🍫💕: Use Code "ANC" to get $5 off for your first #Sakuraco box through this link: team.sakura.co/aaronandclaire-SC2301 or #TokyoTreat box through this link: team.tokyotreat.com/aaronandclaire-TT2301 . A perfect Valentine's Day gift for your loved ones or even for yourself! 🤤 Check out their snack collections and tell me in the comments section below which snack you'd most like to try.
Sake is wine right? Because someone in my family was an alcoholic so cooking with alcohol is difficult so my question is will the alcohol disappear in the cooking process 🤔
Omg Aaron !! When I lived in China I ate that dish but could never remember the name so I haven't eaten this in years ㅠㅠㅠ thanks to you now I can recreate at home you have no idea what that means to me !! Thank you so much!! I'll make it soon soon !
The chinese pinyin pronunciation is "tong po rou" or "dong po rou" if you're searching online for the chinese version can also look for tong po braised pork
After watching your fabulous videos for over a year, I finally took the plunge and tried to make this dish ‘Buta no Kakuni’ and was not disappointed. It was fantastic. Since I took your advice with the splatter protector, I did not have much cleanup after. Will be trying some more of your recipes since I now have the basic ingredients courtesy of Waitrose in the UK. Mirin is fantastic. ❤😊
It is comforting that these snack boxes have the book with the ingredients and allergen advice. I have been very careful to avoid allergens and I am proud to say I have not had an allergy attack for over a year now. I usually like cooking for myself to make sure there are no allergens in my food. Your cooking recipie tutorials have been a wonderful blessing for that. Thank you.
I made this for dinner tonight and I may have opened Pandora’s box. The hubby LOVED it and would like it on the permanent dinner rotation. Claire is spot on too, the Hot Mustard is a game changer, don’t skip it! Thank you!
Aaron, you always make me smile with your stories that come along with your recipes! Thank you! Your recipes are great and easy to follow. Also, how does Claire stay so slim?
Reminds me of my Mom's bossam gogi recipe. The recipe is almost the same except we use soju instead of mirin and sake, and instead of soy sauce we add for Doenjang. But instead of big chunks she slices it thin to be eaten with kimchi wrapped around with raw oyster and rice. And instead of dashi, she uses the Korean anchovy stock powder or just dry anchovies and dashima and mushrooms, for sweetness she adds slices of pear kiwi or apple and jalapeno. And it's so good! When you wrap it with raw oyster, gimchi, and slices of jalapeno and or garlic, it melts into your mouth!
@@AaronandClaire you can make a Volume 2 call Flavors of Asia and include sections on various countries and a final section on "disputed dishes". An example in Latin America of a disputed sish is the corn arepa. Colombia claims it as their invention... and so does Venezuela. Wheat flour arepas are from Puerto Rico. They are all amazing, but I really love the Venezuelan arepa the most... and I'm Puerto Rican.
Huge thumbs up! very nicely done. In Japan, we add also large chunks of Daikon to be boiled with the meat, it absorbs the dashi and the fat from the meat and becomes very very soft.
I'm gonna try making it this weekend but not before I've visited the new Korean fast-food place that's just opened up near me (South London). They do corn-dogs, tteokbokki and other delicious stuff I've only ever seen on K-dramas.
Maybe it's strange for our busy world, where all of us want to spend less time in kitchen, But i realy enjoy this kind of recipe, when you prepare food with love, wait for result 1-2 hours, the flavours envadate the house, and at the end you get a super delicious food that bring you joy and most of them are good for your health♥️♥️
You should totally do a Simply Japanese Book you could even colab with Chef Lobo, BTW i got your cookbook and it's fantastic, so nice to have step by step instruction rather than trying to remember the specific order, and it's been opening my wife up to a bunch of new recipes. we made the LA glabi last week after a trip to costco and tried it after a 2 hour marinade and it was phenomenal, can't wait to unfreeze some so we can try the 18 hour marinated pieces.
