Hey there foodies! Today, we are excited to share with you one of our favorite dishes – Gyutan Tororo Mugi-meshi from NEGISHI. It’s a mouth-watering dish that’s full of flavor and texture.
The Dish
If you’re not familiar with this dish, let us fill you in. Gyutan Tororo Mugi-meshi is a popular Japanese rice dish that features thinly sliced beef tongue, grated Japanese yam, and barley rice. It’s a savory dish that’s perfect for a hearty lunch or dinner.
The Ingredients
Here are the ingredients you’ll need to make this delicious dish:
- 1 lb. beef tongue, thinly sliced
- 1 large Japanese yam, grated
- 2 cups barley rice, cooked
- 2 cloves garlic, minced
- 2 tbsp. soy sauce
- 3 tbsp. sake
- 2 tbsp. mirin
- 2 tbsp. oil
- 1 cup water
- 1 scallion, chopped
It may seem like a long list of ingredients, but trust us, it’s worth it.
The Recipe
Now, let’s get into the details of how to make Gyutan Tororo Mugi-meshi. This recipe serves four people.
Step 1: Marinating the Beef Tongue
The first step is to marinate the beef tongue. In a large bowl, combine the beef tongue, garlic, soy sauce, sake, and mirin. Mix everything together, making sure that the beef tongue is fully coated in the marinade. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes.
Step 2: Cooking the Beef Tongue
Once the beef tongue has marinated, it’s time to cook it. In a large skillet or wok, heat 1 tbsp. of oil over medium-high heat. When the oil is hot, add the beef tongue and cook for about 5 minutes. Make sure to stir the meat frequently to prevent it from sticking to the pan. Once the beef tongue is browned and cooked through, remove it from the pan and set it aside.
Step 3: Preparing the Rice
Next, it’s time to prepare the barley rice. If you’re not familiar with barley rice, it’s a type of Japanese rice that’s been mixed with barley. It has a nutty flavor and chewy texture that pairs perfectly with the beef tongue.
Cook the barley rice according to the instructions on the package. While the rice is cooking, grate the Japanese yam using a grater or food processor. Place the grated yam in a bowl and set it aside.
Step 4: Combining the Ingredients
Once the rice is cooked, add the beef tongue to the skillet or wok. Pour in 1 cup of water and bring it to a boil. Reduce the heat to low and let the mixture simmer for about 10 minutes. Add the grated yam to the pan and mix everything together.
When the yam has cooked down and is no longer raw, add the cooked barley rice to the pan. Mix everything together until the rice is fully coated in the sauce and the beef tongue and yam are evenly distributed throughout the dish. Cook for an additional 2-3 minutes, stirring frequently.
Step 5: Serving the Dish
Finally, it’s time to serve Gyutan Tororo Mugi-meshi! Divide the dish into four bowls and sprinkle chopped scallion over the top. Enjoy!
Why We Love This Dish
We love Gyutan Tororo Mugi-meshi because it’s a perfect combination of flavors and textures. The beef tongue is tender and savory, while the grated yam adds a unique texture to the dish. The barley rice gives the dish a nutty flavor that pairs perfectly with the other ingredients.
This dish is also incredibly versatile. You can add different vegetables or spices to make it your own. And because it’s a one-pot meal, it’s perfect for busy weeknights when you don’t have a lot of time to cook.
Final Thoughts
We hope you enjoyed learning how to make Gyutan Tororo Mugi-meshi from NEGISHI. It’s a delicious and nutritious dish that’s perfect for any occasion. Give it a try and let us know what you think!
