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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:
- 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.