Oh wow this looks amazing! I’m checking out a new Asian Food market tomorrow (I just moved and have to drive a bit farther now for specialty groceries) and was hoping to find some good pork belly there. If I do, I’m definitely making this!!
Hi. I'm from Virginia Beach, Virginia I have so much joy watching and learning how to cook your dishes. You give simple instructions with a little humor. I also love how happy you make your wife. I must buy your cookbook and sharpen my skills. Thank you.
Omg...this looks AMAZING. I've had this good slab of pork belly sitting in my freezer for months and couldn't figure out what I wanted to do with it, and this is PERFECT! I have to drive an hour away to get pork belly since I live in a very small town in Western North Carolina, USA...which is in the Great Smoky Mountains. Pork belly just isn't a common meat we can find at the grocery store, so when I drive up to Asheville, I stock up on pork belly and other ingredients at the Asian market. I already made a delicious Taiwanese pork belly dish out of my other piece of pork belly, and I've been looking for something to do with this piece before it isn't good anymore. Not only does this look delicious, it's just beautiful to look at!
Sounds like a perfect plan! That long time of driving and cooking will be totally worthy it! 😁🙌🙌 aaronandclaire.com/buta-no-kakuni-japanese-braised-pork-belly-recipe/
Omg, my mom used to make this during the lunar new years & the picnics we’d go on. I love it so much. We all like it when we’d live in Japan & California.
My favorite ramen restaurant from back home in San Francisco specialized in Kakuni tonkotsu ramen. Since I moved to the East Coast I haven't found any ramen spot that does Kakuni so this video is a godsend
I am so full bcz I just ate dinner😧 I didn't even want to see any food item.But as soon as I saw the notification of this video, I am now just watching it because I can't stop myself from watching your videos 🙃 bcz I love them so much. And also this dish looks so good😋😋.
Sounds like a perfect plan! Hope you enjoy it! 😁🙌🙌 (For exact measurements, check this out! aaronandclaire.com/buta-no-kakuni-japanese-braised-pork-belly-recipe/)
I made this for dinner last night and it was AMAZING!! The recipe is really easy and I had a lot of the ingredients (except for the pork belly and hondashi).
Hi Aaron and Claire! I love this recipe as I'm on a diet and I have to watch my carbs, so I can't have noodles or rice! Agh, I miss rice!!!! I can use less of the sweet stuff like mirin and no sugar in this recipe so I was excited about this recipe!!! Thanks. Do you have more recipes without rice and noodles? I also love your kimchi jjigae recipe! 🤗👏👏
This dish is the Japanese version of a classic Chinese Hong Shao Rou, the ginger and scallion, garlic, rice wine soy sauce is the cornerstone of Chinese recipes, both versions are excellent, but Hong Shao Rou is more intense in flavor I find.
Just ordered my cook book! I can't wait. Going to the Asian Market tomorrow. I am going to make your Chili Garlic Noodles. My mouth is watering. I will let you know how it turns out.😁
Aaron, thank you so much for the recipe, looks sooo delicious! Once i tried the recipe where pork belly was braised in coca cola and soy sous+fish sous, it looked very similar and was super tender....maybe sweeter than Buta no Kakuni. just saying in case you would like to try. Looking for more of your recipes!
I haven’t tried it with an instant pot, but you can definitely try that out. It would take less than an hour. The cooking step would be the same as suyuk (Korean boiled pork) in our instant pot video, so if you need a video and more info for that, check this out! 😁👍aaronandclaire.com/4-easy-instant-pot-recipes/
Made it this for dinner for my family today - I loved it, wife equally so; the children are just ungrateful units - preferring pasta and meatsauce above every thing... I'll being bringing the leftover potion to work tomorrow for lunch just because it would be shame to let it go to waste and ofcause to showoff my prowness in the kitchen :)
Have you tried our mapo tofu or tantanmen? If you haven’t, you should. They are all amazing! 😁 P.S. Don’t be surprised. There’s more to come! Dandan noodles, next week! 🤣
🍫💕: Use Code "ANC" to get $5 off for your first #Sakuraco box through this link: team.sakura.co/aaronandclaire-SC2301 or #TokyoTreat box through this link: team.tokyotreat.com/aaronandclaire-TT2301 . A perfect Valentine's Day gift for your loved ones or even for yourself!
