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nagoya-style braised beef sinew meat stew with miso

  • Serves: 4
  • Calories: 257 kcal
  • Total Time: 3 h 45 m
    • Prep: 10 m
    • Cook: 3 h 35 m
  • Japanese: Dote-ni
Nagoya-Style Braised Beef Sinew Meat Stew with Miso


  • 300 g beef sinew meat
  • 500 g Japanese white radish
  • 1940 ml water
  • 4 1/2 tablespoons red miso
  • 5 1/2 tablespoons sugar
  • 1 teaspoon soy sauce
  • 120 ml sake
Step 1

step 1:

Pour 720 ml 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

step 2:

Peel the Japanese radish and cut into 3-cm. wide slices; then cut into quarters.

Step 3

step 3:

Pour 360 ml 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

step 4:

Pour 960 ml 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

step 5:

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



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.