kakuni
{{short description|Japanese braised pork dish}}
{{Use dmy dates|date=November 2019}}
{{Infobox food
| name = Kakuni
| image = Kakuni by Kanko.jpg
| image_size = 300px
| image_alt =
| caption = Kakuni
| alternate_name =
| type =
| course =
| country = Japan
| region = Kyushu
| national_cuisine = Japanese cuisine
| creator =
| year =
| mintime =
| maxtime =
| served =
| main_ingredient = Pork
| minor_ingredient = Dashi, soy sauce, mirin, brown sugar, sake
| variations =
| serving_size =
| calories =
| protein =
| fat =
| carbohydrate =
| glycemic_index =
| similar_dish = Rafute, Dongpo pork
| other =
}}
{{Nihongo|Kakuni|角煮}} is a Japanese braised pork belly dish which literally means "square simmered".{{cite book | last=Tanumihardja | first=Patricia | title=Instant Pot Asian Pressure Cooker Meals: Fast, Fresh & Affordable | publisher=Tuttle Publishing | year=2020 | isbn=978-1-4629-2139-3 | url=https://books.google.com/books?id=urjjDwAAQBAJ&pg=PA106 | access-date= | page=106}} It is made by braising fatty pieces of pork in soy sauce, mirin, and brown sugar. The Okinawan regional variation is called rafute.
History
File:Stewed pork (5674239440).jpg]]
Kakuni is a popular regional cuisine (meibutsu) of Kyushu, particularly Nagasaki. This particular dish 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 the original dish.{{cite web|url=http://www.sbs.com.au/food/recipes/nagasaki-style-red-braised-pork-belly-buta-kakuni |title=Nagasaki-style red-braised pork belly (buta kakuni) |last=Liaw |first=Adam |access-date=16 February 2017|work=SBS Food}} 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|date=February 2017}}
Preparation
Kakuni is made of thick cubes of pork belly simmered in dashi, soy sauce, mirin, sugar, and sake. 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.
Kakuni by jetalone at home.jpg
Kakuni ramen by Ozchin.JPG|In ramen
Stewed pork bowl of Sukiya.jpg|Kakuni bowl from Sukiya
アオサンズのバインミー３.jpg|Kakuni burger
Kakuni by shibainu in Suginami, Tokyo.jpg
Butakakuni - Dec 2014.jpg
See also
- {{annotated link|Dongpo pork|Dongpo rou}}
- {{annotated link|List of pork dishes}}
- {{portal-inline|Food}}
References
{{reflist}}
{{Commons category|Kakuni}}
{{Japanese food and drink|state=autocollapse}}
Category:Japanese Chinese cuisine
{{pork-stub}}
{{Japan-cuisine-stub}}
{{Chinese-fusion-cuisine-stub}}