Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, shinsekai doteyaki - simmered beef tendon with miso (a famous osaka speciality). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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. Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso. A Returner's Magic Should Be Special. 귀환자의 마법은 특별해야 합니다; Gwihwanjaui Mabeob-eun Teugbyeolhaeya Habnida.
Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality) is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality) is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. 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 that.
The ingredients needed to make Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality):
- Take 350 to 400 grams Beef tendon
- Take 2 pieces Konnyaku
- Prepare 2 to 3 stalks worth The green part of a Japanese leek (for parboiling the meat)
- Get 1 slice Ginger (for parboiling)
- Make ready 1 Green onion, ichimi togarashi
- Prepare For the simmering sauce:
- Get 150 grams White miso
- Prepare 300 ml Bonito based dashi stock
- Make ready 1 tbsp Sugar
- Get 2 tbsp Mirin
- Prepare 1 tbsp Sake
Doteyaki (Beef tendon stew) is local specialty of Osaka. Another Shinsekai staple alongside kushi-katsu is doteyaki , a dish originating in the Kansai region consisting of beef tendon stewed in mirin (sweet cooking sake) or miso. The mild, slightly sweet flavor of doteyaki goes with its jiggly, chewy texture. This is another treat that well worth the line outside the.
Instructions to make Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality):
- 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.
- 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.
- 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.
- 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.
- When you have scored the konnyaku like this, cut into 1-2cm dice.
- Boil in a generous amount of hot water for about 5 minutes to eliminate the odor.
- When the pressure cooker has completely depressurized, take the beef tendon out and rinse it in water. Cut into bite sized pieces.
- Put all the simmering liquid ingredients in a pan and start heating. When the miso has dissolved, add the konnyaku and beef tendon.
- When the liquid comes to a boil, turn the heat down to low and simmer slowly for about 10 minutes.
- 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.
- 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.
- Serve with some chopped green onion or ichimi spice on top. Try it with beer.
- This is the doteyaki from a famous restaurant in the Osaka district of Shinsekai.
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 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.. Local specialities include doteyaki (beef tendons stewed in miso and mirin) and kushikatsu (deep-fried skewers of breaded meat, seafood or vegetables).
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