Tongue with miso sauce

I used diluted miso as a dipping sauce instead of soya sauce, the flavor is richer and more complex.

1. Cut the tough white skin off tongue (pig or cow), place in a boiling pot of water with a few slices of ginger, a big pinch of salt, bay leaves and pepper.

2. Bring to boil for 10 minutes, either keep in a thermo cooker pot overnight, or keep simmering until soft.

3. Dilute dark miso paste with water (and Sherry, optional) to reduce saltiness, may need a spoonful of brown sugar for a balanced taste, add some olive oil for shine.