Entree: Japan – Tohoku – 牛タン焼き ➤ Gyūtan-yaki (Thinly sliced beef tongue lightly seasoned and grilled, a specialty of Tohoku often served with rice and scallions)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 10 min

Additional 10 min

Total 30 min

Ingredients

- 1 lb (450 g) beef tongue, trimmed and thinly sliced (ask butcher for thin slices or partially freeze and slice 1/8 in / 3 mm)
- 1 tsp (6 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) mirin
- 1 tbsp (15 ml) sake (optional)
- 1 tsp (5 ml) toasted sesame oil (for finishing, optional)
- 2 scallions, thinly sliced (about 2 oz / 60 g)
- 1 lemon, cut into wedges
- 1 tbsp (15 ml) neutral oil for grill or pan
- Steamed white rice to serve, about 2 cups cooked (from 1 cup / 185 g uncooked)

Instructions

1. If not pre‑sliced, partially freeze the tongue for 30–45 minutes until firm, then slice thinly against the grain about 1/8 in (3 mm) thick. Pat slices dry with paper towel.
2. Lightly season both sides of the tongue slices with 1 tsp (6 g) salt and 1/4 tsp (0.5 g) black pepper; let sit 10 minutes. Combine 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) mirin, and 1 tbsp (15 ml) sake in a small bowl for optional quick glaze.
3. Heat a grill pan or cast‑iron skillet over high heat and brush with 1 tbsp (15 ml) neutral oil. When smoking hot, arrange tongue slices in a single layer; cook 30–60 seconds per side until edges brown and center is just cooked — do not overcook or slices will toughen.
4. If using the soy‑mirin glaze, brush once on each side in the final 10–15 seconds of cooking and let it caramelize briefly; remove slices to a warm plate.
5. Arrange grilled tongue on a serving plate, drizzle a few drops of toasted sesame oil if desired, scatter thinly sliced scallions over the top, and serve immediately with lemon wedges and steamed rice.