Grilling & BBQ

Japanese Grilled Beef Tongue

Name: Japanese Grilled Beef Tongue
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb Beef tongue, thinly sliced; 4 stalks Scallions, finely chopped; 2 tbsp Toasted sesame oil; 1 tbsp Lemon juice; 1 tsp Fine sea salt; 0.5 tsp Black pepper; 1 tsp Toasted sesame seeds; 1 clove Garlic, grated

This authentic Gyutan recipe delivers the perfect balance of smoky char and tender, springy texture characteristic of Japanese BBQ. Paired with a savory 'Negishio' scallion-salt sauce, it is an umami-packed delicacy that is surprisingly easy to make at home.

Prep

20m

Cook

10m

Serves

Calories

320kcal

Qty	Ingredient
1 lb 450 g	Beef tongue, thinly sliced
4 stalks 40 g	Scallions, finely chopped
2 tbsp 30 ml	Toasted sesame oil
1 tbsp 15 ml	Lemon juice
1 tsp 5 g	Fine sea salt
0.5 tsp 2 g	Black pepper
1 tsp 3 g	Toasted sesame seeds
1 clove 3 g	Garlic, grated

How to Make Japanese Grilled Beef Tongue

Step 1. If using a whole tongue, freeze it for 1-2 hours to firm up, then peel off the tough outer skin and slice into very thin rounds (about 1/8 inch). Skip if pre-sliced.

Step 2. In a small bowl, prepare the Negishio sauce by combining the chopped scallions, toasted sesame oil, lemon juice, grated garlic, sesame seeds, and half of the salt.

Step 3. Season the beef tongue slices lightly on both sides with the remaining salt and black pepper.

Step 4. Preheat a grill, cast-iron skillet, or yakiniku plate to high heat. Lightly oil the surface if necessary.

Step 5. Grill the beef tongue slices for 1 to 2 minutes per side. They cook very quickly; you want a nice char but still a juicy, tender interior.

Step 6. Remove from the heat immediately and plate. Serve hot with a generous spoonful of the Negishio sauce on top and extra lemon wedges on the side.

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Partially freezing the meat is the secret to achieving those paper-thin restaurant-style slices.
·
High heat is essential for a good sear without overcooking the center; beef tongue can become rubbery if cooked slowly.
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Look for the 'tongue root' (the back part) at the butcher, as it is the most marbled and tender portion.
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The Negishio sauce can be made 30 minutes in advance to let the flavors meld.