

I fell in love with kakuni when I first tried it at Ippudo and I’ve been craving it ever since. I searched for your recipes and you popped up! I will definitely try this out soon. Thanks for sharing!

By: Dhale

Dhale — Mon, 30 Nov 2009 17:26:00 +0000

By: No Recipes vol. 9 (Valentines Day Edition) | [ No Recipes ]

No Recipes vol. 9 (Valentines Day Edition) | [ No Recipes ] — Tue, 17 Feb 2009 05:27:26 +0000

[...] to the fact I’ve never made one before, I rushed it. I was gunning for something like pork belly kakuni, but with layers of braised pork and foie gras, mimicking the layers of meat and fat in pork [...]

By: Niboshi | [ No Recipes ] Ingredients

Niboshi | [ No Recipes ] Ingredients — Thu, 12 Feb 2009 19:35:00 +0000

[...] or kombu being used for lighter stocks. Niboshi dashi is commonly used in stock for udon, kakuni, and red miso soups. It can also be stewed with soy sauce, mirin and sugar to make tsukudani which [...]

By: November Monthly Mouthful | Chew On That

November Monthly Mouthful | Chew On That — Wed, 05 Nov 2008 14:51:32 +0000

[...] Pork Kakuni. It’s the bacon cut of pork braised in dashi for 4-5 hours in a cool oven. Most of the fat renders out and what your left with is tender meat loaded with collagen that just melts in your mouth. Gilli from So So Simple Food: [...]

By: No Recipes vol. 2 | [ No Recipes ]

No Recipes vol. 2 | [ No Recipes ] — Tue, 28 Oct 2008 03:28:49 +0000

[...] Buta Kakuni (Japanese braised porkbelly) [...]

By: Hannah

Hannah — Tue, 26 Aug 2008 16:51:11 +0000

The pork’s been braising for only 30 minutes but the smell is already maddening. I’m probably going to have to leave the house to keep myself from eating undercooked pork.

By: Hannah

Hannah — Tue, 26 Aug 2008 16:51:00 +0000

The pork’s been braising for only 30 minutes but the smell is already maddening. I’m probably going to have to leave the house to keep myself from eating undercooked pork.

By: Japanese Style Broast Duck | [ No Recipes ]

Japanese Style Broast Duck | [ No Recipes ] — Mon, 25 Aug 2008 02:37:58 +0000

[...] so I started thinking of other ways I could cook this. One of my favourite Japanese dishes is Buta Kakuni (braised pork belly). It’s a great way to prepare fatty cuts of meat and duck legs definitely [...]

By: Marc

Marc — Thu, 22 May 2008 16:35:23 +0000

Maggie. In a word, umami:-)

Thanks Angela, I wish I could say it is healthy, but that would be a lie:-) It does taste pretty light given the amount of fat though.

Claudia, I’m flattered, but I’m 31 and married. Maybe next time;-P

By: Marc

Marc — Thu, 22 May 2008 16:35:00 +0000

Maggie. In a word, umami:-)

Thanks Angela, I wish I could say it is healthy, but that would be a lie:-) It does taste pretty light given the amount of fat though.

Claudia, I’m flattered, but I’m 31 and married. Maybe next time;-P

By: Claudia (cook eat FRET)

Claudia (cook eat FRET) — Thu, 22 May 2008 15:41:14 +0000

if you’re not gay or married, or under 40 – will you please MARRY ME RIGHT NOW?