Thursday, October 19, 2006

gyutan don

awhile ago , i was a regular patron of a cozy japanese place until i became loyal to this particular item on the menu . the only catch was that , for the longest time , i never bothered to figure out what it was exactly .

it's understood that many will be uncomfortable even with the thought of using the main ingredient .

why ?

gyutan is japanese for ox tongue .

i can already sense the squirms...but hey , at a mere flat market rate of 3 bucks per giganormous piece , it's will save you loads of money when it comes to meals , expecially with such a simple recipe . at this price , you'd be wondering how much those korean barbeque places earn . peculiarly , i've encountered gyutan don only in the japanese place i mentioned .

just a few notes before you attempt this ( if you actually want to ) . when working with ox tongue , understand that you need to wash it very thoroughly with cold water and then wash it even more thoroughly again and again . get the point ? haha...why the cold water ? it's extremely difficult to manouver around and slice when it's not stiff and almost impossible without a sharp knife . also , make sure you skin it and only use the meat . one final thing , don't chop it into chunks like me...really...only use very thin slices .

there are absolutely no recipes for this online , so i had to come up with one myself...a not so japanese but simple one .

what you need ar?

1/2 ox tongue , sliced very thin
1/3 cup mirin
1/3 cup dark soy sauce
1 tablespoon oil
spring onion , chopped
small red chillis (a.k.a. cili padi) , chopped

how liao ?

see how short the ingredient list is ? simply marinade the well-washed tongue slices in mirin and dark soy sauce for an hour or two . grill on an oiled pan until cooked ( which would take only a couple of minutes if you use slices hor ) . towards the end , season with a touch of mirin and off the fire . just before serving , briskly toss it in the spring onion and chillis to give them that extra oomph . it's that simple lor .


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