Kakuni    Difficulty Level 

     This is a typical Japanese boiled dish. Therefore, it has most difficult level to cook. Kakuni has also has Chinese version and European version. This recipe is just middle of Chinese and Japanese.


Ingresients

Pork rib block	2kg	Garlic	3 pieces
Japanese liquor (Awamori)	4 cup	leek (Naga-negi in Japanese)	2
Water	2 litter	Black Sugar	50g
Ginger	50g	Zarame ( laugh sugar)	1 cup
Soy sauce (for broth)	1 cup	Say sauce (for perfection)	3 tablespoonful

Recipe

1.Prepare a pot as big as you can, and enter 2 litter of water

2.Enter Pork rib block into 1

3.Add 2 cup of liquor into 2

4.Add ginger sliced thickly, garlic, and leeks in 3

5.Heat the pot by high heat

6.When the pot comes to the boil, bring the scum out (high heat » low heat)

7.After a while, you can see oil on the surface of the pot, then remove it.

8.Continuing to boil the pot at least 1 hour.

9.turn off the fire, and leave them till the next day

10.Make Broth
.        Bring 1.2 litter of water from 9
ﾅ@
ﾅ@ﾅ@ﾅ@ﾅ@1.2 litter of bonito stock
 
         Add 2 cup of liquor

         Add laugh sugar

         Add soy sauce

11.Cut Meet of 9  ( 2.5mm in width )

12.Add 11 into the broth (High heat)

13.Boil them till beginning to bubble

14.High heat » Low heat

15.Bring out the scum and oil on the surface

16.Boil 1 hour more and add black sugar

17.Boil 20 to 30 minutes more


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