Yeah, not one but two bowls of food…double donburi delight!
I was still a bit peckish after my bowl of gyu-don…didn’t need to eat, but was suddenly given the glorious excuse of my wife also cooking up a batch of “buta no kakuni” – a real favourite. For those of yet to try this delicious dish, its essentially Japanese braised pork belly.
I’m a huge fan of this dish, its a brilliant way to cook pork belly…and it goes wonderfully with sake.
My wife’s killer recipe for buta no kakuni is to cook the pork belly in earl grey tea for 1-1.5 hours until it is really tender, she then changes this to fresh water and adds ginger, garlic, leeks/spring onions along with soya sauce, mirin, sake and sugar which gives the dish its lovely sweet syrupiness. The dish is then left to simmer on a low-heat for around 2-hours until the liquid is almost gone and reduced to a sauce.
Try this, its a fantastic way to cook belly pork – there’s a bit left in the pan, tomorrow I’ll eat these remnants and the flavours will be even deeper, yummy!
As for my "entree", by the time the pork belly was done I'd already tucked into a nice bowl of gyu-don for dinner – essentially a “beef bowl”. Its lovely thin slices of beef that are simmered in a sauce (made from soya sauce, dashi and mirin) and some onions – my wife then popped a dash of corn flour in to just thicken the sauce a little and make it stick to the beef. Throw some pickles, or in my case shichimi (seven flavour chilli pepper) and you can sit back and enjoy a lovely meal.
(Of course the rice for both was out of our Cook Japan rice cooker…where else?)
If you love a bit of gyu-don - check out my blog on the packet of "Yoshinoya Gyu-don" I was sent from Japan...oishii!!
For more information visit: www.cookjapan.co.uk