Beef tongue preparation (seasoned) 《牛たん炭火焼吉次》 Umeda/Kitashinchi/Honmachi/Shinsaibashi/Nagahoribashi/Shinsaibashi/Namba
Lay out each piece individually, season it, then season it in more layers, wrap it around in layers of plastic wrap, and let it mature in the refrigerator for a couple of days.
Without a mask, the pepper makes me sneeze, so on days I forget my mask, I stuff my nose with a tissue. When they call me then, I turn around and see two white ones coming out of my nose...
Don't call me when you're seasoning.
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