BEEF TONGUE WITH GARLIC BUTTER & SHOYU

BEEF TONGUE WITH GARLIC BUTTER & SHOYU

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Ingredients

Adjust Servings:
Beef Tongue
1.5 - 2 kilograms beef tongue
10 grams parsley stems
1-2 whole carrots
1-2 radish stems
Water
Shoyu Japanese soy sauce
Garlic Butter
250 grams unsalted butter
20 grams Salt
150 grams Garlic chopped
10 grams English parsley chopped
Features:
    Cuisine:
    • Serves 4
    • Medium

    Ingredients

    • Beef Tongue

    • Garlic Butter

    Directions

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    Beef Tongue

    1. Using the pressure cooker, boil the beef tongue with the carrots, parsley and radish stems for around 45 minutes.
    2. Make garlic butter.
    3. After boiling the beef tongue, peel off its skin while it is still warm. It is difficult to peel it nicely after it has already cooled down.
    4. After peeling the skin, let it cool down and keep it in the fridge overnight before cutting it into the size you want. It is not nice to cut it up when it is still hot or warm.
    5. Grill the beef tongue with a pinch of salt and black pepper. When it is ready, apply a layer of shoyu onto it.
    6. Then apply the garlic butter and leave it in the combi oven for 5 to 6 minutes (depending on the power of the oven) until the garlic butter turns slightly brown.
    7. It is now ready to serve.

    Garlic Butter

    1. Mix butter, salt, chopped garlic and chopped English Parsley.
    2. Place in fridge until ready to use later.

    Asai Masashi

    Chef Asai Masashi’s roots come from the Hyōgo Prefecture, an area blessed with pristine and exquisite products from the sea and land. Growing up in such close proximity to some of the world’s best produce inspired Asai-san to move to Osaka, “the kitchen of the nation” in Japan to learn more about the culinary world and took his first steps at the famed Abeno Tsuji Culinary Institute that has trained many professional chefs for over half a century.

    Upon graduation, Asai-san spent the next thirteen years between Hyōgo, Osaka and Kyoto to build up his knowledge and cooking experience as well as refining his skills and techniques on traditional and authentic Japanese cuisine, especially on the art of charcoal grilling.

    Always keen on fresh experiences and challenges, Asai-san relocated to Singapore in 2002 where he spent the next ten years overseeing, leading and launching various Japanese restaurant concepts locally. In 2013, Asai-san embarked on a new adventure with the Unlisted Collection to launch dual concept yakitori restaurant, Bincho.

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