Owner and Chef Lori Hashimoto from Hana Japanese Eatery shares a wonderful recipe for boneless pork ribs.
• 32 ounces of pork rib, boneless
• 2 scallions (green onion) slice thin diagonal
• 3 clove garlic (crushed)
• 2-inch piece fresh ginger (crushed)
• 2 tablespoons of sake
• 1 tablespoon of sugar
• 4 soft boiled eggs
• Salt and pepper
• 1 1/2 cup of water
• 2 tablespoons of sugar
• 5 tablespoons of sake
• 6 tablespoons of soy sauce
• 5 tablespoons of honey
Cut the pork into largish, bite sized pieces, add your 2 tablespoons or sake, 1 tablespoon of sugar (dissolved together), salt and pepper to the pork.
Sauté in a skillet over medium heat until browned.
In a large deep skillet, place half of your green onions, garlic, ginger simmer on low heat.
Add pork and sauce ingredients into the skillet and add water just to cover ingredients.
Bring the mixture to a boil over high heat, skim the surface, turn the heat to low and simmer for 1 1/2 hours, covered.
Leave the pork in the skillet and add the boiled eggs in the remaining sauce.
Simmer for another 30 minutes on low heat and occasionally turn over the ingredients.
Slice the cooked eggs in half and plate with the Kakuni.
Garnish with remaining scallion and pour remaining sauce on to each plate.
Do not eat ginger, this was used as flavoring for your Kakuni.