I'm trying to make a recipe for buta no kakuni I found in an issue of the Japanese magazine Dancyu; at one point it calls for the pork belly to be simmered for 2 hours together with a quantity of okara (the soy bean pulp left over from making tofu), but this is not widely available in the UK. I haven't completely given up hope of finding it in an Asian grocers, but I wondered if there might also be a more commonly obtainable ingredient that would perform the same function. I couldn't discern any particular flavour to okara when I used it in Japan, so I'm guessing it helps to soften the pork as it cooks.
Invite a friend to chime in on this discussion.Email a Friend
by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.