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Ingredients

1 tablespoon salt, or as needed ½ pound beef tongue, very thinly sliced 1 ½ teaspoons sesame oil, or as needed 2 cloves garlic, sliced 2 cups sliced spring onions 1 tablespoon sake (Japanese rice wine) ½ teaspoon dashi powder salt and ground black pepper to taste

Nutrition Info

140.8 calories carbohydrate: 4.7 g cholesterol: 46.5 mg fat: 9.8 g fiber: 1.5 g protein: 7.9 g saturatedFat: 3.1 g servingSize: - sodium: 1776.7 mg sugar: 1.4 g transFat: : - unsaturatedFat: : -

Rub 1 tablespoon salt onto beef tongue, place on a plate. Let sit until flavors combine, about 5 minutes.
Bring a pot of water to a boil. Dip beef tongue into boiling water with a slotted spoon for 30 seconds. Remove, draining excess water, transfer to a plate.
Heat sesame oil in a skillet over medium heat. Add garlic, cook and stir until fragrant, 1 to 2 minutes. Stir in onions, cook and stir until soft, 2 to 3 minutes. Add beef tongue and more sesame oil if needed, cook and stir until tongue is browned, about 3 minutes.
Stir sake, dashi powder, salt, and pepper into the skillet, simmer until flavors combine, 2 to 3 minutes.

4 servings

This is a Japanese stir-fry dish with pork or beef tongue, lots of garlic, and spring onions. If you prefer to use pork fillet you can. Serve hot.