Japanese Tacos Recipe By Tasty Food

JAPANESE TACOS RECIPE BY TASTY

Steps:

• Add the cucumber, eggplant, okra, Japanese ginger, shiso, soy sauce, mirin, vinegar, and sugar to a bowl and gently mix.
• Heat a pan over medium heat and add the chicken and sake. Cook until no longer pink and cooked through.
• Add salt, black pepper and green onion. Lightly fry, then set aside.
• Place lettuce on one side of the tortilla, then top with chicken, 1 tomato, and cheese. Top with the cucumber and eggplant mixture and fold over.
• Enjoy!

JAPANESE OMELETTE (TAMAGOYAKI) RECIPE BY TASTY

Steps:

• In a large mixing bowl, add the eggs, sugar, salt, sake, mirin, and broth, and mix well.
• Heat a tamagoyaki pan at over medium heat. Brush a thin layer of oil on the pan.
• Pour ⅙ of egg mixture into pan and quickly swirl to cover the entire pan. When the egg is set, gently roll the egg.
• With the rolled egg still in the pan, pour in ⅙ of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is set, roll the omelette toward you.
• Repeat, adding ⅙ of the mixture at a time, continuing to roll the egg into a large roll.
• Cut the tamagoyaki in half and pierce with a skewer.
• Serve with a shiso leaf, grated radish, and soy sauce.
• Enjoy!

SWEET POTATO GUERRILLA TACOS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Trim and discard the tough green parts from the leeks, then cut them in in half lengthwise. Swirl in water to remove any sand. Pat dry.
• On a large baking tray, place the leeks, sweet potatoes and garlic. Pour melted butter and salt evenly over the vegetables.
• Bake for 25 minutes.
• In a large saucepan, bring the white wine, thyme and parsley to a boil and cook until it loses the raw alcohol smell, about 5 minutes. Reduce the heat to a bare simmer.
• When the leeks are golden take both leeks and garlic off the tray. Place potatoes back in the oven for another 20 minutes.
• Add leeks and garlic into the simmering wine sauce. Cook until leeks are tender, about 30 minutes.
• Melt 2 tablespoons butter in a nonstick skillet over medium-high heat. Pull the leeks from the cooking liquid, pat them dry and add to the butter to cook briefly on both sides, about 3 minutes total.
• Remove the stem ends from the leeks and cut into 2-inch (5 cm) lengths.
• For each taco, heat 2 tortillas on a griddle or in a large skillet over medium-high heat with a little butter. Place 2 slices of Oaxaca cheese next to them on the griddle. When the tortillas are warmed through, stack them on top of the cheese.
• When the cheese has browned on one side, remove the tortillas and cheese to a plate, cheese-side up.
• Add 2 to 3 strips of leek and some sweet potato. Spoon over 1½ to 2 teaspoons salsa and sprinkle with 2 teaspoons crumbled feta, a few toasted pine nuts, and 1 teaspoon minced green onions and serve immediately. Repeat using the remaining ingredients.
• Enjoy!

TURKEY TACOS RECIPE BY TASTY

Steps:

• Heat a skillet over high heat. Once hot, add oil to coat the bottom of the pan.
• Add the ground turkey and break apart with a spatula.
• Add taco seasoning, salt, and pepper and stir, cooking until meat has browned and is fully cooked through.
• Stir in the tomatoes. Bring to a gentle simmer for about 5 minutes and remove from heat.
• Assemble tacos with your favorite toppings.
• Enjoy!