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gyutandon beef tongue rice bowl
4.9 from 9 votes

Gyutandon (Beef Tongue Rice Bowl)

Quick and delicious Gyutandon made from chewy soy sauce flavored thinly sliced beef tongue served over a bowl of steaming rice.
Author: Jaja Bakes
Course: Main
Cuisine: Japanese
Servings: 2 servings
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes

Ingredients

  • 2 servings steamed rice
  • 9 oz (250 gr) thinly sliced beef/ox tongue
  • 1 tbsp cooking oil
  • 2 cloves garlic, finely minced
  • 3 bird's eye chilis, thinly chopped
  • 2 stalks scallions, thinly chopped

Sauce

  • 1 tbsp granulated sugar
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake, optional
  • 1/2 tbsp sesame oil

Garnish

  • Bird's eye chilis, thinly chopped
  • Scallions, thinly chopped

Instructions

  • In a small bowl, combine all the sauce ingredients until well combined. Set aside.
  • Heat a large frying pan with oil on medium-high heat. Separate the thinly sliced beef tongue and add them to the frying pan. Cook until the tongue is brown and no longer pink.
  • Add the garlic and saute until the garlic is fragrant. Then, add the sauce and cook until the sauce is reduced.
  • Add the finely chopped bird's eye chilis and scallions. Stir until just combined. Turn off the heat.
  • Serve the beef tongue slices on top of serving bowls. Garnish with more chilis and scallions if desired.

Notes

I really recommend adding chilis to give a kick to the gyutandon. If you want it less spicy, you can reduce the number of chilis or remove the chili seeds.

Nutrition

Serving: 1serving | Calories: 589kcal | Carbohydrates: 36g | Protein: 27g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 91mg | Sodium: 1175mg | Potassium: 478mg | Fiber: 1g | Sugar: 9g | Vitamin A: 191IU | Vitamin C: 18mg | Calcium: 50mg | Iron: 3mg
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