How to Make Tasty Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality)

How to Make Tasty Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality) Delicious, fresh and tasty.

Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality). Doteyaki is a slowly simmered stew using beef tendon, konjac and miso. Originally, it used to be made using an iron pot or plate and then stewed in miso until deliciously tender. Within the Tokai region, in particular Nagoya, is famous for its red miso, which they use for their version of Doteyaki.

Doteyaki (Beef tendon stew) is local specialty of Osaka.

The dish that Shinsekai is most famous for is kushi-katsu, or deep fried skewered morsels.

Doteyaki - beef tendon in miso sauce.

You can cook Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality) using 11 ingredients and 13 steps. Here is how you cook that.

Ingredients of Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality)

1. It’s 350 of to 400 grams Beef tendon.

2. You need 2 of pieces Konnyaku.

3. You need 2 of to 3 stalks worth The green part of a Japanese leek (for parboiling the meat).

4. It’s 1 slice of Ginger (for parboiling).

5. Prepare 1 of Green onion, ichimi togarashi.

6. Prepare of For the simmering sauce:.

7. You need 150 grams of White miso.

8. It’s 300 ml of Bonito based dashi stock.

9. It’s 1 tbsp of Sugar.

10. It’s 2 tbsp of Mirin.

11. You need 1 tbsp of Sake.

Take the elevator down to the third floor and there's a gallery on the history of Luna Park and Shinsekai area.

Skewered beef tendon, pre-boiled to remove extra fat and simmered with mirin and white miso, is just as popular as deep-fried skewers (kushikatsu) when it comes to good cheap eats in Shinsekai, Osaka.

The name doteyaki - literally meaning 'cooked bank' - is said to come from how the dish is cooked.

Do you need to book in advance to visit Shinsekai?

Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality) instructions

1. Put a generous amount of water in a pot with the been tendon, the green parts of the leeks and the slice of ginger. Bring to a boil. When it comes to a boil skim off the scum while it simmers over medium heat..

2. When no more scum is coming out, take the meat out and wash it carefully in cold water. Put 2 liters of water in a pressure cooker, add the parboiled beef tendon and start boiling..

3. When it comes to a boil skim off any scum carefully. Lock on the lid and bring the pot up to pressure. Cook under pressure for 15 minutes, turn off the heat and leave until the pressure comes down. The meat will continue cooking in residual heat..

4. Prepare the konnyaku. Score the surface about 2-3 mm deep with a fork in a crisscross pattern so that the flavors will penetrate it better..

5. When you have scored the konnyaku like this, cut into 1-2cm dice..

6. Boil in a generous amount of hot water for about 5 minutes to eliminate the odor..

7. When the pressure cooker has completely depressurized, take the beef tendon out and rinse it in water. Cut into bite sized pieces..

8. Put all the simmering liquid ingredients in a pan and start heating. When the miso has dissolved, add the konnyaku and beef tendon..

9. When the liquid comes to a boil, turn the heat down to low and simmer slowly for about 10 minutes..

10. If you can leave the pan to rest over night. If you dont have time, cool the pan by putting the bottom in cold water. As the contents cool they will absorb flavor. Leave until it's completely cool..

11. Heat up the pan just before eating. If the liquid is too thick and gelatinous add a little water to adjust. Simmer until the sauce is as thick as you like..

12. Serve with some chopped green onion or ichimi spice on top. Try it with beer..

13. This is the doteyaki from a famous restaurant in the Osaka district of Shinsekai..

We recommend booking Shinsekai tours ahead of time to secure your spot.

Here are the Osaka specialties you don't want to miss when you visit.

When I'm wandering around Osaka and my mouth is lonely (this is an actual, super charming expression used in Japanese), I inevitably begin craving takoyaki - golfball-sized gooey balls of batter studded with octopus chunks.

Bukkake udon with maitake tempura, simmered beef, and a soft-boiled egg. - image © Florentyna Leow.

Shinsekai Eat Like A Local: Doteyaki skewers. - image © Florentyna Leow.