Rika's TOKYO CUISINE: Rika's Kakuni (Braised Pork Belly)
Learn about easy, delicious and healthy cooking with Chef Rika! Featured recipes: (1) Kakuni (2) Chinese Buns (3) Carrot and Bell Pepper Kimpira.

(1) Rika's Kakuni

Ingredients (Serves 4 to 6)
1 kg block of pork belly
1,200 ml water
200 ml sake
100 ml soy sauce
50 ml mirin
100 ml sugar
2 tbsp honey
3 boiled eggs
Naganegi long onion
A pinch of chili pepper
Japanese mustard

1. Parboil the pork belly to remove excess fat. Save the broth for simmering.
2. Season and simmer the pork for 20 minutes.
3. Simmer the meat and boiled eggs.

(2) Rika's Chinese Buns

Ingredients (Serves 2)
200 g flour
1 tbsp dry yeast
1 tbsp sugar
Salt, as needed
100 ml water

1. Mix the flour, sugar, salt, dry yeast and water in a food processor.
2. Let the dough rise. Time will depend on temperature and humidity.
3. Cut the dough into 6 parts and roll each piece into a ball.
4. Put the buns in a steamer for 20 minutes.
5. Turn on the heat. When it begins to boil, steam the buns for 15 minutes.

(3) Carrot and Bell Pepper Kimpira

Ingredients (Serves 2 to 3)
1/3 carrot
2 green bell peppers
1/2 tsp sesame oil
200 ml dashi
1 tbsp sugar
1 tbsp mirin
1 tbsp soy sauce

1. Cut the vegetables into thin strips.
2. Heat the sesame oil in a pan and stir-fry the vegetables.
3. Add dashi, sugar, mirin and soy sauce to a pan. Simmer.