Ingredients Jump to Instructions ↓

  1. 1 ox tongue , cooked and peeled

  2. 50 ml mirin

  3. 50 ml sake

  4. vegetable oil , for frying

  5. rice crackers , to serve

  6. 1 chilli , coarsely chopped

  7. handful peanuts

  8. 1 tbsp soy sauce

  9. 1 tbsp rice wine vinegar

  10. sesame oil , for frying

  11. handful shiitake mushrooms , stalks trimmed and coarsely chopped

  12. 2 tbsp sake

  13. 2 tbsp mirin

  14. 100 g large-leaf spinach , cut into ribbons

  15. handful radishes , thinly sliced

  16. 2-3 spring onions , finely sliced

Instructions Jump to Ingredients ↑

  1. For the tongue: shred or thinly slice the tongue meat and put it into a non-reactive dish. Pour over the mirin and sake and leave to marinate for 1-2 hours.

  2. For the chilli-peanut dressing: combine all the ingredients in a small bowl and stir until combined. Set aside until ready to serve.

  3. For the mushrooms: heat a little sesame oil in a heavy-based pan, add the mushrooms and fry for 1 minute, then stir in the sake and mirin and reduce for 1 minute.

  4. Add the spinach and stir until wilted, then add the chopped radishes and spring onions and remove from the heat. Transfer the mixture to a bowl.

  5. Heat a little oil in a separate pan and gently fry the sliced tongue for a few minutes, then add to the mushroom mixture.

  6. Pour the dressing over the tongue and mushroom mixture and mix until combined.

  7. To serve, pile the mixture onto rice crackers.


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