Beef Tongue And Quail Eggs
- Prep Time
- 20 minutes
- Cook Time
- 90 minutes
- Servings
- 4
- Category
- Ninja 11-in-1 SmartLid Multi-Cooker - OL550
- Cuisine
- Western
Ingredients
- 400g beef tongue
- 6 quail eggs
- 2g baby coriander
- 2g red sorrel cress
- 4g toasted white &
- black sesame
- 10g white sugar
- 1l water
- 200g ebara yakiniku
- 20g diced spring onion
- 10g diced coriander
- 10g diced fresh garlic
- 1 cardamom
- 4g star anise
- 4g cinnamon stick
- 2 bay leaf
- 1g dry orange skin
- 8g sichuan pepper
- 10g dashi powder
- 1 lemongrass
- 25g fresh ginger
- 2g clove
- 30g salt
- 40g sugar
- 300g water
- 50g cauliflower florets, boiled
- 20g cooking cream
- 10g butter
- 1g sea salt flakes
- Ninja 11-in-1 SmartLid Multi-Cooker - OL550
Directions
- Add the beef tongue and 1 litre of water into the SmartLid™, move slider to PRESSURE mode and PRESSURE COOK on Hi for 45 minutes. Reduce pressure naturally and remove the beef tongue from the SmartLid™. Slice the tongue into thin slices.
- To prepare the quail egg dashi stock, boil all the stock ingredients using the PRESSURE COOK function on Hi for 30 minutes, then leave to cool.
- Boil the quail eggs separately for 2½ minutes then place them in ice water until cool enough to peel off the shells.
- Marinate the eggs in the dashi stock for 30 minutes. At the same time, marinate the beef tongue in the tongue sauce for 30 minutes.
- Move slider to AIR FRY/HOB mode. Using the AIR FRY function, air fry the marinated tongue at 180°C for 2 minutes. Remove the beef tongue from the SmartLid™ and brush it with the tongue sauce.
- Cut the quail eggs in half and sprinkle sugar. Caramelise the sugar with a blow torch until golden.
- Plate the dish up with cauliflower pureé. Garnish the dish with red sorrel, baby coriander and both sesame seeds.