nagoya-style braised beef sinew meat stew with miso

  • Serves: 2
  • Calories: 257 kcal
  • Total Time: 3 h 45 m
    • Prep: 10 m
    • Cook: 3 h 35 m
  • Japanese: Dote-ni

ingredients:

  • 10 1/2 ounces beef sinew meat
  • 18 ounces Japanese white
  • radish
  • 8 1/2 cups water
  • 4 1/2 tablespoons red miso
  • 5 1/2 tablespoons sugar
  • 1 teaspoon soy sauce
  • 1/2 cup sake

step 1:

Pour 3 cups of water into a pan. Bring to a boil. Add the beef sinew meat and bring to a boil. Drain the beef sinew meat in a colander and cut into bite-size pieces. Discard the water and wash the pan (for Step 4).

step 2:

Peel the Japanese radish and cut into 1-in. wide slices; then cut into quarters.

step 3:

Pour 1 1/2 cups of water into another pan and add the Japanese radish. Cover the pan and boil over low heat for 1 hour. Drain the Japanese radish slices in a colander.

step 4:

Pour 4 cups of water into the washed pan. Add the beef sinew meat, Japanese white radish, red miso, sugar, sake and soy sauce. Bring to a boil.

step 5:

After boiling, simmer for 2 hours 30 minutes on low heat.

comment:

The red miso and sugar taste soaks into the beef sinew meat and Japanese radish and makes them very soft and delicious. Dote-ni originated in Nagoya, which is in central Japan.