Easy Japanese Recipes

Gyutan (BBQ Beef Tongue) 牛タン

Gyutan | BBQ Beef Tongue Recipe | JustOneCookbook.com I hope you had a wonderful July 4th celebration yesterday with family and friends.  My family had a great time celebrating at a friend’s house with delicious barbecue followed by fireworks nearby.  Our friend is a master of smoking the most delicious baby back ribs and I’ll be featuring him and his smoked rib recipe later on.

Today I’m guest posting at an extraordinary cook and photographer – Lori Lynn’s blog, The Taste With The Eyes.

As the blog name suggests, the recipes featured on the web site are simply eye candy for anyone into exquisitely prepared food and gorgeous photos.  When I look at the food pictures in Lori Lynn’s posts, they are not ordinary food that I can imagine myself cooking.  In fact, it almost feels like I am at an art gallery that’s exhibiting food photography.  Her creations are so beautiful that you easily taste with your eyes first (unfortunately it’s blog so you can’t actually taste it too.  How sad!).  It’s a cliche but I have to say it here.  If you haven’t visited her blog before, you must stop by.  Among her posts, some of my favorites are summer’s chilled soup star and meyer lemon and pink rose risotto.

I’ve known Lori Lynn and her blog for about a year and she’s now celebrating her 5th blog anniversary this month.  I am honored that she has invited me to participate on her site, where she displays outstanding food that I truly admire.  If you are a food blogger, you’ll understand what I mean.  I cherish her culinary talent and friendship and hope to continue learning from her.

I won’t continue babbling on and it’s much easier to for me to explain if you just pop over and take a look at her creations.  For the guest post, I cooked something exotic as per her request.  Please check the recipe as well as detail information about gyutan by clicking HERE.

Gyutan (BBQ Beef Tongue) Gyutan is grilled sliced beef tongue and the Japanese word gyutan is a combination of the Japanese word for cow (gyu) and the English word tongue (tan).  The region in Japan that first started to cook gyutan was Sendai and it was initially considered a rather unusual dish, but gradually gained popularity throughout Japanaround 1950s.

Beef Tongue


Gyutan is one of the popular item to order at yakiniku (Japanese barbecue) restaurants.  We usually grill these thinly sliced beef tongue and flavor it with salt.  However, the way my husband and I like to eat gyutan is with yuzu juice and yuzu kosho (citrus pepper).

Yuzu is a citrus fruit fondly used for many Japanese dishes and desserts.  We use the aromatic zest is for garnishing and its juice for seasoning.  It’s quite hard to find fresh yuzu fruit, so I get this yuzu juice bottle from a Japanese supermarket.

Yuzu Juice

Yuzu Juice

Yuzu kosho is a fermented paste made from chili peppers, yuzu peel, and salt.  We use it for flavoring yakitori (Japanese grilled chicken), udon soup, tempura, sashimi, and Japanese hot pot.  Yuzu kosho may come in a jar or in a small tube container.

Yuzu Kosho

Yuzu Kosho

Both yuzu juice and Yuzu kosho gives nice tart and spicy kick to the gyutan and it adds a level of sophisticated flavor which is difficult to replicate with other spices.  Another favorite to enjoy sliced gyutan is to just simply sprinkle with a bit of salt and pepper, barbeque and dip in lemon sauce.  Gyutan burns and catches fire very easily when you barbeque so be careful while you cook. 

