Kakuni Mochi

Kakuni Mochi is a delightful fusion of tender braised pork belly and soft, chewy rice cake, offering a unique balance of savory and sweet flavors. This gluten-free Japanese dessert is perfect for those seeking a comforting yet innovative treat.

Ingredients

• Pork belly - 200 grams
• Soy sauce - 30 ml
• Mirin - 30 ml
• Sake - 30 ml
• Sugar - 1 tablespoon
• Ginger (sliced) - 5 grams
• Green onion (for garnish) - 1 stalk
• Mochiko (sweet rice flour) - 100 grams
• Water - 150 ml
• Cornstarch (for dusting) - 2 tablespoons

Steps

1. In a pot, combine pork belly, soy sauce, mirin, sake, sugar, and ginger. Add enough water to cover the meat and bring to a boil.
2. Reduce heat to low, cover, and simmer for 1.5 hours until the pork is tender.
3. While the pork is cooking, prepare the mochi. In a bowl, mix mochiko and water until smooth.
4. Pour the mixture into a steaming dish lined with parchment paper and steam for 20 minutes until cooked through.
5. Once the pork is done, remove it from the pot and let it cool slightly before slicing it into bite-sized pieces.
6. Dust a clean surface with cornstarch and transfer the cooked mochi onto it, cutting it into squares.
7. Serve the mochi topped with pieces of kakuni (braised pork) and garnish with sliced green onion.

Nutrition

• Calories: 350
• Protein: 14 g
• Carbs: 45 g
• Fiber: 1 g
• Sugar: 6 g
• Sodium: 700 mg
• Cholesterol: 40 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.15 L

Health Benefits

• Pork belly provides a good source of protein and essential fatty acids.
• Mochiko is gluten-free, making this dish suitable for those with gluten sensitivities.

Tags