You might think a mexican/japanese fusion dish like Beef Teriyaki Tacos might be a little left of centre, but I assure you that there is logic in how this recipe came together. Today is Cinco de Mayo (Mexican for 5 May) and at present Scotty and I are taking a well earned break travelling around Japan.
Cinco de Mayo is known outside Mexico as a celebration to emphasize Mexian cuisine, culture and music, but within Mexico it is related to the French occupation of Mexico and is a celebration of the Mexican victory over French forces during The Battle of Puebla on May 5, 1862.
Before we left for Japan, Scotty and I were talking about Cinco de Mayo and came up with this little idea together as a nod to both Cinco de Mayo and our trip away to Japan. Despite it not being an authentic recipe in any way shape or form, it is an absolute winner for flavour. These beef teriyaki tacos use little bite sized crispy taco shells made from baked wonton skins filled with rice and beef teriyaki and topped with shallots and sesame seeds.
They are a totally fun way to surprise guests as a little snack and are perfect with either Mexican or Japanese beers – trust me, we tried it!
Beef Teriyaki Tacos
- 12 round dumpling wrappers (or wonton wrappers)
- Olive oil spray
- 400g beef sizzle steak
- 2 tablespoons dark brown sugar
- 2 tablespoons mirin
- 2 tablespoons sake
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 cup cooked rice, to serve
- 2 spring onions, finely sliced
- Sesame seeds, to serve
Preheat oven to 200 degrees Celsius (390 Fahrenheit).
Turn two 6 cup muffin trays over and spray the base with olive oil. Spray each dumpling wrapper on both sides with olive oil and then place the wrappers between the muffin mounds like THIS. I managed to fit 6 wrappers on each muffin tray. Place in the oven and bake for about 8 minutes, or until golden and crisp. Remove from oven and allow to cool.
Combine sugar, mirin, sake and soy sauce in a small bowl and stir till well combined and sugar is dissolved. Preheat a grill pan and a frypan over medium heat. Pour the soy mixture into the frypan and bring to the boil. Turn down the heat and simmer until the sauce thickens.
Brush oil onto the sizzle steaks, and in twos cook on the grill pan for 30 seconds each side. Once cooked, place in the simmering teriyaki sauce and turn over a few times in the sauce allowing it to coat the steaks. Remove and set aside. Repeat with remaining steaks then slice the cooked steaks into thin strips.
To serve the tacos, place a tablespoon of rice in the base of each shell, top with slices of the teriyaki beef, a tablespoon full of the remaining sauce and sprinkle with the spring onions and sesame seeds.
Gourmet Getaways says
Great shots and styling! Plus, Japanese Mexican fusion works for us! Thumbs up!!!
John@Kitchen Riffs says
What a great recipe! Although I love “traditional” tacos, one of the neat things about tacos is you can take them in so many different directions. Really fun recipe — thanks. And have a great trip!
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Kevin | keviniscooking says
I’m loving this fusion, how the wrapper got baked and the photos! Not quite sure what cut of beef is “sizzle steak” but I am sure flank would do nicely. Hope Japan is most entertaining for you both. Cheers!
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Chanel | Cultural Xplorer says
Oh my wow that looks de-licious 😀 I definitely want to try to make this *pinning*
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Lea Andersen says
Whoa! Beef teriyaki at its finest. I am a fan of teriyaki and I would like to thank you for this post, it gave the idea of re inventing last night dinner menu, peking duck from mott32.com. Ughh! I can’t wait to served this for merienda :p
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