Culinary researcher Ryuji infiltrates a BBQ gathering of cooking YouTubers. He showcases his proud beef tongue stew and exquisite beef rice made with A5-grade beef scraps. This outdoor cooking video is packed with professional techniques and engaging talk.
Ingredients
Main Ingredients (4 servings)
- Beef Tongue
- Beef (A5-grade beef scraps)
- Cooked Rice
- Parsley
- Lemon
Seasonings
- [A] Salt to taste
- [A] Mirin (Sweet Rice Wine) 1
- [A] Sake 2
- [A] Garlic Powder to taste
- Ponzu to taste
- Hikone Gozen Soy Sauce to taste
- Water to taste
Steps
- Add beef tongue to a pot, then add water to taste, [A] salt to taste, [A] Mirin (Sweet Rice Wine) 1, [A] sake 2, [A] garlic powder to taste, and simmer.
- Skim off any scum that rises to the surface while simmering.
- Simmer the beef tongue for about 1 hour until tender. 【Tip!】 Simmering for a long time will make the beef tongue fall-apart tender. The video suggests simmering for 3 and a half hours, but this is an estimated working time.
- Heat oil in a frying pan and stir-fry the A5-grade beef scraps.
- Add cold cooked rice to the stir-fried beef and stir-fry together.
- Sprinkle garlic powder to taste over everything and stir-fry.
- Add ponzu to taste and stir-fry to add acidity.
- Finally, add Hikone Gozen Soy Sauce to taste and mix well.
- Plate the dish and sprinkle with parsley to taste. Garnish with lemon if desired.
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