Japanese · Dinner
Grilled Beef Tongue (High-Protein)
Beef tongue is simmered until tender, then charred over high heat and finished with soy-mirin glaze in Japanese yakiniku style. A soft-boiled egg and edamame boost protein and fibre, while scallion and black pepper add contrast. Served with steamed white rice.
$8
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
593Calories
52.8gProtein
23.6gFat
43.2gCarbs
5.8gSugar
5.2gFiber
1714mgSodium
386mgChol
7.4gSat Fat
765mgPotassium
92mgCalcium
5.2mgIron
5.6mcgVitamin B12
8mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Slice the beef tongue thinly against the grain, pat dry with paper towel, and set aside.
2
Simmer
Place tongue slices in a small saucepan with water to cover, bring to a boil over high heat, then reduce to medium-low and simmer 25 minutes until tender.
3
Marinate
Drain tongue, toss with soy sauce, mirin, ginger-fresh, and half the scallion, and let sit 10 minutes.
4
Grill
Heat a grill pan over high heat and grill marinated tongue slices 1 to 2 minutes per side until edges char, working in batches.
5
Plate
Warm rice, spoon onto a plate with edamame and egg halves, top with grilled tongue, drizzle with sesame oil, scatter remaining scallion and black pepper, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g beef tongue
- 22 large eggs, soft-boiled and halved
- 150g150g edamame, shelled and cooked
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp ginger-fresh
- 22 scallion
- 150g150g cooked short-grain white rice
- 1/2 tsp1/2 tsp black pepper
- 22 lemon wedge
