Doteni

Method

1. 1 Blanch the beef tendons for 8 minutes, then rinse and cut them into 3 cm cubes.
2. 2 Simmer the tendons with ginger for 100 minutes until tender but still chewy.
3. 3 Boil konnyaku for 5 minutes and drain the water to remove the lime smell.
4. 4 Simmer dashi with sake, mirin, and sugar, then add tendon, konnyaku, and radish.
5. 5 Mix the red miso with a little of the braising liquid, then pour it back into the pot during the latter half of the braising time.
6. 6 Adding miso late is the secret; simmering it for too long will cause it to lose its flavor and the braising liquid to turn sour.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 2: simmer the tendons under high pressure for 40 minutes, then release the pressure naturally; add the miso later.