How to Make Gyutan Don: A Japanese Beef Tongue Rice Bowl

Gyutan don, or Japanese beef tongue rice bowl, is a quick and flavorful dish packed with smoky, savory goodness. Whether you're a long-time fan of beef tongue or looking to try it for the first time, this guide breaks down every detail to help you create a perfect bowl of gyutan don.

Gyutan, or beef tongue, is a Japanese delicacy known for its chewy yet tender texture and rich flavor. It’s not only a unique culinary experience but also a nutritious option, packed with protein, vitamin B, and minerals. While lighter than other beef cuts, it’s important to enjoy gyutan in moderation due to its fat content.

In Japan, gyutan holds a special place in Sendai city, Miyagi prefecture. The locals are masters of the art, often marinating it in salt or sauce and grilling it over charcoal to enhance its smoky essence. Despite its reputation as a premium ingredient—especially when sourced from wagyu—gyutan is also commonly enjoyed at home, where it’s cooked in a variety of ways.

When buying beef tongue, you’ll typically find two main options:

• Block type: Great for stews or slow-cooked dishes.
• Sliced type: Perfect for quick grilling or BBQ recipes, making it ideal for gyutan don.

Each part of the tongue has a unique texture and flavor, so knowing how to use them can elevate your dish:

1. Tip: Firm and best suited for stews or braises.
2. Middle: Tender, making it the top choice for grilling or BBQ.
3. Base and Back: Contains more gristle, ideal for ground meat or slow-cooked dishes.

If you’re working with a whole beef tongue, divide it into these sections to maximize its potential in various recipes.

This rice bowl is incredibly easy to make, with prep and cooking taking under 10 minutes. It’s a great choice for a quick yet satisfying lunch or dinner. The combination of juicy beef tongue, savory negi sauce, and steamed rice makes it a dish that’s hard to resist.

• Prep time: 5 minutes
• Cook time: 5 minutes
• Total time: 10 minutes
• Servings: 1
• Difficulty: Easy

• 150g thinly sliced gyutan (beef tongue)
• Salt and black pepper (to taste)
• Cooking oil (for pan coating)
• 200g steamed rice
• 20g chopped negi (green onion)
• 1 tsp chicken soup stock powder
• 1.5 Tbsp sesame oil
• 1/2 Tbsp lemon juice
• Pinch of salt and black pepper (optional)

Make sure all ingredients are prepared. If you’re using thicker slices of gyutan, score the surface with shallow cuts to ensure even cooking and better flavor absorption.

In a small bowl, mix the chopped green onion, chicken soup stock powder, sesame oil, lemon juice, and a pinch of salt and black pepper. Stir until well combined. Allow the mixture to sit for 5 minutes, giving the green onion time to soften and meld with the seasonings.

Lightly coat a frying pan with cooking oil and heat it over medium to medium-high heat. Wait until the surface is hot enough to sizzle before adding the gyutan.

Place the slices of gyutan in the pan in a single layer, ensuring they don’t overlap. Sprinkle with salt and black pepper. Cook for about 1 minute, then flip and fry the other side for an additional 30 seconds to 1 minute. Adjust cooking time as needed to reach your preferred doneness. Add more seasoning if desired.

Scoop freshly steamed rice into a bowl. Arrange the cooked gyutan slices on top, then drizzle generously with the prepared negi sauce.

This quick, delicious dish is best enjoyed fresh. Pair it with miso soup or a side of pickled vegetables for a complete Japanese meal.

Whether you're a seasoned gyutan lover or a curious newcomer, this recipe is sure to delight your taste buds. Try it today and savor the unique flavors of Japanese cuisine!