Japanese Style Beef Tongue Skewers日式牛舌串燒
Tender sliced beef tongue grilled over charcoal and basted with a sweet-savory tare sauce, a classic Japanese yakitori preparation. The meat becomes succulent and slightly charred on the edges while maintaining a tender center. Traditionally served with grilled scallions and a sprinkle of sesame seeds.
01Ingredients
- 600g beef tongue
- 100ml soy sauce
- 50ml mirin
- 30ml sake
- 15g sugar
- 3 clove garlic
- 1tbsp ginger
- 200g scallions
- 1tbsp sesame seeds
- 1tbsp neutral oil
Nutrition (per serving)385kcal
- Protein42.5g
- Carbs12.8g
- Fat16.2g
Fiber 1.2 gSodium 1245 mg
02Steps
- Blanch beef tongue in boiling salted water for 10 minutes, then remove the outer membrane and slice thinly into 3-4mm pieces
- Thread beef tongue slices onto metal skewers, alternating with scallion pieces, leaving space between each piece for even cooking
- Prepare tare sauce: combine soy sauce, mirin, sake, sugar, minced garlic, and minced ginger in a small saucepan and simmer for 3 minutes until slightly thickened
- Heat grill or charcoal to medium-high heat and lightly oil the grates
- Grill beef tongue skewers for 2 minutes per side until lightly charred
- Brush skewers generously with tare sauce and continue grilling for 1 minute, then flip and brush again with sauce for another minute
- Plate skewers on a serving dish and sprinkle with sesame seeds while still hot
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