Doteni is a Japanese-style beef tendon stew made by slowly simmering tender beef tendon, known as suji, and konnyaku in a rich red miso sauce.
In this recipe, the beef tendon is simmered with ginger and green onion for 90 minutes until tender and pleasantly chewy. It is then cooked for about 15 minutes over medium-low heat with 200 ml (6.8 fl oz) of the reserved beef tendon broth, 80 g (2.8 oz) aka miso, Cheongha, mirin, and sugar. Blanching the tendon first to remove impurities and straining the cooking broth before using it are key to creating a clean yet deeply savory flavor.
The thick red miso sauce soaks into both the beef tendon and konnyaku, giving this dish a rich umami flavor and satisfyingly chewy texture.
⏱️ Cooking Time: About 120 minutes
🍳 Difficulty: ★★☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 200 g (7 oz) beef tendon (suji)
- 60 g (2.1 oz) konnyaku, optional
- 3 slices ginger
- Green part of 1 green onion
- Sliced green onion, for garnish
- Shichimi togarashi, as needed
🧂 Sauce & Seasonings
- 200 ml (6.8 fl oz) reserved beef tendon broth
- 4 tbsp Cheongha
- 3 tbsp mirin
- 2 tbsp sugar
- 80 g (2.8 oz) red miso (aka miso)
Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml (6.1 fl oz)
✓ How to Make Doteni
- Prepare the konnyaku: Cut 60 g (2.1 oz) konnyaku into bite-size pieces, about 2 cm (0.8 inch). Blanch in boiling water for 2 minutes to reduce its distinctive odor, then drain well.
- Blanch the beef tendon: Add 200 g (7 oz) beef tendon to boiling water and blanch for 3 minutes, skimming off any foam and impurities that rise to the surface. Rinse the blanched tendon thoroughly under running water, then cut it into bite-size pieces.
- Simmer the tendon until tender: Add plenty of water to a pot, then add the beef tendon, 3 slices ginger, and the green part of 1 green onion. Bring to a boil over high heat. Skim off any impurities that rise to the surface, reduce the heat to low, and simmer for 90 minutes. Strain and reserve 200 ml (6.8 fl oz) of the cooking broth.
- Add the seasonings and broth: Place the cooked beef tendon and blanched konnyaku in a pot. Add 200 ml (6.8 fl oz) reserved tendon broth, 4 tbsp Cheongha, 3 tbsp mirin, 2 tbsp sugar, and 80 g (2.8 oz) aka miso. Stir until the miso is evenly dissolved, then turn on the heat.
- Simmer until reduced: Once the liquid comes to a boil, reduce the heat to medium-low. Simmer for about 15 minutes, stirring gently from time to time and scraping the bottom of the pot to prevent scorching. When the sauce has reduced to a glossy, thick consistency, transfer to a serving bowl and finish with sliced green onion and shichimi togarashi to taste.
✓ Key Tips for Success
- Blanch the tendon and strain the broth: If the beef tendon is not properly blanched and simmered with ginger and green onion, some of its stronger aroma can remain. Blanching first removes excess fat and impurities, while using the strained cooking broth gives the stew a cleaner yet deeply savory flavor.
- Keep the heat moderate and stir regularly: Red miso and sugar create a thick sauce that can scorch easily over high heat and develop a bitter taste. Once the seasonings are dissolved, maintain medium-low heat and gently scrape the bottom of the pot as the sauce reduces.
✓ Serving Tips
- Finish with green onion and shichimi: Top the finished Doteni generously with thinly sliced green onion and a light sprinkle of shichimi togarashi. The fresh onion aroma and gentle heat balance the deep flavor of the red miso.
- Add daikon or fish cake: In addition to konnyaku, you can cook thick-cut daikon radish or bite-size pieces of fish cake in the sauce for more variety in texture.
- Serve over rice: Spoon the tender beef tendon and some of the rich miso sauce over warm white rice for a hearty rice bowl.
✓ Frequently Asked Questions (FAQ)
Q1. Why should beef tendon be simmered with green onion and ginger before making Doteni?
Simmering the beef tendon with aromatic vegetables helps reduce its stronger aroma and excess fat while softening the tough connective tissue. This also allows the miso seasoning to soak into the tendon more evenly during the final simmer.
Q2. Why does the red miso sauce stick to the bottom and taste bitter?
Red miso is thick, and when combined with sugar it can scorch easily on the bottom of the pot. Once the sauce begins to boil, reduce the heat to medium-low and stir regularly so it cooks down without burning.
Doteni is a Japanese stew with a deep, savory flavor, made by slowly cooking beef tendon until tender and chewy, then simmering it in a rich red miso sauce. Adding konnyaku creates another layer of texture, while sliced green onion and shichimi at the end help balance the bold miso flavor.
As long as the beef tendon is simmered thoroughly and the aka miso sauce is slowly reduced over medium-low heat, you can recreate the glossy, concentrated texture of Doteni at home. Serve it with warm rice for a filling meal or enjoy it when you are in the mood for a Japanese-style savory dish.
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※ This recipe was prepared with reference to a recipe introduced on the YouTube channel “일식예보.” It was written based on the cooking process and results after making the dish.