How to Make Gyutan Don (Japanese Beef Tongue Rice Bowl)

Do you like beef tongue? While it might not be for everyone, today we’re sharing gyutan don recipe, a beloved Japanese dish featuring the rich, smoky flavors of grilled beef tongue.

Beef tongue is rich in protein, vitamin B, and minerals, offering a satisfying chewiness and tender texture. Although it feels lighter than other beef cuts, it contains a significant amount of fat, so portion control is key.

Known as “tan” in Japanese, beef tongue is a rare and prized delicacy. A single cow yields only about 1–2 kg of tongue, making it especially valuable when sourced from premium wagyu beef.

In Japan, beef tongue is famously associated with Sendai city in Miyagi prefecture, where it’s prepared by marinating slices in salt or a special sauce and grilling them over charcoal. 

While beef tongue can be a bit pricy due to its scarcity, it’s also enjoyed at home for everyday meals. At supermarkets, beef tongue is usually sold in two forms:

• Block type: Ideal for stews or simmered dishes
• Sliced type: Perfect for BBQ and grilled recipes, and the preferred choice for quick meals like gyutan don

Each part of the tongue offers a different texture and flavor, making it versatile for various dishes:

• Tip: Firmer, best for simmered or stewed dishes
• Middle: Tender, ideal for BBQ and grilling
• Base and back: Contains more gristle, suitable for stews or ground meat

If you ever purchase a whole tongue, divide it into these sections to make the most of its unique qualities. 

Gyutan don is easy to make and perfect for lunch or a quick dinner. Give it a try and let us know how you enjoyed this flavorful dish!