beef sinew stewed in miso and mirin
A regional dish, especially associated with the Kansai area, made by simmering beef tendon in a sweet miso-based sauce. Often served as a side dish or drinking snack.
See also: どて焼き (どてやき)
I ordered beef sinew stewed in miso at an izakaya in Osaka.
Dote-ni is often simmered together with konjac.
Standard kanji spelling for this dish.
Common kana-kanji mixed spelling.
The name likely comes from the way miso is applied around the edge of the pot like a 'dote' (embankment) during cooking, but the exact origin is uncertain.