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Home  Research Recipes Rafute
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Written by Chef Steve Yamada
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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
anma's kitchen
the cuisine of  rafute
shoyu pork
Recipe by Chef Steve Yamada
Owner and Chef of Restaurant Kariyushi
1436 Young Street, Honolulu Hawaii
For reservations, call (808) 942-1137
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.
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