Tan – Beef Tongue Thin Sliced
Paper-thin beef tongue seasoned only with salt, sesame oil, and a squeeze of lemon is one of the purest and most beloved preparations in all of yakiniku.
Ingredients
| 1 lb (450g) | beef tongue, peeled and sliced very thin (2mm) | |
| 1 teaspoon | 5 ml | fine sea salt |
| 1/4 teaspoon | 1.3 ml | white pepper |
| 1 teaspoon | 5 ml | sesame oil |
| 1 | lemon, cut into wedges | |
| 2 | green onions, finely chopped |
Instructions
- Purchase pre-peeled beef tongue, or blanch a whole tongue in boiling water for 10 minutes and peel while still warm. 2. Partially freeze and slice as thin as possible, 2mm, against the grain. 3. Season slices lightly with sea salt, white pepper, and a brush of sesame oil. 4. Grill over very high heat for 30 to 45 seconds per side until the edges are lightly browned. 5. Transfer immediately to plates, scatter green onion on top, and serve with lemon wedges for squeezing.