🤤 Check out their snack collections and tell me in the comments section below which snack you'd most like to try.
I thoght you had stakehouse in Orlando, Florida???
Sake is wine right? Because someone in my family was an alcoholic so cooking with alcohol is difficult so my question is will the alcohol disappear in the cooking process 🤔
@@aA-hq4km ofc you use sake instead of wine and be sure to properly cook off the alcohol
Claire is such an articulate and passionate reviewer 😍 love the delight she shows at tasty food!
Was thinking the same thing. I've never seen someone describe how they feel about a dish so well!
00⁰
0o
As articulate as a siren
By far one of the best content creators on UA-cam. I've made multiple of your recipes and they all have been great. I'll be buying your cookbook soon
We made this today and the soft boiled egg really brings it to another level! It’s so good when the egg is on top of the pork!
So fast! You guys are AWESOME! 😎👍
Omg Aaron !! When I lived in China I ate that dish but could never remember the name so I haven't eaten this in years ㅠㅠㅠ thanks to you now I can recreate at home you have no idea what that means to me !! Thank you so much!! I'll make it soon soon !
OMG!!!! So happy to hear that 😍😍😍😍😍
If you want the Chinese version of this recipe it's called red braised pork
The chinese pinyin pronunciation is "tong po rou" or "dong po rou" if you're searching online for the chinese version can also look for tong po braised pork
Also the mustard idea! Ive never done it before but Im gonna cook it tomorrow!
@@michaelooi9848 this is closer to hong shao rou than dong po rou.
After watching your fabulous videos for over a year, I finally took the plunge and tried to make this dish ‘Buta no Kakuni’ and was not disappointed. It was fantastic. Since I took your advice with the splatter protector, I did not have much cleanup after. Will be trying some more of your recipes since I now have the basic ingredients courtesy of Waitrose in the UK. Mirin is fantastic. ❤😊
Reminds me of thit kho trung, a Vietnamese dish cooked for Lunar New Year. Very nice, Aaron! 😄
I made this for dinner tonight... AMAZING!!!! I was surprised even with no added salt it was so flavorful! 10/10 highly recommended
You’re cookbook just came in the mail and can’t wait to start cooking with it. Thanks Aaron and Claire!
My pleasure! Thank YOU for enjoying our recipes! 🥰🙌
It is comforting that these snack boxes have the book with the ingredients and allergen advice. I have been very careful to avoid allergens and I am proud to say I have not had an allergy attack for over a year now.
I usually like cooking for myself to make sure there are no allergens in my food. Your cooking recipie tutorials have been a wonderful blessing for that.
Thank you.
I come to arron and Claire for Aaron's inspiration.. I stay for Claire's food joy. Puts a smile on my face every time.
I'm literally salivating at the thought of making this. Picking up some pork belly this weekend for sure!
I made this for dinner tonight and I may have opened Pandora’s box. The hubby LOVED it and would like it on the permanent dinner rotation. Claire is spot on too, the Hot Mustard is a game changer, don’t skip it! Thank you!
You’re so welcome! So happy for you guys. Thanks for sharing! 😁👍
Aaron, you always make me smile with your stories that come along with your recipes! Thank you! Your recipes are great and easy to follow. Also, how does Claire stay so slim?
Reminds me of my Mom's bossam gogi recipe. The recipe is almost the same except we use soju instead of mirin and sake, and instead of soy sauce we add for Doenjang. But instead of big chunks she slices it thin to be eaten with kimchi wrapped around with raw oyster and rice. And instead of dashi, she uses the Korean anchovy stock powder or just dry anchovies and dashima and mushrooms, for sweetness she adds slices of pear kiwi or apple and jalapeno. And it's so good! When you wrap it with raw oyster, gimchi, and slices of jalapeno and or garlic, it melts into your mouth!
