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

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, shinsekai doteyaki - simmered beef tendon with miso (a famous osaka speciality). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality) is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality) is something that I’ve loved my whole life. They’re fine and they look wonderful.

Parboil the beef tendons and skim off the scum. Great recipe for Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality). ● The doteyaki I had at a kushikasu (fried cutlet skewer) restaurant in the Osaka neighborhood of Shinsekai was delicious, so I tried recreating it. ●The key is to parboil the meat. Doteyaki (Beef tendon stew) is local specialty of Osaka.

To begin with this recipe, we must prepare a few components. You can have shinsekai doteyaki - simmered beef tendon with miso (a famous osaka speciality) using 11 ingredients and 13 steps. Here is how you can achieve it.

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

When in Shinsekai Osaka in Japan, eat as the Japanese do! Let's feed the belly with typical local dishes that are representative of the Shinsekai area. You must also indulge in the doteyaki, which is a beef-based dish stewed in miso or the sweet-tasting sake called mirin. 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.

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.

The name doteyaki - literally meaning 'cooked bank' - is said to come from how the dish is cooked. 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. Do you need to book in advance to visit Shinsekai? We recommend booking Shinsekai tours ahead of time to secure your spot.

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