First, cut the onions into strips and cut both potatoes and zucchinis into slices.

Next, grind Japanese curry cubes slightly.

In a wok, fry the onions and garlic with 1 tbsp of oil.

Then, the same wok, put in curry cubes, curry sauce and potato evenly. Add chicken soup and hot water.

After the curry sauce is boiled, put in the beef tongue and fry evenly with low heat for about 3 minutes.

Lastly, put the zucchini on high heat. Turn to medium heat and cover the lid for about 2 minutes after bringing it to a boil.