Veal tongue gyoza with dashi bouillon

Ingredients:

gyoza wrappers
Sakura Cress

For the veal tongue:

500 g veal tongue
bouquet garni
salt
pepper
2 shallots
1 tl vadouvan

For the dashi bouillon:

80 g kombu
100 g katsuobushi (bonito flakes)
10 g ginger
1 piece lemongrass
2 kaffir leaves
1 spring onion
1 g Xantana
water

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal tongue

Difficulty: ***

Cooking methods: frying

Source: Culinaire Saisonnier

Preparation

Cook the veal tongue for 1.5 hours with bouquet garni and remove it from the water. Immediately peel off the membrane from the tongue, cut it into pieces and season to taste with salt, pepper, shallot and vadouvan. Fill gyoza wrappers with the meat, fold them as desired and deep fry them for approximately 2 minutes.

Cook kombu in water with ginger, lemongrass and kaffir leaves. Remove the kombu from the liquid, add katsuobushi and let soak for 3 minutes in the water.

Pour the mixture through a fine mesh sieve and thicken with Xantana.

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