Photograph of the finished Gyutan yaki

Japan · Lưỡi bò nướng muối Sendai

Gyutan yaki

20 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef tongue Beef tongue 1.3 lb
  • Photograph of Coarse salt Coarse salt 0.7 oz
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Lime Lime 1.2
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Cooking sake Cooking sake 2 ⅔ tbsp
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking