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Kakuni Man | Transcription of Miki Mama Channel's recipe

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Miki Mama Channel

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Ingredients

Pork rose block : 600g
(A) Green onion (blue part) : One
(A) Grated ginger : 1 tsp
(A) Sake : 50cc
(A) Water : 600cc
(B) Soy sauce : 3 tbsp
(B) Sake : 3 tbsp
(B) Sugar : 2 tablespoons
(B) Mirin : 2 tablespoons
(B) Water : 2 tablespoons
(C) Strong powder : 100g
(C) Cake flour : 100g
(C) Sugar : 20g
(C) Baking powder : 8g
(C) Salt : Two knobs
water : 100cc

Time required

80minutes

Procedure

1) Bake pork 00:26
Prick both sides of the pork 10 times, 20 times in total, to make holes. Place on a frying pan, heat on high heat, turn to medium heat when you hear a crackling sound, and bake for about 5 minutes until the whole surface is browned. Since the fat splashes on the way, bake while wiping off the fat with kitchen paper.
2) Boil the pork 01:00
Put 1 and (A) in a 22 cm deep pan and heat over medium heat. When it boils, cover it and simmer over low heat for about 1 hour until the pork is soft enough to be stabbed with a fork.
3) Make the dough 01:24
Put (C) in a bowl, add water and knead for about 3 minutes until the dough becomes smooth, dust the dough on your hands and put it in the dough, divide the dough into 4 equal parts with a kitchen knife, and 16 cm in length. Stretch it with a rolling pin so that it becomes a circle, and fold it in half.
4) Steam the dough 02:30
Put water in a 26 cm frying pan, draw a 30 x 30 cm cooking sheet on it, arrange 3 on it so that the dough does not stick, cover it with a lid that does not leak steam (if steam leaks, put it in the hole) Cover with chopsticks), heat on high heat and bring to a boil, then reduce to low heat and steam for about 10 minutes. If you stick it with a bamboo skewer and nothing comes along, it's done. Take it out on a plate and wrap it to prevent it from drying out.
5) Tangle the pork with sauce 03:46
Wipe off the fat from the frying pan of 1 with kitchen paper, add (B) and simmer on high heat for about 1 minute, add 2 and simmer on medium heat for about 3 to 4 minutes, and turn off the heat when the meat shines. ..
6) Finish 04:23
Break the center of the dough, sandwich the kakuni, and add the sauce.

Point

・ Kakuni-man is a dish of boiled pork ribs sandwiched between buns. Originally made by arranging Kakuni pork, which is a local dish of Nagasaki.
・ By making a hole in the pork rose loin with a fork, the meat becomes tender.
・ When pork is boiled, ginger, green onions, and sake are added and simmered for a long time to make a soft kakuni without odor. Also, by adding plenty of water and boiling, the surface will not be dry. Boston butt loin can be made in the same way.
・ Baking powder dough has less fermentation time than yeast dough, so it can be made quickly. If you knead it too much, it will not swell easily, so knead it for about 3 minutes.
・ A steamer is required to steam the dough, but by putting a cooking sheet in a frying pan and putting water under it to steam it, the dough will be fluffy and chewy without a steamer. If the cooking sheet sticks out of the lid, it will burn and cause a fire, so put the sticking out part in the frying pan.
・ If the dough dries, it will become dry, so be sure to wrap it when it gets steamed.
・ If you cannot eat it, wrap it in a refrigerator or freezer, store it, and heat it in a microwave oven at 600w for about 1 minute.