Simple Way to Make Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality)

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, shinsekai doteyaki - simmered beef tendon with miso (a famous osaka speciality). It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality). ● The doteyaki I had at a kushikasu (fried cutlet skewer) restaurant in the Osaka neighborhood of Shinsekai was delicious, so I tried recreating it. ●The key is to parboil the meat. Shinsekai Osaka is a colorful district of Osaka with fugu and kushi-katsu restaurants. Doteyaki (a dish with beef tendon and other ingredients simmered in a miso sauce) is a famous Osaka speciality.

Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality) is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality) is something that I’ve loved my entire life. They are fine and they look fantastic.

How to Prepare Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality)

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook shinsekai doteyaki - simmered beef tendon with miso (a famous osaka speciality) using 11 ingredients and 13 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality):

1. Take 350 to 400 grams Beef tendon
2. Make ready 2 pieces Konnyaku
3. Take 2 to 3 stalks worth The green part of a Japanese leek (for parboiling the meat)
4. Take 1 slice Ginger (for parboiling)
5. Take 1 Green onion, ichimi togarashi
6. Make ready For the simmering sauce:
7. Prepare 150 grams White miso
8. Make ready 300 ml Bonito based dashi stock
9. Prepare 1 tbsp Sugar
10. Get 2 tbsp Mirin
11. Make ready 1 tbsp Sake

The mild, slightly sweet flavor of doteyaki goes with its jiggly, chewy texture. This is another treat that well worth the line outside the. Doteyaki (Beef tendon stew) is local specialty of Osaka.. Local specialities include doteyaki (beef tendons stewed in miso and mirin) and kushikatsu (deep-fried skewers of breaded meat, seafood or vegetables).

Instructions

Steps to make Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality):

1. Put a generous amount of water in a pot with the been tendon, the green parts of the leeks and the slice of ginger. Bring to a boil. When it comes to a boil skim off the scum while it simmers over medium heat.
2. When no more scum is coming out, take the meat out and wash it carefully in cold water. Put 2 liters of water in a pressure cooker, add the parboiled beef tendon and start boiling.
3. When it comes to a boil skim off any scum carefully. Lock on the lid and bring the pot up to pressure. Cook under pressure for 15 minutes, turn off the heat and leave until the pressure comes down. The meat will continue cooking in residual heat.
4. Prepare the konnyaku. Score the surface about 2-3 mm deep with a fork in a crisscross pattern so that the flavors will penetrate it better.
5. When you have scored the konnyaku like this, cut into 1-2cm dice.
6. Boil in a generous amount of hot water for about 5 minutes to eliminate the odor.
7. When the pressure cooker has completely depressurized, take the beef tendon out and rinse it in water. Cut into bite sized pieces.
8. Put all the simmering liquid ingredients in a pan and start heating. When the miso has dissolved, add the konnyaku and beef tendon.
9. When the liquid comes to a boil, turn the heat down to low and simmer slowly for about 10 minutes.
10. If you can leave the pan to rest over night. If you don't have time, cool the pan by putting the bottom in cold water. As the contents cool they will absorb flavor. Leave until it's completely cool.
11. Heat up the pan just before eating. If the liquid is too thick and gelatinous add a little water to adjust. Simmer until the sauce is as thick as you like.
12. Serve with some chopped green onion or ichimi spice on top. Try it with beer.
13. This is the doteyaki from a famous restaurant in the Osaka district of Shinsekai.

A word of warning about kushikatsu etiquette: double-dipping in the communal sauce provided at each table is a definite no-no. Doteyaki - beef tendon in miso sauce. Take the elevator down to the third floor and there's a gallery on the history of Luna Park and Shinsekai area. Skewered beef tendon, pre-boiled to remove extra fat and simmered with mirin and white miso, is just as popular as deep-fried skewers (kushikatsu) when it comes to good cheap eats in Shinsekai, Osaka. The name doteyaki - literally meaning 'cooked bank' - is said to come from how the dish is cooked.

As simple as that Guide to Prepare Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality)

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