Very nice. Parts of your technique for braising pork, reminded me of my childhood. At least two Sundays a month there was braised pork. Minus the black sugar, soy sauce and distilled liquor. Thank you for the wonderful displace and the childhood memory!
lived in Okinawa for five years basically my child hood I ate soba all the time and watching your channel brings me right back to japan. p.s. love your melon bread recipe.
Thanks for receipe! I fell in love with Lafte but i prepared it a bit different way, I also added onion and ginger while it was boiling the last 40 min =3
What a lovely, tranquil video! You can tell that the pork is infused with all those wonderful aromatics. Many thanks for this recipe and for the thoughtful prize that you sent, Nami-san. I can’t wait to try everything. Wishing you and your family a nice holiday weekend.
I've been missing rafute so much! My first attempt at making it turned out ok, I would say. Thanks for this great recipe, Nami! ありがとうございます！美味しい！(Also, I don't have access to Japanese alcohol, so I substituted vodka as suggested. For anyone in a similar situation -- it works.)
Hi Nami, My goodness! How I love this chunk of stew pork belly. I used to stew or braise pork belly but minus the bonito flakes. Will give this a try with added bonito flakes. Thanks for sharing and cheers!
Love the video and can’t wait to try it. Just curious, my fiancée loves your serving plates/dishes. Where do you normally get them? Thanks for all the videos.
Hi David! I usually buy them when I go back to Japan every summer. It's a lot easier to find them in Japan than searching online (as I'm picky and it's cheaper). I wish I can get them online or in the US. :( Some plates I use are from the ceramic shops in SF (Heath, for example). Let me know if you want to know a specific one.
Thank you for subscribing! Sake image is here: www.justonecookbook.com/sake/. For this recipe,I used Awamori (Okinawan liquor) and it's here: www.justonecookbook.com/awamori/
Yes, I should actually explain that in the blog post, thanks for reminding me. If you add all the soy sauce in the beginning, the meat gets much darker and has strong soy sauce flavor. When the salty taste goes into the meat, it's harder for sweet taste to go in. In Japanese cooking, it's always recommended to add sugar before soy sauce too, when cooking for a long time etc... I actually tried it with all soy sauce goes in (try to cut corner...) and result was much darker (and not as appetizing). :)
Wow! This braised pork belly must be very delicious! Making me so hungry....this recipe reminds me one of your similar pork belly using the instant pot pressure. Hmm...wondering which method of cooking tastes better?
You can use a pressure cooker also, but I wanted to make it without for this recipe. I can't quite choose which one tastes better as both taste wonderful in their own way... This Rafute uses Okinawan liquor, awamori. It's quite different from Sake and use of black sugar really add flavors that Kakuni doesn't have. I was amazed myself how similar dish taste differently... :)
Oh wow Nami , I was so impatient for the recipe❤❤ , this recipe looks so delicious and tempting that I want to eat it right now 😅, it's looks like simplest version of chashu pork which has lot more thicker consistency than this recipe, but I have a question for you ," how know at what consistency of broth is the pork ready !! ".
Thank you for your kind words. Yeah, chashu, kakuni, all very similar because of the same ingredients. But the ratio of each ingredient is different and for rafute particularly, it uses certain type of alcohol and sugar that yields similar but different taste/flavors. As for the texture... the pork gets tender after cooking for 1 to 1.5 hours (without seasoning). Make sure to use simmer, not boiling because that will make the meat tough. The seasoning part will be controlled according to your preference, but I recommend adding soy sauce at different levels that meat won't get too salty, and gradually adds more flavor. If you can split the meat with chopsticks easily, it's ready. :)
That's really tender pork. Oh my, now my mouth is watering. Its kind of simillar like an indonesian food called rendang. I mean all the thing is different. But how it cook and the result is same. Rendang is a slow cook meat. Stewed in coconut milk and spices. Its a slow boil of up to 3 hours (well my mom cook this dish like 3 hours to make sure that the meat is tender enough and it braised in the spices). The result is the meat will be so soft and tender and easy to chew. Just like your rafute. But different ingredients right? But its a same concept i think, slow cook to get the tenderish and flavorish meat. I'd like to try this rafute recipies. Maybe with some beef, because i don't eat pork, can i cook this with beef, nami? Or this recipe is just work for pork?
