📝 About This Recipe
Experience the crown jewel of Japanese Yakiniku with this meticulously prepared beef tongue, sliced paper-thin and seasoned with a vibrant leek and sesame oil sauce. This dish captures the smoky, savory essence of the world-famous Gyu-Kaku experience, balancing the rich, tender texture of the meat with the bright acidity of fresh lemon. It is a celebratory preparation that transforms a humble cut into a luxurious, melt-in-your-mouth delicacy.
🥗 Ingredients
The Beef
- 1 lb Beef Tongue (center-cut or 'tongue root', partially frozen for easier slicing)
Negi Shio (Leek & Salt) Sauce
- 1 cup Japanese Negi or Scallions (finely minced, white and light green parts only)
- 3 tablespoons Toasted Sesame Oil (high quality for best aroma)
- 1 teaspoon Kosher Salt (adjust to taste)
- 2 cloves Garlic (grated into a fine paste)
- 1/2 teaspoon White Pepper (finely ground)
- 1 tablespoon Toasted White Sesame Seeds (lightly crushed to release oils)
- 1/4 teaspoon MSG or Kombu Dashi Powder (optional, for authentic umami depth)
For Serving
- 2 pieces Fresh Lemon (cut into wedges)
- 1 tablespoon Neutral Oil (for greasing the grill grate)
👨🍳 Instructions
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1
Prepare the beef tongue by wrapping it tightly in plastic wrap and placing it in the freezer for 1-2 hours. You want it firm but not rock-solid; this is the secret to achieving those characteristic paper-thin Gyu-Kaku slices.
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2
While the meat chills, prepare the Negi Shio sauce. In a small mixing bowl, combine the finely minced scallions, toasted sesame oil, salt, grated garlic, white pepper, and sesame seeds.
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3
Whisk the sauce ingredients vigorously until the salt is dissolved and the scallions are well-coated. Let this sit at room temperature for at least 20 minutes to allow the flavors to meld.
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4
Remove the tongue from the freezer. Using a very sharp chef's knife or a meat slicer, trim away any tough outer skin if it hasn't been pre-trimmed by your butcher.
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5
Slice the tongue across the grain into rounds approximately 1/8th of an inch (2-3mm) thick. The thinner the slice, the more tender the final result will be.
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6
Arrange the slices in a single layer on a large chilled platter, overlapping them slightly in a circular pattern for a professional presentation.
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7
Preheat your grill (ideally a Japanese shichirin with binchotan charcoal, but a gas grill or cast-iron grill pan works too) to high heat. You want a surface temperature of at least 450°F.
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8
Just before grilling, lightly brush the top of the beef slices with a small amount of the Negi Shio sauce, or leave them plain if you prefer to dip them after cooking.
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9
Lightly oil the grill grates using a paper towel dipped in neutral oil to prevent sticking.
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10
Place the slices on the hot grill. Because they are so thin, they only need about 30-45 seconds on the first side. Look for the edges to curl slightly and the color to change from pink to opaque.
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11
Flip the slices using long tweezers or tongs and cook for an additional 15-20 seconds. Do not overcook, or the tongue will become rubbery.
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12
Remove the meat immediately from the heat and transfer back to a serving plate.
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13
Top each hot slice with a generous teaspoon of the remaining Negi Shio sauce while the meat is still glistening.
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14
Serve immediately with fresh lemon wedges on the side for squeezing over the meat just before eating.
💡 Chef's Tips
Always use the 'tongue root' (the back part) for grilling; it has the highest fat content and most tender texture. If the scallions in your sauce are too pungent, soak the minced scallions in ice water for 5 minutes and pat dry before mixing. Don't skip the lemon! The acidity is essential to cut through the fatty richness of the tongue and the toasted sesame oil. Avoid overcrowding the grill; cook in small batches to ensure the temperature stays high and the meat sears rather than steams.
🍽️ Serving Suggestions
Pair with a cold, crisp Japanese lager like Asahi or Sapporo to complement the salty-savory profile. Serve alongside a bowl of fluffy short-grain white rice or 'Gyu-Kaku' style garlic fried rice. Include a side of spicy Kimchi or a refreshing Japanese cucumber salad (Sunomono) to cleanse the palate. A dipping side of 'Tare' (Japanese BBQ sauce) can provide a sweet contrast to the salty Negi Shio sauce.