KAKUNI(braised pork belly cut in cubes) by Chef Toru Okuda

KAKUNI(braised pork belly cut in cubes) by Chef Toru Okuda

A simple recipe created by our ambassador chef, Toru Okuda.ANAORI presents a recipe that can be easily recreated at home in a short time thanks to the kakugama’s carbon graphite functionality.

Chef Comments

When cooked on a grill pan, it takes the grease out of the pork and fluffs up the interior of the meat.

Using the far-infrared effect and heat retention properties of carbon graphite allows for shorter cooking times than usual. Because kakugama can seal in flavor, food can be cooked in a short time and still taste good.

 Ingredients for 4 servings

400g pork belly(cut into 4 pieces)

150g ginger(thinly sliced)

30g long onion(chopped)

1000mℓ water

200mℓ  sake

200mℓ soy sauce

120g   suger



  1. Grill the pork on all four sides in the ANAORI kakugama grill pan over low heat.
    * Remove some of the fat from the pork.
  1. In the kakugama pot, add the following ingredients at the indicated quantity: water, sake, ginger, long onion, soy sauce, and sugar. Remove excess grease from the pork in step 1 with kitchen paper, place the pork in the pot, and cook over high heat until it comes to a boil (until kakugama is hot), then reduce heat to medium heat and simmer for 60 minutes.

  2. Turn off the heat and let sit for 30 minutes.
    (This step allows the flavors to sink in.)

  3. Cut the pork into pieces of suitable size and serve on a plate along with boiled eggs (not included in the ingredients) cut in half, if desired.

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