Gyutan | BBQ Beef Tongue Recipe
Prep time
Cook time
Total time
Serves: Serves 2 as appetizer
  • ¼ lb beef tongue slices (you can purchase it in Japanese supermarket)
  • Seasonings
  • 1 Tbsp. yuzu kosho (each brand of yuzu kosho has different in spices, please adjust)
  • 1 Tbsp. soy sauce
  • ½ Tbsp. sake
  • ½ Tbsp. sesame oil
  • ½ tsp. yuzu juice (or lemon juice)
  • ⅛ large onion (optional)
  • Freshly ground black pepper
  1. Combine all the seasonings in a small bowl and whisk together.
  2. Spread the sauce on the container.
  3. Spread the beef tongue without overwrapping each other and pour the rest of the sauce on top.
  4. If you like, you can grate onion on top and marinade the beef tongue for at least 30 minutes. Do not over marinade since the tongue will become too salty.
  5. Start the grill, preferably over charcoal.
  6. Grill on high heat for 1-2 minutes.
  7. Flip the meat and cook for another 1-2 minutes. Serve immediately with small amount of yuzu kosho on the side.
All ingredients used in today’s recipe can be found at your local Japanese supermarket.


Gyutan (BBQ Beef Tongue)

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  • ila(MyWayToCook) July 5, 2012, 12:48 am

    Hi Nami, I don’t take beef, but I love the photographs in this post.

  • Charles July 5, 2012, 1:37 am

    Lovely looking dish Nami – I think I only tried tongue when I was much younger and I didn’t enjoy it much, but I think that my tastes have probably developed to appreciate it again now. It’s really cheap and easy to get from here… I should give it a try again… thanks for the inspiration! Lovely guest post :)

  • Medeja July 5, 2012, 3:42 am

    I actually like beef tongue salad :) but that’s the only think I have tried with tongue :D

  • Rosa July 5, 2012, 3:47 am

    Mmmhh, that looks interesting and tasty! I love beef tongue, but never had it this way…



  • Fern @ To Food with Love July 5, 2012, 4:24 am

    Never had beef tongue before but I must say it looks absolutely delicious! Loving your step by step photos too. Yuzu kosho sure sounds interesting, I’ll have to look out for it next time. I’m curious to know what it tastes like :)

  • Joanne July 5, 2012, 4:27 am

    I can’t say that I’ve ever had beef tongue, but exotic is a great way to describe it!

  • Natalie July 5, 2012, 4:39 am

    Never had tongue before but this looks really good actually. Hope all is well Nami!

  • Eha July 5, 2012, 4:48 am

    Nami, I have written myself ‘empty’ on Lori Lynn’s great blog! I cannot believe tongue is not everyone’s favourite protein [as seems fashionble to say these days] as it is for me. Your wonderful recipe has opened my eyes to the Japanese way of dealing with it – on Lori’s blog I have described how I fell in love with it as a bub! Oh, the love affair is still on :) ! Thanks SO much :) !

  • A_Boleyn July 5, 2012, 5:22 am

    Definitely looks like a new treat experience with the citrus and very flavourful meat choice. :) I’m visiting “The Taste with the Eyes” to comment as well. Keep it up.

  • Jenny July 5, 2012, 6:39 am

    ooh going straight over, tongue is one of my absolute faves!

  • Laura (Tutti Dolci) July 5, 2012, 8:14 am

    Beautiful photos Nami, I love your wooden serving tray! Taste With The Eyes is a new blog to me, so thanks for the introduction, can’t wait to check it out!

  • Eri July 5, 2012, 8:43 am

    Hi Nami, I;m on vacations, but I just came to say that it’s amazing how many same ingredients Greeks and Japanese are using. Beef tongue reminds me of my childhood.
    Cheers, have a nice weekend, “see you” next week!

  • Kelly @ Inspired Edibles July 5, 2012, 8:49 am

    Nami, only you could make beef tongue look this ravishing! :) (I mean that in the kindest sense). My meat repertoire is very rudimentary I’m afraid but this looks like a delicious meal and a wonderful seasonal preparation on the barbecue. Beautiful photo too!

  • chinmayie @ love food eat July 5, 2012, 8:53 am

    Love your different style of colors and styling here Nami. Darker colors looks beautiful.

