Kushiyaki Beef Tongue Recipe

Kushiyaki Beef Tongue Directions

1. 1

   Prepare the Beef Tongue

   Start by cleaning the beef tongue under cold running water. Remove any excess fat and the outer skin if necessary.

2. 2

   Cook the Tongue

   Place the cleaned beef tongue in a large pot of water. Bring to a boil, then reduce the heat and simmer for about 2 to 3 hours until tender. Once cooked, let it cool slightly.

3. 3

   Make the Marinade

   In a bowl, combine the soy sauce, mirin, sake, sugar, minced garlic, minced ginger, and black pepper. Stir until the sugar is fully dissolved.

4. 4

   Slice the Tongue

   Once the tongue has cooled, slice it into thin strips, about 1 cm thick.

5. 5

   Marinate the Beef

   Place the sliced beef tongue into the marinade. Ensure all pieces are well coated. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

6. 6

   Prepare Skewers

   Soak the wooden skewers in water for about 30 minutes to prevent burning on the grill.

7. 7

   Assemble the Skewers

   Thread the marinated beef tongue slices onto the soaked skewers, folding them if necessary.

8. 8

   Grill the Skewers

   Preheat a grill or grill pan over medium-high heat. Grill the skewers for about 5-7 minutes on each side, or until they are nicely charred and heated through.

9. 9

   Garnish and Serve

   Once grilled, remove the skewers from the heat. Sprinkle with chopped green onions and toasted sesame seeds before serving.