I read with interest the discussion on buta no kakuni and it's health benefits.
I want to try making it.
In Vancouver we have a few Izakaya restaurants, my favourute being Kitanoya Guu With Garlic on Robson St. They serve a buta no kakuni that is sublime. The chopstick tender pork is covered with a thick, dark glaze that must be a reduction of the braising liquid. It is served on a few leaves off blanched cabbage with a perfect 4 minute boiled egg, split in half. The yolk is almost set and some scallions adorn it.
I prefer this version over the pork cubes in a thinner broth. It seem richer and more satisfying and I'm happy with the 1 small portion.
I have found some good recipes that I can finish to a similar state of the product from GUU. Only one mentioned daikon. None mentioned the complex blanching and rinsing procedure. Does anyone have a good recipe (a link to one) that I may play with?