  • Jen Laceda @ Tartine and Apron Strings July 5, 2012, 8:55 am

    Hi, Nami! Thanks for the encouraging and wonderful comment you left on my blog! I really felt like someone heard me (you). Because your kids are older, I feel like I have a sister / friend to look up to and learn from. Hope you had a great holiday!

    I first tasted Gyutan in a restaurant here in Toronto called Guu Izakaya! After that, I was in love! We Filipinos eat lots of tongue, so I’m familiar with its buttery goodness! Can’t wait for the recipe. I will visit Lori’s blog, too. I was captivated by the Meyer Lemon and Pink Rose Risotto! Yum – perfect for a girly-girl like me!

  • Nandita July 5, 2012, 9:00 am

    Loved the styling and presentation Nami!!! The dish simply comes alive :)

  • CréAriane July 5, 2012, 9:08 am

    Dear Nami, I’m surprised to find beef tongue in Japanese cooking !
    In France, beef tongue is cooked in a much thicker way, giving something somehow disgusting and chewy.
    Or maybe I’ve only tasted beef tongue prepared by the worst cooks ever ;-)

  • Rhonda July 5, 2012, 9:31 am

    Tongue is definitely on my list of things to try and this looks like a perfectly prepared dish. Happy 4th!

  • linda July 5, 2012, 9:33 am

    Tongue….the name gets in the way of ones taste…i have always loved tongue. And i cooked it for my husband and boys often….until the day they came in from school, and saw me skinning the tongue……thy almost threw up, and would never eat it again…..even when i would buy a eye of the round roast, they would question me, and want to see the meat wrapper….so it is mind over matter….they LOVED it untill that day….one does need to know that the outside hard skin needs to be taken off….it is a meat such as a pot roast……low slow cooking in broth, untill tender……..and has the flavor of ? hard to describe, delicious with mustard…i can eat a whole one alone, myself….But i have a dear friend who loves it also, and i share with him, and he makes sandwiches to take to work, calls me and says yummmmm

  • Elizabeth @Mango_Queen July 5, 2012, 10:00 am

    Beef tongue is so delicious! My late Mom used to prepare it with a hearty gravy & button mushrooms. I like your grilled recipe here. Thanks for sharing, Nami! Must try this one. And thanks for taking the time to drop by my blog to leave the kindest comments. All the best to you! Hope your summer is going great :-)

  • Ira Rodrigues July 5, 2012, 10:30 am

    I used to east beef tongue when i was a kid, it cooked in sweet soy sauce, but now i really forget how it taste:( i love the pictures!

  • The Café Sucré Farine July 5, 2012, 11:08 am

    Looks so interesting Nami, and I always love learning about new ingredients so that when I go to the oriental store I don’t feel like a dummy! Thanks!
    ps beautiful photo!

  • cheapethniceatz July 5, 2012, 11:46 am

    Love Lori Lynn’s blog. just discovered it myself through 5 star makeover in which we both participate. OK tongue does scare me but will check your guest post ;-)

  • Choc Chip Uru July 5, 2012, 1:23 pm

    I can’t believe it is tongue my friend, it looks absolutely delicious :D
    Great dish!

    Choc Chip Uru

  • FreeSpiritEater July 5, 2012, 3:14 pm

    Every dish more breath taking than the last is always the case with you Nami. I’m always in awe of your photography as well. Have a beautiful day =]

  • Chung-Ah | Damn Delicious July 5, 2012, 3:32 pm

    I don’t think I’ve ever had beef tongue yet but man am I excited to give it a try!

  • Ramona July 5, 2012, 4:18 pm

    Although I gave up eating beef three years ago… the pictures are stunning!! Love your food styling!! Great guest post. ~ Ramona :)

  • yummychunklet July 5, 2012, 5:54 pm

    Tongue? Pretty adventurous.

  • sophia July 5, 2012, 6:26 pm

    I would say the same for you, Nami! Your photos are eye candy!

  • Maureen @ Orgasmic Chef July 5, 2012, 7:56 pm

    I’ve only eaten tongue once. I should try it again, especially if it can look like this!

