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Lengua Donburi

Yields8 ServingsTotal Time3 hrs

Tender and succulent beef tongue served donburi-style!

Lengua
 1 kg beef tonguecleaned
 ¾ cup japanese soy sauce
 2 tbsp white sugar
 3 stalks onion leekswhite part only
 ½ cup mirin
 2 tbsp dashi powder
 5 cups water
Pickled Ginger
 ½ cup sliced ginger
 ½ cup vinegar
 ¾ cup white sugar
 salt and pepper to taste
Assembly
 1 tbsp cooking oil
 ½ cup white onionchopped thinly
 2 cups cooked rice
 ½ cup onion leeks green part, sliced thinly
 1 egg yolk
 sesame seedsfor garnish
1

In a pressure cooker or pot, place the beef tongue and fill it with water. Boil the mixture for 2 1/2 hours until the tongue skin can be removed. Diiscard the water. Rinse the beef tongue. Slice the beef tongue thinly

2

In a pan combine the Japanese soy sauce, onion leeks, mirin, dashi powder, sugar and water. Stir to mix everything. Simmer for 5 mins. Then set aside.

3

Make the pickled ginger, combine al the ingredients in bow then mixl. Let the ginger marinate for at least 30 mins.

4

Sear in the beef tongue slices in a pan then add the white onions. Add a bit of the donburi sauce then season with salt and pepper. Set aside.

Assembly
5

Place rice in a bowl then topped with the sauteed beef tongue, onion leeks, raw egg yolk and sesame oil. Serve with more sauce and pickled ginger.

Nutrition Facts

Serving Size 6-8

Servings 0