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Japoński klasyk. Bardzo popularne, obłędnie pyszne danie. Łatwe w przygotowaniu, tylko trzeba długo gotować. Polecam szczególne na zimowe wieczory.
Buta kakuni
- 800-900 g świeżego boczku
- woda w ilości, która przykryje mięso
Wywar:
- 1,5 l wody
- 200 ml sake lub białego wytrawnego wina
- kawałek ok. 7 cm korzenia imbiru
- kilka plastrów pomarańczy (można pominąć, to taki mój wkład w to danie, użyłam czerwonych pomarańczy sycylijskich, po ugotowaniu podałam je z wieprzowiną )
- 3 ząbki czosnku
Dodatki 1:
- 3 łyżki sosu sojowego
- 3 łyżki cukru
Dodatki 2:
- 2 łyżki sosu sojowego
- 2 łyżki cukru
- 3 łyżki mirin (słodka sake japońska lub 2 łyżki białego wytrawnego wina i 1 łyżka cukru)
Boczek zalewany zimną wodą, aby był cały zanurzony i gotujemy 1 godzinę. Odcedzamy wodę. Po czym wkładamy do garnka ze składnikami z wywaru. Gotujemy na malutkim ogniu przez 1 godzinę. Wyjmujemy imbir, pomarańczę i czosnek. Dodajemy dodatki 1 i gotujemy kolejną godzinę. Dodajemy dodatki 2 i gotujemy jakieś 20 minut. Gotowe!
Smacznego.