Fork-tender Pork Kakuni Simmered in 15 Minutes

1. 1

   Add all ingredients into a pot and bring to a boil.

2. 2

   While the pot is heating, combine the eggs and pork in a bowl.

3. 3

   Mix well.

4. 4

   Scoop 2 ladlefuls of sauce from the pot in Step 6, and transfer that into a different pot (or pan).

5. 5

   Thicken with katakuriko dissolved in water.

6. 6

   Form the meat from Step 3 into bite-sized balls, and add them to the pot one by one.

7. 7

   Make sure to add the meat when the sauce is boiling.

8. 8

   If you have potatoes, shiitake mushrooms, or peeled quail eggs, you can cook them together with the meat.

9. 9

   This time, I added potatoes.

10. 10

    Use aluminum foil as a droplid and simmer on low heat for 12 to 13 minutes.

11. 11

    Add honey towards the end, and continue simmering for another 2 minutes.

12. 12

    Add katakuriko dissolved in water to thicken the sauce.

13. 13

    Once the sauce has thickened, it's ready to eat.

14. 14

    Because there's so much sauce, here's what I usually do...

15. 15

    Scoop out 2 ladlefuls of sauce from the pot in Step 6, and transfer that into a different pot (or pan).

16. 16

    Thicken with katakuriko dissolved in water.

17. 17

    Add the thick sauce from Step 7 into the the pot from Step 6 to mix with the meat.

18. 18

    I use leftover sauce to cook the atsuage.

* Per serving · 4 servings · Values may vary.

No additional tips available.