How I Cook Gyutan (Beef Tongue)! Japanese Yakiniku Style

By Sudachi · 45 min

Ingredients

Instructions

1. Sprinkle the beef tongue slices with a few pinches of salt and set aside near the stove.
2. Finely dice the white part of 100 g Japanese leek.
3. In a bowl, whisk 2 tbsp toasted sesame oil, 1 tsp lemon juice, 1 tsp honey, 1 grated garlic clove, ½ tsp sea salt, ½ tsp Chinese-style chicken bouillon powder, ½ tsp yellow miso paste, ¼ tsp Japanese soy sauce and ⅛ tsp ground black pepper until smooth.
4. Pour the dressing over the leek, mix and leave for 10 minutes.
5. Heat a cast iron pan on high and add 1 tsp beef suet or a drizzle of cooking oil.
6. When the pan is smoking hot, lay the beef tongue slices in a single layer and sear for 1 to 1½ minutes depending on thickness, dabbing the tops with kitchen paper to remove excess juice.
7. Flip the slices and sear the other side for 30 seconds.
8. Put a small amount of the leek sauce on 2 bowls of cooked short-grain rice, then arrange the beef tongue on top.
9. Spoon the remaining sauce over each serving and top with toasted white sesame seeds, chopped green onions and a blob of wasabi.

Summarized from Sudachi's video. Watch it for the details.

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