Gyutan
19 min · 5 steps
Easy: ≤30 min and ≤6 steps
About this dish
Thin slices of beef tongue marinated briefly in sake and salt, then grilled hard and fast until well browned and slightly charred at the edges. A Sendai speciality prized for its clean, beefy flavour and firm bite.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Lemoncut into wedges, to serve1
Meat & Poultry
- Beef tonguethinly sliced500 g
Spices & Seasonings
- Salt6 g
Oils & Condiments
- Sake20 ml
- Vegetable Oil15 ml
Utensils
- Mixing bowl
- Griddle pan
- Meat thermometer
Method
Pat the beef tongue slices dry and place in a mixing bowl with the sake and salt, tossing to coat evenly.
Leave the beef to marinate for 15 minutes at room temperature.
Preheat a griddle pan over high heat and brush with vegetable oil.
Grill the beef tongue slices for 2 minutes on each side until well browned and slightly charred at the edges.
Check the thickest slice reaches 63°C with a meat thermometer, then rest for 2 minutes before serving with lemon wedges.