Ingredients with Measurements:
- 1 lb pork belly
- 1 cup soy sauce
- 1 cup sake
- 1 cup mirin
- 1 cup water
- 1/2 cup sugar
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 cups cooked Japanese rice
- 4 green onions, thinly sliced
- 4 eggs, cooked sunny-side up
- 1 tbsp sesame seeds
Special equipment needed:
- Large pot or Dutch oven
- Medium saucepan
- Rice cooker or pot for cooking rice
- Non-stick frying pan
Step-by-step instructions:
1. In a large pot or Dutch oven, combine soy sauce, sake, mirin, water, sugar, onion, and garlic. Stir to combine.
2. Add the pork belly to the pot and bring to a boil over high heat. Once boiling, reduce heat to low and simmer for 2-3 hours, or until the pork is tender and cooked through.
3. Remove the pork from the pot and let it cool slightly. Cut the pork into bite-sized pieces.
4. In a medium saucepan, bring the remaining liquid to a boil over high heat. Reduce heat to medium and let it simmer until the liquid has reduced by half and thickened into a sauce.
5. In a non-stick frying pan, cook the eggs sunny-side up.
6. To assemble the donburi, place a serving of rice in a bowl. Top with the pork belly, green onions, and a cooked egg. Drizzle the sauce over the top and sprinkle with sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 700
Fat: 35g
Carbohydrates: 50g
Protein: 40g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken
- Sake can be substituted with dry white wine
- Mirin can be substituted with sweet white wine or rice vinegar
- Sugar can be substituted with honey or maple syrup
Variations:
- Add vegetables such as carrots, mushrooms, or bok choy to the pot while simmering the pork
- Use the leftover sauce as a marinade for grilled meats or vegetables
- Top with pickled ginger or shredded nori for added flavor
Tips and tricks:
- Make sure to remove any excess fat from the pork belly before cooking
- Use a sharp knife to cut the pork into bite-sized pieces
- Let the pork cool slightly before cutting to prevent it from falling apart
- Use a rice cooker for perfectly cooked rice every time
Storage instructions:
Store leftover pork and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork and sauce in a saucepan over low heat until heated through. Reheat the rice and eggs separately.
Presentation ideas:
Serve the donburi in a traditional Japanese bowl with chopsticks and a spoon. Garnish with additional green onions and sesame seeds.
Garnishes:
Pickled ginger, shredded nori, additional green onions, sesame seeds
Pairings:
Miso soup, edamame, cucumber salad
Suggested side dishes:
Tempura vegetables, gyoza, yakitori
Troubleshooting advice:
- If the pork is tough, it may need to simmer for longer
- If the sauce is too thin, let it simmer for longer to reduce and thicken
- If the rice is too sticky, rinse it thoroughly before cooking
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Kakuni Donburi is a popular Japanese dish that originated in the Edo period (1603-1868). It is a hearty and comforting meal that is often served in restaurants and homes throughout Japan.
Flavor profiles:
Savory, sweet, umami
Serving suggestions:
Serve hot and enjoy as a main course for lunch or dinner.
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Region: Japanese