Ingredients
For the Sauce
For the Beef Tongue
For the Garnish
For the Monaka Shells
Directions
- 1
Prepare the beef tongue by cleaning and slicing it into thick pieces.
- 2
Coat the tongue slices first in flour, then dipped in beaten egg whites, and finally in breadcrumbs.
- 3
Deep fry the coated beef tongue at 180 degrees Celsius until golden and crispy.
- 4
Mix mayonnaise with gochujang to create a spicy sauce.
- 5
Place a monaka shell at the bottom. Add a layer of fried beef tongue, top with the spicy mayo sauce, then add shredded iceberg lettuce. Cover with another monaka shell.
- 6
Serve on a glossy black plate with gold trim for an elegant presentation.
Notes
This unique dish combines the rich textures of fried beef tongue with the crisp freshness of iceberg lettuce, all encased in traditional Japanese monaka shells. The spicy mayo adds a delightful kick, harmonizing with the meat’s deep flavors. It‘s a luxurious twist on classic flavors, presenting a modern culinary adventure.
