Beef tendon stew, Recipe, Restaurants


What’s Doteyaki?

Doteyaki is a conventional Japanese dish consisting of skewering beef tendon and stewing it in miso or mirin (sweet sake) in Osaka prefecture. Doteyaki is an Osaka speciality, however the name may not ring a bell for those outside the Kansai region and locals also call it “Dote-ni” or “Dote”. They used a cast-iron pot or plate and traditionally prepared the dish was traditionally by simmering it in miso until it was fork-tender. Baking the meat in a miso-lined iron saucepan. As a consequence of its convenience, stewing has recently been done in standard saucepans. Shinsekai area is home to several restaurants selling doteyaki, which is widely thought to be Osaka’s downtown cuisine at a low price. Particularly in Oden, tendons are a staple ingredient. You’ll have a tricky time trying to seek out beef tendons outside of Kansai and Kyushu in southern Japan.



The name doteyaki (どて焼き) – literally meaning ‘cooked bank’ – comes from how locals cooked the dish, simmering away while step by step mixing within the miso paste (placed across the fringe of a deep pan to form a bank). “Dote” translates to “bank” in Japanese. It also means “the ingredients are grilled in the midst of a stack of white miso paste, like a bank, after which stewed within the miso paste that has been melted by the warmth”. It has a sweet and spicy flavour that goes well with sake.

Doteyaki History

Doteyaki (どて焼き)

Doteyaki originated in 1920 in Osaka, nonetheless, there isn’t a specific point at which it began. Sakunosuke Oda, a Japanese author, wrote that many foods (much like doteyaki) began to look in street vendors. This happened in Osaka from the late Taisho era to the early Showa era. From there it slowly developed into the doteyaki we all know today. There may be an identical local dish called ‘doteni’ within the Tokai region, but locals believed that it was already existing in Osaka after the war. Nonetheless, dote-ni is different from dote-yaki in that it uses various offal and seasoned with red miso. The doteyaki in Osaka consists of beef tendon, and locals thought that the difference of the grilling method was the beginning since it doesn’t develop into soft just by simmering it.

Doteyaki Recipe

Doteyaki (どて焼き)

Doteyaki Ingredients

Ingredients of Doteyaki for 4 individuals
Beef tendon 250g
Radish 120g
Konjac 60g
White miso 21g
Miso paste 28g
Sake 14g
Ichiban dashi (bonito, kelp) 500g
Mirin 14g
Sugar 14g
Salt 5g
Finely chopped spring onion 3g
Ichimi and shichimi 3g

The right way to make Doteyaki


Boil the meat tendon

Boil loads of hot water with just a little sake in a pot, and boil the meat tendon for about 2 hours. Then, add the condiments listed. After boiling, wash it clean and wipe off the water with paper.


Simmer more

Heat the kelp and salt in a deep frying pan, cut into appropriate sizes the daikon radish, konnyaku, etc., and simmer over low heat.

Finish cooking

In case you think it’s not cooked enough, add water halfway through and simmer more. You possibly can mix it occasionally and it’s okay if it’s boiled down and have a thick consistency.

Beef tendon Health facts

Doteyaki (どて焼き)

Tendons are commonly utilized in Japanese cuisine, especially in Oden. Firstly, it must be cooked over long periods to develop into deliciously tender. It is because they’re extremely tough and fibrous. Beef tendons are quite difficult to seek out as they’re most typical within the southern a part of Japan, Kansai and Kyushu. Tendons are commonly utilized in other neighbouring, Asian countries. And likewise did that beef tendon can be wealthy in collagen, making it an important dish for girls who don’t drink much alcohol. Collagen is nice for the body. It increases muscle mass, prevents bone loss, relieves joint pain, and improves skin health by reducing wrinkles and dryness.

Doteyaki in several areas

Doteyaki (どて焼き)

There may be one other dish of the identical type and name within the Tokai region, including Aichi Prefecture and the Enshu region of Shizuoka Prefecture, nevertheless it is less commonly known as doteyaki and is more often called “dote-ni” or “dote. Nonetheless, dote-ni is different from dote-yaki in that it uses various offal and seasoned with red miso. While the doteyaki in Osaka consists of beef tendon. As well as, even when it is just called ‘motsuni or pork offal,’ it also refers to this Doteni. Pork offal is commonly used along with the meat tendon, and a few supermarkets and butchers sell pre-boiled beef tendon, pork offal, or each as ingredients for doteni. Dote-ni is poured over rice and is named ‘dote-meshi ‘, and is one among Nagoya’s specialities.

