Kakuni Nabe

Cooking Method

How to prepare Shabu soup

1. Set a pot over high heat, add water and lower the temperature to medium heat when it is boiled.
2. Mix Takumi Aji® Shoyu I Pun, Mentsuyu (Ajinomoto brand) and Hondashi well together.
3. Add Takumi Aji® Teriyaki and brown sugar. Stir until well combined. Then, turn off the heat.

(The prepared shabu soup is available for 4 serves)

How to prepare Stewed pork belly

1. Wash the pork belly, and cut it into 2 inches dices.
2. Set the pot over medium heat, add water, garlic cloves, sliced gingers, chopped Japanese spring onions and wait until it boils. Then add Takumi Aji® Shoyu I Pun, onion, sugar, Mirin, and Japanese sake.Wait until it boils again.
3. Transfer the pork belly into the pot. When the water is boiled, lower the heat and simmer for another 3 hours.
4. Cool down the pork in the pot, then transfer it to refrigerator and cool it for another 2 hours.

(The prepared stewed pork belly is available for 50 serves)

How to prepare Kakuni Nabe

1. Set the pot and ladle the shabu soup into the pot.
2. Add Chinese cabbage, fresh shiitake mushrooms, sliced carrots, sliced spring onions, shimeji mushrooms, and konjac.
3. Place the pork belly into a pot, and boil it again before serving.

Tip

• The cooked shabu soup is able to be kept for about 2 days in the sealed container at 1-5 °C. If it is not cooked yet, it is able to be kept for about 1 week. To keep it longer than 1 week, make it more concentrated by decreasing the amount of water to 210 ml.
• The unscliced stewed pork belly can be kept for 5-7 days in a well sealed container at 1-5 °C. If it’s already sliced, it will be able to be kept for 1-2 days. If you’re not intending to cook it yet, it is recommended to not slice it yet, as its shelf life will get shorter.

Preparation time: 2-3 hours

Cooking time: 30 minutes

Cost: 39 THB

Recommended selling price: 125 – 200 THB