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Gyūtan (grilled beef tongue): photo of the dish
Illustrative photo: Captain76 — Public domain, Wikimedia Commons
Meat

Gyūtan (grilled beef tongue)

Thin slices of beef tongue grilled over charcoal, very popular in Sendai. The texture is tender and slightly crisp, usually served with barley and a lemon sauce.

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Ingredients

Ingredients

Sauce au citron

Spices & seasoning

On the side

Nutrition facts

401 kcal per serving

Protein
26.5 g
Carbohydrates
6.5 g
of which sugars
4.3 g
Fat
28.7 g
of which saturated fat
8 g
Fiber
1.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Clean the tongue under cold water, remove the thick skin and any hard parts, then pat it dry.
  2. Cut it into slices about 1 cm thick, on the diagonal.
  3. Rub the slices with fine salt and leave to rest for 20 minutes in the fridge.
  4. Prepare the sauce by mixing the lemon juice, soy sauce, sugar and sesame oil.
  5. Heat a cast-iron pan or grill over high heat and brush it with oil.
  6. Grill the slices for 2 to 3 minutes per side, until nicely browned without drying them out.
  7. Thinly slice the leek and grill it briefly alongside the tongue.
  8. Serve the slices with the leek, the lemon sauce and a bowl of barley.

Variations and tips

Without a grill. Sear the slices in a non-stick pan over high heat for a few minutes.

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Original Ecomely recipe.