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Japanese Beef Tongue Stir-Fry

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"This is a Japanese stir-fry dish with pork or beef tongue, lots of garlic, and spring onions. If you prefer to use pork fillet you can. Serve hot."
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33 m servings 141 cals
Original recipe yields 4 servings

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  • Prep

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  1. Rub 1 tablespoon salt onto beef tongue; place on a plate. Let sit until flavors combine, about 5 minutes.
  2. Bring a pot of water to a boil. Dip beef tongue into boiling water with a slotted spoon for 30 seconds. Remove, draining excess water; transfer to a plate.
  3. Heat sesame oil in a skillet over medium heat. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in onions; cook and stir until soft, 2 to 3 minutes. Add beef tongue and more sesame oil if needed; cook and stir until tongue is browned, about 3 minutes.
  4. Stir sake, dashi powder, salt, and pepper into the skillet; simmer until flavors combine, 2 to 3 minutes.


  • Cook's Notes:
  • Pork tongue can be substituted for the beef tongue if desired.
  • Concentrated chicken stock can be substituted for the dashi powder.

Nutrition Facts

Per Serving: 141 calories; 9.8 g fat; 4.7 g carbohydrates; 7.9 g protein; 47 mg cholesterol; 1777 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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