Sendai Gyutan
“Perfectly grilled beef tongue with a hint of salt and lemon, evoking a smoky tenderness.”
Beef Tongue
salt
Black Pepper
Lemon
Cabbage
SakeWhere it comes from
Originating from Sendai in Miyagi Prefecture, this dish reflects the city's rich culinary tradition, known for its mastery of beef tongue preparation.
On the Palate
How it's made
5 steps · Show ↓17 min active
How it's made
5 steps · Show ↓- 15 min
Begin by slicing the beef tongue into even, thin slices. Season generously with salt and freshly cracked black pepper, allowing the seasoning to penetrate the meat.
- 23 min
Heat a grill pan over medium-high heat until hot. Lay the tongue slices in a single layer, listening for the sizzle as they hit the pan.
- 35 min
Grill the slices until they develop a deep brown color and a slightly crispy edge, turning once halfway through.
Watch outAvoid overcooking; the tongue should remain tender inside with a crispy exterior.
- 41 min
Squeeze fresh lemon juice over the grilled tongue slices just before serving to enhance their flavor.
- 53 min
Serve with a side of shredded cabbage and a dipping sauce made from sake and minced garlic for added zest.
