I want to see how different rafute recipes are. What is the "ultimate" rafute recipe? I want the rafute to melt and not be too fatty.
This is the one I have:
Steve Yamada's Rafute Recipe
3-4 lb Pork shoulder or belly pork
1 cup Pork stock
1 cup Bonito stock
½ cup Shoyu
Thumb size Ginger, crushed
½ cup Sugar
1 cup Awamori
½ cup Mirin
Pork: Place in pot and add water to cover the pork. Bring to a boil. Cook for 30-40 minutes. Remove the pork, cool, and cut into slices.
Bring to boil: pork stock, bonito stock and shoyu. Bring down to a simmer. Add the pork and crushed ginger. Cover the pot and simmer for 1 ½ hours over low heat.
Add the sugar and awamori. Simmer ½ an hour or until the pork is tender.
Add the ½ cup mirin. Cook for ½ hour with the pot uncovered.
Chill to remove the fat.