Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso

Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso

My husband loves this dish. There are never any leftovers.

Ingredients: 2 to 3 servings

Beef tendons
About 200 g
Daikon radish
About 1/2
1 block
1 piece
● Miso
3 tablespoons
● Sugar
2 tablespoons
● Mirin
2 tablespoons
● Dashi stock
1 1/2 cup (300 ml)
● Soy sauce
1 tablespoon
● Sake
2 tablespoons


1. Parboil the beef tendons and skim off the scum. Parboil the konnyaku as well.
2. Chop the tendons and konnyaku into bite-sized pieces. Slice the daikon radish into 1- to 2-cm thick slices, and cut in half.
3. Slice the ginger, and add it with the beef tendons, konnyaku, daikon radish, and all of the ● ingredients into a pressure cooker.
4. Bring the pressure cooker up to pressure, then simmer for 20 minutes.
5. When the pressure gauge drops, open the lid and simmer over medium heat until the liquid is reduced by half.
6. To serve, sprinkle on some chopped green onions (not listed in the ingredients), and shichimi spice to taste.

Story Behind this Recipe

When I can find nice-looking beef tendons, I cook them up in this dish with daikon and konnyaku.