- 1 tablespoon salt, or as needed
- 1/2 pound beef tongue, very thinly sliced
- 1 1/2 teaspoons sesame oil, or as needed
- 2 cloves garlic, sliced
- 2 cups sliced spring onions
- 1 tablespoon sake (Japanese rice wine)
- 1/2 teaspoon dashi powder
- salt and ground black pepper to taste
- Rub 1 tablespoon salt onto beef tongue; place on a plate. Let sit until flavors combine, about 5 minutes.
- Bring a pot of water to a boil. Dip beef tongue into boiling water with a slotted spoon for 30 seconds. Remove, draining excess water; transfer to a plate.
- Heat sesame oil in a skillet over medium heat. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in onions; cook and stir until soft, 2 to 3 minutes. Add beef tongue and more sesame oil if needed; cook and stir until tongue is browned, about 3 minutes.
- Stir sake, dashi powder, salt, and pepper into the skillet; simmer until flavors combine, 2 to 3 minutes.