-
Sprinkle the beef tongue with salt and pepper and brown the surface in a frying pan.
-
Fry the Welsh onion, ginger, and garlic in a small amount of oil heated in a pan to bring out their savory aroma. Remove them from the pan.
-
Boil water in a pressure cooker and add 1.,
2., and the Japanese pepper
seeds and sake. Cook at high pressure for 20 minutes.
Wait until the pressure decreases, then open the lid.
-
Remove the tongue from the pressure cooker, rinse well in cold water, dry the surface and cut into pieces.
-
Heat the spicy bean paste in a pan, add the chives, ginger and garlic and continue frying. Add the sake, stock and other seasonings.
-
Place 4. and 5.
in another pressure cooker and cook at high pressure for 30 minutes.
-
Cut the bamboo shoot and shiitake mushrooms into small pieces and fry them.
-
Shred the Chinese cabbage and fry. Steep the bean jelly and cut it into adequate length. String the pea pods. Mince the Chinese parsley and place it on a small plate.
-
Wait until the pressure decreases, then open the lid of the pressure cooker. Turn the contents into an earthen pot.
-
Add the bamboo shoot and shiitake fried in 7., Chinese cabbage, bean jelly, pea pods prepared in 8.
and the pickled ume pulp to the pot and cook.
-
Serve with the sauce and Chinese parsley.
Note
- The contents of a pressure cooker, including the water, should take up 2/3 of its volume at most.
- By leaving the pressure cooker covered until the pressure decreases, the ingredients can be heated and steamed.
- Boil the tongue beforehand to suppress its smell, for the smell of ingredients in a sealed pressure cooker tends to be retained.
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