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.
- 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)
- Prick the pork shoulder chunks all over with a fork (this allows the juice and flavors to seep in).
- 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.
- 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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