Exquisite Grilled Beef Tongue (Gyu-tan) Recipe
How to Make Delicious Grilled Beef Tongue Using Whole Beef Tongue
Recalling the unforgettable taste of grilled beef tongue from a trip to Japan, I decided to recreate this delicacy at home. I purchased a whole beef tongue from a specialty market and prepared this wonderful dish. Experience the delightful contrast of a crispy exterior and a meltingly tender, juicy interior!
Ingredients
- 200g fresh whole beef tongue
- A little cooking oil (for greasing the pan)
- A pinch of coarse salt
- A pinch of black pepper
- A little sesame oil (for finishing)
Cooking Instructions
Step 1
Carefully trim the fresh whole beef tongue. Pay close attention to removing the tough outer skin between the fatty and muscle layers using a sharp knife. Using a well-sharpened knife will make this process much easier.
Step 2
Wrap the trimmed beef tongue tightly in plastic wrap and freeze it for about 4 to 5 hours. Freezing it partially makes it significantly easier to slice thinly; otherwise, slicing raw meat to a uniform thinness can be challenging.
Step 3
Once partially frozen, remove the beef tongue and slice it thinly, aiming for a thickness of about 1-2mm. Slicing it thinly is crucial for achieving a tender texture when grilled.
Step 4
Heat a frying pan over medium-high heat and add a little cooking oil. Place the sliced beef tongue in the hot pan, sprinkle with salt and pepper, and grill until golden brown and slightly crispy on both sides. Cook to your desired level of doneness. Finally, drizzle a little sesame oil to enhance the aroma and flavor, then gently toss to combine everything. Your delicious grilled beef tongue is now ready!
