Grilled Beef Tongue with Garlic Butter & Shoyu – Chef's Pencil

Beef tongue is a delicacy in Japanese cuisine and can be prepared in many different ways: grilled in thick or thin slices. It can also be eaten raw when the tongue is grilled for just a few seconds on each side.

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Smoked BEEF TONGUE on the Grilla Grills Silverbac | How to make beef tongue LENGUA

The beef tongue recipe below from Chef Asai Masashi is super delicious. The beef tongue is first boiled to make it more tender and then grilled before the beef tongue is put in the oven. Enjoy!

Chef Asai Masashi’s roots stem from Hyōgo Prefecture an area blessed with pristine and exquisite produce from the sea and the land. Growing up in proximity to some of the world’s finest produce inspired Asai-san to move to Osaka “the nation’s kitchen” Japan to learn more about the culinary world and took his first steps at the renowned Abeno Tsuji Culinary Institute which has been training many professional chefs for over half a century. After graduating Asai-san spent the next thirteen years between Hyōgo Osaka and Kyoto building his knowledge and culinary experience and honing his skills and techniques in traditional and authentic Japanese cuisine particularly the art of charcoal grilling. Always keen on new experiences and challenges Asai-san moved to Singapore in 2002 where he spent the next ten years overseeing the running and launch of several Japanese restaurant concepts locally. In 2013 Asai-san embarked on a new adventure with the Unlisted Collection to launch the dual concept yakitori restaurant Bincho.