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6 nori sheets
1 cup Kikkoman® Tempura Batter Mix
1 cup ice water
3 cups vegetable oil or other frying oil
1 lb sukiyaki beef, thinly sliced
¾ cup Kikkoman® Teriyaki Marinade & Sauce
½ yellow onion, sliced
¼ cup tomato, diced
2 Tablespoon cucumber, finely diced
3 scallions, thinly sliced
Zest of half a lime
½ teaspoon Kikkoman® Less Sodium Soy Sauce
2 teaspoon yuzu juice
Cabbage, thinly shredded
Micro cilantro
Yellow pepper, finely diced


  1. Marinate beef and onion in teriyaki sauce for 30 minutes, and grill on high heat until slightly crispy on the edges. Set aside to cool slightly.
  2. Cut out nori sheets in 4-inch diameter circles, or squares that measure 4 inches diagonally. Heat vegetable oil to 370ºF.
  3. Mix tempura batter mix with 1 cup ice water. Dip one side of the nori into the batter and drop into hot oil, batter side down. With tongs or slotted spoon, remove nori when it is crisp and golden. Drape onto a wooden spoon set over a bowl to make a taco shell form. Cool until able to be handled.
  4. Toss the pico de gallo vegetables with soy sauce and yuzu. Set aside. Fill nori shell with cabbage, grilled beef and pico de gallo. Drizzle with crema. Sprinkle micro cilantro and yellow pepper.

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