A sweet simmered in a simmered meat

Cut off both ends of the brush nishin and the belly bones and soak them in rice broth overnight. Soaking it in the tofu soup removes the smell and improves the taste.

Have a bat filled with ice water ready. Fill a large frying pan with hot water, blanch the nishin and immediately remove it into ice water.

Once the heat has subsided, place it on a large soaking cloth and wrap it in a set of two. The skin contains a lot of gelatin, and if the skins are combined, they will stick together, so it is a good idea to wrap the skin on the outside and the flesh on the inside.

Put [3] in a large pot and pour hot water in it, then pour the flesh into the dish and the towel, and then throw away the hot water.

Add [A] and simmer over medium heat. Once it boils, place a lid on with aluminum foil and turn it to low heat. If there seems to be little simmering in the middle, pour in some kelp stock to ensure that the whole flesh is poured over.

Add sugar and thick soy sauce in several portions and simmer slowly over 5-7 days. If bubbles come out of the juice, it can cause the simmer to fall apart, so simmer over very low heat to prevent the foam from spreading.

Cut into small pieces that are easy to eat and serve in a bowl to complete the meal. It can also be arranged as a boil with other ingredients or as a topping for noodle dishes or rice bowls.