Tuesday, May 3, 2011

Buta no Kakuni

Sunday, 1st May
Japanese Braised Pork, Traditional Japanese Recipe Book p94.
Another recipe I have made several attempts at but have yet to get right. The pork should cook slowly for a long time and come out juicy and very tender.  Mine cooks slowly for a long time and comes out tough and dry. The sauce tasted good although, again, it was much too dark.
As a side vegetable I sliced yellow courgette and stir fried it in sunflower oil with a dash of sesame oil and finished with a little ponzu shoyu (a citrus and soy sauce) and toasted sesame seeds (too many).

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