Dote-yaki
A classic dish from Osaka's Shinsekai district

About Dote-yaki

Dote-yaki (どて焼き) is a slow-simmered dish made with beef tendon cooked in a rich broth of miso and mirin. Alongside kushikatsu skewers, it has become a staple of Osaka’s iconic Shinsekai district.

The name "dote-yaki" originates from the practice of cooking the dish by surrounding the ingredients with a miso "wall" (dote) and letting them simmer in the flavorful juices.

Tender beef tendon is first boiled, then skewered and carefully simmered for hours in a broth flavored with miso, sugar, and other seasonings. Just before serving, it is topped with optional garnishes like shichimi spice mix, sansho pepper, or chopped green onions for an added kick of flavor.

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