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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Recipe Summary

prep:
15 mins
cook:
13 mins
additional:
5 mins
total:
33 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rub 1 tablespoon salt onto beef tongue; place on a plate. Let sit until flavors combine, about 5 minutes.

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  • 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.

  • 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.

  • 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

141 calories; protein 7.9g; carbohydrates 4.7g; fat 9.8g; cholesterol 46.5mg; sodium 1776.7mg. Full Nutrition
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