Wild boar · Stew

Boar taro miso stew

By Wild Food Japan · Updated

Wild boar belly simmered with taro and ginger in miso broth. Seek Osaki's Kamiibano taro for a same-city ingredient pairing.

Taro thickens this broth lightly as it cooks. Kamiibano taro is a named Osaki crop, but ordinary cultivated taro works too. This is our original pairing, not an inherited Osaki recipe.

Jump to recipeLocal ingredients
Serves
2
Prep
20 min
Cook
35 min
Total
55 min

Ingredients

  • Wild boar belly, 250g, thinly sliced
  • Taro, 350g, peeled and cut into 3cm pieces
  • Carrot, 1 small, cut into chunks
  • Ginger, 15g, thinly sliced
  • Dashi, 600ml
  • Miso, 2½ tbsp
  • Sake, 2 tbsp
  • Mirin, 1 tbsp
  • Neutral oil, 1 tsp

Steps

  1. Thaw the meat in the refrigerator. Rinse the peeled taro and keep it separate from raw meat.
  2. Heat the oil in a heavy pot. Add the boar and stir over medium heat for 3 minutes, separating the slices.
  3. Add the ginger, carrot, taro, dashi, sake, and mirin. Bring to a boil and skim.
  4. Cover loosely and simmer for 20 to 25 minutes until a skewer enters the taro easily. Add water if the vegetables become exposed.
  5. Check the thickest meat piece with a probe. Heat its center to at least 75°C and hold at that temperature for at least 1 minute; cook longer if necessary.
  6. Dissolve the miso in some broth and return it to the pot. Stir gently to avoid breaking the taro, then serve hot.

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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