Shio Kakuni Recipe

Cooking Directions

• STEP 1.In a large pot, combine the soy sauce, mirin, sake, sugar, ginger, and garlic.
• STEP 2.Add the pork belly to the pot and bring to a boil. Reduce the heat to low and simmer for 2-3 hours, or until the pork is tender.
• STEP 3.Remove the pork belly from the pot and let it cool slightly. Cut the pork into bite-sized pieces.
• STEP 4.Return the pork to the pot and simmer for an additional 30 minutes to allow the flavors to meld together.
• STEP 5.Serve the Shio Kakuni hot with steamed rice and garnish with green onions.

Cooking Tips

• For the best results, use pork belly with a good amount of fat marbling for a tender and flavorful dish.
• You can make a larger batch of Shio Kakuni and store it in the refrigerator for up to 3 days. Reheat it gently on the stovetop before serving.
• Feel free to adjust the seasoning according to your taste preferences. You can add more soy sauce or sugar if desired.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the Shio Kakuni in a pot on the stovetop over low heat.
• Serve the Shio Kakuni hot with steamed rice and garnish with green onions.