I love beef and pork tongue. Not to fond of duck tongue, probably not fond of chicken tongue either (do chickens have tongues?).
Anyway, while browsing through Yelp, came across these pictures:
Source:http://www.yelp.com/biz_photos/wada-honolulu?select=iD9M_-GnkzRUoFnAs37BpA#8uF9SBmzN-d8VCAitBsLrw
Source: http://www.yelp.com/biz_photos/wada-honolulu?select=iD9M_-GnkzRUoFnAs37BpA#dd2rmSYXjnaXCe1u0nW7oQ
The on-line menu description is “____ Shiso Gohan: seasoned rice with minced beef tongue and shiso in sizzling pot”. One teeny tiny little problem, the bowl is almost ten dollars.
I decided to create my own semi-proletariat version. I went to Chinatown and picked up a half pound of cooked pork tongue from one of the store fronts that specialize in roasted meats.
One pork tongue from Chinatown, a little over half pound, $4.05. I should have taken a picture before the vendor sliced it but he was too fast.
Based on the brief description from the menu and the pictures, I thought I had the major components (except for substituting pork tongue for beef tongue.
Note: My “creation” will not look remotely like the restaurants, my philosophy is throw everything together and hope for the best. 🙂
Since “shiso” was in the name of the dish, I guessed that shiso would play prominently in the “recipe”. I had three kinds.
The bottled shiso contains a lot of salt, had to be careful in its use.
The assembly.
Not really the texture of “jook” but not steamed rice either. More like thick gruel, but not mushy.
At this point, I put the bowl in our steamer to warm everything up (about five minutes).
After the bowl came out of the steamer, I added the chopped shiso leaves. Mixed well and ate (sorry forgot to take a picture of the “mixed” concoction).
The results were very tasty. Definitely not like the restaurant’s.
I still would like to try the restaurant version (have to wait until I’m classified as a bourgeoisie). Hee hee.
I only used about a third of the tongue for this bowl. I have more tongue for tomorrow. Stay tuned. 🙂
Enjoy. Eat well.
The Mouse
Oh my Goodness Mouse!!! You just brought back a childhood memory, that I have to say was not a good one….One day I came in for Supper, we called it Supper, anyway I said what are we having Mom and she replied…”Steak”,,,yay Steak 🙂
Uh…NO it was tongue and of course as I took a bite and then another, I said this taste different…she say’s well it really tongue but it’s like steak!!!!
WHAT!!! I said, yeah I’m done…as I left the table 🙂
Thanks for the reminder and the chuckle 😛
i love beef tongue the most ^^
Beef tongue is one of my favorite parts from the beef. Not thinly sliced to grill but the slow braised until almost fall apart method. Thanks.
Thanks for sharing! Although I am not a fan of the tongues hee… don’t usually order them.
Thanks, it’s an acquired taste/texture.
Looks delish!! I’ll try it too! Thanks for sharing!
Thanks! Good luck!
@”I love beef and pork tongue.” – same here! 🙂 Langue de porc en gelée is quite popular, as well, served with cornichons(tiny cucumber pickles)… 🙂
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@”Added Chopped Shiso Leaves…” – we use duck smoked gizzards instead of the tongue… 🙂
All sounds delicious. Thanks
I think I have inadvertently eaten ducks tongue!
Hope it tasted okay. 🙂
I didn’t know ducks had tongues! lol The meal actually sounds pretty yummy!
Heh heh. That’s why the quack. Hee hee. Thanks
LOL…you are quacking me up…hee heee
Hmmmm, I never assumed to use quinoa instead of gohan, I may try this recipe one day. Thank you!
Thanks!
Very original! Remind me to check the chicken’s mouth tonight in search of a tongue 😉
Heh heh. 🙂
They do!! Tiny tiny tongues, maybe it could be a new delicacy 🙂
I like tasting things that have tasted other things 🙂
Hee hee. 🙂
My mother cooks that too… Pastel de lengua.
Nose to tail. Awesome. Thanks.