Japanese cuisine · Meat & Kebab

Negishio Gyutan Don

Grilled beef tongue slices on rice, topped with a paste of leek, salt, sesame oil and lemon.

Ingredients · for 4 servings

• 600 g beef tongue (sliced by the butcher)
• 1 leek
• 1 bunch scallions
• 3 tbsp sesame oil
• 1 tsp coarse sea salt
• 1 lemon
• 1 tsp white pepper
• 2 cloves garlic
• 400 g short-grain rice
• 1 tbsp sesame seeds

Instructions

1. Take the beef tongue slices out of the fridge 30 min. before grilling, pat dry and, if needed, trim with a knife to 5 mm thin.
2. Wash the rice, cook with 500 ml water for 12 min. and let steam for another 10 min.
3. For the negishio paste, very finely chop the white part of the leek and the scallions, mix with the grated garlic, 2 tbsp sesame oil, the coarse sea salt, white pepper and the juice of half a lemon, and let steep for 15 min.
4. Heat a grill pan with the remaining sesame oil until it smokes, and lay the tongue slices side by side without overlapping.
5. Grill only 60–90 sec. per side until the edges curl and dark stripes form – any longer and the tongue turns tough instead of tender.
6. Divide the hot rice among bowls, layer the slices on top like shingles, generously add negishio paste and serve with sesame seeds and the remaining lemon wedges.