【53】Braised Pork/Thick Omelette Sandwich/Curry Fried Chicken/Tonjiru(Pork and Veggies Miso Soup)
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Braised pork, or Buta No Kakuni, is a beloved dish in Japan, often featured in bento boxes. This dish highlights the art of slow cooking, where the pork becomes tender and infused with sweet and savory flavors. Traditionally served with rice and pickled vegetables, it reflects the Japanese philosophy of balance in meals. Today, bento boxes have gained global popularity, allowing for creative interpretations while maintaining their cultural roots.
Ingredients
- ●pork belly
- ●soy sauce
- ●mirin
- ●sake
- ●sugar
- ●ginger
- ●garlic
- ●green onions
- ●carrots
- ●daikon radish
- ●rice
- ●nori
- ●sesame seeds
- ●pickled vegetables
Instructions
- 1Prepare the pork belly by cutting it into large cubes.
- 2In a pot, combine soy sauce, mirin, sake, and sugar; stir until sugar dissolves.
- 3Add ginger and garlic to the pot; bring the mixture to a simmer over medium heat.
- 4Add the pork belly to the pot; cover and braise for about 1.5 hours until tender.
- 5While pork is braising, prepare rice according to package instructions.
- 6Peel and slice the carrots and daikon radish into thin rounds.
- 7Once the pork is tender, add the carrots and daikon to the pot; cook for an additional 20 minutes.
- 8Remove the pot from heat and let it cool slightly; skim off excess fat if desired.
- 9Prepare bento boxes by placing a portion of rice in each box.
- 10Add braised pork and vegetables on top of the rice in the bento boxes.
- 11Garnish with sliced green onions and sesame seeds.
- 12Include pickled vegetables and a piece of nori in each bento box.
- 13Seal the bento boxes and refrigerate until ready to serve.
Ingredient Alternatives
mirin
Healthier: rice vinegar
Cheaper: white wine
Rice vinegar offers acidity while white wine is a more accessible alternative.
pork belly
Healthier: pork shoulder
Cheaper: pork loin
Pork shoulder is leaner and more affordable, though less fatty.
sake
Healthier: white grape juice
Cheaper: cooking wine
White grape juice provides sweetness, while cooking wine is often less expensive.
daikon radish
Healthier: turnip
Cheaper: regular radish
Turnips can provide a similar texture and flavor, while regular radishes are more economical.
Techniques
braising
Equipment
potbento boxescutting boardkniferice cooker
🌶️🌶️🌶️LowContains Alcoholsoygluten
Also Known As
Buta No Kakuni BentoPork Belly Bento
Ingredients
- ●2 lbs pork shoulder
- ●1/4 cup soy sauce
- ●1/4 cup mirin
- ●1/4 cup sake
- ●1/4 cup brown sugar
- ●1 onion, sliced
- ●4 cloves garlic, minced
- ●1 inch ginger, sliced
- ●2 cups water
- ●2 carrots, sliced
- ●1 cup shiitake mushrooms, sliced
- ●2 green onions, chopped
- ●1 tsp sesame oil
- ●1/2 tsp black pepper
- ●1/2 tsp salt
Instructions
- 1In a large pot, heat sesame oil over medium heat.
- 2Add sliced onion, garlic, and ginger; sauté until fragrant.
- 3Add the pork shoulder and brown on all sides.
- 4Pour in soy sauce, mirin, sake, and brown sugar; stir to combine.
- 5Add water, carrots, and shiitake mushrooms to the pot.
- 6Bring to a boil, then reduce heat to low and cover.
- 7Let it braise for about 2 hours, or until the pork is tender.
- 8Once cooked, remove the pork and let it rest before slicing.
- 9Strain the braising liquid and reduce it over medium heat until slightly thickened.
- 10Serve the sliced pork with the reduced sauce, garnished with chopped green onions.
Equipment
large potcutting boardknifemeasuring cupsmeasuring spoons
Ingredients
- ●200g pork belly, sliced
- ●4 cups dashi broth
- ●1 medium onion, sliced
- ●2 medium carrots, sliced
- ●1 medium potato, diced
- ●100g daikon radish, sliced
- ●100g shiitake mushrooms, sliced
- ●3 tablespoons miso paste
- ●2 green onions, chopped
- ●1 tablespoon sesame oil
- ●1 teaspoon soy sauce
- ●1/2 teaspoon salt
- ●1/2 teaspoon pepper
Instructions
- 1In a pot, heat sesame oil over medium heat.
- 2Add the sliced pork belly and cook until browned.
- 3Add the sliced onion and sauté until translucent.
- 4Pour in the dashi broth and bring to a boil.
- 5Add the carrots, potato, daikon radish, and shiitake mushrooms to the pot.
- 6Reduce heat and let it simmer for about 10 minutes, or until the vegetables are tender.
- 7In a small bowl, mix the miso paste with a ladle of hot broth until smooth.
- 8Stir the miso mixture back into the pot, ensuring it doesn't boil after adding the miso.
- 9Season with soy sauce, salt, and pepper to taste.
- 10Garnish with chopped green onions before serving.
Equipment
potladlecutting boardknife
Ingredients
- ●4 large eggs
- ●1/4 cup milk
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp butter
- ●2 slices of bread
- ●1/4 cup shredded cheese (cheddar or your choice)
- ●1/4 cup diced vegetables (bell peppers, onions, or tomatoes)
- ●1 tbsp mayonnaise (optional)
Instructions
- 1In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- 2Heat a non-stick skillet over medium heat and add the butter, allowing it to melt and coat the pan.
- 3Pour the egg mixture into the skillet and let it cook undisturbed for a few minutes until the edges start to set.
- 4Sprinkle the diced vegetables and cheese evenly over one half of the omelette.
- 5Once the omelette is mostly set, carefully fold the other half over the filling and cook for another minute until the cheese melts.
- 6Toast the bread slices in a toaster or on a skillet until golden brown.
- 7Spread mayonnaise on one side of each slice of toasted bread, if using.
- 8Place the folded omelette on one slice of bread and top with the other slice to form a sandwich.
- 9Cut the sandwich in half and serve warm.
Equipment
mixing bowlwhisknon-stick skilletspatulatoaster
Ingredients
- ●4 pieces chicken thighs
- ●1 cup buttermilk
- ●2 tbsp curry powder
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 cup all-purpose flour
- ●1/2 cup breadcrumbs
- ●4 sandwich buns
- ●1 cup lettuce
- ●1 tomato, sliced
- ●1/4 cup mayonnaise
- ●1 tbsp hot sauce (optional)
Instructions
- 1In a bowl, combine buttermilk, curry powder, garlic powder, onion powder, salt, and black pepper. Mix well.
- 2Add chicken thighs to the buttermilk mixture, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
- 3Preheat your oil in a deep fryer or a large pot to 350°F (175°C).
- 4In a shallow dish, combine flour and breadcrumbs. Mix well.
- 5Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour and breadcrumb mixture, ensuring an even coating.
- 6Carefully place the coated chicken thighs into the hot oil. Fry for about 6-8 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- 7Remove the fried chicken and place on a paper towel-lined plate to drain excess oil.
- 8Toast the sandwich buns lightly on a skillet or in the oven.
- 9Spread mayonnaise on the bottom half of each bun. Add a piece of fried chicken, followed by lettuce and tomato slices.
- 10If desired, drizzle hot sauce over the top before placing the top half of the bun on.
- 11Serve immediately and enjoy your Curry Fried Chicken Sandwich.
Equipment
deep fryermixing bowlshallow dishtongspaper towelsskillet
🌶️🌶️🌶️Low
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