Other regions even have a dish fabricated from stewed motsu, however the ingredients and seasonings used are completely different. While Osaka’s doteyaki uses white miso, Tokyo’s motsu-ni is made with red miso, and Nagoya’s is made with hatcho miso. Also, while other ingredients besides beef tendon are sometimes stewed together in motsu-ni, only beef tendon is utilized in doteyaki.

The right way to eat Doteyaki

Doteyaki (どて焼き

In Osaka, doteyaki could also be found on the menus of kushiage (deep-fried skewers) restaurants.  Whenever you eat it, we recommend adding shichimi (seven spices), sansho (Japanese pepper), chopped green onions, or hot chilli peppers to your liking. Miso-simmered dote-yaki is served in an iron pot on the table. A ending sprinkling of green onions is out there upon request. Doteyaki goes splendidly as an appetiser with a glass of sake. It’s also possible to make a warm and comforting meal by serving it over rice. Different restaurants use various proportions of miso and grill and boil the meat tendon in other ways, so it’s best to try a number of before selecting one.

Why buy doteyaki?

Doteyaki (どて焼き)

Doteyaki is popular, but additionally it is popular as a souvenir. Doteyaki is sold in packs and cans at souvenir shops. Really helpful as a souvenir in your family and shut friends. It’s also possible to get them at antenna shops, product exhibitions, and mail-order sales in Osaka. There are also restaurants in Tokyo that serve Doteyaki. If you desire to try Doteyaki, search for it and buy it. Alternatively, there’s a technique to make Doteyaki at home. First, get the meat tendons. It is healthier to go to a butcher shop and select Wagyu beef if possible. You should utilize a pressure cooker to simmer the meat tendons until tender.

Where to purchase Doteyaki

Kushikatsu Janjan Umeda (串かつじゃんじゃん 梅田 お初天神店)

At “Kushikatsu Janjan Umeda Ohatsu Tenjin Branch”, you possibly can eat many local gourmet dishes of Osaka. This restaurant began within the Shinsekai area, which is legendary for its kushikatsu (deep-fried skewers), and its friendly atmosphere is exclusive to Osaka. This restaurant is legendary for its kushikatsu (deep-fried skewers), however the Doteyaki (¥380 excluding tax) can be a preferred menu item. Stewed well, the flavour permeates, making it an ideal dish for drinking.

Address: 2-11-21 Sonezaki, Kita Ward, Osaka City, Osaka Prefecture
Phone number: 066-948-6687
Hours Open: Monday-Thursday, Sunday: 11:00-23:30; Friday, Saturday, the day before a vacation: 11:00-2:00

Naikoya Abeno (懐い古や あべの店)

“Naikoya Abeno” is an izakaya that is definitely accessible from Abenobashi Station and Tennoji Station. This restaurant has private and semi-private rooms of assorted sizes. The banquet hall with a nostalgic atmosphere can accommodate as much as 100 people, making it ideal for medium to large banquets. Doteyaki at this shop is ¥410 including tax. They prepared it with the unique taste of the restaurant is one among the favored menu items, and is ideal for a la carte dish at a drinking table.

Address: 2-3-58 Matsuzaki-cho, Abeno-ku, Osaka-shi, Sanada Constructing 1F
Phone number: 06-6623-6999
Hours Open: 17:00 -24:00 the following day

Eat-Man Umeda (喰人 EAT-MAN 梅田本店)

Kujin EAT-MAN Umeda Foremost Store is open 24 hours a day which is rare for an izakaya. Inside the trendy Japanese-style interior, there are spacious table seats and personal rooms that will be utilized by 4 to 12 people. We are able to accommodate various scenes reminiscent of joint parties, dates, and business dinners. The doteyaki at this restaurant is ¥432 including tax. 

Address: 1-5-21 Shibata, Kita Ward, Osaka City, Osaka Prefecture
Phone number: 064-802-2828
Hours Open: 19:00-7:00 the following day ※Monday-Friday lunchtime 11:00-15:00


Doteyaki (どて焼き)

The dish doteyaki, which consists of beef tendon and miso, has been a staple in Osaka Prefecture since precedent days and is a source of great pride for the locals. Doteyaki is an area speciality of Osaka that you will need to have when you ever end up there. It’s possible you’ll take it home with you as a reminder of your trip when you select.

There are a whole lot of beef and beef tendon dishes you’ll find anywhere in Japan. This stew is just an example of it and there are a whole lot of Japanese soup and stew variants you possibly can try, reminiscent of, Senbei jiru and Nikujaga.

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