  • mjskit July 5, 2012, 8:09 pm

    The first meal I ever cooked for Bobby back in college was beef tongue. He had never had it before and, as per his request, has never had it again! :) With this BBQ beef tongue, I might could change this. Headed over to check it out!

  • Hotly Spiced July 5, 2012, 8:24 pm

    I’ve never tried tongue. I remember it as a child looking quite unpalatable. I think it came in gelatinous tins and was served as part of a selection of cold cuts. I think the way you have cooked it is so much better and it looks very different to what I saw coming out of a tin xx

  • Valerie Brunmeier July 5, 2012, 8:58 pm

    Your description of Lori’s blog is exactly how I feel about yours Nami. Your photos are art! Each and every post is just beautiful. I look forward to checking out her site!

  • Lori Lynn July 5, 2012, 9:18 pm

    Nami – you are so sweet. Thank you so much for the compliments. I am so happy to have you as my first Guest Post! BBQ Beef Tongue is simultaneously easy and complex – only 5 minute prep and 5 minutes cook time – but what an extraordinary dish! The flavor profile is intriguing. Such a great choice to share on Taste With The Eyes. I am really excited to make this for my guests at the next party. And thanks for introducing me to Yuzu Kosho. Mitsuwa here I come!
    Last but not least, these beef photos are fabulous, I love how the green leaves glow behind the meat. Photographing brown cooked meat is a challenge, and you have mastered it here! I bet you have made a lot of skeptics into tongue lovers just by the images…
    Thanks again my friend,

  • Alyssa July 5, 2012, 10:54 pm

    Nami, beautiful photos! I’ve said it before, but I’ll say it again….leave it to you to make something like beef tongue look beautiful! Going to check out the recipe now!

  • Lorraine @ Not Quite Nigella July 5, 2012, 11:43 pm

    Nami, again we are in sync! I converted a friend to tongue. She had never tried it but she loved it :D

  • Baker Street July 6, 2012, 1:09 am

    My husband just asked me to make these for dinner tonight! But I’ll wait till the recipe is posted. They look so so good, Nami!

  • Katerina July 6, 2012, 2:50 am

    To be honest I don’t eat tongue but this one looks particularly well cooked. Perhaps if it was cooked by you I could eat some! I trust you!

  • Reem | Simply Reem July 6, 2012, 2:53 am

    You know I have tried the tongue in a very slow cooked stew.. I ma thinking this will taste much better..Infact I am sure
    Quick question though, is it stringy or pretty soft when barbequed?

  • Maya July 6, 2012, 5:16 am

    Nami, it feels like such a long time since I stopped by your beautiful blog…do you still remember me? Lol! You made such a wonderful and exotic guest post recipe that even though I’ve never eaten tongue (too scared!), I think I might just be converted after reading this. You’re hard core, girl! Love it ;)

  • Patty July 6, 2012, 7:25 am

    Hi Nami! You make beef tongue look so good! I only tried it once at a friend’s house when I was a little girl and I admit I was afraid of the look of it;-) Congratulations on your guest post, I will check it out;-)

  • Kristi Rimkus July 6, 2012, 7:46 am

    I’ve never had beef tongue before, but your photo makes it look amazing. I’ll pop on over and take a look!

  • Farnaz (The Pomegranate Diaries) July 6, 2012, 8:27 am

    Looks delicious!!! I think tongue is delicious and this recipe looks amazing!

  • Shirley July 6, 2012, 9:18 am

    I had beef tongue when I was a kid and remember liking it, but these days I’m squeamish about it. I would try yours, though. You make everything look so good!

