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Japanese Beef Tongue Stir-Fry

"This is a Japanese stir-fry dish with pork or beef tongue, lots of garlic, and spring onions. If you prefer to use pork fillet you can. Serve hot."
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33 m servings 141 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 1777 mg
  • 71%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Rub 1 tablespoon salt onto beef tongue; place on a plate. Let sit until flavors combine, about 5 minutes.
  2. 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.
  3. 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.
  4. Stir sake, dashi powder, salt, and pepper into the skillet; simmer until flavors combine, 2 to 3 minutes.


  • Cook's Notes:
  • Pork tongue can be substituted for the beef tongue if desired.
  • Concentrated chicken stock can be substituted for the dashi powder.

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