Grilled Beef Tongue with Okinawan Twist

Ingredients

In this Okinawan adaptation of gyutan, we incorporate traditional Okinawan spices and flavors to enhance the dish. The marinade includes ingredients commonly found in Okinawan cuisine, such as brown sugar and ginger, which add a unique sweetness and depth of flavor. Additionally, the grilling technique used in Okinawan cuisine gives the beef tongue a slightly charred and smoky taste, adding another layer of complexity to the dish. We alse have the original recipe for Gyutan, so you can check it out.

• 2 pounds (900g) beef tongue 2 pounds (900g) beef tongue
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 8g, 6g
• Protein: 45g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, brown sugar, grated ginger, and minced garlic to make the marinade.
2. 2.
   Place the beef tongue in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the beef tongue from the marinade and pat dry with paper towels. Discard the marinade.
5. 5.
   Brush the beef tongue with vegetable oil and season with salt and pepper.
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 beef tongue from the grill and let it rest for a few minutes before slicing.
8. 8.
   Slice the beef tongue thinly against the grain and serve hot.

Treat your ingredients with care...

• Beef tongue — Make sure to marinate the beef tongue for at least 4 hours, or overnight, to allow the flavors to penetrate the meat. Additionally, it's important to slice the beef tongue thinly against the grain to ensure tenderness.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the marinade.
• Serve the grilled beef tongue with a squeeze of fresh lemon juice for a burst of citrus flavor.
• If you don't have access to a grill, you can also cook the beef tongue in a hot skillet or broil it in the oven.
• Experiment with different marinade variations by adding ingredients like miso paste or sesame oil for a unique twist.
• Leftover grilled beef tongue can be used in sandwiches or salads for a delicious and protein-packed meal.

Serving advice

Serve the grilled beef tongue with a side of steamed rice and pickled vegetables to complete the Okinawan dining experience. Garnish with chopped green onions for added freshness.

Presentation advice

Arrange the thinly sliced grilled beef tongue on a platter, slightly overlapping the slices. Drizzle any remaining marinade over the top for added flavor. Garnish with sesame seeds and a sprinkle of chopped cilantro for an attractive presentation.