Japanese
Doteyaki
“A hearty stew of beef tendon simmered in a rich hatcho miso broth with daikon and konnyaku, offering a deep umami flavor.”
Easy3 hours
Where it comes from
Doteyaki is a traditional comfort food from Osaka, where the robust flavors of hatcho miso and slow-cooked beef tendon are cherished in the city's bustling izakayas.
Follow the thread
On the Palate
What goes into it
How it's made
- 1
Cut beef tendon into pieces and parboil to remove impurities.
- 2
Simmer beef tendon with daikon and konnyaku in a mixture of hatcho miso, sake, and mirin.
- 3
Cook slowly until the tendon becomes tender and absorbs the flavors.
- 4
Adjust seasoning with sugar and soy sauce if necessary.
- 5
Serve garnished with sliced green onion.
