This recipe is perhaps one of the few where, in my opinion, sous vide is not the ideal cooking method. Though, it may be as simple as me doing it wrong. I just found that when comparing the traditionally braised tongue vs the sous vide one, the sous vide kept too much of the gamy flavour.
The reduction was first semi reduced (the only reason for doing this is so that the amount will fit into the centrifuge vials), then centrifuged to remove the solids. Once clear, its reduced until it’s really really sticky. Finished with some aged balsamic, cassis, and seasoning.
TorontoFoodLab 
October 10th, 2012 at 6:32 am
What time and temp did you cook the tongue at?
October 10th, 2012 at 11:20 am
24 hours at 58c.
October 25th, 2012 at 1:05 am
How are the Enoki cooked?
October 25th, 2012 at 7:30 pm
Deep fried. Was quite good.