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Buta kakuni

Buta kakuni
Los Angeles Times

Dear SOS: Ita-Cho restaurant on Beverly Boulevard makes the best buta kakuni [a Japanese pork dish]. My family just loves it. Any possibility of getting the recipe? Cari Masuda Beverly Hills Dear Cari: Here's a variation on the traditional Japanese ... Read more

Total time: 2 hours, 25 minutes | Serves 2 to 3
  • 3 tablespoons soybean oil
  • 1 pound boneless pork shoulder or butt, cut into 2-inch cubes
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup sake
  • 2 tablespoons sugar
  • 1 thin slice fresh ginger
  • 1 dried red chile pepper
  • Pinch dry oregano

Step 1Heat a medium saute pan over high heat. Add the soybean oil just until shimmering, then sear the pork on all sides. Remove and set aside the pork.

Step 2In a medium heavy-bottom pot, combine the pork with the soy sauce, mirin, sake, sugar, ginger, chile and oregano along with 4 cups of water. Bring the contents to a boil, then reduce the heat to a simmer and cook, uncovered, until the pork is fork tender, about 2 hours. Add the water as the liquid reduces to keep the pork just submerged at all times.

Step 3Serve the pork in a bowl with some of the liquid poured over.

Note: Adapted from an Ita-Cho recipe. Ita-Cho serves this with Japanese mustard and steamed Chinese broccoli. Mirin, a sweet cooking wine, is at well-stocked supermarkets.


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