Doteni - Osaka Beef Tendon Stew
Dark, sticky, gelatinous Osaka soul food — beef tendon and konnyaku braised in red miso and sake until everything dissolves into richness.
🍳 Cook: 70 min
Ingredients
| 1.5 lb (680g) | beef tendon, cut into 2-inch pieces | |
| 7 oz (200g) | konnyaku (konjac), cut into pieces | |
| 3 tbsp | 45 ml | red miso (hatcho miso if available) |
| 2 tbsp | 30 ml | sugar |
| 2 tbsp | 30 ml | mirin |
| 2 tbsp | 30 ml | sake |
| 1 cup (240ml) | water | |
| 1 tbsp | 15 ml | soy sauce |
| 1-inch piece | fresh ginger, sliced | |
| — | green onion (to garnish) |
Instructions
- Blanch the beef tendon in boiling water for 5 minutes. Drain and rinse.
- Place in a pressure cooker with the ginger and water. Cook under pressure for 40 minutes (or simmer in a regular pot for 2.5-3 hours) until very tender. Drain and discard the ginger.
- Return the tendon to the pot with the konnyaku pieces. Add the miso, sugar, mirin, sake, soy sauce and just enough water to cover. Stir to combine.
- Simmer uncovered over medium-low heat for 30 minutes, stirring occasionally, until the sauce thickens and coats the tendon.
- Serve in small bowls topped with green onion.