Doteyaki (Miso-braised beef tendon)
A Shinsekai staple in Osaka

About Doteyaki (Miso-braised beef tendon)

Doteyaki is beef tendon slowly simmered with miso and mirin. Today, it is a Shinsekai staple in Osaka, alongside kushikatsu.

It is said to have gotten its name—also associated with dotenabe—from an earlier method of cooking in which the ingredients were surrounded by a “bank” of miso and simmered in the liquid that melted out.

The beef tendon is first parboiled, skewered, then slowly simmered in broth with miso, sugar, and other ingredients. Just before eating, it can be topped to taste with shichimi pepper, Japanese pepper, or green onions.

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