Mizumi chef Devin Hashimoto shares the secrets of pork perfection

Mizumi’s braised Kurobuta pork recipe will work with short ribs or pork belly.
Photo: Adam Shane

Mizumi, formerly known as Okada, recently received not only a substantial decorative face-lift but also a menu overhaul under the watchful eye of executive chef Devin Hashimoto. “One of the biggest challenges is trying to incorporate seasonal ingredients in the States and matching them with ingredients from Japan, since the seasons are reversed,” he says. “And while Japan has great produce, there are significant restrictions as to what can be imported to the States.”

The Details

Wynn, 248-3463.
Sunday-Thursday, 4:30-10 p.m.; Friday & Saturday, 5:30-10:30 p.m.

Thankfully, pork is a year-round ingredient, so you shouldn’t encounter seasonal sourcing issues when preparing Mizumi’s braised Kurobuta pork for your next dinner party. And if you can’t find short ribs, Hashimoto says pork belly will work, too.

Braised Kurobuta Pork

(Serves 8-10)


5 lbs. Kurobuta short ribs

3 liters water

1 large onion (diced)

1 large carrot (diced)

2 pieces ginger (peeled/sliced)

5 garlic cloves (smashed)

3 bay leaves

1 pinch black peppercorns

3 pieces star anise

1 cinnamon stick

1 gallon chicken stock (or water)

½ cup mirin

½ cup sake

½ cup soy sauce

¼ cup sugar

Method: Rinse pork short ribs and dry them. Trim off excess fat. Add pork to large pot with water and bring to a boil, then drop to a simmer. Skim off as much film as possible until all is gone (about 20 minutes). Add in all vegetables, followed by remaining ingredients. Simmer for another 3 hours or until tender. Allow to rest in liquid for 30 minutes for flavors to soak into pork, then serve.

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