Daisho Nibuta Braised Pork Sauce 125g is a ready-made braising liquid for nibuta — Japanese slow-simmered pork. Daisho builds it on marudaizu shoyu (whole-soybean soy sauce) and adds dashi from Rishiri kombu harvested in Hokkaido and the umami of Yaizu-dried bonito, then finishes it with hon-mirin, junmai sake and ginger. One 125 g pouch is the whole braise: the maker's own recipe uses the full pack with 300–600 g of pork to serve three or four.
About Daisho
Daisho Co., Ltd. (株式会社ダイショー) is a Japanese seasoning maker established in December 1966 in Fukuoka — originally as Daisho Foods, set up to make grilled-meat seasoning, and its very first product was a yakiniku sauce called Yakiniku Ichiban. It now works from dual headquarters in Tokyo and Fukuoka, and is known across Japan for yakiniku and steak sauces, seasoned salt-and-pepper, and nabe hot-pot soup bases, under the company motto "creating happiness through deliciousness".
What is nibuta?
Nibuta (煮豚) is Japanese braised pork: a whole block of pork simmered slowly in a soy-based liquid until it is tender enough to slice thin. It is a home-kitchen staple made in one pot on the stove, eaten sliced with the reduced cooking liquid spooned over — and it is the same style of sliced simmered pork familiar from the top of a ramen bowl.
How to make nibuta — Daisho's recipe
Printed by the manufacturer on the product page. Serves 3–4.
- Pork, in one block (shoulder loin, leg or belly) — 300–600 g
- This product — 1 pack
- Water — 400 ml (2 cups)
- Prick the pork all over with a fork.
- Heat oil in a pot, add the pork, and brown it all over on a high heat, turning it as it colours.
- Add this sauce and the water and bring to the boil, then turn the heat low and set a drop-lid (otoshibuta) directly on top. Simmer for about 50 minutes, turning the pork now and then so the flavour works through.
- Lift off the drop-lid and take the pork out. Reduce the cooking liquid to the strength you like. Once the pork has cooled a little, slice it to the thickness you prefer and spoon the liquid over.
Daisho notes that simmering time varies with the size of the pork and the pot, so cook until it is done through — and adds that a further 50 minutes (100 in total) gives a softer result, topping the pot up with water if the liquid runs low.
Ingredients
Soy sauce (produced in Japan), sugar, hon-mirin, salt, junmai sake, ginger, kombu extract, dried bonito flakes / sorbitol, seasoning (amino acids etc.), alcohol, thickeners (modified starch, xanthan gum), caramel colour, sweetener (stevia).
Allergens
Contains: wheat, soy, fish. For the allergen declaration as printed for the Australian market, please refer to the product packaging.
Nutrition (per 1 serving / 36 g, as printed by the manufacturer)
- Energy: 40 kcal
- Protein: 1.2 g
- Fat: 0.2 g
- Carbohydrate: 8.4 g — of which sugars: 8.4 g; dietary fibre: 0 g
- Calcium: 4 mg
- Vitamin B1: 0 mg
- Salt equivalent: 3.2 g
Important — please check the package label
While we make every effort to keep product information accurate and up to date, manufacturers may change formulations, packaging, allergens, ingredients, or specifications without notice. The actual product packaging is always the authoritative source. If you have specific concerns about allergens, ingredients, or any product detail, please contact us before purchase, or refer to the product packaging before consuming.
Japanese braised-pork simmering sauce · 煮豚のたれ 125g · Daisho meat-sauce range.
