Kyon · Fried dish

Kyon round tatsuta-age

By Wild Food Japan · Updated

Thin slices of kyon inside round, marinated in soy sauce and ginger, coated in potato starch, and fried crisp.

Inside round is lean and tender when sliced thin. Slices about 7mm thick cook through in hot oil in a few minutes, and a soy and ginger marinade keeps them savory. It is the quickest way to try kyon, and venison round works the same way.

Jump to recipeLocal ingredients
Serves
2
Prep
10 min
Marinate
30 min
Cook
15 min
Total
55 min

Ingredients

  • Kyon inside round, about 150g (1 pack)
  • Soy sauce, 1 tbsp
  • Sake, 1 tbsp
  • Grated ginger, 1 tsp
  • Grated garlic, ½ tsp
  • Potato starch, 3 tbsp
  • Oil for frying
  • Lemon wedge, to serve

Steps

  1. If the meat is frozen, thaw it in the refrigerator. Slice it against the grain about 7mm thick.
  2. Mix the soy sauce, sake, ginger, and garlic. Marinate the slices in the refrigerator for 20 to 30 minutes.
  3. Heat 2 to 3cm of oil to 170°C.
  4. Drain the slices and coat them in the potato starch.
  5. Fry in small batches for 2 to 3 minutes, until crisp.
  6. Check the thickest slice from the side with a thin probe: reach at least 75°C at the center and continue heating to maintain it for at least 1 minute. If it is under, continue frying and check again. Drain on a clean rack and serve with lemon.

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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