Thanks for sharing more ingredient ideas for this delicious dish.
Is this in the cookbook? I hope volume 2 is coming some day 😍
Sadly it's not... because this is Japanese food! Should I write Simply Japanese? 🤣🤣
@@AaronandClaire that will be nice.
@@AaronandClaire you can make a Volume 2 call Flavors of Asia and include sections on various countries and a final section on "disputed dishes".
An example in Latin America of a disputed sish is the corn arepa. Colombia claims it as their invention... and so does Venezuela.
Wheat flour arepas are from Puerto Rico.
They are all amazing, but I really love the Venezuelan arepa the most... and I'm Puerto Rican.
Huge thumbs up! very nicely done.
In Japan, we add also large chunks of Daikon to be boiled with the meat, it absorbs the dashi and the fat from the meat and becomes very very soft.
Great tip, thanks! Daikon is one of my staple veggies.
I hope the cookbook is selling like hotcakes! Wishing you much success with it.
I got mine last week, it’s so beautiful and well written!
I'm gonna try making it this weekend but not before I've visited the new Korean fast-food place that's just opened up near me (South London). They do corn-dogs, tteokbokki and other delicious stuff I've only ever seen on K-dramas.
I made this for dinner today and the family absolutely loved it! Thank you!
You’re most welcome! So glad you liked it! 😁👍
Maybe it's strange for our busy world, where all of us want to spend less time in kitchen, But i realy enjoy this kind of recipe, when you prepare food with love, wait for result 1-2 hours, the flavours envadate the house, and at the end you get a super delicious food that bring you joy and most of them are good for your health♥️♥️
Train to tasty wonderland is jam packed - that's perfection :)
🤣🤣🤣
I'm so jealous of Claire that meal looks soooo amazing
I will be making this as soon as I can lay my hands on some good pork belly!!
Sounds like a great plan my friend😎👍
You should totally do a Simply Japanese Book you could even colab with Chef Lobo, BTW i got your cookbook and it's fantastic, so nice to have step by step instruction rather than trying to remember the specific order, and it's been opening my wife up to a bunch of new recipes. we made the LA glabi last week after a trip to costco and tried it after a 2 hour marinade and it was phenomenal, can't wait to unfreeze some so we can try the 18 hour marinated pieces.
Oh wow this looks amazing! I’m checking out a new Asian Food market tomorrow (I just moved and have to drive a bit farther now for specialty groceries) and was hoping to find some good pork belly there. If I do, I’m definitely making this!!
That looks so good, I'm making this tonight!
8:06 never heard this thing in my entire life
Hi. I'm from Virginia Beach, Virginia
I have so much joy watching and learning how to cook your dishes. You give simple instructions with a little humor. I also love how happy you make your wife.
I must buy your cookbook and sharpen my skills. Thank you.
Should make a video on different ways to enjoy bok choy, especially as side dishes :3
Oooo I was just going to make this for my bday dinner next week. Perfect time to try your version. Can't wait.
Better cook a load - we’re all coming for dinner 😂
Happy birthday my friend! 🥳🥳
Omg...this looks AMAZING. I've had this good slab of pork belly sitting in my freezer for months and couldn't figure out what I wanted to do with it, and this is PERFECT! I have to drive an hour away to get pork belly since I live in a very small town in Western North Carolina, USA...which is in the Great Smoky Mountains. Pork belly just isn't a common meat we can find at the grocery store, so when I drive up to Asheville, I stock up on pork belly and other ingredients at the Asian market. I already made a delicious Taiwanese pork belly dish out of my other piece of pork belly, and I've been looking for something to do with this piece before it isn't good anymore. Not only does this look delicious, it's just beautiful to look at!
Sounds like a perfect plan! That long time of driving and cooking will be totally worthy it! 😁🙌🙌 aaronandclaire.com/buta-no-kakuni-japanese-braised-pork-belly-recipe/
OMG I'm def getting these Japanese snack boxes.
😍😍😍😍😍
...."one life to live..." thats great, Aaron!
