Sliced breaded and fried meat cutlet served with shredded cabbage and a cherry tomato on a plate.

Gyukatsu Tacos

Serves 2 oz.

About

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. 

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:

  1. 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. 
  2. In a stainless-steel bowl, combine sliced ribeye and marinade, and velvet marinade. Toss to coat and refrigerate for 12 to 24 hours. 
  3. Drain marinade, while ensuring steak is still coated, and dredge to fully coat in panko. 

Slaw:

  1. Whisk together mayonnaise and sriracha, then toss with vegetables

Assembly:

  1. Griddle tortillas until hot and toasted on both sides.
  2. Fry and slice gyukatsu
  3. Top tortillas with a pinch of slaw and sliced gyukatsu.
  4. Drizzle with Katsu and Thai Chili Sauce and top with sprigs of cilantro and lime wedges.
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