this nibuta and the tacos after were soooo good ugh!!! RECIPE credit to naoko takei moore & kyle connaughton, authors of the “Donabe” cookbook For the pork: 2.5 lbs pork shoulder 1 cup (240ml) sake 3 green onions 3 cloves garlic 1.5 Tb sliced ginger 0.5 tsp black peppercorns Halve the pork shoulder, score lightly and rub with salt. Cover tightly with plastic wrap or in a plastic bag and let it sit for an hour, best if refrigerated overnight but make sure to return to room temp before cooking. Place pork in a donabe with all aromatics and sake. Cover with enough water to cover the surface of the meat. Cook on high heat and once the broth boils, turn down the heat and skim any scum that rises to the top. Cover and simmer on low for 45-60 minutes. Turn off heat and let the pork sit in the broth for ~1 hour. Sauce: 1/4 cup (60ml) sake 1/4 cup (60ml) raw brown sugar 1/4 cup (60ml) soy sauce 1/2 cup (120ml) pork broth (strained) 2 tsp corn starch or potato starch 1 Tb water Combine sake, brown sugar, soy sauce, and pork broth in a sauce pan and set over medium-high. Bring to a boil, then simmer for 5 minutes. Mix a cornstarch slurry on the side and add into the sauce. Top the dish with Japanese 7-spice and julienned green onion. #cookingtips #dinnerideas #japanesehomecooking #recipeideas