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–+ servings

Gyutan Donburi (with Negi Shio Sauce)

Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Author Yuto Omura
Servings 2 servings

Ingredients  

  • 250 g thinly sliced beef tongue room temperature, about 5mm thick, membrane removed
  • salt
  • 1 tsp beef suet (fat) or neutral cooking oil
  • 2 ptn cooked Japanese short-grain rice

Shiodare Sauce

Toppings

  • toasted white sesame seeds
  • chopped green onions
  • wasabi paste

Instructions 

  • Sprinkle 250 g thinly sliced beef tongue with a few pinches of salt and set by the stove.
    slices of beef tongue (gyuutan) on a white plate on a white background (top down)
  • Finely dice the white part of 100 g Japanese leek (naganegi). In a separate bowl, combine 2 tbsp toasted sesame oil, 1 tsp lemon juice, 1 tsp honey, 1 clove grated garlic, ½ tsp sea salt, ½ tsp Chinese-style chicken bouillon powder, ½ tsp yellow miso paste (awase), ¼ tsp Japanese soy sauce (koikuchi shoyu), and ⅛ tsp ground black pepper. Once smooth, pour it over the leek, mix and set aside for 10 minutes.
    negishio sauce in a small steel mixing bowl on a white background
  • Heat a cast iron pan on high and add 1 tsp beef suet (fat) or a drizzle of cooking oil.
    beef fat in a hot cast iron pan on the stove top
  • Once smoking hot, add the beef tongue slices in a single layer and sear for 1 - 1 min 30 seconds (depending on thickness) while dabbing the tops with kitchen paper to remove excess juices.
    frying beef tongue in a cast iron pan and patting the surface with kitchen paper to remove excess fat and moisture
  • Flip and sear the other side for 30 seconds.
    beef tongue (gyuutan) frying in a cast iron pan on the stove top
  • Prepare 2 ptn cooked Japanese short-grain rice and add a small amount of negi shio sauce directly on the rice before arranging the beef tongue slices on top. Divide the rest of the sauce between each serving and sprinkle with toasted white sesame seeds, chopped green onions and a blob of wasabi paste. Enjoy!
    gyuutan donburi in a ceramic bowl topped with negi shio sauce, chopped green onions and wasabi on a white background

Notes

  • If you can't get Japanese leek, use regular leek or green onions.
  • For tips on how to cut Japanese leek, check out the how to cut negi (mijin-giri) section of my What is Negi? article.
  • This dish also works well with beef steak, pork belly slices and even chicken thigh. When using substitutions, adjust the cooking time as necessary.
  • If you can't fit the beef tongue in a single layer in your pan, cook in batches to avoid over-crowding. 
  • This recipe is based on using beef tongue cut 5mm or thinner. If using thicker cuts, use a medium heat to ensure it cooks all the way through, then increase the heat at the end for a final sear.