Hello everybody, it is Louise, welcome to my recipe site. 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’m gonna make it a little bit tasty. This will be really delicious.
Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality) is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality) is something that I have loved my whole life.
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. Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso.
To begin with this recipe, we have to 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 can achieve that.
The ingredients needed to make Shinsekai Doteyaki - Simmered Beef Tendon with Miso (A Famous Osaka Speciality):
- Get 350 to 400 grams Beef tendon
- Get 2 pieces Konnyaku
- Make ready 2 to 3 stalks worth The green part of a Japanese leek (for parboiling the meat)
- Prepare 1 slice Ginger (for parboiling)
- Take 1 Green onion, ichimi togarashi
- Get For the simmering sauce:
- Get 150 grams White miso
- Take 300 ml Bonito based dashi stock
- Prepare 1 tbsp Sugar
- Prepare 2 tbsp Mirin
- Make ready 1 tbsp Sake
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).
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.
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). A word of warning about kushikatsu etiquette: double-dipping in the communal sauce provided at each table is a definite no-no. 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.
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