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2.2 lb. (1 kg) beef tongue |
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|
7 oz. (200 g) scallions, green part only |
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3.5 oz. (100 g) ginger |
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3 3/4 c. (900 cc) sake |
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Water |
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5.6 oz. (160 g) Marukome Premium White Miso |
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5.6 oz. (160 g) Marukome Boy Miso, Koshi |
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2.8 oz. (80 g) Mame Miso such as Haccho Miso |
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5.6 oz. (160 g) sugar |
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1 Tbsp. plus 1 tsp. (20
cc) soy sauce |
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scallions (white part only) and bell peppers for garnish |
1)
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Clean
beef tongue. Place tongue in a pot and add
scallions, ginger and sake. Pour in just enough
water to cover the tongue. Simmer about 6 hours
until tongue is tender (Simmer for 2 hours
in a pressure cooker). |
2)
|
Remove tongue from
pot and save 3 1/3 c. (800 cc) of stock. After
tongue cools,
cut into 2-inch slices. |
3)
|
Mix saved stock,
all Miso, sugar and soy sauce in another pot.
Add sliced tongue and cook for 5 to 6 minutes. |
Ingredients
(Serves 4 ):
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