Making Nibuta (Japanese Simmered Pork Shoulder)

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I am not a huge meat eater, with one exception—there is a huge pig-shaped spot in my heart—I love pork.  Thankfully (unfortunately?) my friend Noriko understands.  Last month we spent Spring Break in Japan, staying at Noriko’s house.  Our kids had a blast spending every waking moment together, and are still bemoaning the fact that […]

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Japanese Braised Pork Belly (Buta no Kakuni)

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Buta no kakuni, Japanese braised pork belly, is one of those dishes that makes my mouth water just thinking about it.  Tender, juicy chunks of pork belly that have been braised until tender and glazed in a braising liquid made from dashi (Japanese sea stock), mirin, sugar, and soy sauce.

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Simmered Kabocha Squash

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Simmered Kabocha Squash (Kabocha Nimono) Makes 4 servings Recipe from 1/2 kabocha squash (about 1 pound) 2 cups dashi 2 tablespoons mirin 1 small piece kombu (about 2-inches square) 2 teaspoons light colored soy sauce (usukuchi soy sauce) (or regular soy sauce if usukuchi isn’t available) 1. Wash the kabocha well, then scoop out […]

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