1 pound beef tendon, cleaned and cut into 2-inch pieces
4 cups water
1 cup soy sauce
1/2 cup mirin
1/4 cup sake
1/4 cup sugar
2 cloves garlic, minced
1 inch ginger, sliced
2 green onions, cut into 2-inch lengths
1 tablespoon vegetable oil
Directions
Rinse 1 pound of beef tendon under cold water to remove any impurities.
Place the tendon in a large pot and cover it with water. Bring to a boil over high heat, then reduce to a simmer. Cook for about 2 hours or until the tendon is tender but not falling apart.
In a bowl, combine 1 cup of soy sauce, 1/2 cup of mirin, 1/2 cup of sake, and 1/4 cup of sugar. Stir until the sugar dissolves.
Add 2 cloves of minced garlic, 1 tablespoon of grated ginger, and 2 chopped green onions to the sauce. Mix well to ensure the flavors are evenly distributed.
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the boiled tendon and sear until it develops a golden-brown color on all sides.
Pour the prepared sauce over the tendon in the skillet. Bring to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, allowing the tendon to absorb the flavors of the sauce.
Once the tendon is tender and has absorbed the flavors of the sauce, remove it from the skillet. Slice it into bite-sized pieces.
Arrange the sliced tendon on a serving plate. Drizzle some of the remaining sauce over the top for added flavor.
Garnish with additional chopped green onions or sesame seeds if desired. Serve hot and enjoy the rich, savory flavors of your homemade doteyaki.
Additional notes
Store your doteyaki in an airtight container in the refrigerator for up to 3 days. To reheat, place the tendon and sauce in a saucepan over medium heat until warmed through. You can add a splash of water or sake if the sauce has thickened too much.
Serve your doteyaki with a side of steamed rice to soak up the flavorful sauce. You can also pair it with a simple green salad or steamed vegetables for a balanced meal. For an extra touch, garnish with thinly sliced green onions or a sprinkle of sesame seeds.
Feel free to experiment with the flavors of your doteyaki. Add a touch of chili oil for some heat, or include a piece of kombu in the sauce for an umami boost. You can also try using beef shank or brisket if tendon is not available.
