Dish

Gyutan

Beef tongue

Gyutan is made by marinating beef tongue in a mixture of soy sauce, sake, and mirin. The beef tongue is then grilled until it is crispy on the outside and tender on the inside. The dish is typically served with a side of rice and a simple salad.

Asian cuisine› East Asian cuisine› Japanese cuisine

Offal Dish

Origins and history

Gyutan originated in the Tohoku region of Japan, which is known for its beef production. The dish has since become popular throughout Japan and is now enjoyed by people all over the world.

Dietary considerations

Gyutan is not suitable for vegetarians or vegans as it contains beef. It is also high in protein and calories, so it should be enjoyed in moderation.

Variations

There are many variations of Gyutan, with some recipes calling for different marinades or cooking methods. Some recipes also use different cuts of beef or add additional spices or herbs.

Presentation and garnishing

Gyutan is typically presented on a plate with the grilled beef tongue sliced into thin pieces. It can be garnished with a sprinkle of green onions or sesame seeds.

Tips & Tricks

To make Gyutan, it is important to marinate the beef tongue for several hours to ensure that it is flavorful. It is also important to grill the beef tongue over high heat to ensure that it is crispy on the outside and tender on the inside.

Side-dishes

Gyutan is typically served with a side of rice and a simple salad. It can also be served with a variety of dipping sauces, such as ponzu or yuzu kosho.