AuthorBiteSizedTender and succulent beef tongue served donburi-style!
In a pressure cooker or pot, place the beef tongue and fill it with water. Boil the mixture for 2 1/2 hours until the tongue skin can be removed. Diiscard the water. Rinse the beef tongue. Slice the beef tongue thinly
In a pan combine the Japanese soy sauce, onion leeks, mirin, dashi powder, sugar and water. Stir to mix everything. Simmer for 5 mins. Then set aside.
Make the pickled ginger, combine al the ingredients in bow then mixl. Let the ginger marinate for at least 30 mins.
Sear in the beef tongue slices in a pan then add the white onions. Add a bit of the donburi sauce then season with salt and pepper. Set aside.
Place rice in a bowl then topped with the sauteed beef tongue, onion leeks, raw egg yolk and sesame oil. Serve with more sauce and pickled ginger.
Ingredients
Directions
In a pressure cooker or pot, place the beef tongue and fill it with water. Boil the mixture for 2 1/2 hours until the tongue skin can be removed. Diiscard the water. Rinse the beef tongue. Slice the beef tongue thinly
In a pan combine the Japanese soy sauce, onion leeks, mirin, dashi powder, sugar and water. Stir to mix everything. Simmer for 5 mins. Then set aside.
Make the pickled ginger, combine al the ingredients in bow then mixl. Let the ginger marinate for at least 30 mins.
Sear in the beef tongue slices in a pan then add the white onions. Add a bit of the donburi sauce then season with salt and pepper. Set aside.
Place rice in a bowl then topped with the sauteed beef tongue, onion leeks, raw egg yolk and sesame oil. Serve with more sauce and pickled ginger.
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