The Ultimate Guide to Doteni (Nagoya Beef Tendon Miso Stew)

Doteni: The Soul Food of Nagoya　(どて煮）

Doteni is one of Nagoya’s most famous local dishes. It is a rich stew made with beef tendon and pork innards, simmered in a dark, savory sauce.

The secret to this dish is Soybean Miso (Hatcho Miso), a specialty of the Nagoya region.

• The Problem with Regular Miso: Most types of miso (like white miso) lose their delicate flavor and aroma when boiled for a long time. This makes them unsuitable for heavy simmering.
• The Strength of Soybean Miso: Because it is aged and fermented much longer than regular miso, it is incredibly heat-resistant. It actually retains its deep flavor and rich aroma even after hours of simmering.

This “superpower” of Soybean Miso makes it the perfect match for meat:

• Flavor: It creates a thick, umami-rich glaze that coats the tender meat perfectly.
• Odors: It effectively masks the strong, gamey smell of pork and beef innards.

💻Articles to answer your questions

• Master the Art of Slow-Cooking: Check out our [Pressure Cooker Guide (Recommended recipes using a pressure cooker)] to save time and get that perfect, melt-in-your-mouth texture.
• The Magic of Beef Tendon: Curious about this unique cut? We explain everything you need to know and share more tasty dishes in our [All About Beef Tendon & More Recipes (Gyusuji Recipe (Japanese Beef Tendon)].
• Can’t Get Enough of Soybean Miso? If you loved the rich flavor of Hatcho Miso, you have to try Miso-Katsu! It’s another legendary Nagoya specialty where crispy pork cutlets are drenched in a thick, savory miso sauce. [Check out our Miso-Katsu Guide here! (Miso katsu recipe (Pork cutlet with Hatcho miso sauce)]

📊 Nutrition Facts (Servings: 5) : Gyusuji Doteni

Here is the nutritional information for this Gyusuji Doteni recipe, providing a high-protein and satisfying meal:

Total Nutritional Value (Whole Batch)

• Calories: 1,391 kcal
• Protein: 151.1 g
• Total Fat: 33.6 g
• Total Carbohydrates: 125.0 g
• Salt Equivalents: 14.0 g

Nutrition Per Serving (1/5 of Batch)

• Calories: 278 kcal
• Protein: 30.2 g
• Total Fat: 6.7 g
• Total Carbohydrates: 25.0 g
• Salt Equivalents: 2.8 g

🛒 Ingredients: Gyusuji Doteni (5 Servings)

The Meat

• Beef Tendon (Gyu-suji): 700g (Use your favorite parts, such as lean meat, membrane/diaphragm, or Achilles tendon).
• Pre-boiling Aromatics: 1 stalk of white leek (green part only) and 8g sliced ginger.
• Water: 1,500ml for initial boiling + 500ml for pressure cooking.

Vegetables & More

• Daikon Radish: 650g (Peeled and cut into 5cm cubes).
• Konjac (Konnyaku): 250g (Tear into bite-sized pieces with a spoon).

The Sauce (Nagoya Style)

• Hatcho Miso (Soybean Miso): 100g
• Sugar: 50g
• Sake: 30g
• Mirin: 50g
• Soy Sauce: 15g

Optional Toppings

• Chopped white onions
• Shichimi Togarashi (Seven-spice chili powder)

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

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👩‍🍳 How to Make Gyusuji Doteni

1. Pre-process the Beef Tendon

• Initial Boil: Wash the raw beef tendons and blanch them in boiling water until the color changes. Rinse under running water to remove impurities.
• Pressure Cook (Step 1): Place the rinsed tendons, sliced ginger, green part of the leek, and 500ml of water into a pressure cooker. Pressure cook for 20 minutes.
  • Tip: While miso is strong enough to mask odors, using leek and ginger ensures the cleanest flavor.
• Cut: Once tender, cut the beef tendons into bite-sized pieces. (Yield after boiling should be around 500g).

2. Prepare the Sides

• Konnyaku: Break the konnyaku into pieces using a spoon (more surface area helps absorb flavor). Soak in boiling water for 5 minutes to remove the lye.
• Daikon: Peel the radish and cut into 5cm thick cubes.

3. The Final Simmer

• Pressure Cook (Step 2): Put the prepared beef tendons, daikon, and konnyaku into the pressure cooker. Add the sugar, sake, mirin, miso, and soy sauce.
• Cook: Pressure cook for 2 minutes.
• Finish: Once the pressure is released naturally, open the lid and simmer for a few more minutes until the sauce thickens and coats the ingredients beautifully. Sprinkle with plenty of chopped green onions and shichimi pepper and enjoy!

📖Related Link: Read the Japanese version of this article here! [どて煮（名古屋牛すじ味噌煮込み）の究極ガイド]　　

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