Grilled Beef Tongue with Japanese Flair

Ingredients

• 500g (1.1 lb) beef tongue 500g (1.1 lb) beef tongue
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 26g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, mirin, minced garlic, and grated ginger to create the marinade.
2. 2.
   Place the beef tongue in a shallow dish and pour the marinade over it. Ensure the tongue is fully coated. Let it marinate for at least 2 hours, or overnight for enhanced flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the beef tongue from the marinade and pat it dry with paper towels. Season with salt and pepper.
5. 5.
   Brush the grill grates with vegetable oil to prevent sticking.
6. 6.
   Place the beef tongue on the grill and cook for about 5-7 minutes per side, or until it reaches your desired level of doneness.
7. 7.
   Remove the tongue from the grill and let it rest for a few minutes before slicing.
8. 8.
   Slice the grilled beef tongue into thin pieces and serve hot.

Treat your ingredients with care...

• Beef Tongue — Ensure that the beef tongue is properly cleaned and trimmed before marinating. Remove any excess fat or tough membranes for a more tender result.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the marinade.
• If you prefer a milder flavor, reduce the amount of soy sauce in the marinade.
• Serve the Grilled Gyutan with a squeeze of fresh lemon juice for a tangy twist.
• Experiment with different dipping sauces such as ponzu or yuzu kosho for added variety.
• Leftover grilled beef tongue can be used in sandwiches or stir-fries for a delicious twist.

Serving advice

Serve the Grilled Beef Tongue with steamed rice, a side of mixed greens, and a drizzle of the marinade as a sauce. Garnish with sliced green onions for a pop of color and freshness.

Presentation advice

Arrange the thinly sliced Grilled Gyutan on a platter, slightly overlapping the pieces. Place a small bowl of dipping sauce in the center and garnish with a sprinkle of sesame seeds and a few cilantro leaves for an elegant touch.