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.
Related videos
Reviews
There are no reviews yet.
Regional cuisine of Osaka region
Japanese Cuisine - Meat dish
Kind of food
Recommended
-
![Basashi (Horse Sashimi)]()
Basashi (Horse Sashimi)
Kumamoto / >Sushi -
![Sea Squirt Dishes]()
Sea Squirt Dishes
Miyagi / >Local cuisine -
![Steamed Eel in a Bamboo Steamer]()
Steamed Eel in a Bamboo Steamer
Fukuoka / >Don dish -
![Hone Kajiri]()
Hone Kajiri
Kumamoto / >Local cuisine -
![Narita's Unagi Cuisine]()
Narita's Unagi Cuisine
Chiba / >Local cuisine -
![Hamo Dishes]()
Hamo Dishes
Oita / >Seafood -
![Ise Lobster]()
Ise Lobster
Miyazaki / >Seafood -
![Grilled Black Seabream]()
Grilled Black Seabream
Yamagata / >Seafood
