rafute
shoyu pork
Recipe by Chef Steve Yamada
Owner and Chef of Restaurant Kariyushi

Ingredients:
3-4 pounds pork shoulder
1 cup pork stock or combination of pork and chicken stock
1 cup bonito stock
1 cup soy sauce 

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Ingredients:
3-4 pounds pork shoulder
1 cup pork stock or combination of pork and chicken stock
1 cup bonito stock
1 cup soy sauce
A finger-sized chunk of ginger, sliced
1 cup sugar
1 cup awamori (Okinawan distilled rice spirit)
½ cup mirin

Place pork in a saucepan with water to cover.  Bring to a boil and cook for 30 to 40 minutes.  Remove pork from water, cool and slice into 1½-inch squares. 

Combine pork and bonito stock in saucepan.  Add ½ cup soy sauce and bring to a boil.  Place pork and ginger slices in sauce and simmer, covered, for 1½ hours over low heat.  Add the remaining soy sauce, sugar and awamori.  Continue to cook until pork becomes tender.  As pork tenderizes, add mirin and cook for a half-hour uncovered until pork is very tender.