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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, shinsekai doteyaki - simmered beef tendon with miso (a famous osaka speciality). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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When the miso has dissolved, add the konnyaku and beef tendon. If you can leave the pan to rest over night. If you don't have time, cool the pan by putting the bottom in cold water. Before you jump to Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality) recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

To get started with this particular recipe, we have to first prepare a few components. You can cook shinsekai doteyaki - simmered beef tendon with miso (a famous osaka speciality) using 11 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality):
  1. Get 350 to 400 grams Beef tendon
  2. Take 2 pieces Konnyaku
  3. Get 2 to 3 stalks worth The green part of a Japanese leek (for parboiling the meat)
  4. Take 1 slice Ginger (for parboiling)
  5. Take 1 Green onion, ichimi togarashi
  6. Get For the simmering sauce:
  7. Get 150 grams White miso
  8. Take 300 ml Bonito based dashi stock
  9. Prepare 1 tbsp Sugar
  10. Prepare 2 tbsp Mirin
  11. Make ready 1 tbsp Sake

But, we really loved the Doteyaki, which is skewered beef tendon smothered in a sweet miso sauce. Doteyaki is usually available alongside Kushikatsu and has a nice, sweet flavor due to the miso sauce it's dipped in. Of course, we added on a couple more sticks after that (ala carte style!). Every set also comes with a free doteyaki (doteyaki beef tendons and daikon radish simmered with miso), which we loved and ordered one more ala carte!

Instructions to make Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality):
  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 don't 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.

Of course, we added on a couple more sticks after that (ala carte style!). Every set also comes with a free doteyaki (doteyaki beef tendons and daikon radish simmered with miso), which we loved and ordered one more ala carte! Just dunk a crispy fried kushikatsu in the special sauce, and then eat it. Another Osaka suburb famous for its food is Shinsekai, located in the city's south. Local specialities include doteyaki (beef tendons stewed in miso and mirin) and kushikatsu (deep-fried skewers of breaded meat, seafood or vegetables).

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