Wild boar · Curry

Wild boar taro curry

By Wild Food Japan · Updated

Slow-simmered wild boar shoulder with onion and taro, finished with Japanese curry roux. Add the taro after the meat starts to soften.

Shoulder cubes need a longer simmer than thin slices. Cook them before adding the taro so the vegetables do not collapse while the meat softens. Osaki's Kamiibano taro is an optional local choice; check availability with the grower.

Jump to recipeLocal ingredients
Serves
3
Prep
20 min
Cook
2 hr 10 min
Total
2 hr 30 min

Ingredients

  • Wild boar shoulder, 400g, in 3cm cubes
  • Onion, 1 large, sliced
  • Taro, 300g, peeled and halved
  • Carrot, 1, cut into chunks
  • Grated ginger, 2 tsp
  • Garlic, 2 cloves, chopped
  • Water, 800ml, plus more as needed
  • Japanese curry roux, about 60g; adjust to the packet
  • Neutral oil, 1 tbsp
  • Cooked rice, 3 portions

Steps

  1. Thaw the meat in the refrigerator. Pat dry, then brown in the oil in a heavy pot for about 5 minutes. Transfer to a plate reserved for the meat.
  2. Cook the onion in the same pot for 10 minutes. Add ginger and garlic and stir for 1 minute.
  3. Return the meat, add the water, bring to a boil, and skim. Cover and simmer gently for 75 to 90 minutes, topping up water to keep the meat covered.
  4. When the shoulder yields to a fork, add the taro and carrot. Simmer for 20 to 25 minutes until both are tender. If the meat is still tough, extend its simmer before adding the vegetables.
  5. Probe the center of the largest cube: at least 75°C for at least 1 minute. Cooking time is an estimate, not a substitute for the temperature check.
  6. Turn off the heat and dissolve the curry roux. Return to low heat for 5 minutes, stirring; adjust thickness with water. Serve with rice.

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.

  • Kamiibano taro

    Osaki City's traditional-vegetable list places Kamiibano taro in the city's Kamiibano district.

    Osaki City: traditional vegetable origins (PDF)

    Peel and simmer in boar miso stew, or add to curry after the shoulder has softened. Ordinary cultivated taro is a substitute.

    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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