dinner

Sendai-Style Grilled Beef Tongue with Mugi Gohan and Pickled Daikon

Name: Sendai-Style Grilled Beef Tongue with Mugi Gohan and Pickled Daikon
Ingredients: 202.3 g Beef Tongue (thinly sliced, yakiniku-cut); 122.6 g Barley-enriched White Rice (cooked); 204.4 g Spinach (blanched and seasoned with soy); 102.2 g Sweet Potato (steamed, for side); 3.6 g Toasted Sesame Oil (for finishing)

Nutrition

701

kcal

Calories

Protein

Carbs

Fat

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Ingredients(5)

Beef Tongue (thinly sliced, yakiniku-cut)202.3 g

Barley-enriched White Rice (cooked)122.6 g

Spinach (blanched and seasoned with soy)204.4 g

Sweet Potato (steamed, for side)102.2 g

Toasted Sesame Oil (for finishing)3.6 g

Instructions

Prepare the beef tongue: Ensure it is sliced very thin, about 3mm. Season generously with sea salt and let sit for 15 minutes to draw out moisture.

Cook the rice: Prepare a mix of 70% short-grain white rice and 30% pearled barley. Steam until fluffy.

Prepare the sides: Blanch the spinach in boiling water for 30 seconds, refresh in ice water, squeeze dry, and toss with a drop of soy sauce and sesame oil. Steam the sweet potato until tender.

Grill the beef: Heat a cast-iron grill pan or charcoal grill to high heat. Sear the tongue slices rapidly, about 45-60 seconds per side, until the fat renders and the edges become crisp and slightly charred.

Plating: Place a generous mound of the barley-rice in a bowl. Arrange the hot, salted beef slices alongside, garnished with a sprinkle of toasted sesame seeds. Serve with the seasoned spinach, steamed sweet potato, and a side of pickled daikon for crunch and acidity.