RECIPE: Nibuta (Braised Pork)

  • 1 min read
RECIPE: Nibuta (Braised Pork)

One may be surprised to learn that pork makes an appearance in many Japanese dishes, including one served at New Years. Nibuta consists of braised pork cooked in a flavorful soy based sauce and served thinly cut. Eggs are sometimes added as well for extra protein and heartiness.

Servings: 4


  • 400-500g pork shoulder chunks
  • 200ml water
  • 100ml soy sauce*
  • 50ml mirin
  • 2 Tbsp sugar
  • 2 Tbsp sake
  • 1 small piece of ginger (thinly sliced)
  • 4 boiled eggs
  • Negi (green onion) (chopped)


  1. Prick the pork shoulder chunks all over with a fork (this allows the juice and flavors to seep in).
  2. Add the water, soy sauce, mirin, sugar and salt to a pan over high heat. When it comes to a boil, add the pork and sliced ginger, cover, and simmer over low-medium heat for 10 mins. Turn over, add the boiled eggs, cover again, and simmer for another 10 mins. Remove the lid and simmer for a final 10 mins, turning occasionally.
  3. Thinly slice the pork and cut the eggs into bite-size pieces. Place in a serving bowl, and pour over the simmering sauce. Finish by topping with chopped green onion.


*Available for single item purchase at our Market: Michi no Eki

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