Nikuten (Layered Beef Tendon and Potato Pancake)
Quick answer
- Total time
- 165 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 17
About this dish
In Takasago, Hyogo, nikuten gets built in layers instead of mixed like okonomiyaki: potato, konjac, cabbage, scallion, beef tendon, and tempura crumbs stack on a thin round of batter, which folds in half after saucing.
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Because nothing is stirred together, the floury potato, soft tendon, and crisp crumbs each keep their own texture. The potato and konjac simmer with the tendon in soy sauce, sugar, and mirin, so all three share the same sweet-salty seasoning.
Ingredients
Instructions
- 1
Blanch 250g beef tendon for 5 minutes, rinse, and cut into bites.
Put it in a pot with 600ml bonito dashi and simmer for 70 minutes, skimming foam.
- 2
Cut 300g potatoes into 2cm cubes and 150g konjac into 1cm pieces.
Add them with 60ml soy sauce, 30g sugar, and 30ml mirin and simmer with the tendon for 20 more minutes. Drain and cool.
- 3
Mix 150g flour and 260ml cold water lightly, leaving a few small lumps.
Finely chop 300g cabbage and slice 50g scallions.
- 4
Oil a griddle or large pan in batches and heat over medium.
Pour slightly less than one quarter of the batter, spread to a thin 22cm round, and sprinkle with 2g bonito powder.
- 5
Layer one quarter each of the potato and konjac, cabbage, scallion, tendon, and tempura crumbs over the batter.
Drizzle about one quarter of the remaining batter over the top to hold the layers.
- 6
When the base is browned, flip with two wide spatulas and cook for 6 to 8 minutes.
Turn again, spread with 15g sauce, fold in half, and brush 15g more outside. Repeat to make four.
- 7
Finish each nikuten with aonori and bonito flakes.
Serve when the potato and tendon are hot at the center and the batter has no raw flour taste.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
兵庫県高砂市 · Checked: 2026-08-11
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