Gyutan yaki

Method

1. 1 Peel off the rough outer skin of the beef tongue, wash it thoroughly, and then slice it 8 mm thick across the grain.
2. 2 Lightly score both sides of each slice of meat with a lattice pattern to make it tender and absorb the seasoning faster.
3. 3 Marinate the beef tongue with coarse salt, black pepper, minced garlic, and sake, then refrigerate for 30 minutes.
4. 4 Heat a charcoal grill or cast iron skillet until very hot, grill each side for 2 minutes until the edges are seared but the inside remains pink and juicy.
5. 5 Mix finely chopped green onions with sesame oil and a pinch of salt to make the signature Sendai scallion dipping sauce.
6. 6 Arrange the beef tongue on a plate, squeeze some lemon juice over it, and serve hot with a garnish of chopped scallions.

With an appliance

• Oven 18 min

  Replace step 4: Place the beef tongue on the rack at 250 degrees for 4 minutes and rotate the tray after 2 minutes; the core cooks evenly, no need to flip each slice, but lacks the smoky flavor and cast iron streaks.