Gyutan Recipe

Clean and prepare

Rinse the beef tongue under cold running water. Trim any loose fat or glands at the base with a sharp knife but do not attempt to remove the thick outer skin yet.

Simmer

Place the tongue in a large pot. Add 2 liters of water, 1 tablespoon coarse salt, halved garlic cloves, quartered onion, bay leaves, black peppercorns and optional koji or light soy. Bring to a gentle boil over high heat, skimming any foam that rises to the surface. Reduce heat to maintain a gentle simmer and cover partially.

Cook until tender

Simmer gently for 2 to 2.5 hours for a 1 kg tongue, or until a knife slides into the thickest part with little resistance. Check after 90 minutes and continue simmering as needed. Add more hot water if the tongue becomes exposed.

Cool slightly and peel

Remove the tongue from the cooking liquid and let it rest for 10–15 minutes until cool enough to handle but still warm. Using a paring knife, make a small incision in the skin at the base and peel away the outer membrane/skin – it should come off in large pieces. Rinse briefly if needed and pat dry with paper towels.

Slice

Using a sharp chef’s knife, slice the peeled tongue crosswise into 3–5 mm thick slices for tender, bite-sized pieces. For thicker chewier slices, cut 6–8 mm. Keep slices even for consistent cooking.

Sear or grill

Heat a cast-iron skillet or grill to high. Lightly brush tongue slices with 1 teaspoon neutral oil or a little melted beef tallow. Sear slices 30–45 seconds per side (longer for thicker slices) until nicely browned and slightly crisp at the edges. Avoid overcooking to keep them tender.

Season and plate

Arrange seared tongue slices on a warm plate. Sprinkle a little flaky sea salt over the slices to taste (use the 1 tsp provided as a guide). Place a small mound of wasabi paste and a lemon wedge on the side. Optionally garnish with thinly sliced scallion and offer shichimi togarashi for an extra spice note.

Serve

To eat, dab a slice lightly with wasabi, squeeze a drop of lemon over it or just sprinkle with salt, according to preference. Serve immediately while hot for best texture.