- To prepare the Pickled Pearl Onions, blanch the pearl onions. Cut them in half, peel and place in a glass container. Combine rice vinegar, water, sugar and salt in small saucepan. Bring to a boil, whisking to dissolve sugar and salt. Pour hot liquid over pearl onions. Cool, then refrigerate. Reserve 1 Tbsp pickling liquid for use in the Wasabi Sour Cream.
- To prepare Confit Beef Tongue, melt butter in stainless container over low heat. Remove from heat. Using a torch, burn the charcoal until red spots appear on the surface. Add the charcoal, ginger and kombu to the butter. Cover and let rest for 30 minutes. Preheat oven to 150°F. Trim beef tongue. Use only the thicker part, close to the throat. Place the tongue in a deep stainless container; cover with the confit oil, reserving 1 oz. for use in Soy Steamed Asparagus. Cover and cook for 1 hour 30 minutes.
- To prepare the Tare Sauce, using a torch, char the onion, ginger and scallion. In a large pot, place the charred vegetables, dried shiitake mushrooms, kombu and water. Bring to a boil then lower heat and simmer. Remove the kombu. Add the mirin sake base and soy sauce. Simmer until the sauce is reduced by half. Strain. Simmer until the sauce is reduced to a glaze, about 1-1/2 cups. Set aside until ready to use.
- To prepare Garniture, cut the daikon into oval shapes. Place the daikon ovals, water and 5 Tbsp Tare Sauce in saucepan. Simmer until daikon is soft. Add cremini mushroom caps; cook with daikon for about 5 minutes. Remove from heat, transfer to a small bowl and reserve until service.
- To prepare Wasabi Sour Cream, whisk together Wasabi Sauce, sour cream and 1 Tbsp pickling liquid from Pickled Pearl Onions in small bowl. Transfer mixture to a squeeze bottle and chill until service.
- To prepare the Fried Tofu Balls, mix the canola and sesame oils in a deep fryer and preheat to 360°F. Squeeze the tofu to remove moisture then purée in food processor. Mix together tofu, minced shiitake, scallion, salt and cornstarch. Shape mixture into small balls resembling mushroom stems. Dust each with cornstarch. Deep fry, then remove from oil, drain on paper towels and hold warm until service.
- To prepare Soy Steamed Asparagus, preheat oven to 350°F. Place asparagus, sake, soy sauce and 1 oz. reserved Confit Oil on a sizzle platter. Cover tightly with foil and bake for 10 minutes. Reserve until service.
- To prepare the Mushroom Crumble, increase oven temperature to 400°F. Grind the dried shiitake mushrooms to a powder. Add the pastry flour and salt. Pulse to blend. Spread on parchment-lined sheet pan and bake until golden brown, about 10 minutes. Reserve until service.
- To prepare the Mirin Sake Sabayon, combine mirin and sake in small saucepan; bring to a boil then flambé with a torch. Whisk egg yolks in double boiler over medium heat until pale yellow and doubled in volume. Whisk in hot mirin mixture, whisking until creamy. Hold warm until service.
- To finish dish, remove the tongue from the Confit Oil, pat dry and sear all over with a blow torch. In a large saucepan, heat about 1 cup of the Tare Sauce over medium heat until it starts to bubble. Add seared tongue and coat with sauce until tongue is well glazed. Transfer glazed tongue to a wire rack placed over a sheet pan. Use a torch to caramelize the glaze until bubbles form on surface. Cut the tongue in half.
- To plate, squeeze 5 dime-sized pools of Wasabi Sour Cream in line on serving plate. Put one oval reserved daikon on a serving tray. Cover with Mushroom Crumble. Squeeze Wasabi Sour Cream in the middle. Place a Fried Tofu Ball over the Wasabi Sour Cream. Top the Fried Tofu Ball with a squeeze of Wasabi Sour Cream and cover with one reserved cremini mushroom cap. Transfer mushroom set to serving plate. Cut an asparagus spear into 4 pieces. Lay it over the Wasabi sour Cream on serving plate. Put Pickled Pearl Onions next to the asparagus. Put the micro beet greens between the pearl onions, Wasabi Sour Cream and asparagus. Put the sliced tongue next to the garnishes. Spoon Marin Sake Sabayon over tongue.
Beef Tongue Plate
Yield
5
Prep Time
2 hours, 30 min
Cook Time
3 hours,10 min
Total Time
5 hours, 40 min
ingredients
Pickled Pearl Onions:
1 pound pearl onions
20 fluid ounces Kikkoman® Rice Vinegar
10 fluid ounces water
5 ounces granulated sugar
.5 ounces kosher salt
Confit Beef Tongue:
5 pounds unsalted butter
2 lumps charcoal
½ ounces peeled fresh ginger slices
1 sheet kombu (dried kelp), 2.5 x 2.5-inches
1 whole beef tongue
Tare Sauce:
1 yellow onion, peeled
.3 oz. fresh ginger, peeled
1.5 ounces scallion
4 dried shiitake mushrooms
1 sheet kombu (dried kelp), 2.5 x 2.5-inches
½ cup water
16 fluid ounces Kikkoman® Mirin Sake Base
6 fluid ounces Kikkoman® Tamari Soy Sauce
Garniture:
5 slices daikon radish, cut into ½-inch lengths
1-½ cups water
5 cremini mushroom caps
10 micro beet greens
Wasabi Sour Cream:
2.5 ounces Kikkoman® Wasabi Sauce
3.5 ounces sour cream
1 tablespoon Pickling Liquid (reserved from Pickled Pearl Onions)
Fried Tofu Balls:
1 gallon canola oil
1 cup Kikkoman® Sesame Oil
3 ounces firm tofu
.3 ounces fresh shiitake mushrooms, minced
.2 ounces scallions, minced
.04 ounces kosher salt
1 tablespoon cornstarch
Additional cornstarch, for dusting
Soy Steamed Asparagus:
5 asparagus stalks, peeled
1 fluid ounces Kikkoman® Sake
.5 fluid ounces Kikkoman® Less Sodium Soy Sauce
1 ounce Confit Oil (reserved from Confit Beef Tongue)
Mushroom Crumble:
1 ounce dried shiitake mushrooms
1 ounce pastry flour
1 ounce unsalted butter
1 pinch kosher salt
Mirin Sake Sabayon:
16 fluid ounces Kikkoman® Mirin
16 fluid ounces Kikkoman® Sake
15 fluid ounces egg yolks
directions
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE