Gyutan (BBQ Beef Tongue)
Delicious grilled Gyutan or BBQ Beef Tongue is a popular appetizer at yakiniku (barbecue) restaurants in Japan. In this recipe, we marinate thinly sliced beef tongue in yuzu pepper for a sophisticated and spicy taste, then quickly grill it just until tender.
Foto: Just One Cookbook
Ingredients
- ¼ lb beef tongue slices ((you can buy it in a Japanese supermarket))
- 1 Tbsp yuzu kosho (Japanese citrus chili paste)
- 1 Tbsp soy sauce
- ½ Tbsp sake
- ½ Tbsp toasted sesame oil
- ½ tsp yuzu juice (extract) ((or lemon juice))
- freshly ground black pepper
- ⅛ onion ((optional))
Steps
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Before you start: Please note that this recipe requires at least 30 minutes to marinate the meat. Gather all the ingredients.
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Combine all the seasonings in a small bowl: 1 Tbsp yuzu kosho (Japanese citrus chili paste), 1 Tbsp soy sauce, ½ Tbsp sake, ½ Tbsp toasted sesame oil, ½ tsp yuzu juice (extract), and freshly ground black pepper. Whisk it together.
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Spread a bit of the seasoning sauce on the bottom of a shallow container like a baking dish.
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Spread ¼ lb beef tongue slices in a single layer (try not to overlap the slices). Then, pour the rest of the sauce on top of the meat.
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If you‘d like, you can grate ⅛ onion on top of the tongue slices. Marinate the beef tongue for at least 30 minutes. Do not over-marinate since the meat will become too salty.
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Start the grill, preferably over charcoal.
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Grill on high heat for 1–2 minutes.
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Flip the meat and cook for another 1–2 minutes. Serve immediately with a small amount of yuzu kosho on the side.
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You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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