How to make Kakuni

Why cooks start here

Kakuni is cooked the way Nagasaki cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a japanese family cook actually puts it on the table.

Kakuni, a beloved dish from Nagasaki, is rooted in the region's culinary tradition of embracing rich flavors and hearty, communal meals. In Japanese homes, this dish often graces the table during special gatherings, offering a warm embrace of comfort and indulgence. The preparation respects the balance of salt and the depth of fat, creating a dish that speaks to the heart of family-style Japanese cooking. Expect a melt-in-the-mouth texture with each bite, as the pork belly luxuriates in a bath of soy sauce and sugar, creating a savory-sweet symphony. The subtle addition of scallions and perfectly cooked eggs rounds out the dish, making it a harmonious centerpiece for any shared meal.