Translation guide
A Japanese dish of beef tendon simmered in a sweet-savory miso and mirin sauce until tender.
Referring to the dish itself
Standard name for beef sinew stewed in miso. 'Gyūsuji' means beef tendon, 'miso nikomi' means miso-simmered.
今日の晩ご飯は牛すじの味噌煮込みです。
Tonight's dinner is beef sinew stewed in miso.
A shorter, common name for the same dish, often seen on menus.
この居酒屋の牛すじ味噌煮は絶品だ。
The beef tendon miso stew at this izakaya is exquisite.
A Nagoya specialty name for miso-simmered beef tendon, often with a thicker, sweeter miso sauce. Literally 'dote simmer'.
名古屋名物のどて煮を食べてみたい。
I want to try Nagoya's famous dote-ni.
Describing the process of stewing beef sinew in miso and mirin
Standard phrase for the cooking method. 'Gyūsuji o miso to mirin de nikomu' means to simmer beef tendon with miso and mirin.
牛すじを味噌とみりんでじっくり煮込むと柔らかくなる。
If you slowly simmer beef tendon with miso and mirin, it becomes tender.
To make beef tendon miso stew. A common way to describe preparing the dish.
今日は牛すじの味噌煮込みを作ろうと思う。
I think I'll make beef tendon miso stew today.
In Nagoya, this dish is often called 'dote-ni' (どて煮) and uses hatcho miso for a richer flavor. In other regions, it may simply be 'gyūsuji no miso nikomi'.
The English phrase is a description, not a fixed dish name. In Japanese, it's always referred to by a specific name like 'gyūsuji no miso nikomi'. Avoid literal translations like 'miso to mirin de nita gyūsuji' in conversation.