Cook the veal tongue for 1.5 hours with bouquet garni and remove it from the water. Immediately peel off the membrane from the tongue, cut it into pieces and season to taste with salt, pepper, shallot and vadouvan. Fill gyoza wrappers with the meat, fold them as desired and deep fry them for approximately 2 minutes.
Cook kombu in water with ginger, lemongrass and kaffir leaves. Remove the kombu from the liquid, add katsuobushi and let soak for 3 minutes in the water.
Pour the mixture through a fine mesh sieve and thicken with Xantana.
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