A [[Japan]]ese braised [[pork]] dish made by simmering thick cubes of pork belly in [[dashi (dashiart)|]], [[soy sauce]], [[mirin]], [[sugar]], and [[sake]]. By cooking it at a low temperature for a long time, the collagen breaks down into [[gelatin]], which keeps the [[meat]] moist while becoming so soft that it can be easily eaten with [[chopsticks]]. This dish is usually served with [[spring onion]]s, [[daikon]], and shredded [[karashi]].
kakuni