  • Marta @ What Should I Eat For Breakfast Today? July 6, 2012, 9:32 am

    It’s a tongue and it sounds scary, but my mom said it’s delicious. Plus it looks delicious on your pictures, so maybe it’s time to taste it :)

  • elisabeth@foodandthriftfinds July 6, 2012, 9:49 am

    Funny thing about beef tongue, which was such a delicacy to by at a deli. As a young kid, I do remember it well, but I did not want to try it then…and I still would not want to try it now…either. The thought of eating a ‘tongue’ of any kind is not very appetizing to me…(but that’s just me)

    Had you not tell me, what it is, and I ate it, I would be pleasantly surprised, how tender and delicious it is. Everything you make is so appealing and with all the delicious Japanese seasoning, I have no doubt that its tasty!
    Great guest post, Nami!

  • Cucina49 July 6, 2012, 10:48 am

    You’re stretching my culinary boundaries, here–I’ve never eaten tongue! Will check out the recipe on Lori Lynn’s gorgeous site.

  • Kitchen Belleicious July 6, 2012, 11:53 am

    beef tongue? There you go getting all creative and amazing on me again! I love it! I really do and the bbq makes it even better! hope you and your family had a great 4th!

  • Katie {EpicureanMom.com} July 6, 2012, 12:55 pm

    I’ve never had beef tongue but your pictures make it look appetizing ;) Hope you had a wonderful 4th Nami! xx

  • Yelena July 6, 2012, 3:39 pm

    I love beef tongue, but I never had bbq one. Looks very good, I can only imagine- soft, tender meat with spicy sauce, yamm-)) When I grow up in Russia, we had tongue on special holidays, because it was delicatessen, very hard to buy and expensive. Thank you!

  • The Squishy Monster July 6, 2012, 4:01 pm

    Sounds like you had a stellar 4th celebration!

    I’ve never ever had tongue and you’re making me feel brave enough to try it =D

  • wok with ray July 6, 2012, 5:30 pm

    Just came back from Lori Lynn’s site to admire this post. Magnificent shot of the dish, Nami! I really love how you used the darker background. I left a comment at Lori Lynn’s beautiful site but I’m not sure if the site took it. :) You are right, we have beef (and pork) tongue in our dish and most of the time just for special occasions. I just can’t remember what it’s called. It’s on the tip of my tongue. hmm. Hahaha!

    Have a great weekend to you and the family!

    ~ ray ~

  • Lucas @ CoverVersions.tv July 6, 2012, 5:30 pm

    I’ve had pork & beef cheek, but never tongue. I’d imagine with the amount of musculature in a cow’s tongue, it’d be a very rich cut of meat. May need to track some down…

  • peachkins July 6, 2012, 6:05 pm

    I love beef tongue because of the texture. I will try this dish next time..

  • Sonia aka Nasi Lemak Lover July 6, 2012, 8:03 pm

    i seen Yuzu kosho in Kyoto, i did not buy because i don’t know how to use it, now i regret why i dont simply buy a bottle, so i can try this recipe..So, now i can just drool over here..

  • Kristy July 6, 2012, 9:24 pm

    I’ve never tried beef tongue before, but you know we’re always open to new things. :) Gorgeous photos!

  • DB-The Foodie Stuntman July 6, 2012, 9:25 pm

    Don’t sell yourself short. You take some pretty pictures too.

  • Sandra's Easy Cooking July 7, 2012, 6:41 am

    Finally you posted a tongue:) .This looks amazing! I did taste this before but with different style of preparation. Look beautifully presented and congrats on the guest post. I will check it on Lori’s site!

  • Sissi July 7, 2012, 7:41 am

    Nami, it sounds gorgeous! I have always known that the Japanese know how to make delicious dishes out of the products which are completely ruined in other cuisines. You know I love black pudding and am not afraid of any meat cut, but I have never liked tongue because the only way I tasted it was in a jelly. (Yuck!) Your tongue with the marinade and yuzu kosho sounds so sophisticated and delicious, I wish I could still go and buy some today!
    I’m hopping to see Lori Lynn’s blog!
    By the way, I actually have a jar of yuzu kosho in the fridge (I hope it’s still good because it’s been there for months). Do you have any suggestions on how to use it (apart from the tongue)? I love the taste but really had no idea what to serve it with or where to add it…

    • Nami | Just One Cookbook July 10, 2012, 10:36 pm

      For Yuzu Kosho recipe, it goes well with yakiniku, yakitori (I know you make this), and basically anything with cooked meat is good. We use it for hot pot too. What else… fried rice, dipping sauce, stir fry… endless option! Dressing too!

