pork kakuni potato source

Kakuni is one kind of prepared foods using ribs of pork in Japan.
Today, we introduce pork kakuni with potato source.

Ingredients

• Boned ribs of pork
• Japanese mustard
• Soybean curd refuse

Seasoning

• Japanese soup stock
• Sweet sake
• Soy sauce
• Sake
• Soy bean curd refuse

How to make

1. Cut the boned ribs of pork into 6cm ( 2.4 in ) blocks.
2. Bake a pork until to brown by the frypan.
3. Pour boiling water to baked pork, and without oil.
4. Put the ginger and, wrap it with OKARA ( soy bean curd refuse).
5. About 5 to 7 horas steam.
6. After steaming up, Cool as it is for 1 day, and discard OKARA ( soy bean curd refuse)
7. Mix 10 cups of Japanese soup stock, 0.5 cup of sweet sake, 2cups of soy sauce, 2 cups of sake, 2 cups of sugar.
8. chop ginger, a leek, celery, an onion, a carrot into chunks.
9. Add ⑧ into ⑦, and Simmer for about 40 to 60 minutes.
10. Simmer ⑥ pork for about 3 hours with the above ⑨.
11. Simmer the string beans with the SUIJ.
12. Potato peels a skin ,and cut off a bud.
13. Boil the potatoes once, and strain it.
14. Make a YOSHINO jam, and put into ⑧.
15. Serve above ⑩ in the vessel, and pour the sauce on the pork.
16. Serve the string beans.

SUIJI

Mix 5 cups of Japanese soup stock, a little of salt, a little of Light color soy sauce.

YOSHINO-AN

1. Mix 10 cups of Japanese soup stock, 1 cup of sweet sake, 1 cup of light color soy sauce, 1 cup of sake.
2. When seasoned soup stock boiled, put a dry sliced bonito into the pot.
3. Lower the heat once, cook it over a low heat, and stop the heat, wait until a dry sliced bonito sinks.
4. A dry sliced Bonito sinks, filter it through a lead and warm or cool.

About ratio of seasoning

Calculate the seasoning ratio of seasoning by comparison. Even if the size of a measuring cup or the vessel changes according to the number of people, the taste does not change.