I missed her dearly as she has passed away many years ago! I do remember as a child to help her scrap off the solidified fats when she brings out from fridge! kinda fun! will try to recreate granny's recipe based on yours and my memory (my mom and her sisters are all terrible cooks)! lol
I'm so sorry to hear that. Your tongue and sense will remember her flavor once you cook this recipe. Adjust the taste according your memory. It'll be wonderful if you can pass down her recipe or share it with someone who loves this food! Good luck!
I used to travel to Okinawa regularly for work. Sometimes I used to think all they ate there was pork belly, pineapples and those purple yams they are famous for - it was everywhere, which was fine by me! I have now made this recipe a few times - followed to the letter and it always comes out great! Great recipe and great channel! Check out the miso soup recipe - amazing!
Hi Mathew! Yes, you can do that, but the only problem is that you can't skim while cooking... skimming keeps the broth clean. When you leave scum and foam in the broth, it just goes into the part of the broth. So... up to you. I tried it with Instant Pot too, but I actually prefer stove top result better than IP hence I shared this traditional method. I share Pressure Cooker kakuni recipe on my channel. Use the same method with these ingredients. Oh, another thing. Leaving the uncovered helps removing alcohol smell. With IP, it will not leave the alcohol smell much.
Just One Cookbook thanks you gave me a good cut idea for my adobo. Please cook some Filipino. I know it doesn't make sense to cook Filipino but just for fun.
I don't believe it. I lived in okinawa for 10 years and they never not disappointed me. I don't know if it is from handling or their gene in Okinawa pork. I traveled all atound the world but never had such a bad smelling pork like okinawan pork. it was third time I actually threw up because of its fish smell. those were only and all time I threw up in my life. I even tried the real shit in my special force training but okinawa pork is worse. by the way, I am enjoying the one cook book, and I actually bought the book and I became a lot healthier. thank you for your contribution chef.
Hi Nami-san, just wanted to let you know that I'm going through my list of your recipes during this pandemic. tried hambagu and the stuffed cheese chicken tenders this week--both were amazing! Going to try this out next. I normally cook it the chinese way so am interested in seeing how dashing changes the flavor.
Yum looks delicious i am making this soon with veg options pl tell me what i can use instead of pork as am vegetarian long time didnt comment on your videos love your videos making me hungry Thanks Ramya
Hi Rama! Vegetables do not need to be cooked this long time, but you can definitely cook with the similar flavor. Simmer root vegetables and season with just a little bit of each condiment. :)
Kakuni is definitely similar - pork belly, sugar, sake, etc. BUT if you follow this recipe using awamori, black sugar, and soy sauce... it tastes different. It is similar, but it's not ordinary kakuni taste. I explained a bit more on my blog: www.justonecookbook.com/rafute/
If you use all the soy sauce in the beginning, the color of meat will be much darker. Also sweet taste is absorbed first and can’t be added after salty taste goes in first. So it’s best to season with sweet taste then salty taste later. It’s order (science) of seasoning in Japanese cooking. 😊
Haha thank you for saying that. We try to create elegant and classic look for the final shot, and me eating on camera doesn't fit in the "elegancy"... LOL. I think I'll ruin everyone's dream of having a bite. ;)
My hubby loves this dish! Thank you!
I have been craving pork belly! This recipe looks good.
Very nice. Parts of your technique for braising pork, reminded me of my childhood. At least two Sundays a month there was braised pork. Minus the black sugar, soy sauce and distilled liquor. Thank you for the wonderful displace and the childhood memory!
How wonderful! Thanks for sharing your story with us!
The way you edit your videos is amazing😍keep doing what youre doing
Wow. So mesmerising to watch. Thank you.
Nami you make me miss living in Okinawa. Im craving rafute now.
Yayyyyy!!
Want to go on holiday with my family to Okinawa in the next few years, the food looks delicious!
lived in Okinawa for five years basically my child hood I ate soba all the time and watching your channel brings me right back to japan. p.s. love your melon bread recipe.
I cooked this dish today. it is wonderful! Thank you for sharing.
Thank you so much for trying this recipe Clarice! I'm glad you enjoyed it. Thank you for your kind feedback. xo
Definitely going to make this!
Looks so tender
Making this tonight! Thank you for the recipe, Nami!
I love Japanese food
so delicious
Aloha Nami, I made this and it was a hit, OISHIIKATTA!!! Arigato! I also saved the leftover sauce to use as a Tsukimen or Ramen dish, sugoi umami!
