#41 Well-done thick beef tongue

Part 41 Well-done thick beef tongue

illustrated by Saki Shiokawa

(Machine translation) Today, we prepared beef tongue, especially “thick-cut beef tongue”. There is “thick-cut beef tongue made in USA” in a meat section of supermarkets. We believe that the “beef tongue” dishes in Japanese Yakiniku restaurants ate divided into thin and thick slices. Here, we tried the thick slices of beef tongue.

Ingredients (1 to 2 servings)

  1. 3 slices thick beef tongue, with surface cuts
  2. 1 package Kaiware (green salad)
  3. 1 teaspoon lemon juice
  4. 1 piece garlic, grated
  5. 1 white leeks, finely chopped
  6. 1/2 teaspoon Chinese soup stock
  7. 1 teaspoon sesame oil
  8. 1/3 teaspoon salt
  9. Dash

First, cut off Kaiware’s roots and wash it with water.

Next, prepare seasonings. Grate a piece of garlic, place it in a bowl, and chop white leeks and add them to the bowl.

Then add 1 teaspoon lemon juice, 1/2 teaspoon Chinese soup stock, 1 teaspoon sesame oil, and finally add salt and pepper.

Add salt on the beef tongue and leave it for a while, then put salad oil on a frying pan. Start baking the beef tongue over medium heat after pre-heating (4-5 minutes over medium heat depending on the thickness).

Once both sides are sauteed, turn heat up and burn one of the sides.

Finally, place beautifully the kaiware and leek sauce look on the beef tongue (home care assistant (helper) K always says “How it looks is important”) and it’s done. Today, the well-done thick beef tongue is served with a commercial available instant tomato soup.