SPARERIB STEWED IN MISO (DOTENI) RECIPE

Let’s cook fantastic dish that uses soybean miso for tonight.

It’s called DOTENI in Japanese: meat stewed in miso and mirin.
The special feature of this dish is simmering ingredients so well with sweet soybean miso sauce.

The color of DOTENI becomes beautiful reddish brown which come from soybean miso paste, and the tasty sweet miso sauce soak in all of ingredients.

The kind of meat can be anything, your favorite one! Some Japanese love to use beef sinew or pork tripe.
I chose sparerib for today, and it was unbelievably delicious with miso!!!
It became my new recommendation.

You can also put your favorite meat as much as you want.
Only meat stewed should be nice, but if you want to experiment Japanese style, please try to gather daikon, konjac, and tofu also!

【Recipe (2 servings)】

Ingredients
7 oz sparerib
7 oz daikon, Round sliced
4 oz tofu, Thickly sliced
3.5 oz konjac (yam cake), Cut into bite-sized
0.5 oz ginger, Thinly sliced
2 boiled eggs
1 teaspoon vinegar
1 tablespoon minced green onion (for topping)
A pinch of white sesame and parsley (for topping)

For miso sauce
●2 tablespoons soybean miso paste
●1 tablespoon shinshu koji miso paste*1
●1 tablespoon sake (or white wine)
●1 tablespoon sugar
●2 teaspoons soy sauce
●2 teaspoons sweet sake (mirin)
●1 teaspoon dashi granules*2
●1/2 teaspoon chicken stock powder

*1 Using only soybean miso paste is fine.
*2 If miso paste already contains dashi, don’t need dashi granules. I use miso paste containig dashi this time.

Directions

1. Boil konjac in a saucepan to remove their smell in advance.

2. Boil sparerib with half amount of ginger slice and 1 teaspoon vinegar for 10 min.

3. Skim off the scum that rises to the surface of the boiled water.

4. Take out boiled sparerib and ginger from the saucepan, and heat daikon in a microwave for 4 min so that daikon can absorb seasonings quickly.

5. Mix all of ● seasonings to make miso sauce.

6. Put microwaved daikon, boiled konjac, sparerib, ginger, and miso sauce in a saucepan. Put a lid on and simmer over low heat for about 40-50 min. Sometimes check the inside, and if you think it will be burned, add small amount of water.

7. Add tofu and boiled eggs. Then simmer again for 10 min. (I like soft-boiled egg, so didn’t heat it in the pan, but dipped in the sauce right before eating). Sprinkle green onion or white sesame and parsley to your liking.

SPARERIB STEWED IN MISO (DOTENI)Ready to eat!