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  7. Doteyaki (Grilled beef tendon with piled miso along the edge of an iron pot)

Doteyaki (Grilled beef tendon with piled miso along the edge of an iron pot) ｜ Our Regional Cuisines

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  • Osaka Prefecture

    Doteyaki (Grilled beef tendon with piled miso along the edge of an iron pot)

Doteyaki (Grilled beef tendon with piled miso along the edge of an iron pot)

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  • Main lore areas

    Within Osaka City

  • Main ingredients used

    Beef tendon, Miso, Mirin(=sweet rice wine)

  • History/origin/related events

    The dish is made by simmering beef tendons in miso or mirin for a long time. Its name originates from the practice of piling miso around the edge of the pot like a riverbank. It boasts a rich, sweet and savory flavor that pairs well with sake. Known as an affordable and enjoyable Osaka downtown specialty, and there are many restaurants in the Shinsekai area that serve it.

  • Opportunities and times of eating habits

    In the city, it is available at various dining establishments and can be enjoyed throughout the year regardless of the season.

  • How to eat

    Boil beef tendons to remove impurities. Spread miso along the inside edge of an iron pot, resembling a riverbank. Grill beef tendons in the center of the pot, then further simmer in the melted miso. Sometimes, "Konjac(=yam cake)" is also simmered together.

  • Efforts for Preservation and Succession

    (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    It is mainly served as a snack at casual restaurants such as "Izakaya (=Japanese-style pubs)" and "Kushikatsu (=skewered pork cutlets)" stores, and each store has its own special seasonings. It is also prepared at home. It is well known as an Osaka specialty and is popular among tourists.

RECIPE

Ingredients (4 servings)

  • Beef tendon 300g
  • Konjac(=yam cake) 1
  • Green onion 1
  • Dashi (=Japanese soup stock) 8 cups
  • Thinly sliced ginger 2 sheets
  • Barley Miso 100g
  • Sugar 5 tbsp.
  • Mirin(=sweet rice wine) 4 tbsp.
  • Sake 4 tbsp.

How to cook

  • 1. Parboil beef tendons to remove impurities and odor. Then, rinse them with water and drain using a colander.

  • 2. Separate the green and white parts of the green onions. Finely chop the green part.

  • 3. Place the parboiled beef tendons, Dashi, thinly sliced ginger, and the white part of the green onions in a pot. Bring to a boil, skimming off any scum, and simmer for 40 to 60 minutes.

  • 4. Cut the boiled beef tendons into bite-sized pieces. Tear ”Konjac” into bite-sized chunks and parboil.

  • 5. In a pot, add 1.5 cups of the boiled beef tendon broth and the remaining seasonings. Add the beef tendons and simmer until the broth reduces.

  • 6. Sprinkle the finely chopped green onions on top and the dish is ready.

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

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