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Kakuni (角煮) is a Japanese braised pork dish which literally means "square simmered".[1]

Kakuni

Kakuni
Alternative names	角煮
Place of origin	Japan
Region or state	Kyushu
Main ingredients	Pork
Ingredients generally used	Dashi, soy sauce, mirin, sugar, and sake
Cookbook: Kakuni   Media: Kakuni

Kakuni is a popular regional cuisine (meibutsu) of Kyushu, particularly Nagasaki. This particular dish is 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 its origin.[2] 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]}

The Okinawan regional variation is called Rafute.

Preparation

Kakuni is made of thick cubes of pork belly simmered in dashi, soy sauce, mirin, sugar, and sake.[2] 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.[2]

See also

• Dongpo rou – Hangzhou dish made by pan-frying and then red cooking pork belly
• List of pork dishes
•  Food portal

References

Wikimedia Commons has media related to Kakuni.

На других языках

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- [en] Kakuni

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[ru] Какуни

Какуни (яп. 角 煮 букв. «тушёный квадрат») — японское блюдо из тушёной свинины[1].

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