Kyon · Main dish

Kyon round curry

By Wild Food Japan · Updated

Cubes of kyon outside round browned, then simmered for an hour with caramelized onion before the vegetables and curry roux go in.

Outside round is lean and firm. Cut into cubes and simmered for an hour, it turns tender and soaks up the curry, and the long simmer takes it well past 75°C. Curry is an easy first dish for an unfamiliar meat, and it works the same with venison round.

Jump to recipeLocal ingredients
Serves
2
Prep
15 min
Cook
1 hr 40 min
Total
1 hr 55 min

Ingredients

  • Kyon outside round, about 300g (2 packs), cut into 2cm cubes
  • Onion, 1 large, thinly sliced
  • Carrot, 1, cut into chunks
  • Potato, 1, cut into chunks
  • Grated ginger and grated garlic, 1 tsp each
  • Red wine or sake, 50ml
  • Water, 500ml
  • Japanese curry roux, about 80g (4 servings' worth)
  • Neutral oil, 1 tbsp
  • Salt and pepper

Steps

  1. If the meat is frozen, thaw it in the refrigerator. Season the cubes with salt and pepper and brown them in the oil in a heavy pot over medium-high heat, 3 minutes. Lift them out.
  2. Cook the onion in the same pot over medium heat until deep golden, 10 to 15 minutes. Add the ginger and garlic for 1 minute.
  3. Add the wine, scrape the pot, and return the meat. Add the water, bring to a boil, and skim.
  4. Cover and simmer gently for 60 minutes, until the meat is tender.
  5. Add the carrot and potato and simmer for 15 to 20 minutes more.
  6. Turn off the heat and dissolve the roux, then simmer for 5 minutes, stirring. Check a cube with a thermometer: at least 75°C at the center for 1 minute.

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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