Food Articles

The Independent

Buta kakuni

November 17, 2012

I love the way the pork falls apart after bubbling for ages in the aromatic stock. In an izakaya you would get a small plate to share, but at home I like to make a large batch and serve it with a salad and some steamed rice. The mustard adds a kick at the end, contrasting nicely with the sweetness of the sauce.

Read entire article on The Independent
« Previous Article Next Article »

More From Food Articles

  • Served: I Get Paid to Write About Cheese (And Other Wonderful Things)!
  • Meringue Skulls
  • Philly Homegrown and Honey Wheat Beer Bread
  • Best of Luxury

    Finding the best in luxury can be a daunting task, which is why we've taken it on for you.
    View All Best of Luxury