      • Sissi July 15, 2012, 10:16 am

        Thank you so much, Nami. I’m sorry I have only noticed your answer now!
        I see I can experiment with it in many dishes! I take out the jar from the back of my fridge then ;-) Thanks again!

  • denise browning July 7, 2012, 11:46 am

    I love tongue…And this BBQed one looks delish!

  • sonia July 7, 2012, 1:34 pm

    Hey, I got enticed by all your Superb recipes and here you get another feather in your hat ! I cant wait to try my hands on it. It is looking so good with all the lovely pictures and write up as well. I have been here after a while but enjoyed scrolling through your rest of the wonderful recipes. Have a wonderful week ahead. Enjoy. Thanks for sharing recipes. Best Regards, Sonia !!!

  • Magic of Spice July 7, 2012, 2:13 pm

    I don’t eat meat, but this has some wonderful flavors! Will stop over to visit you on LL’s site :)
    Hope you had a great 4th, and are having a wonderful weekend!

  • Jeff July 7, 2012, 7:44 pm

    You know, I heard that beef tongue is actually making huge inroads into becoming more popular in the Western world. We often avoid it because of it’s “icky-ness”. I haven’t had an opportunity to try it, but with a recipe like this, I’ll be keeping my eyes open!

  • Sook July 8, 2012, 12:18 am

    This sounds so interesting! You pictured them so well that I would have never guessed that they were beef tongue! I know I can be picky sometimes but I’d try your version of this dish. :)

  • Raymund July 8, 2012, 1:51 am

    I think I will have the guts to eat those as we have recipes using beef tongue as well, its called Lengua estofado still have to post it though I havent found any beef tongue yet here but I will check the Japanese shops

  • Food Jaunts July 8, 2012, 7:28 am

    That looks gorgeous. I never knew you could get beef tongue pre-sliced. When I first saw the post I was wondering how you made the slices so thin :) The yuzu sounds like the perfect accent to the beef.

  • Melanie @ Melanie Cooks July 8, 2012, 9:18 am

    I grew up in Russia where beef tongue is a delicacy :) Here in the US most people hate tongue, but I still really like it! BBQ beef tongue sounds delicious!

  • Erin @ Dinners, Dishes, and Desserts July 8, 2012, 10:06 am

    What a great guest post! The perfect thing to cook for her site. I have been there quite a few times, and everything is stunning, this fits perfectly!

  • kitchenriffs July 8, 2012, 10:57 am

    Great backlighting on those lettuce leaves! And nice recipe – tongue is good stuff, but it’s virtually disappeared from mainstream supermarkets in the US. Thanks for the intro to Lori’s site – I’m off now to read your post there!

  • Jessica July 8, 2012, 2:09 pm

    Lovely dish Nami, I have never had beef tounge before, but these flavors are amazing!

  • Nina July 8, 2012, 2:41 pm

    Thats interesting one Nami…these flavors look very good:) And also great photographs:)

  • Ashley July 8, 2012, 3:23 pm

    Your photos are lovely, nami! I’ve always been tempted to order tongue when we’re eating out, but always wimp out last minute!

  • Kankana July 8, 2012, 9:55 pm

    Seen so many tongue recipes but i still not feel very adventurous to try it. Great guest post .. now I got to know another amazing blogger.

