Buta kakuni – boczek gotowany po japońsku / Japanese braised pork belly


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butakakuni

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.

buta_1buta_2