Kyon · Main dish

Sweet-soy braised kyon spare ribs

By Wild Food Japan · Updated

Kyon spare ribs browned, then simmered with ginger, sake, soy sauce, and mirin until the meat pulls from the bone.

Ribs carry connective tissue that turns tender only with time. An hour and a half of gentle simmering softens it and takes the meat far past 75°C. The same braise works for venison or wild boar ribs.

Jump to recipeLocal ingredients
Serves
2
Prep
10 min
Cook
1 hr 35 min
Total
1 hr 45 min

Ingredients

  • Kyon spare ribs, about 300g (2 packs)
  • Ginger, 1 thumb, sliced
  • Green onion, 1, cut into 4cm lengths
  • Sake, 100ml
  • Water, 300ml
  • Soy sauce, 3 tbsp
  • Mirin, 2 tbsp
  • Brown sugar, 1 tbsp
  • Neutral oil, 1 tsp

Steps

  1. If the ribs are frozen, thaw them in the refrigerator. Pat them dry.
  2. Brown the ribs in the oil in a heavy pot over medium-high heat, 3 to 4 minutes in all.
  3. Add the ginger, green onion, sake, and water. Bring to a boil and skim off the foam.
  4. Lower the heat, cover, and simmer for 60 minutes.
  5. Add the soy sauce, mirin, and sugar. Simmer uncovered for 20 to 30 minutes, turning the ribs, until the sauce coats them and the meat pulls from the bone.
  6. Check the thickest rib with a thermometer: at least 75°C at the center for 1 minute. After this long a simmer it will be well above that.

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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