In Japan, the tongue of beef is considered a delicacy and is particularly well-known in the city of Sendai. It is traditionally prepared by cooking it over charcoal, which imparts a delectable smokey taste. Cooking it gently will allow the umami taste to develop more fully, but if the tongue is still quite fresh, you may grill it fast and eat it rare instead.
Green onions and lemon juice are often used as a condiment because of their ability to cut through the richness of the tongue’s flesh.
Tongue of Beef
Grill using charcoal
sliced beef tongue weighing 200 g
1 green onion that is somewhat long
1 teaspoonful of soy sauce
1 tsp sake
1 tsp mirin 1 tsp sesame oil
Lemon juice Sea salt
Cooking instructions for beef tongue
- Combine all of the ingredients for the marinade in a bowl.
- Place the beef tongue and the marinade in a shallow dish, and let it marinate for one hour. Start getting your charcoal grill ready in the meanwhile.
- Prepare the green onion by slicing it as thinly as you can.
- Place the beef tongue on the grill and cook it for 30 seconds on each side. After that, turn it over.
- While the other side of the beef tongue is being grilled, put the green onions on top of the tongue.
- After a period of thirty seconds, turn the beef tongue over, and then serve.
- Coat in lemon juice or sprinkle with salt from the ocean.