Goodbye, Danchi! 

As I simmered the Kakuni, I thought back on the days I spent in this housing complex.
If I didn't live here,
I don't think I could have met you all.
I am so grateful that I cannot express it in words.
Next video, I'll be restoring a room that I've done a lot of DIY!
Soft kakuni recipe with fruits
Blanch the pork belly block in rice water for 5 minutes.
Remove the meat, add water, the blanched meat, the green part of the green onion, thinly sliced ​​ginger, and crushed garlic to a pot and simmer over low heat for an hour.
Remove the green onions, ginger, and garlic and place the pot in the refrigerator, preferably overnight.
The oil will float and solidify on the surface, so remove it.
(The oil can be used as lard just like regular oil)
Remove the meat from the pot and cut it into bite-sized pieces.
Don't throw away the broth, leave it in the pot, add sake, soy sauce, mirin, cut meat, and your favorite fruit (apples, pears, and pineapples are recommended!), simmer over low heat for 2 hours, and you're done!