Kyon · Main dish

Miso-marinated kyon loin

By Wild Food Japan · Updated

Kyon loin marinated in white miso, mirin, and sake, seared, then finished gently under a lid until the center reaches 75°C.

Kyon loin is lean, so it dries out if you chase a crust over high heat. A miso marinade seasons it through, and finishing under a lid on low heat takes the center to 75°C without overcooking the outside. The same method works for venison loin.

Jump to recipeLocal ingredients
Serves
2
Prep
10 min
Marinate
6 hr
Cook
12 min
Total
6 hr 22 min

Ingredients

  • Kyon loin, about 150g (1 pack)
  • White miso, 2 tbsp
  • Mirin, 1 tbsp
  • Sake, 1 tbsp
  • Neutral oil, 1 tsp
  • To serve: shredded cabbage or lightly blanched ashitaba

Steps

  1. If the meat is frozen, thaw it in the refrigerator. Pat it dry and cut it into 2 pieces of even thickness, about 2cm.
  2. Mix the miso, mirin, and sake. Coat the meat, wrap it, and refrigerate for 6 to 24 hours.
  3. Wipe off most of the miso, which burns easily, leaving a thin film.
  4. Heat the oil in a frying pan over medium heat and sear the meat for 1 to 2 minutes a side until browned.
  5. Turn the heat to low, add 2 tbsp water, and cover. Cook for 4 to 6 minutes, turning once, until a thermometer in the center of the thickest piece reads at least 75°C. Keep it there for 1 minute.
  6. Rest for 3 minutes off the heat, then slice across the grain.

Cook it through

Wild game needs thorough cooking. These recipes follow MHLW's guidance: at least 75°C at the center for at least one minute. Use a probe in the thickest part, not color or the clock alone. Keep raw meat and its utensils separate from ready-to-eat food. Thaw frozen meat in the refrigerator; freezing is not a substitute for cooking.

MHLW: cooking wild game safely (JA)

Regional produce

Izu Oshima, Tokyo

Island-level pairing. Tokyo's agricultural video documents ashitaba cultivation and shipping on Oshima. It does not show today's shop stock or establish a shared shipment with meat.

  • Ashitaba

    Tokyo Metropolitan Government documents ashitaba cultivation and shipping on Izu Oshima.

    Tokyo Metropolitan Government: Oshima ashitaba

    Wash, blanch until the stems are tender, and serve beside kyon, or add prepared leaves to soup. Spinach or komatsuna can substitute without implying island origin.

    Confirm the harvest window and current stock with the grower or shop.

Open the regional ingredient guideIzu Oshima Gibier: kyon guide

An original editorial recipe by Wild Food Japan, based on established cooking methods. It has not been kitchen-tested by our team. Times are estimates; verify temperature and tenderness. Linked producers have not endorsed the recipe. They sell and fulfill meat orders. Wild Food Japan does not sell the meat.

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