Ingredients

(for medium-size “Hakeme” or large-size classic-style donabe) – 6 servings

2.5 pounds  pork butt (shoulder) block, tressed with twine

2-2.5 tablespoons  shio-koji or 1.5 teaspoons

  sea salt

1 cup sake

water

1 Tokyo negi (green onion), green part only (or 3 scallions)

2-3 cloves  garlic

1 small thumb-size knob  ginger,  sliced

1/2  teaspoon  black pepper corns

(sauce)

1/4 cup  sake

1/4 cup  raw brown sugar

1/4 cup  soy sauce

1/2 cup  saved liquid from cooking the pork above

2 teaspoons  katakuriko (potato starch)

2 teaspoons  water

Thinly-sliced Tokyo negi (from bottom part) or scallion

sansho pepper powder

Procedure

1. 1. Rub the pork all over with shio-koji.  Put it in a plastic bag (such as Ziploc) and refrigerate overnight.
   

2. 2. Remove the pork from bag and put in a donabe.  Add measured sake and enough amount of water to barely cover the meat.  Add Tokyo negi, garlic, ginger, and black pepper.
   

3. 3.Set the donabe over medium-high heat.  As soon as the liquid starts boiling, reduce the heat to low-simmer.  Skim as necessary.
   

4. 4.Put a drop lid (or use a piece of parchment paper to line the surface) and cover with donabe lid.  Simmer for about 1 hour or until the meat is just cooked through.  (*To check the doneness, insert a skewer to the center of the meat.  If clear juice comes out when pulling off the skewer, the meat is cooked through.)
   

5. 5.Turn off the heat and let it rest (keep the meat in the broth and covered) for 1 hour.
   

6. 6.To make the sauce, combine sake, sugar, soy sauce, and the cooking broth for the pork in a small pan and simmer for 5 minutes.
   

7. 7.In a small bowl, whisk together katakuriko and water.  Stir in the mixture to the sauce.  Turn off the heat and set aside.
   

8. 8.To serve, remove the meat from donabe.  Slice and arrange in a plate.  Garnish with thinly-siced Tokyo negi (white part).  Serve with the sauce and some sansho pepper powder.