One more dish we had yesterday at Uzu Ｉzakaya in Shizuoka City was a new creation:
Kakuni Kuro Mai Dango/角煮黒米団子 or Stewed Pork in Black Rice Balls.
It did look a straightforward, but the first bite indicated the complexity of that dish.
Stewed Pork is first made in “Kakuni-style”, which takes quite some time to achieve.
The pork is then cut into tiny pieces and wrapped inside the rice ball.
Now the rice used is black rice. This is a bit of a misnomer a Japanese black rice has nothing to do with the “black rice” (which is not rice) used in Americas and Europe.
Actually it is a dark-red rice variety.
One part of the rice is first steamed into a glutinous paste. More black rice is added to the glutinous paste and the mixture is shaped into a ball with the kakuni inside.
It is steamed again with the result of solid/firm rice grains inside the glutinous rice ball, giving it a satisfying bite enhanced by the pork inside.
The balls (as big as a child fist) are served topped with sweet and sour sauce and fresh trefoil (for taste and colour).
A very satisfying, intriguing dish.
Shizuoka City, Otowa-cho, 3-18
Business hours: 17:00=23:00
Closed on Mondays and first Tuesday
Credit cards OK
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2 thoughts on “Japanese Cuisine: Stewed Pork in Black Rice Balls”
I did some research on the Kakuni you mentioned on my blog. I believe I ate it at a very good Chinese restaurant in Singapore when I was there last year. It was what got me interested in Pork Belly the first time.
Thanks for the great postings…
Eat Well friend, Happy Holidays.
You are most welcome!
happy Holidays to you and your loved ones, too!