  • Cooking Gallery July 9, 2012, 12:44 am

    The Gyutan looks indeed yummy, but I doubt that I would dare to try it once you tell me it’s beef tounge…;), I am just not that adventurous I guess, hehe ;).

  • Tataya Kudo July 9, 2012, 3:11 am

    I never heard of or tried Gyutan with yuzu but can imagine the taste. Yum:-).

  • Sandra July 9, 2012, 5:41 am

    You are one of the coolest chicks on the planet and your recipes rock!!!

  • Grubarazzi (@Grubarazzi) July 9, 2012, 7:19 am

    I never thought I’d say this….but that tongue looks amazing. :)

  • Pepy July 9, 2012, 2:48 pm

    I love oxtongue esp for bistek or sate padang. I would say I would like this Japanese version

  • Nancy/SpicieFoodie July 9, 2012, 2:53 pm

    Nami I have to admit it that even though I am not a fan of tongue, yours looks really good. I would definitely try yours. It looks much better than Mexican tongue tacos;)

    I’ll stop by Lori Lynn’s blog to see your guest post. Love her blog too

  • donna mikasa July 9, 2012, 5:16 pm

    The tongue looks so delicious! I think I would have to check out some Korean market for that specialty “meat”. Any suggestions for a substitute? Yakiniku beef or pork?

    • Nami July 10, 2012, 1:40 am

      Yes, any meat/seafood will work with this recipe, if you like yuzu kosho flavor. :-)

  • CookingRookie July 9, 2012, 11:56 pm

    I love tongue! One of my 3 favorite meats! But I always boil the whole thing. Now I have to find a Japanese supermarket and see if they have these thin slices. Boiling takes hours. Grilling thin slices would be instant! Brilliant recipe! Thanks, Nami :-)

  • love2dine July 10, 2012, 2:05 am

    beef tongue…. hmmm.. i will skip that..

  • Jill @ MadaboutMacarons July 10, 2012, 5:46 am

    Nami, yet another use for yuzu? Who would have thought with the beef tongue – this sounds amazing. I finally have the website up and running again and so grateful to you for sending me this yuzu juice. It”s really incredible stuff!

  • Feast Your Eyes! Catering and Events July 11, 2012, 7:32 am

    Nami! This looks wonderful! Also congrats on being recognized by tastewiththeeyes blog! You deserve it! Now I just have to make it to lunch as this is making me hungry!

  • ChopinandMysaucepan July 11, 2012, 9:21 pm

    Dear Nami,

    I love beef tongue at Japanese yakiniku or Korean BBQ restaraurants but I’ve never done this before at home. I think it would definitely be better if it’s grilled on charcoal rather than a gas burner.

    Love your black sesame ice-cream but for some reason, I can’t see to find the comment box in that post.

  • Sylvia@Peaches and Donuts July 13, 2012, 2:06 pm

    I think i had beef tongue ages ago and I now don’t really remember how it tastes like. Will have to keep a lookout for it, whether in it’s raw form or in restaurants! Thanks for reminding me of it!

  • PolaM July 19, 2012, 6:07 am

    I love tongue, have to try it in this version!

  • Aunt Clara August 1, 2012, 5:06 am

    It’s interesting to see how different cultures cook the same foods. Beef tongue here is served braised in a spicy tomato sauce (I have a recipe in my blog somewhere). This is an unusual way to serve it. At leas for me.

  • Ilke August 30, 2012, 4:32 am

    This is a great way to prepare tongue. Did it come without the skin? I would really like to try making this because my way is long and the house smells kinda bad after four hours of boiling. Thank you so much for dropping by and leaving me the link.

  • Angie April 23, 2013, 7:20 am

    My children and I got a kick out of bbq beef tongue!! I am so excited I have found your site. I t will be fun to educate mt children on food from Japan.

    • Nami April 23, 2013, 9:11 am

      Thank you Angie! I try to make it as simple and easy, but still keep it authentic as possible. Hope you and your children enjoy trying some homemade Japanese food!

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