Japanese Beef Tongue Recipe

Beef tongue: Thinly sliced for quick and even cooking.

Soy sauce: Adds a salty and umami flavor to the marinade.

Sake: A Japanese rice wine that enhances the flavor of the meat.

Mirin: A sweet rice wine that balances the saltiness of the soy sauce.

Garlic: Minced to infuse the marinade with a robust flavor.

Sesame oil: Provides a rich, nutty aroma and taste.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the marinade.

When preparing beef tongue, it's essential to ensure that the slices are thin and even. This not only helps in achieving a uniform cook but also enhances the marination process, allowing the soy sauce, sake, and mirin to penetrate the meat more effectively. Additionally, when grilling, make sure the grill is preheated to medium-high heat to achieve a nice char without overcooking the delicate slices.

• beef tongue - Substitute with beef brisket: Beef brisket has a similar texture when cooked properly and can absorb flavors well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar umami flavor.

• sake - Substitute with dry white wine: Dry white wine can provide a similar acidity and depth of flavor.

• mirin - Substitute with rice vinegar and sugar: Mix rice vinegar with a bit of sugar to mimic the sweetness and acidity of mirin.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile, though fresh garlic is more aromatic.

• sesame oil - Substitute with olive oil: Olive oil can be used for its rich flavor, though it lacks the nuttiness of sesame oil.

• salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning with a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper can offer a similar spiciness with a slightly different flavor profile.

• Allow the beef tongue to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Transfer the cooled beef tongue slices into an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to maintain freshness.
• Label the container or bag with the date of preparation to keep track of its shelf life.
• Store the beef tongue in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer.
• To freeze, lay the beef tongue slices flat on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a resealable plastic bag or airtight container. This prevents the slices from sticking together.
• When ready to use, thaw the frozen beef tongue in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the beef tongue by grilling, pan-searing, or microwaving until warmed through. Ensure it reaches an internal temperature of 165°F (74°C) for safe consumption.
• Serve the reheated beef tongue with fresh rice and vegetables to recreate the original meal experience.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of sesame oil or olive oil to the skillet.
  3. Place the leftover beef tongue slices in the skillet.
  4. Cook for 1-2 minutes on each side until heated through.
  5. Serve immediately with a side of rice and vegetables.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the beef tongue slices on a baking sheet lined with parchment paper.
  3. Cover the slices with aluminum foil to retain moisture.
  4. Bake for about 10-15 minutes until heated through.
  5. Serve hot with a side of rice and vegetables.

• Microwave Method:

  1. Place the beef tongue slices on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. Ensure the slices are heated evenly.
  5. Serve immediately with a side of rice and vegetables.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the beef tongue slices in a vacuum-sealed bag or ziplock bag.
  3. Submerge the bag in the water bath and cook for 30-45 minutes.
  4. Remove from the bag and pat dry with a paper towel.
  5. Quickly sear in a hot skillet with a bit of sesame oil for added flavor.
  6. Serve hot with a side of rice and vegetables.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the beef tongue slices in the steamer basket.
  3. Cover and steam for about 5-7 minutes until heated through.
  4. Serve immediately with a side of rice and vegetables.

• Mixing bowl: Use this to combine the soy sauce, sake, mirin, garlic, sesame oil, salt, and pepper for the marinade.

• Whisk: This will help you thoroughly mix the marinade ingredients together.

• Tongs: Essential for flipping the beef tongue slices on the grill.

• Grill: Preheat this to medium-high heat to cook the beef tongue slices.

• Grill brush: Use this to clean the grill grates before cooking.

• Measuring spoons: These will ensure you use the correct amounts of soy sauce, sake, mirin, sesame oil, salt, and pepper.

• Cutting board: A surface to place the beef tongue slices before and after marinating.

• Knife: Useful for any additional slicing or trimming of the beef tongue if needed.

• Serving platter: To present the grilled beef tongue slices alongside rice and vegetables.

Pre-slice the beef tongue: Ask your butcher to slice the beef tongue thinly to save prep time.

Marinate overnight: Prepare the marinade the night before and let the beef tongue soak up the flavors overnight.

Use a grill pan: If you don't have a grill, a grill pan on the stove works just as well and heats up faster.

Batch cook: Grill multiple slices of beef tongue at once to save time.

Prep sides in advance: Prepare rice and vegetables while the beef tongue is marinating.