Gyusuji Doteni (Beef Tendon Miso Stew)

Doteni (どて煮：牛すじと大根のみそ煮)

What kind of dish is Doteni??

Doteni is a dish made by simmering motsu (pork or beef innards), vegetables, and konnyaku (konjac) with mame miso, and is one of Nagoya’s representative local dishes. Some families also add vegetables such as carrots and eggplant. (If miso is not used, the dish is called “motsuni.”)

mame miso = soy bean miso = hatcho miso

It is common to top it with chopped green onions and shichimi togarashi (a Japanese spice).

Originally, miso is not very suitable for simmered dishes because its flavor and aroma weakens when heated for a long time. However, mame miso is very mature, so it is said that it can be simmered for a long time.

Therefore, mame miso is suitable for this dish. The reason this dish developed as a Nagoya specialty is because Nagoya is a famous producer of mame miso.

Please try this dish, which has an appealing combination of beef tendons simmered until they melt in your mouth, radish, and plump konnyaku.

For more information on mame miso, please see our article on miso cutlet, and for more information on beef tendon, please see our article on beef tendon curry.

A dish of udon noodles topped with “Sujikon (beef tendon and konnyaku stewed in soy sauce)” is called “bokkake udon.” The photo below shows “bokkake style udon” topped with doteni. This is a highly recommended way to eat doteni.

NUTRITION FACTS : Gyusuji Doteni (Beef Tendon Miso Stew)

TOTAL NUTRITION VALUE

• 1721 kcal
• Protein 213 g
• Fat 41.1 g
• Carbs 138.0 g
• Salt Equivalent 15.3 g

INGREDIENTS : Gyusuji Doteni (Beef Tendon Miso Stew) (5SERVINGS)

• Beef tendon (700g)
  • Hot water (1500ml)
  • Green part of white leek (1 stalk)
  • Sliced Ginger (8g)
  • Water (500ml)

• Konjac (250g)
• Daikon radish (650g)
• ☆Sugar (50g)
• ☆Sake (30g)
• ☆Mirin (50g)
• ☆Hatcho miso (100g)
• ☆Soy sauce (15g)

You can also use pre-processed beef tendons (boiled and dried). In that case, you should also boil them once before using.

How to make Gyusuji Doteni (Beef Tendon Miso Stew)

1. Separate the white and green parts of the white leek
2. Scrape the skin off the ginger with a spoon and slice it.
3. Wash the beef tendons and boil them in boiling water until they change color.
4. Wash the beef tendons under running water. (the weight after boiling was 500g).
5. Put the beef tendons, sliced ginger, green parts of the white leek, and water in a pressure cooker and pressure cook for 20 minutes.（When processing beef tendons, you can remove the odor by boiling them with Japanese leek or ginger. This dish is strong flavored with mame miso, so it is said that you can omit the Japanese leek and ginger.）
6. Cut the boiled beef tendons into bite-sized pieces.
7. Cut the konnyaku with a spoon and soak in boiling water for 5 minutes. The reason for soaking it in hot water is to flush out the lye contained in the konnyaku. The more cut surfaces there are, the easier the flavor will penetrate into the konnyaku.
8. Wash the daikon, peel it, and cut it into 5cm cubes.
9. Put all the ingredients (beef tendons, daikon, konnyaku, sugar, sake, mirin, miso, soy sauce) in a pressure cooker and pressure cook for 2 minutes.
10. Once the pressure is released, open the lid and simmer for a few minutes.