Kyon · Pasta

Kyon neck ragù

By Wild Food Japan · Updated

Kyon neck braised for two hours with tomato, red wine, and soffritto, then shredded into a sauce for pasta.

Neck is a hard-working muscle that suits a long, slow braise. After two hours the meat falls off the bone and shreds into a rich sauce for pasta or polenta. Venison neck or shoulder works the same way.

Jump to recipeLocal ingredients
Serves
2
Prep
15 min
Cook
2 hr 45 min
Total
3 hr

Ingredients

  • Kyon neck, about 180g (1 pack)
  • Onion, ½, finely chopped
  • Carrot, ½, finely chopped
  • Garlic, 1 clove, chopped
  • Tomato passata or chopped canned tomatoes, 200g
  • Red wine, 100ml (or more stock)
  • Stock or water, 200ml
  • Bay leaf, 1
  • Olive oil, 1 tbsp
  • Salt and pepper
  • Dried pasta such as pappardelle or rigatoni, 160g

Steps

  1. If the meat is frozen, thaw it in the refrigerator. Season the neck with salt and brown it on all sides in the olive oil in a small heavy pot, 4 to 5 minutes. Lift it out.
  2. Soften the onion, carrot, and garlic in the same pot over medium-low heat for 8 minutes.
  3. Add the wine and boil for 2 minutes. Add the tomatoes, stock, and bay leaf, and return the neck.
  4. Cover and simmer gently for 2 to 2½ hours, until the meat falls off the bone. Add water if it gets dry.
  5. Lift out the neck, pull the meat from the bones, and shred it back into the sauce. Discard the bones and bay leaf.
  6. Simmer the shredded meat in the sauce, checking with a probe that it reaches at least 75°C and remains there for at least 1 minute. Season with salt and pepper and toss with the cooked pasta.

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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