Omg, my mom used to make this during the lunar new years & the picnics we’d go on. I love it so much. We all like it when we’d live in Japan & California.
American English teacher here, "snack" rhymes with "hack, pack, back" while "snake" rhymes with "bake, cake, take". Love your content.
My favorite ramen restaurant from back home in San Francisco specialized in Kakuni tonkotsu ramen. Since I moved to the East Coast I haven't found any ramen spot that does Kakuni so this video is a godsend
So glad that I could helped!😍😍
There are people who are beautiful and there’s Clair!
Genuine beauty that is as real as it gets.
You guys are perfect together.
Hello from Sydney 🇦🇺! Omg I am soooo making this dish 👍🏼😋 Thankyou Aaron and Claire…love your content 😊
Thank you for watching! Hope you enjoy it! 😆🙌
Simmered pork belly. The soulfood of Korea.
I am so full bcz I just ate dinner😧
I didn't even want to see any food item.But as soon as I saw the notification of this video, I am now just watching it because I can't stop myself from watching your videos 🙃 bcz I love them so much. And also this dish looks so good😋😋.
Thank you so much my friend!!!😍 You just made my day!
@@AaronandClaire 😊😃
Such a simple dish. I’m gonna make that this week.
Sounds like a perfect plan! Hope you enjoy it! 😁🙌🙌 (For exact measurements, check this out! aaronandclaire.com/buta-no-kakuni-japanese-braised-pork-belly-recipe/)
Ah! I bought Hondashi but couldn't remember why 😂😂😂. Now I have a use for it! 감사합니다 💖
and I'm off to the butcher again. you're food is so amazing
This looks amazing, but my favorite part is listening to Claire!
Will definitely try this…tomorrow will go to Asian market to buy all ingredients I needed for this dishes. Thank you Aaron and Claire!
New favorite food channel. 😂❤
I made this for dinner last night and it was AMAZING!! The recipe is really easy and I had a lot of the ingredients (except for the pork belly and hondashi).
Yay! So glad you liked it, Edwards! 😁👍👍
Used to those fast ramen dishes huh? Hahaha I love you guys and love all the food u put out. I made something similar to this tonight.
It looks so good.Tomorrow ,I will make that dish😋Thank you👍
"Since I think there are not many delicious things that taste better than pork fat...I'm not gonna do that."
I like this guy
I have to cook this dish. Thank you so much. It looks absolutely delicious.
Alright, I saw a few of your videos before. But now, when they pop up for me again, Ím subscribed.
Love to watch you and Clair,everything looks so delicious. I'm going to purchase your book.
Hi. Can you use pressure cooker to make cooking shorter? Thanks
This taste even better the next day after the sauce penetrate into the pork even more 😋
Hi Aaron and Claire! I love this recipe as I'm on a diet and I have to watch my carbs, so I can't have noodles or rice! Agh, I miss rice!!!! I can use less of the sweet stuff like mirin and no sugar in this recipe so I was excited about this recipe!!! Thanks. Do you have more recipes without rice and noodles? I also love your kimchi jjigae recipe! 🤗👏👏
I am definitely going to try this
Had this once at a Japanese restaurant. So happy you made it! Thank you
My pleasure! So glad it could help! Hope you enjoy it~! 😆🙌 aaronandclaire.com/buta-no-kakuni-japanese-braised-pork-belly-recipe/
@@AaronandClaire Thank you A&C!, and for all your other dishes too.
Made this badboy the other night. Just like the video with the egg (7 min boil) & the bok choi. Fantastic!
I got your book!!! Yay!!!
Your channel single handedly saved my relationship... I'm about to bird dance her with this dish tonight!
so much history in this dish
Wow, this looks amazng! Will try it soon!
Amazing recipe! I will definitely try it out 😍 thank you for all your efforts!!!