Thanks for receipe! I fell in love with Lafte but i prepared it a bit different way, I also added onion and ginger while it was boiling the last 40 min =3
I tried this in Okinawa! Yummy! And we also really love their Jimamidofu! Now we’re wondering how we can have that one in Hokkaido...
What a lovely, tranquil video! You can tell that the pork is infused with all those wonderful aromatics. Many thanks for this recipe and for the thoughtful prize that you sent, Nami-san. I can’t wait to try everything. Wishing you and your family a nice holiday weekend.
Thank you Yoshiko-san! And my pleasure! 😘
The pork is so soft ☺ nice!
Thank you!!
Hi Nami, Thank you for this delicious looking recipe. I always look forward to your video's ♥
Thank you for your sweet comment Amanda! ❤️🙏
I've been missing rafute so much! My first attempt at making it turned out ok, I would say. Thanks for this great recipe, Nami! ありがとうございます！美味しい！(Also, I don't have access to Japanese alcohol, so I substituted vodka as suggested. For anyone in a similar situation -- it works.)
Looks amazing!
Wow, looks very yummy, great presentation!
Thank you! I always worry when I need to take a brown food... it’s hard to make it look appetizing ☺️
Thank you
Hi Nami,
My goodness! How I love this chunk of stew pork belly. I used to stew or braise pork belly but minus the bonito flakes. Will give this a try with added bonito flakes. Thanks for sharing and cheers!
Hi Ivy! Thank you! Hope you enjoy this recipe!
This looks really good! How does this recipe work on other cuts of pork like ham hocks or maybe pig's feet?
It might work! But I've never tried it before. Let us know how things go!
It looks delicious !!! Gonna give it a try :)
Congrats
Thank you! Hope you enjoy!
Hello, I tried and loved the miso rafute in Okinawa, do you know how to make that? Thank you.
This is absolutely mouthwatering! BTW, substituting bonita flakes with star anise would work as well.
Thank you for sharing your tip! 🙏❤️
That lookks AMAZINGGG. It looks so tender and melt in your mouth!!! 😍
Thanks this looks great
Looks super delicious!!
Thank you so much! :)
Ça a l'air super bon !!
Yummy!
You're so unique because it looks so tasty and delicious 😋 , I wanna try 😛
Thank you! Hope you enjoy!
@@justonecookbook is that hard to make
OMG! Speechless...
Love the video and can’t wait to try it. Just curious, my fiancée loves your serving plates/dishes. Where do you normally get them? Thanks for all the videos.
Hi David! I usually buy them when I go back to Japan every summer. It's a lot easier to find them in Japan than searching online (as I'm picky and it's cheaper). I wish I can get them online or in the US. :( Some plates I use are from the ceramic shops in SF (Heath, for example). Let me know if you want to know a specific one.
Amazing.. Thank you. ☺️
Thank you for watching!
Subcribed after watching this and the matcha green tea crepe. Quick question, do you have a sake picture so that I know what to look for? Thank you
Thank you for subscribing! Sake image is here: www.justonecookbook.com/sake/. For this recipe,I used Awamori (Okinawan liquor) and it's here: www.justonecookbook.com/awamori/
Looks delicious and BEAUTIFUL MUSIC!!!
Thanks so much for watching! :)
I wonder if I can add daikon or mushrooms to the pot?
Could I use the broth from the pork belly as a base for soba? Thanks.
Thanks for sharing. Is there a particular reason to stages out the soy sauce add in?
Yes, I should actually explain that in the blog post, thanks for reminding me. If you add all the soy sauce in the beginning, the meat gets much darker and has strong soy sauce flavor. When the salty taste goes into the meat, it's harder for sweet taste to go in. In Japanese cooking, it's always recommended to add sugar before soy sauce too, when cooking for a long time etc... I actually tried it with all soy sauce goes in (try to cut corner...) and result was much darker (and not as appetizing). :)
Wow! This braised pork belly must be very delicious! Making me so hungry....this recipe reminds me one of your similar pork belly using the instant pot pressure. Hmm...wondering which method of cooking tastes better?
You can use a pressure cooker also, but I wanted to make it without for this recipe. I can't quite choose which one tastes better as both taste wonderful in their own way... This Rafute uses Okinawan liquor, awamori. It's quite different from Sake and use of black sugar really add flavors that Kakuni doesn't have. I was amazed myself how similar dish taste differently... :)
Hi nami, can wooden drop lid works as well ?
