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DISH RESEARCH · Snack

Doteyaki

Also known as: どて焼き

Beef tendon and konjac in a rich, sweet-savoury barley-miso sauce.

Doteyaki — illustrative food image

About Doteyaki

Doteyaki is an Osaka speciality associated with downtown eating places and izakaya. MAFF’s version combines beef tendon and konjac with barley miso, dashi, mirin and sake.

The miso gives the dish a deep savoury base, balanced by sugar and sweet mirin. Ginger and green onion add aromatic freshness to the rich seasoning.

Bite-sized tendon pieces sit in a reduced sauce with konjac. Chopped green onion tops the dish, adding a fresh contrast to its substantial, glossy appearance and long-simmered meat.

Allergens in this recipe

Contains: Soy, Barley (gluten).

Other allergen details are unconfirmed.

Ingredients vary by restaurant. Confirm your allergens with staff before ordering.

Explore ingredients See countries & cuisines

Ingredients in Doteyaki

MAFF’s Osaka doteyaki with barley miso.

Ingredient details & uncertainties

Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.

  • Beef tendon:
  • Konjac: . The source uses prepared konjac cake; its exact manufactured formula is not supplied.
  • Green onion: . White parts flavour the broth and chopped green parts finish the dish.
  • Dashi: . The dashi ingredients are not supplied. Reserved tendon-cooking broth is reused in the sauce.
  • Thinly sliced ginger:
  • Barley miso: . Broader miso link; the source specifically selects barley miso. Exact producer, proportions and additional ingredients are unprovided.
  • Sugar:
  • Mirin:
  • Sake:
  • Water: . Used for the literal tendon rinse and parboiling contact.

Origins & food traditions

Doteyaki is an Osaka downtown speciality, especially associated with Shinsekai restaurants and casual drinking places, and is also prepared in homes.

Countries

  • Japan
  • JapanCatalogue link pending review

Cuisines & regions

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references
  1. Doteyaki — Our Regional Cuisines, Ministry of Agriculture, Forestry and Fisheries