Grilled Beef Tongue with Garlic Butter & Shoyu

Posted on Dec 14th, 2022

by Asai Masashi

Categories:

Beef tongue is a delicacy in Japanese cuisine and can be prepared in many different ways: grilled in thickly or thinly sliced cuts. It can also be eaten rare, when the tongue is grilled just a few seconds on each side.

The beef tongue recipe below provided by Chef Asai Masashi is super delicious. The beef tongue is first boiled to make it more tender, then grilled before finishing the beef tongue in the oven. Enjoy!

Beef Tongue with Garlic Butter & Shoyu

4.92 from 50 votes

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Resting Time 9

Total Time 10 30

Course Main Course

Cuisine Japanese

Servings servings

Ingredients

BEEF TONGUE

1.5 – 2 kilograms beef tongue
10 grams parsley stems
1-2 whole carrots
1-2 radish stems
water
shoyu Japanese soy sauce

GARLIC BUTTER

250 grams unsalted butter
20 grams salt
150 grams garlic chopped
10 grams parsley chopped

Instructions

Beef Tongue

Using a pressure cooker, boil the beef tongue with the carrots, parsley and radish stems for about 45 minutes.
After boiling the beef tongue, peel off its skin while it is still warm. Make sure to do this while the beef tongue is still warm, as it is difficult to peel it nicely after it has already cooled down.
After peeling the skin, let it cool down. You can keep it in the fridge overnight before cutting it into the size you want.
Grill the beef tongue with a pinch of salt and black pepper. When it is ready, apply a layer of shoyu (soy sauce) on top of it.
Then apply the garlic butter and leave it in the oven for 5 to 6 minutes (depending on the power of the oven) until the garlic butter turns slightly brown.
It is now ready to serve.

Garlic Butter

Mix the butter, salt, chopped garlic and chopped parsley.
Place it in the fridge until ready to use later.

Notes

Tried this recipe?Let us know how it was!

Asai Masashi

Chef Asai Masashi’s roots come from the Hyōgo Prefecture, an area blessed with pristine and exquisite products from the sea and land. Growing up in such close proximity to some of the world’s best produce inspired Asai-san to move to Osaka, “the kitchen of the nation” in Japan to learn more about the culinary world and took his first steps at the famed Abeno Tsuji Culinary Institute that has trained many professional chefs for over half a century. Upon graduation, Asai-san spent the next thirteen years between Hyōgo, Osaka and Kyoto to build up his knowledge and cooking experience as well as refining his skills and techniques on traditional and authentic Japanese cuisine, especially on the art of charcoal grilling. Always keen on fresh experiences and challenges, Asai-san relocated to Singapore in 2002 where he spent the next ten years overseeing, leading and launching various Japanese restaurant concepts locally. In 2013, Asai-san embarked on a new adventure with the Unlisted Collection to launch dual concept yakitori restaurant, Bincho.