newlyhome's post

Homemade Japanese Buta no Kakuni (Soy-braised Meat) I ended up trying to make it after being completely taken over by the algorithm, and wow... even though it was pork shoulder, it just melted in my mouth! I prefer lean meat, so I used pork shoulder, but the parts where the lean meat is concentrated do get a bit dry and tough over time. If you prefer meat that melts in your mouth, I recommend using whole pork belly :) Super Simple Buta no Kakuni Marinade 🧂 * 500ml Water (enough to fit the meat) * 100ml Soy Sauce * 100ml Mirin or Cooking Wine * 2 tablespoons Red Crab White Soy Sauce (Tuna extract is also acceptable) * 3 tablespoons Allulose (Sugar is also acceptable) * Mirin or Cooking Wine