salted sesame oil
After seeing Jonny's and Amy's gorgeous grilled veal tongue, I was inspired to make something grilled, in the sorta-woulda-coulda-sorta Korean vein. See, I had short ribs in the fridge, cut thin flanken-style, and my first thought was kalbi.
I've made kalbi several times before and it has always turned out quite well. However, I didn't want to make kalbi that day. A cousin-in-law, who is Korean, had just come and gone, and the intimidation factor was still there a day later. ;)
I had miso paste in the fridge, so might as well use the miso. I made a paste of miso, honey, soy sauce, rice wine vinegar, black pepper, and a touch of sesame oil.
Grilling was not an option because of laziness.
We got home and had about 30 minutes to prepare dinner. I didn't want to go through the grilling routine, waiting for the grill to heat up.
I put the ribs on the skillet and waited for them to caramelize.
Top with chopped up green onions, dip in the sesame oil-salt mixture, squirt with lemon, serve with rice, and it's dinner in under 30 minutes.
As for the tongue part of the inspiration, we're working on it.