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This past weekend my wife brought home a Studiofeast Kakuni Kit she won in a silent auction.  She is great at finding lovely food treats and I always look forward to digging in, but this was especially fun.  Something about getting a specially packaged box of treats evokes a childlike excitement in me like playing with a chemistry set, assembling a puzzle or playing with your food (in the best sense of the phrase).

The kit came complete with everything you need to make a stunning kakuni, from the perfect pork belly to the exact measure of Japanese short grain rice, kombu and a wonderfully balanced kakuni sauce of sake, mirin, sugar and soy sauce.  The instructions were well written and full of advice encouraging variation and experimentation.

This was great fun to make so I thought I would share.

Have you ever made your own kakuni?  What are your favorite recipes or variations?

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Not only did we have a blast preparing this wonderful dish but we had plenty of leftovers, and yes this is one of those dishes that tastes even better the next day.

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