Wild boar · Hot pot

Wild boar seri hot pot

By Wild Food Japan · Updated

Sliced wild boar in a clear soy-dashi broth with tofu, leek, and cultivated seri greens. An Osaki-inspired hot pot for two.

Matsuyama seri is a named traditional crop in Osaki. Add its washed stems near the end and its leaves last, after the meat is safely cooked. Buy identified cultivated seri rather than gathering unfamiliar wild plants.

Jump to recipeLocal ingredients
Serves
2
Prep
15 min
Cook
25 min
Total
40 min

Ingredients

  • Wild boar shoulder-loin, 250g, sliced 2 to 3mm thick
  • Cultivated seri, 100g, roots removed and thoroughly washed
  • Leek or Japanese long onion, 1, sliced
  • Firm tofu, 200g, cubed
  • Dashi, 800ml
  • Soy sauce, 2 tbsp
  • Sake, 2 tbsp
  • Mirin, 1 tbsp
  • Ginger, 10g, sliced

Steps

  1. Thaw frozen meat in the refrigerator. Cut the washed seri into 4cm lengths, keeping stems and leaves separate and away from raw meat.
  2. Bring dashi, soy sauce, sake, mirin, and ginger to a boil in a pot. Add the leek and simmer for 5 minutes.
  3. Add the boar slices individually so they do not clump. Return to a simmer and skim, then add the tofu.
  4. Simmer for about 10 minutes. Probe the center of the thickest meat slice from its side; reach at least 75°C and maintain it for at least 1 minute. Continue cooking if needed.
  5. Add the seri stems and simmer for 2 minutes, then the leaves for 1 minute, until wilted.
  6. Serve with clean utensils. If adding more raw meat at the table, repeat the full temperature check before eating the new batch.

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

Osaki, Miyagi

City-level pairing: Kamiibano taro and Matsuyama seri are listed within Osaki City. Other crops in the source belong to neighboring towns and are not relabeled as Osaki City produce.

  • Matsuyama seri

    The city identifies Matsuyama seri with Osaki's Matsuyama area.

    Osaki City: traditional vegetable origins (PDF)

    Use identified cultivated greens. Wash well, remove roots, and add stems then leaves near the end of hot-pot cooking.

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

Open the regional ingredient guideGibier no Sato Osaki: project and location

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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