Comments on: Buta no Kakuni

By: Marc Matsumoto

Marc Matsumoto — Mon, 10 Jan 2022 23:33:03 +0000

In reply to phil love. Hi Phil, the main purpose of the dried sardines is to add umami to the braising liquid, I'm not sure you'll be able to get the same level of umami out of canned sardines and it may make the kakuni taste fishy. Can you get ingredients for dashi (or even powdered dashi granules)? If so, this may be better alternative (just substitute the dashi for the water). Another good option would be to use chicken stock in place of the water. Good luck, I'm sure she'll love it.

By: phil love

phil love — Mon, 10 Jan 2022 14:40:59 +0000

cooking this for my Japanese girlfriend this coming weekend. doing a practise run today.
made tricky by a number of things ;

I have long covid & cant taste or smell anything
I had to substitute the niboshi for canned baby sardines in garlic oil
I had no pickled daikon to serve it with (so have had to ask her to buy some in London & bring up with her) kind of spoiling the surprise.
Plenty of chilled sake wash it down with though

not to worry I somehow nailed a 3 course meal at NY using yuzu in each course only using my imagination rather than recipes - she went nuts for it

hopefully the actual 'buta no kakuni' this weekend with all the extras will do the same

By: Marc Matsumoto

Marc Matsumoto — Sun, 17 Mar 2019 00:50:06 +0000

In reply to Eiko. Hi Eiko, yikes that's embarrassing, it was a copy paste error, thank you for bringing it to my attention.

By: Eiko

Eiko — Thu, 14 Mar 2019 18:48:20 +0000

Hey there, just wanted to point out the pronounciation.
I think it should be BU-TA (“ta” as in TAps not to, TOmcat) that would be like kaBUTO the way you have it.

I’m running to make this though, thanks!!

By: Josephine Dimacali

Josephine Dimacali — Thu, 28 Jan 2016 15:58:15 +0000

I adapted your recipe today finishing off the cook in a pressure cooker as I was pressed for time. The niboshi added an interesting dimension to the flavour of the broth.

By: Marc Matsumoto

Marc Matsumoto — Tue, 03 Jun 2014 07:53:00 +0000

If you wouldn't drink it never cook with it. Sakes and wines with "cooking" in the label always start with low quality sake/wine and then add a ton of salt and additives. The reason is to make it undrinkable so they can avoid alcohol taxes. This not only screws up the salt measurements of recipes, it will also give your food an unpleasant taste. The irony is that given the small size most "cooking" wines come in they're actually not any cheaper than the kind for drinking (which is taxed).

By: Graeme Hedley

Graeme Hedley — Tue, 03 Jun 2014 07:27:00 +0000

do i use cooking sake or drinking sake.

By: Yogicfoodie

Yogicfoodie — Wed, 07 May 2014 20:07:00 +0000

simmering now. Smelling AWESOME~~

By: Teng

Teng — Tue, 22 Apr 2014 10:13:00 +0000

Great recipe, I used this as a food tech class to serve to guest and they just loved it!

By: Marc Matsumoto

Marc Matsumoto — Fri, 14 Mar 2014 01:19:00 +0000

Hi Sikona, fish sauce is going to taste quite different, but it will provide umami. If it were me, I'd probably just leave the niboshi out as you'll still get a lot of flavor from the pork.