I love seafood.I owned sushi bar for 20 years in CA.
So, I could eat very fresh fish like tuna, yellow tail, albacore, salmon, halibut, mackerel,
and shell fish, squid,octopus, scallop.
I could eat them with raw for every days.
Only that part, I miss my restaurant business.
Beef tongue is my favorite part in beef.
Whenever I cook tongue dish with my teppan grill plate, my boys become to be my rival,
because they eat so fast, so much for my favorite beef tongue.
So, I made sauted tongue with onion and bell pepper tonight, and served with separate dishes.
I could enjoy my tongue dish complacently.
With this amount of beef tongue, I could eat 2 bowl of brown rice.
Oh, my stomach is too much happy.
Please don't gain weight tomorrow.
Sauted beef tongue: 5oz thin sliced tongue, 1/2 onion, 1/2 bell pepper 2 Tbsp oil.
Sauce: 3 Tbsp oyster sauce, 1 Tbsp soy sauce, 1 Tbsp lemon juice, 1 Tbsp sugar,
1knob ginger (grated) 1 clove garlic (thin slices), 2tsp sesame oil.......Mix well
Direction: A frying pan + oil (medium heat)~just saute the vegetables and pour the sauce ~ coat the vegetables with the sauce ~transfer to the plate ~ same frying pan (after wipe off) ~ add oil + the tongue ~ saute the one side well and turn it over ~ saute the other side lightly ~ apply the sauce and coat the tongue well ~ done!
This dish is so delicious with rice, so be careful for your over eating.
See you next time.
Keiko
1 comment:
Hi Keiko,
My husband bought a beef tongue for me and I'm interested in preparing it Japanese style. I've Googled "gyu-tan" but can't find the answer to this:
Do you peel the tongue before thin slicing or not?
I've made tacos de lengua, and the tongue is easily peeled after it cooks.
Post a Comment