Awesome receipe and video by the way, hope to see more videos coming 💕
Yes that works, or homemade aluminum foil or parchment paper one. :)
Just One Cookbook
Thanks nami for your reply , appreciate 💕😬
Oh wow Nami , I was so impatient for the recipe❤❤ , this recipe looks so delicious and tempting that I want to eat it right now 😅, it's looks like simplest version of chashu pork which has lot more thicker consistency than this recipe, but I have a question for you ," how know at what consistency of broth is the pork ready !! ".
Thank you for your kind words. Yeah, chashu, kakuni, all very similar because of the same ingredients. But the ratio of each ingredient is different and for rafute particularly, it uses certain type of alcohol and sugar that yields similar but different taste/flavors. As for the texture... the pork gets tender after cooking for 1 to 1.5 hours (without seasoning). Make sure to use simmer, not boiling because that will make the meat tough. The seasoning part will be controlled according to your preference, but I recommend adding soy sauce at different levels that meat won't get too salty, and gradually adds more flavor. If you can split the meat with chopsticks easily, it's ready. :)
"Thank you so very much Nami for replying!! I so happy right now!
Can replace other cooking wine instead of sake? Thank you
Can I cook this in a slow cooker
That's really tender pork. Oh my, now my mouth is watering. Its kind of simillar like an indonesian food called rendang. I mean all the thing is different. But how it cook and the result is same. Rendang is a slow cook meat. Stewed in coconut milk and spices. Its a slow boil of up to 3 hours (well my mom cook this dish like 3 hours to make sure that the meat is tender enough and it braised in the spices). The result is the meat will be so soft and tender and easy to chew. Just like your rafute. But different ingredients right? But its a same concept i think, slow cook to get the tenderish and flavorish meat.
I'd like to try this rafute recipies. Maybe with some beef, because i don't eat pork, can i cook this with beef, nami? Or this recipe is just work for pork?
I can't find Awamori, can I use Shochu instead?
Where can I find that plate? It’s amazing!
Just sharing! My granny is Hawaii/Japanese, she always keep the pork overnight to eat the next day! it does seems more flavourful to me!
I wish I have a grandma like you! You're super lucky... definitely next day taste better. And we can remove extra fat on the liquid too. :D
I missed her dearly as she has passed away many years ago! I do remember as a child to help her scrap off the solidified fats when she brings out from fridge! kinda fun! will try to recreate granny's recipe based on yours and my memory (my mom and her sisters are all terrible cooks)! lol
I'm so sorry to hear that. Your tongue and sense will remember her flavor once you cook this recipe. Adjust the taste according your memory. It'll be wonderful if you can pass down her recipe or share it with someone who loves this food! Good luck!
I was searching for this! This is the only recipe that is, how should I put this, uhm like the ones they make on Ginza. 購読しました。
どうもありがとうございます！ Hope you enjoy the recipe!
I used to travel to Okinawa regularly for work. Sometimes I used to think all they ate there was pork belly, pineapples and those purple yams they are famous for - it was everywhere, which was fine by me!
I have now made this recipe a few times - followed to the letter and it always comes out great! Great recipe and great channel! Check out the miso soup recipe - amazing!
Thank you so much for your kind feedback! I'm jealous you got to visit Okinawa for work!
So, what is the difference between this and kakuni other than the type of alcohol and the sugar?
I wrote the difference in the blog since I can’t cover everything in the video. www.justonecookbook.com/rafute/
Excellent! Thanks!
Thank you for sharing this wonderful dish. Which soy sauce did you use, dark or light? :-)
It’s regular Japanese soy sauce. I mentioned about it here: www.justonecookbook.com/rafute/
思い出しました 豚肉の皮がついている のが ラフテーで
角煮や煮豚との大きな違いですよね
母は 皮を 焼いてから 作ります
やっぱり 各家それぞれの やり方がありますよね
Does anyone have a suggestion for a drop lid substitute?
Hope this helps! www.justonecookbook.com/how_to/how-to-make-otoshi-buta/
Nami, is there a way to cut down on time with a pressure cooker?
Hi Mathew! Yes, you can do that, but the only problem is that you can't skim while cooking... skimming keeps the broth clean. When you leave scum and foam in the broth, it just goes into the part of the broth. So... up to you. I tried it with Instant Pot too, but I actually prefer stove top result better than IP hence I shared this traditional method. I share Pressure Cooker kakuni recipe on my channel. Use the same method with these ingredients. Oh, another thing. Leaving the uncovered helps removing alcohol smell. With IP, it will not leave the alcohol smell much.
