Kakuni pork | Transcription of Kenmasu Cooking's recipe

・ By first sprinkling soy sauce on the pork, the charcoal will be clean and the fishy odor can be removed.
・ When frying pork, place it with the fat down and grill it firmly! This roasted texture is the source of the finished color, aroma and Ajinomoto. In addition, because the surroundings are well baked, the umami does not flow out when stewed for a long time, and the amount of lye produced is reduced.
・ Because the fat comes out from the pork, there is no problem even if you start frying the pork without oiling it in the frying pan.
・ It is recommended that you put the garlic as it is without chopping it, because you can eat the garlic itself later.
・ If you want to add the seasoning in earnest, add an octagon (1 piece).
・ If the broth becomes too clogged and salty after boiling for 2 hours, add water to adjust.
・ By cooling the freshly prepared food instead of eating it as it is, the taste will be absorbed and it will be even more delicious!