Photograph of the finished Doteni

Japan · Gân bò om miso đỏ Nagoya

Doteni

3 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef tendons Beef tendons 3.5 lb
  • Photograph of Miso paste Miso paste 11.3 oz
  • Photograph of Mirin Mirin ¾ cup
  • Photograph of Cooking sake Cooking sake ¾ cup
  • Photograph of Sugar Sugar 4.2 oz
  • Photograph of Ginger Ginger 4.9 oz
  • Photograph of Konnyaku jelly Konnyaku jelly 1.8 lb
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of White radish White radish 1.6 lb
  • Photograph of Dashi broth Dashi broth 6 ¾ cups
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking