My husband loves buta kakuni. He will order this whenever possible during out dine outs at his current fav Japanese restaurant in Ipoh. Of which is why I wanted to cook it.
I went through a few recipes and found Nami's recipe to be quite similiar to what we ate as I knew the meat was once fried.
The preparation take a lot of time, as said by Nami herself, the result is worth it.
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