Grilled Short Ribs With Yuzu Kosho Food

GYUTAN (BBQ BEEF TONGUE)

Gyutan (BBQ Beef Tongue) image

Delicious gyutan recipe, barbecue sliced beef tongue marinated in yuzu pepper, onion, sesame oil and soy sauce.

Provided by Namiko Chen

Time 40m

Number Of Ingredients 8

Ingredients

¼ lb beef tongue slices ((you can buy it in a Japanese supermarket))
1 Tbsp yuzu kosho (Japanese citrus chili paste)
1 Tbsp soy sauce
½ Tbsp sake
½ Tbsp roasted sesame oil
½ tsp yuzu juice (extract) ((or lemon juice))
⅛ onion ((optional))
freshly ground black pepper

Steps:

Gather all the ingredients.
Combine all the seasonings in a small bowl and whisk together.
Spread the sauce on the container.
Spread the beef tongue without overwrapping each other and pour the rest of the sauce on top.
If you like, you can grate onion on top and marinade the beef tongue for at least 30 minutes. Do not over marinade since the tongue will become too salty.
Start the grill, preferably over charcoal.
Grill on high heat for 1-2 minutes.
Flip the meat and cook for another 1-2 minutes. Serve immediately with small amount of yuzu kosho on the side.

Nutrition Facts : Calories 150 kcal, Carbohydrate 3 g, Protein 9 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 50 mg, Sodium 291 mg, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving

YUZU KOSHO

Yuzu Kosho image

Provided by Bon Appétit Test Kitchen

Categories Citrus Garlic Low Fat Vegetarian Quick & Easy Low Cal Low Sodium Low Cholesterol Bon Appétit

Yield Makes 1/2 cup

Number Of Ingredients 10

Ingredients

1 cup finely grated lime zest (from about 16 limes)
2 tablespoons finely grated lemon zest
2 tablespoons finely grated grapefruit zest (preferably white)
1 teaspoon kosher salt
2 tablespoons fresh grapefruit juice (preferably white)
2 tablespoons bottled yuzu juice
1 green Thai chile, seeded, minced
2 teaspoons fresh lime juice
Pinch of sugar
Ingredient info: Look for bottled yuzu juice at Asian markets and yuzupassion.com.

Steps:

Combine zests and salt on a cutting board. Chop, dragging the knife blade at an angle across mixture, until a coarse paste forms. Transfer to a small bowl. Mix in remaining ingredients. Transfer to a small jar, cover, and chill for 2 days. DO AHEAD: Can be made 2 weeks ahead. Keep chilled.

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