USAGI AMAI-SUI (Hare, Sweet and Sour)

Ingredients

• 1 good-sized whole Rabbit or hare, whole (skinned and cleaned) (Should have been hung for at least two days before use. Ask your butcher to skin and gut it if needed.)
• 1 cup Vinegar (White or rice vinegar works well.)
• 1 cup Soy sauce (syou sauce) (A traditional Japanese soy sauce (shoyu) is most authentic.)
• 1 tablespoon Salt (Plus two small pinches reserved for later steps.)
• 3 tablespoons Sugar (White granulated sugar.)
• 0.5 cup Mirin (Split into two quarter-cup portions: one for the marinade, one for the casserole.)
• 1 tablespoon Mixed spices (A Japanese-style blend such as shichimi togarashi is appropriate. Reserve a small pinch for the casserole step.)
• 0.5 pound Fat fresh pork (Pork belly or another fatty cut works well. Cut into small bite-sized pieces.)
• 12 large Red plums (Stones removed. Use ripe, large red plums for best results.)
• 1 small Lime or lemon (Sliced thinly for garnish.)
• 1 teaspoon Kanton (Japanese gelatine / agar-agar) (Dissolved in a little warm water before adding to the gravy. Agar-agar powder is the modern equivalent.)
• 1 to cover (approximately 2–3 cups) Water (Used to dilute the marinade so the rabbit is fully submerged.)

Instructions

1. 1After the rabbit or hare has been skinned and its insides removed (ask your butcher to do this if needed), place it in a clean sink or large bowl and wash it thoroughly under cold running water. Rinse until the water runs clear. Pat dry with paper towels. This removes any blood or residue and ensures a clean flavour in the finished dish.
2. 2Using a sharp heavy knife or kitchen shears, cut the rabbit into four quarters: two front legs and two hind legs with attached body sections. Place the quarters into a large, deep non-reactive dish (glass or ceramic is ideal — avoid metal, which can react with the vinegar). In a separate bowl, combine the vinegar, sugar, salt (the full tablespoon), mixed spices, and a quarter cup of mirin. Stir well to dissolve the sugar and salt, then add enough cold water to fully submerge the rabbit pieces — approximately 2 to 3 cups. Pour this marinade over the rabbit, ensuring the pieces are fully covered. Cover the dish tightly with a lid or plastic wrap and place in the refrigerator (or another cool place). Leave to pickle for two to three days, turning the pieces once a day if possible.
3. 3After 2 to 3 days, lift the rabbit pieces out of the marinade and place them on a cutting board. Discard the marinade liquid — it has done its job of tenderising and flavouring the meat. Using a sharp knife, cut the marinated rabbit pieces into smaller, bite-sized chunks roughly 3–4 cm (about 1.5 inches) in size. Set aside.
4. 4Cut the fat fresh pork into small bite-sized pieces, roughly the same size as the rabbit pieces. Heat a large frying pan or heavy-based skillet over medium-high heat — no extra oil is needed as the fat from the pork will render out. Add the pork pieces and fry, stirring occasionally, until they are golden and have released their fat, about 5 to 7 minutes. Add the rabbit pieces to the pan and toss together with the pork. Cook, turning as needed, until the rabbit is browned on all sides, about 5 to 8 minutes. Browning the meat builds deeper flavour in the finished dish.
5. 5Preheat your oven to 150°C (300°F / Gas Mark 2) — this is a slow oven temperature. Transfer the browned rabbit and pork into a casserole dish or covered oven-safe pot with a tight-fitting lid. Add the soy sauce (the full cup), a small pinch of salt, a small pinch of the mixed spices, and the remaining quarter cup of mirin. Stir gently to combine. Place the lid firmly on the casserole dish and put it in the preheated oven. Cook for one hour. The slow, gentle heat will make the rabbit very tender and allow the flavours to meld together.
6. 6While the casserole is nearing the end of its hour in the oven, prepare the plums: cut each one in half and remove the stone. After the full hour of cooking, carefully remove the casserole from the oven. Gently add the stoned plums to the dish, nestling them among the meat — handle carefully so you do not break the plum halves. In a small cup, dissolve one teaspoon of Kanton (Japanese gelatine / agar-agar powder) in a small amount of warm water, stirring until fully dissolved, then pour it into the gravy in the casserole. Stir the gravy gently around the edges of the dish, taking great care not to crush or break the plums. Return the covered casserole to the oven and cook for a further five minutes.
7. 7Remove the casserole from the oven. Warm a large serving platter if possible. Carefully spoon the rabbit, pork, and plums onto the hot platter, pouring the thickened gravy over the top. Slice the lime or lemon into thin rounds and arrange the slices around the edge of the platter as decoration. Place one plum half on top of each citrus slice for a beautiful presentation. Serve immediately with steamed white rice or white bean cakes.