Nikuten (Layered Beef Tendon and Potato Pancake)

Quick answer

Total time: 165 min
Level: Hard
Servings: 4 servings
Ingredients: 17

About this dish

Nikuten is a griddled specialty of Takasago in Hyogo.

A thin wheat batter is layered with bonito powder, sweet soy-simmered potato, konjac, cabbage, scallion, tender beef tendon, and tempura crumbs, then covered with more batter, flipped, sauced, and folded in half. Unlike a mixed okonomiyaki batter, the stacked construction keeps the potato pieces and shredded vegetables distinct. The tendon must be simmered until tender before assembly, while the final griddle stage heats every layer and crisps the outside.

Ingredients (4 servings)

Ingredient	Amount	Unit
beef tendon	250	g
potatoes	300	g
konjac	150	g
bonito dashi	600	ml
soy sauce	60	ml
sugar	30	g
mirin	30	ml
all-purpose flour	150	g
cold water	260	ml
bonito flake powder	8	g
cabbage	300	g
scallions	50	g
tempura crumbs	40	g
vegetable oil	20	ml
okonomiyaki sauce	120	g
aonori	3	g
bonito flakes	10	g

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

7 steps

1

Control

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

Control

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

Prep

Mix 150g flour and 260ml cold water lightly, leaving a few small lumps.

Finely chop 300g cabbage and slice 50g scallions.
4

Step

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

Step

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

Season

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

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.