Usuba
Beef Tongue Salad with Chinese-Style Cucumbers
A cold salad with tender boiled tongue, crispy cucumbers, and aromatic sesame sauce. The dish is simple to prepare but makes an impression with its unusual nature and refined taste.
- Total
- 20 min
- Standard serving
- 291.8 g
Ingredients
Total 7
Instructions
- 1
Step 1
Boil the beef tongue for about one and a half hours over medium heat — it should remain firm and not fall apart. Transfer the cooked tongue immediately from boiling water to cold water so the skin comes off easily. Cool completely and cut into thin strips.
- 2
Step 2
Toast the sesame seeds over high heat without oil, stirring, until light brown. This will take 2–3 minutes. Transfer to a plate.
- 3
Step 3
Cut the cucumbers into long thin strips. Crush the garlic with the flat side of a knife, then mince finely.
- 4
Step 4
In a bowl, mix soy sauce, sesame oil, rice vinegar, and finely minced garlic. Taste the sauce — adjust the balance of acidity and saltiness if needed.
- 5
Step 5
Combine the sliced tongue, cucumbers and toasted sesame seeds. Pour the sauce over and mix thoroughly. Serve immediately or chill before serving.
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