Gyutan: Grilled Tongue
Serves 2 to 3 as part of a Japanese meal
- 1/2 veal tongue (about 1 1/2 pounds, tip end), partially thawed
- 2 Tablespoons sesame oil
- 1 1/2 teaspoons salt
- 1 small bunch of green onion brushes .
- 2 tbsp rice vinegar
- 2 tsp white sugar
- 1 tbsp sesame oil
- 1/2 tsp red pepper flakes (chili flakes)
- 1 pinch coarse/kosher salt
- 1tsp toasted black sesame seeds
- Lemon or Lime wedges
- Use a razor sharp knife (and possibly vice-grip pliers) to pull the tough skin from the partially frozen meat. Yes, a very messy and somewhat scary necessity! Not quite so disturbing with a calf tongue as it would be with an ox or cow tongue. Re-freeze the meat, and slice as thinly as you can. Paper thin is the goal!
- Sprinkle salt over the tongue slices, then brush them with oil.
- Make the green onion brushes. Combine the rice vinegar, sugar, oil chili flakes, and salt in a small bowl. Toss the onions with the mixture and garnish with the sesame seeds.
- Heat a cast iron skillet over high heat. Add a batch of the thinly sliced tongue to the pan, in a single layer. Brush the slices with oil and turn over quickly. Cooking time is about 1 minute. #Transfer to a plate, and cook another batch. Repeat until all the meat is cooked.
- Garnish with the green onion brushes.
- Serve with lemon or lime wedges, dipping sauce, and plain white rice and pickles.
Community content is available under CC-BY-SA unless otherwise noted.