Butano kakuni recipe 次のページで日本語で説明しています(*ˊᵕˋ)♡‧₊
豚の角煮 (buta no kakuni)
What kind of dish is buta no kakuni??
Butano kakuni is pork belly stewed in a pressure cooker. To give an example, it’s easy to understand that it’s Japanese-style spare ribs. Butano kakuni is often referred to overseas as Japanese-style braised pork belly.
Kakuni is well seasoned, so it goes well with rice. It can be used as a topping for ramen, or cut into small pieces and used as a fried rice ingredient.
If you double the seasonings in this recipe and let the boiled eggs soak in the broth for a while, you can make a delicious ajitama. The meat flavor will soak into the regular ajitama and it will taste incredible!
Cooking tips for butano kakuni recipe
It takes a little skill to make the kakuni soft and melting in your mouth. But anyone with a pressure cooker can make it well.
The most popular dish that can be made with a pressure cooker is kakuni, and I tried it as soon as I bought a pressure cooker.
When meat is heated, it becomes hard at about 65 degrees. However, when the temperature rises to about 80 degrees, the collagen starts to gelatinize.
By simmering it at around 80 degrees for around two hours, it will develop the soft texture that is characteristic of kakuni.
If the meat is exposed to air or the temperature is not properly controlled, it will end up with a dry texture.
By using a pressure cooker, it reaches 80 degrees quickly, and because it is sealed, the meat does not become dry.
The reason for lightly searing the surface of pork belly before stewing is to prevent the meat from losing its shape and to remove any unpleasant odors and excess fat.
(If you are not using a pressure cooker, it is said that it is best to boil the meat in plenty of water for about 30 minutes before adding the seasonings. This is because adding salt makes it difficult for the meat to become tender.)
By the way, when I made it with pork loin once, the meat was hard and dry. It seems that pork loin is not suitable for cooking for long periods of time. The best part of meat to use for kakuni is pork belly.
About pressure cooker
A pressure cooker is a convenient cooking appliance that can soften food in a short amount of time. In addition to stewing, you can also steam ingredients and cook rice.
There are two types of pressure cookers: “pressure cookers” that heat on a gas stove or IH stove, and “electric pressure cookers” that use electricity. T-Fal and Fissler are well-known, but there are many other manufacturers that sell them.
Pressure is expressed in kPa, and the higher the kPa, the higher the temperature inside the pot and the shorter the cooking time.
The pressure cooker I use is a T-fal “Clipso Minut Easy”. The content is 4.5L. This is 65kPa, and it takes 5 minutes to steam vegetables and 25 to 30 minutes to soften the bones of fish. Although it does not have high specs, it has been working successfully for many years without any failures.
Iris Ohyama’s electric pressure cooker (KPC-MB3) has a pressure of 70kPa and a capacity of 3.0L. I like that it doesn’t emit steam while cooking. Also, it is very convenient that the cooking time is displayed on the screen, including the time until the pressure is released.
Next time I buy one, I’d like to get a high-pressure model of 100-150kpa.
Pressure cookers can only be filled with ingredients up to about 2/3 of the pot. Legumes should be cooked in less than 1/3 quantity. It is said that around 2.5L is suitable for a person living alone, and around 3-5.5L for two or more people.
Also, if you are using an IH cooking heater, please note that you will not be able to use it unless you choose an IH compatible pressure cooker.
NUTRITION FACTS of Butano kakuni recipe (1SERVING)
354 kcal Protein 13.6g Fat 29.7g Carb 8.6g Salt Equivalent 2.0g
INGREDIENTS for Butano kakuni recipe (3SERVINGS)
- Pork belly 250g
- Ginger 5g
- The green part of white leek 100g
- ☆Soy sauce 30g
- ☆Sake 30g
- ☆Sugar 10g
- ☆Dashi stock granules 3g
- ☆Water 300g
- Japanese mustard 3g
Butano kakuni recipe COOKING INSTRUCTIONS
➀ Cut the pork belly into 6cm squares. It shrinks when heated, so cut it into large pieces.
② Grill the surface of the pork belly.
③ Put pork belly, ginger, green part of leek, soy sauce, sake, sugar, dashi stock granules and water in a pressure cooker and pressurize for 25 minutes.
Keep the heat low so that the moisture does not disappear during pressurization.
④ Turn off the heat and when the pressure is released naturally, open the lid and let it boil down.
⑤ Cut the white part of the white leek as finely as possible and put it on top of the meat.
⑥ You can eat Japanese mustard together if you like. Japanese mustard is a little different from western mustard.
MEMO
I use a T-fal “Clipso Minut Easy” pressure cooker. The content is 4.5L.
Check out the recipe for buri daikon, a popular dish made using a pressure cooker. 👉 Buri daikon : Daikon and yellowtail are a great combination!
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