How to Make Gyutan (Sendai Beef Tongue) (Traditional & Healthy Version)

Name: How to Make Gyutan (Sendai Beef Tongue) (Traditional & Healthy Version)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 250g Beef tongue (gyutan) (thinly sliced); 1 tbsp Sake (Japanese rice wine); 1 tbsp Shoyu (soy sauce) (low-sodium recommended); 1 tsp Mirin (Japanese sweet rice wine); 1/2 tsp Salt (sea salt preferred); 1/4 tsp Black pepper (freshly ground); 2 stalks Negi (Japanese green onion) (finely chopped); 1/2 Lemon (cut into wedges); 1 cup cooked Barley rice (mugimeshi) (blend of white rice and barley); to taste Shichimi togarashi (Japanese seven spice, optional for garnish)

Gyutan, or Sendai beef tongue, is a specialty hailing from Sendai in the Tohoku region of Japan. Known for its unique texture and deep umami flavor, this dish is a beloved part of Japanese yakiniku (grilled meat) culture. Thinly sliced gyutan is marinated and then grilled over charcoal, resulting in a smoky aroma and savory taste that has captivated locals and visitors alike for decades. Traditionally served with barley rice (mugimeshi), oxtail soup, and pickles, gyutan offers a balanced meal rich in protein and essential minerals. Gyutan rose to prominence after World War II and has become a culinary icon in Sendai, symbolizing both resourcefulness and regional pride. Its slightly chewy texture and subtle beef flavor provide a delightful contrast to the crispiness achieved through grilling. This healthy, authentic recipe uses minimal oil, fresh seasonal accompaniments, and a short marination to preserve the natural taste of the beef tongue while enhancing its umami profile, making it perfect for a nourishing dinner or a special occasion meal.

35 分（合計）2 人分普通250 kcal / 100g

材料

手順

Step 1 · Rinse the beef tongue under cold water and pat dry

Rinse the beef tongue under cold water and pat dry. Slice thinly (about 5mm thick) for even grilling.

15 min

Step 2 · Prepare the marinade by mixing sake

Prepare the marinade by mixing sake, shoyu, mirin, salt, and black pepper in a shallow bowl. Add sliced gyutan and coat well. Marinate for 10-15 minutes.

Step 3 · Preheat a grill pan or charcoal grill to high heat

Preheat a grill pan or charcoal grill to high heat. Lightly oil the surface if needed.

2 min

Step 4 · Grill the gyutan slices for 1-2 minutes per side

Grill the gyutan slices for 1-2 minutes per side, until lightly charred and just cooked through. Avoid overcooking.

Step 5 · Transfer the grilled gyutan to a plate

Transfer the grilled gyutan to a plate. Garnish with chopped negi and serve with lemon wedges for squeezing.

Step 6 · Serve immediately with steamed barley rice (mugimeshi)

Serve immediately with steamed barley rice (mugimeshi), oxtail soup, and pickled vegetables if desired.

このレシピが健康的な理由

This healthy gyutan recipe uses minimal oil and incorporates nutrient-dense side dishes like barley rice and vegetables. Grilling reduces the need for added fats, and the portion control of tongue ensures moderate calorie intake. By using fresh, seasonal ingredients and simple seasonings, the recipe delivers maximum flavor without excess calories, making it ideal for those seeking nutritious, satisfying Japanese cuisine.

伝統について

Gyutan became a celebrated dish in Sendai after World War II, when resourceful chefs began grilling beef tongue, a cut often overlooked. Today, gyutan is a staple of Sendai cuisine, enjoyed in specialty restaurants and at home. It’s often associated with gatherings and special occasions, symbolizing community and regional pride. Traditionally, gyutan is served with barley rice, oxtail soup, and pickles, making it a well-rounded and culturally significant meal.

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