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)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 10 min

Additional 10 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) beef tongue, trimmed and thinly sliced (ask the butcher to slice it, or partially freeze and slice it 1/8 in (3 mm) thick)
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 the grill or pan
Steamed white rice to serve, about 2 cups (480 ml) cooked (from 1 cup (185 g) uncooked) (estimated edible portion: 6 1/2 oz (185 g))

Show original ingredient measurements

1 lb (450 g) beef tongue, trimmed and thinly sliced (ask the butcher to slice it, or partially freeze and slice it 1/8 in / 3 mm thick)
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 the grill or pan
Steamed white rice to serve, about 2 cups cooked (from 1 cup / 185 g uncooked) (estimated edible portion: 185 g)

Instructions

1. If the tongue is not already sliced, partially freeze it for 30–45 minutes until firm, then slice it thinly against the grain, about 1/8 in (3 mm) thick. Pat the slices dry with paper towels.
2. Prepare the rice according to its package directions so it is ready to serve steamed.
3. Season both sides of the tongue slices with the salt and black pepper. Let them stand for 10 minutes. In a small bowl, combine the soy sauce, mirin, and sake, if using.
4. Heat a grill pan or cast-iron skillet over high heat and brush it with the neutral oil. When very hot, arrange the tongue slices in a single layer. Cook for 30–60 seconds per side, until browned at the edges and just cooked through; avoid overcooking, which can make the slices tough.
5. If using the soy-sauce mixture as a glaze, brush it over the slices during the final 10–15 seconds of cooking, turning once to briefly caramelize both sides. Transfer the slices to a warm plate.
6. Arrange the grilled tongue on a serving plate. Drizzle with a few drops of toasted sesame oil, if desired, and scatter the sliced scallions over the top. Serve immediately with lemon wedges and steamed rice.