Note: Beef tongue makes for a great schnitzel- it’s delicious and cheap to buy. If you are not up for the challenge you could use veal schnitzel instead. The Hungry Duck uses local wagyu tongue from Schottlanders farm in Gerringong.
For the tongue schnitzel- begin by washing the tongue well. Place it into a small baking dish and cover with chicken stock. Cover the tray with foil and cook in an oven at 180°C for 2-3 hours. The meat is cooked when you can easily pull some tender meat from the underside where there is no skin. Remove from the liquid and allow to cool. Cut the tongue into 12 equal pieces and crumb them using the flour, egg wash and bread crumbs. Set aside until you’re ready to cook the schnitzels.
For the steamed buns- place the yeast, bi-carb soda, sugar and water into a bowl and mix until dissolved. Place the flour and oil into a separate bowl, combine in the yeast mixture and mix together to form a ball. Knead for about 5 minutes until smooth. Place the dough in a warm spot and cover with plastic or a tea towel to prove. When the dough has doubled in size, separate into 12 even balls, then place onto baking paper and allow to double in size again.
To finish- place a bamboo steamer over boiling water and steam the buns for 10 minutes. While they’re steaming, make the slaw by chopping the kimchi and mixing it well with an equal quantity of mayo. Cook the schnitzels by shallow frying them in some hot vegetable oil until golden and crunchy. Assemble your buns with the carrot and coriander and enjoy.
1 jar of kimchi
1 jar of your favourite mayo
1 carrot, thinly shaved
½ bunch coriander
steamed buns
300g plain flour
1 tablespoon caster sugar
1 teaspoon yeast
1 teaspoon bi-carb soda
1 teaspoon vegetable oil
125ml luke warm water
wagyu tongue schnitzel
1 wagyu beef tongue
2 litres brown chicken stock
flour, egg wash and bread crumbs