The green part of a Japanese leek (for parboiling the meat)
2 to 3 stalks worth
Ginger (for parboiling)
Green onion, ichimi togarashi
For the simmering sauce:
Bonito based dashi stock
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.
Story Behind this Recipe
● 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 properly to get rid of any gaminess. ●Boil the meat starting from cold water. ●I think the final sauce is best if it's not too thick, but just slightly unctuous.