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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Blanch beef tongue in boiling salted water for 10 minutes, then remove the outer membrane and slice thinly into 3-4mm pieces
2. Thread beef tongue slices onto metal skewers, alternating with scallion pieces, leaving space between each piece for even cooking
3. 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
4. Heat grill or charcoal to medium-high heat and lightly oil the grates
5. Grill beef tongue skewers for 2 minutes per side until lightly charred
6. Brush skewers generously with tare sauce and continue grilling for 1 minute, then flip and brush again with sauce for another minute
7. Plate skewers on a serving dish and sprinkle with sesame seeds while still hot

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