Exquisite Grilled Beef Tongue
Professional techniques for grilling beef tongue at home, taught by active yakiniku chef Hayato Morita. This guide covers everything from making a golden-ratio seasoning salt, selecting meat without drip, and the precise 1:9 time ratio grilling method for perfect results.
Waiting for video to load...
AI structured this recipe from the creator’s video; details may contain errors. Check the source video and support its credited creator.
🍳 Cooking Flow
Mix salt, Haimi, and garlic powder to create the special seasoning salt → Sprinkle seasoning salt equal to 1% of the meat weight onto one side of the beef tongue → Sear the salted side on a high-heat plate for 5 seconds, then flip and grill for 45 seconds → Squeeze lemon over it and fold it into a mountain shape so the non-salted side hits the tongue first when eating
Cooking Steps
Brief Cooking Order
Mix salt, Haimi, and garlic powder to create the special seasoning salt → Sprinkle seasoning salt equal to 1% of the meat weight onto one side of the beef tongue → Sear the salted side on a high-heat plate for 5 seconds, then flip and grill for 45 seconds → Squeeze lemon over it and fold it into a mountain shape so the non-salted side hits the tongue first when eating
Introduction
Professional techniques for grilling beef tongue at home, taught by active yakiniku chef Hayato Morita. This guide covers everything from making a golden-ratio seasoning salt, selecting meat without drip, and the precise 1:9 time ratio grilling method for perfect results.
Step 1
In a bowl, combine 4 tsp of salt, 1 tsp of Haimi, and 1/2 tsp of garlic powder, mixing well to create the special seasoning salt.
Step 2
Sprinkle the special seasoning salt evenly over one side of the beef tongue, using about 1% of the meat's weight.
Step 3
Heat a hot plate or frying pan to high heat and sear the salted side for approximately 5 seconds.
Step 4
Immediately flip it over and sear the other side for 45 seconds to finish.
Step 5
Once grilled, squeeze lemon over it, then fold it into a mountain shape so the non-salted side directly touches your tongue and mouth.
Ingredients List
Important Notes
💡 When purchasing beef tongue, choose packs with no liquid (drip) at the bottom and white sections that do not include the tongue base for significantly better flavor.
✨ Chef Morita’s golden ratio for the seasoning salt is 4 parts salt to 1 part 'Haimi' (MSG seasoning), combined with garlic powder.
🔥 For grilling, use a 1:9 ratio (5 seconds on the salted side, 45 seconds on the other) over high heat to prevent the meat from shrinking and keep it juicy.
🍴 When eating, fold the tongue into a mountain shape. By letting the side without salt touch your tongue, the flavor spreads more intensely as you chew.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...