Hey Aaron, can you please show us how to make thai curry? 😍
Thank you for this! I love this dish but I could never get it right. Can't wait to try this 🥰🥰🥰
You’re so welcome! I hope you love it!😍🙌🙌
This dish is the Japanese version of a classic Chinese Hong Shao Rou, the ginger and scallion, garlic, rice wine soy sauce is the cornerstone of Chinese recipes, both versions are excellent, but Hong Shao Rou is more intense in flavor I find.
I am from India 🇮🇳 and I love this recipe 🙏🏻
I have really large cabbage leaves from a dish from two days ago. Could I use those to cover the pork?
It’s kind of similar to Filipino adobe except with more garlic, star anise, bayleaf, and vinegar! Will give this a try. :)
Perfect timing.
My son asked me to make braised pork belly.
So basically almost like Chinese Dong Po Rou. Nice. Very tasty.
seamless ad read.
Just ordered my cook book! I can't wait. Going to the Asian Market tomorrow. I am going to make your Chili Garlic Noodles. My mouth is watering. I will let you know how it turns out.😁
Yay!! Can’t wait! Hope you get everything you need! 😍
Oooo looks great! Happy Friday🎊
Happy Friday! Hope you have a wonderful weekend, Christie! 😍
Our culture has a version like this too!
Looks great. Usually I make the chinese style with the preserved vegetables. Will try with the egg and bok choy next time.
This is the equivalent of hong shao rou or dong po rou.
Aaron, thank you so much for the recipe, looks sooo delicious! Once i tried the recipe where pork belly was braised in coca cola and soy sous+fish sous, it looked very similar and was super tender....maybe sweeter than Buta no Kakuni. just saying in case you would like to try. Looking for more of your recipes!
One bite from the wife turns her into a judge from Shokugeki no Souma
Please, what is the recipe for braising liquid??? I really want to try this!
Thank you very much.
Looks so yummy!
you could use an instant pot for this too i assume? would you have a recommended time 35 min?
This looks amazing!!!
So yummy
Thanks!😍😍😍
Great video going to try this. Nice to see Claire using Japanese chopsticks.
Can you use an instant pot and if so, what would be the cooking time?
I haven’t tried it with an instant pot, but you can definitely try that out. It would take less than an hour. The cooking step would be the same as suyuk (Korean boiled pork) in our instant pot video, so if you need a video and more info for that, check this out! 😁👍aaronandclaire.com/4-easy-instant-pot-recipes/
he kinda sounds like borat love it!
Drinking Game -- Shot of Soju when Aaron or Claire say "Bad Boy"
We're all gonna die of alcohol poisoning
I didn't want to throw out any of the braising liquid, so I made a Botched version of your Hot and sour soup out of it, and my god it's good.
I got you book!!! New recepy coming
Looks amazing! I love how clear Claire makes herself by her Mmmmmmmmmmm's! Have a great week! I am going to make this amazing pork belly!!! ✌🏻👍🏻
Made it this for dinner for my family today - I loved it, wife equally so; the children are just ungrateful units - preferring pasta and meatsauce above every thing... I'll being bringing the leftover potion to work tomorrow for lunch just because it would be shame to let it go to waste and ofcause to showoff my prowness in the kitchen :)
I would eat the pork as dessert! Great dish!
Wow! I promise to make this recipe.🤤🤤🤤
What's Japanese yellow mustard like is it like English or American or different from either
I love love love your recipes! I still have some sichuan pepper and no idea how to use it. Any suggestions?
Have you tried our mapo tofu or tantanmen? If you haven’t, you should. They are all amazing! 😁
P.S. Don’t be surprised. There’s more to come! Dandan noodles, next week! 🤣
Oh great, thank you, I‘ll! Looking forward to your next video. Greetings from Austria ☺️
I'm cooking their Mapo Tofu at least once a month. It's fantastic.
Already hungry because of the thumbnail😜
Thank you for saying that 😍😍😍
Love this dish. I made this at a Convention as Part of An Star Wars themed dish. People said this can't be Porkbelly because it's so delicious
Must be sooooooooo good! 😎👍👍
Looks absolutely delicious 😊😊😊🤗🤗🤗😊