Slow-Cooked Beef Tendon with Miso
The main ingredient is beef tendon, which is simmered slowly in a flavorful miso-based broth. The long cooking process softens the tendon and allows it to absorb the deep flavor of the seasoning.
Doteyaki was originally said to have been cooked on an iron griddle, but today, most restaurants prepare it in a pot. A generous amount of miso-seasoned broth is added to the pot, followed by skewered pieces of beef tendon.
Slow Simmering for a Rich, Tender Texture
The beef tendon is gently simmered over low heat for approximately two to three hours. This slow cooking process gives the tendon its characteristic tender, pleasantly chewy texture while allowing the miso-based broth to develop a deep flavor.
Just before eating, doteyaki can be topped according to taste with shichimi togarashi Japanese seven-spice chili, Japanese pepper, or chopped green onions. These toppings add extra fragrance and flavor to the dish.
A Classic Taste of Osaka’s Shinsekai
Doteyaki is one of the traditional foods associated with Osaka’s casual dining culture. Its combination of slow-cooked beef tendon and rich miso seasoning makes it especially well suited to enjoying alongside drinks.
When exploring Shinsekai and Osaka’s local food scene, trying doteyaki together with other neighborhood specialties such as kushikatsu offers a taste of the city’s long-standing street-food culture.