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
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).
Peel the Japanese radish and cut into 1-in. wide slices; then cut into quarters.
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.
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.
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.
Japanese foods recipes
Int'l. recipes with a Japanese twist