This is just like Adobo. ✌️
Japanese Kakuni and Rafute both originated by Chinese cuisine. 😊
Just One Cookbook thanks you gave me a good cut idea for my adobo. Please cook some Filipino. I know it doesn't make sense to cook Filipino but just for fun.
where can you buy the oroshibuta or the drop lid? Thx
You can find the link here: www.justonecookbook.com/how_to/how-to-make-otoshi-buta/
I would add that if you use rice water, it will get the smell out of the pork.
Yummmmmm ❤❤❤❤❤
Thank you Terry! xo
Delicious 😍😍😍😍
Thank you!!!
Tbh my dad loves to cook. I must show this to him lolol 😆😆😆
*droooooools* awwwww soo goood :O
Nice, only thing I'd do differently is add a ton of msg and sear off the pork at the end but that's just me. Looks perfect otherwise.
I did everything here yet mime came out really tough
OH YES!!! Diet be damned! I'm DEFINITELY using this recipe this weekend. Thanks Nami! ;-)
Haha. Hope you enjoy this recipe, Jerry! xo
Why not use a tiny spoon in peeling ginger? So much easier and less waste 😊
I don't believe it. I lived in okinawa for 10 years and they never not disappointed me. I don't know if it is from handling or their gene in Okinawa pork. I traveled all atound the world but never had such a bad smelling pork like okinawan pork. it was third time I actually threw up because of its fish smell. those were only and all time I threw up in my life. I even tried the real shit in my special force training but okinawa pork is worse. by the way, I am enjoying the one cook book, and I actually bought the book and I became a lot healthier. thank you for your contribution chef.
Hi Nami-san, just wanted to let you know that I'm going through my list of your recipes during this pandemic. tried hambagu and the stuffed cheese chicken tenders this week--both were amazing! Going to try this out next. I normally cook it the chinese way so am interested in seeing how dashing changes the flavor.
Yum looks delicious i am making this soon with veg options pl tell me what i can use instead of pork as am vegetarian long time didnt comment on your videos love your videos making me hungry Thanks Ramya
Hi Rama! Vegetables do not need to be cooked this long time, but you can definitely cook with the similar flavor. Simmer root vegetables and season with just a little bit of each condiment. :)
Just One Cookbook Ramya not rama but that is ok like mushrooms or eggplants love your videos making me hungry Thanks Ramya
Oh I'm so sorry, Ramya! Yes that sounds like a great choice.
Just skip the Dashi part from the list of condiments ;)
Oohhh. Is the taste quite similar to 角煮? 🤔
Kakuni is definitely similar - pork belly, sugar, sake, etc. BUT if you follow this recipe using awamori, black sugar, and soy sauce... it tastes different. It is similar, but it's not ordinary kakuni taste. I explained a bit more on my blog: www.justonecookbook.com/rafute/
Just One Cookbook oooh, thank you! I will read in your blog! :))) Kakuni is definitely one of our favorite dinners, along with curry!
Yesss, awesome stuff, please keep these coming!! SAGOY!!!!!
Thank you! :)
looks like polish stamp on that pork :D
Сало,лучше солить🤗💯
Right! Serve with ramen🍜
Mmmmmmmm.
👍👍👍👍👍👍👍👌👌👌👌👌👌👌👌👌👌👌👌👌👌
What is the reasoning for adding in the soysauce at different intervals opposed to all at once?
If you use all the soy sauce in the beginning, the color of meat will be much darker. Also sweet taste is absorbed first and can’t be added after salty taste goes in first. So it’s best to season with sweet taste then salty taste later. It’s order (science) of seasoning in Japanese cooking. 😊
Yakuza 3 i know...
Since I don't eat pork, I will use beef meat instead 💗 How about goat? Just give it a shot!
If you use goat you might want to add some additional spices too.
I wish you would film urself eating it also
Haha thank you for saying that. We try to create elegant and classic look for the final shot, and me eating on camera doesn't fit in the "elegancy"... LOL. I think I'll ruin everyone's dream of having a bite. ;)
Just One Cookbook lol you are right maybe it doesnt fit the video. super high quality video looks so delicious
this looks so delicious!!
Thank you!!