Source: Ian Ramirez, on behalf of Kikkoman Sales USA. as presented at the 2024 Worlds of Flavor® International Conference & Festival.
Published with permission of the author.
All rights reserved.
Gyukatsu Tacos
Yield
2 oz.
kikkoman products used:
About this recipe
ingredients
Gyukatsu:
16 ounces Waygu Beef Ribeye
4 each Egg whites
4 tbsp Corn starch
4 tbsp Kikkoman® Less Sodium Soy Sauce
4 tbsp Kikkoman® No preservatives added Non-GMO Sesame Oil
As needed Kikkoman® Panko Toasted Breadcrumbs
Slaw:
2 cups Kewpie Mayonnaise
1 cups Kikkoman® Gluten-Free Sriracha Hot Chili Sauce
1 cup Napa cabbage, chiffonade
1 cup Nopales, julienne
1/2 cup Squash blossoms, chiffonade
1/2 cup Radishes, julienne
1/2 cup Cilantro, julienne
8-6″ tortilas Corn Tortillas, fresh
As needed Kikkoman® Katsu Sauce
As needed Kikkoman® Gluten-Free Thai Style Chili Sauce
As needed Cilantro sprigs
As needed Fresh limes
directions
Method
Steak:
- In a blender, blend egg whites and corn starch until frothy, add soy sauce and sesame oil and continue blending until a soft peak meringue forms.
- In a stainless-steel bowl, combine sliced ribeye and marinade, and velvet marinade. Toss to coat and refrigerate for 12 to 24 hours.
- Drain marinade, while ensuring steak is still coated, and dredge to fully coat in panko.
Slaw:
- Whisk together mayonnaise and sriracha, then toss with vegetables
Assembly:
- Griddle tortillas until hot and toasted on both sides.
- Fry and slice gyukatsu
- Top tortillas with a pinch of slaw and sliced gyukatsu.
- Drizzle with Katsu and Thai Chili Sauce and top with sprigs of cilantro and lime wedges.
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE