10-Minute Pork Kakuni

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10-Minute Pork Kakuni

Main · Washoku30 min(Prep 15 min + Cook 15 min) · 475 kcal per serving · 4 servings · Easy

A time-saver kakuni built from layered thin pork belly slices. Coating with potato starch helps the flavor soak in and thickens the sauce. Pairs beautifully with rice.

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料理研究家リュウジのバズレシピ57 recipes · 791 cooked

Instructions

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  1. Stack several thin pork belly slices and shape into a kakuni-style block. If the seam is short, layer extra strips to bridge it. Dust the whole thing with potato starch.Uses: Thin-sliced pork belly, Potato starchWatch the video from 4:55
  2. Add rice oil to a pan, place the seam side down, and brown both sides.Uses: Thin-sliced pork belly, Rice oilWatch the video from 9:30
  3. Wipe out excess oil; add water, soy sauce, mirin, sugar, and hondashi and simmer.Uses: Water, Soy sauce, Mirin, Sugar, Hondashi (dashi granules)Watch the video from 11:06
  4. Once boiling, drop to medium and simmer ~10 minutes, stirring occasionally. Once the sauce thickens, add the boiled eggs.Uses: EggsWatch the video from 13:13
  5. In a separate pot, blanch the spinach (or komatsuna).Uses: Spinach (or komatsuna)Watch the video from 15:40
  6. Plate the pork and eggs with the blanched greens; pour the sauce over to finish.Uses: Thin-sliced pork belly, Eggs, Spinach (or komatsuna)Watch the video from 17:07

Tips

  1. 1

    豚バラブロックがない場合に、薄切り肉で代用する時短レシピです

  2. 2

    片栗粉をまぶすことで、肉の表面が硬くなるのを防ぎ、煮汁にとろみをつける効果があります

  3. 3

    ゆで卵は、半熟でも固茹ででもお好みで調整してください

  4. 4

    ほうれん草の代わりに小松菜を使っても美味しく仕上がります

  5. 5

    煮込み時間は味見をしながら調整してください

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