Doteyaki
Japan · East Asia
Doteyaki is associated with Osaka, especially the Shinsekai area, and is served in izakaya and kushikatsu shops as an accompaniment to drinks. Its name refers to miso piled around the inside edge of an iron pan like an embankment. Beef tendon cooks in the centre, then simmers in the miso as it softens with the heat. Konnyaku may be added.[1]
The recipe recorded by Japan’s agriculture ministry first parboils the tendon, then simmers it with dashi, ginger and the white part of green onion. The tendon is cut into bite-sized pieces, and konnyaku is prepared separately. Miso, sugar, mirin and sake season the reduced cooking liquid, and chopped green onion finishes the dish.[1]
References
Sources checked:
- どて焼き 大阪府 — Ministry of Agriculture, Forestry and Fisheries
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