Gyutan: Grilled Tongue
Gyutan: Grilled Tongue Recipe from Japan
Introduction
Gyutan, or grilled tongue, is a popular dish in Japan that showcases the delicious flavor and texture of beef tongue. This dish is a favorite among meat lovers for its unique taste and tenderness. In this recipe, we will show you how to prepare Gyutan at home and enjoy this savory dish.
History
Gyutan originated in Sendai, Japan, where it was first served in a local restaurant in the 1940s. The dish quickly gained popularity and spread throughout Japan, becoming a staple in many restaurants and households. Today, Gyutan is enjoyed by people all over the world for its rich flavor and tender texture.
Ingredients
- 0.5 lb veal tongue (tip end), partially thawed
- 2 tbsp sesame oil
- 1.5 tsp salt
- 1 small bunch of green onion brushes
- 2 tbsp rice vinegar
- 2 tsp white sugar
- 1 tbsp sesame oil
- 0.5 tsp red pepper flakes (chili flakes)
- 1 pinch coarse/kosher salt
- 1 tsp toasted black sesame seeds
- lemon or lime wedges
How to prepare
- Using a sharp knife (and possibly vice-grip pliers), remove the tough skin from the partially frozen meat. This may be messy and somewhat intimidating, especially with larger tongues. Refreeze the meat and slice it as thinly as possible, aiming for paper-thin slices.
- Sprinkle salt over the tongue slices, then brush them with oil.
- Prepare the green onion brushes by combining rice vinegar, sugar, oil, chili flakes, and salt in a small bowl. Toss the onions with the mixture and garnish with sesame seeds.
- Heat a cast iron skillet over high heat. Add a batch of the thinly sliced tongue to the pan, ensuring they are in a single layer. Brush the slices with oil and quickly flip them over. Cook for approximately 1 minute. Transfer the cooked slices to a plate and repeat with the remaining meat.
- Garnish the cooked tongue with the green onion brushes.
- Serve with lemon or lime wedges, dipping sauce, plain white rice, and pickles.
Variations
- You can marinate the tongue slices in a mixture of soy sauce, garlic, and ginger for added flavor.
- You can also grill the tongue slices on a barbecue for a smoky flavor.
Cooking Tips & Tricks
When removing the tough skin from the beef tongue, it is helpful to partially freeze the meat to make the process easier.
- Slicing the tongue as thinly as possible will help it cook quickly and evenly.
- Brushing the tongue slices with oil before grilling will help them develop a nice crust and prevent them from sticking to the pan.
- Cooking the tongue over high heat for a short amount of time will help it retain its juiciness and tenderness.
Serving Suggestions
Gyutan is best served with lemon or lime wedges, dipping sauce, plain white rice, and pickles.
Cooking Techniques
Grilling the tongue slices over high heat in a cast iron skillet will give them a nice char and caramelized flavor.
Ingredient Substitutions
You can use beef or pork tongue instead of beef tongue in this recipe.
Make Ahead Tips
You can prepare the tongue slices in advance and store them in the refrigerator until ready to grill.
Presentation Ideas
Garnish the cooked tongue with the green onion brushes and sesame seeds for a beautiful presentation.
Pairing Recommendations
Gyutan pairs well with a light and refreshing salad or steamed vegetables.
Storage and Reheating Instructions
Store any leftover Gyutan in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.
Nutrition Information
Calories per serving
250 per serving
Carbohydrates
2g per serving
Fats
15g per serving
Proteins
20g per serving
Vitamins and minerals
Gyutan is a good source of iron, zinc, and vitamin B12.
Alergens
Gyutan may contain soy and sesame oil.
Summary
Gyutan is a high-protein dish that is rich in fats and calories. It is a good source of iron and other essential nutrients.
Summary
Gyutan is a delicious and savory dish that highlights the unique flavor and tenderness of beef tongue. With a few simple ingredients and cooking techniques, you can enjoy this Japanese favorite at home. Serve with your favorite sides and enjoy a flavorful meal with family and friends.
How did I get this recipe?
The first time I saw this recipe, it left a lasting impression on me. I was visiting a friend in Japan and she invited me to dinner at her family's home. As soon as I walked into the kitchen, I was hit with the most amazing aroma. My friend's mother was busy grilling thin slices of beef tongue over a charcoal grill, and the sight of it sizzling and caramelizing made my mouth water.
I had never tried beef tongue before, let alone grilled, but I was intrigued by the process. My friend's mother explained that the dish was called Gyutan, which translates to "beef tongue" in Japanese. She had learned the recipe from her own mother, who had picked it up from a chef in a small restaurant in Sendai many years ago.
As I sat down to eat, I was blown away by the flavor and texture of the Gyutan. It was tender and juicy, with a rich, smoky flavor that was unlike anything I had ever tasted before. I couldn't get enough of it, and I begged my friend's mother to teach me how to make it.
She laughed and agreed, saying that she was always happy to share her recipes with friends. The next day, we went to the local market to pick up some fresh beef tongue, and she showed me how to prepare it. We marinated the slices in a mixture of soy sauce, mirin, sake, garlic, and ginger, and then grilled them over a hot fire until they were perfectly cooked.
As we sat down to eat our homemade Gyutan, my friend's mother shared more stories about the dish and its origins. She told me that beef tongue was originally considered a cheap cut of meat in Japan, often used in stews or braised dishes. But over time, chefs had started experimenting with different ways to cook it, and grilling had become one of the most popular methods.
I was fascinated by the history and tradition behind the recipe, and I knew that I had to bring it back home with me. When I returned to the States, I immediately started experimenting with my own version of Gyutan. I made it for my family and friends, who were all amazed by the unique flavors and textures.
Over the years, I have continued to perfect my recipe for Gyutan, adding my own twists and variations to make it truly my own. I have shared it with countless people, who have all raved about its deliciousness. And every time I make it, I am reminded of that first unforgettable meal in Japan, and the generous friend who taught me how to make it.
Gyutan has become a staple in my cooking repertoire, a dish that always brings back memories of my travels and the wonderful people I have met along the way. I am grateful for the opportunity to learn and grow as a cook, and to share my love of food with those around me. And I will always be grateful to my friend's mother for introducing me to the magic of grilled beef tongue.