You can make a large amount of kakuni and char siu just by boiling block meat.
Kakuni and char siu seem to have complicated recipes to make by themselves, it takes a lot of time, and there are many ingredients to prepare such as ginger and green onions, so there is a strong image that it will take time and effort. The Lee Kum Kee series 'Soft Kakuni no Moto ' and ' Soft Char Siu no Moto ', which appeared on August 9, 2021 from S & B Foods, are easy to make soft juicy kakuni and char siu just by preparing block meat and boiling it. Since I can make it, I actually used it and tried pork.
Authentic taste with 'meat juicy manufacturing method' The soft and juicy texture is determined only by boiling 'Lee Kum Kee Soft Kakuni no Moto' 'Lee Kum Kee Soft Char Siu no Moto' New release on August 9
This is S & B Foods 'Soft Kakuni no Moto' and 'Soft Char Siu no Moto'. It is a new product of the company's Chinese seasoning brand ' Lee Kum Kee ' series such as oyster sauce and doubanjiang.
So, first of all, I will try using 'Soft Kakuni no Moto'. All you need is a pork rib block 400-600g, which is very simple.
The raw materials for the soft kakuni base itself are soy sauce, sugar, rice wine, honey, oyster sauce, soybean miso, rice vinegar, Chinese soybean miso, pineapple concentrated fruit juice, thickener, etc.
The content is 100g and the calories are 207kcal.
So, I will actually cook it. First, cut the pork rib block into 3 cm squares.
Add enough water to soak the whole cut meat and boil it over heat.
After boiling, discard the boiled juice.
Next is the actual stew. Put meat and 400 ml of water in a pan ...
Add the whole amount of soft kakuni and heat it.
After boiling, cover with a lid and simmer over low heat for 40 minutes.
After 40 minutes, remove the otoshi buta and boil down on medium heat for 15 minutes ...
Complete.
When I actually eat it, the texture of the fat part is plump, and it is so soft that I think it will melt on the tongue. Kakuni has a sweet and spicy image, but the sweetness and saltiness are generally modest, and the umami of soy sauce, honey, and Shaoxing wine and the faint scent of star anise harmonize with the umami of the meat that springs up when chewed. It was a delicious taste.
Next, I will try using 'soft char siu pork'. The required ingredients are only 400-600g of boston butt loin block, which is different from Kakuni, but the meat only is common.
The raw materials for the soft char siu base itself are soy sauce, sugar, rice wine, honey, salt, rice vinegar, Chinese soybean miso, ginger, pineapple concentrated fruit juice, yeast extract, garlic, thickener, caramel color, etc.
The content is 100g and the calories are 181kcal.
As a preparation, stab the surface of the meat in several places with a fork or the like.
Next, put the vegetable oil in a pan and bake the entire surface of the meat over high heat.
When it is sufficiently browned, add 400 ml of water, add the whole amount of soft char siu, and heat it over low heat.
After boiling, cover with a lid and simmer for 40 minutes.
However, unlike Kakuni, the process of returning the meat occasionally is required during boiling.
After 40 minutes, remove the otoshi buta ...
Boil over medium heat for 15 minutes.
After boiling down, remove the heat and cut to the desired thickness ...
Complete with broth.
When I try to eat it, I use shoulder loin, which has less fat than pork belly, but the meat itself is very tender. The taste is rich and salty with soy sauce, and the slightly taste of garlic and ginger goes well with juicy meat.
S & B Foods 'Lee Kum Kee Soft Kakuni no Moto' and 'Soft Char Siu no Moto' can be purchased at supermarkets nationwide. The suggested retail price is 180 yen excluding tax.
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