Kakuni

Kakuni
Alternative names	角煮
Place of origin	Japan
Region or state	Kyushu
Main ingredients	Pork
Ingredients generally used	Dashi, soy sauce, mirin, sugar, and sake
Media: Kakuni

Kakuni (角煮) is a Japanese braised pork dish which literally means "square simmered".^[1]

Kakuni is a popular regional cuisine (meibutsu) of Kyushu, particularly Nagasaki. This particular dish is most likely originated from the famous Chinese dish Dongpo Pork, making it a form of Japanese Chinese cuisine, although the gravy is less heavy than its origin.^[2] During the Ming Dynasty and Song Dynasty, the main Sino-Japanese trading route existed between Hangzhou and Kyūshū. Many Chinese lived in major port cities in Kyushu, such as Nagasaki; likewise many Japanese lived in Hangzhou. Therefore, pork was popularized in major Kyushu cities.^{[citation needed]}

The Okinawan regional variation is called Rafute.

Preparation[edit]

Kakuni is made of thick cubes of pork belly simmered in dashi, soy sauce, mirin, sugar, and sake.^[2] By cooking it for a long time over a low temperature the collagen breaks-down into gelatin keeping the meat moist while becoming extremely tender allowing it to be consumed with chopsticks easily. The dish is often served with scallions, daikon and karashi.^[2]

See also[edit]

• Dongpo rou – Chinese fried braised pork dish
• List of pork dishes
•  Food portal

References[edit]