Teriyaki Taco-Yaki Pastor

Name: Teriyaki Taco-Yaki Pastor
Yield: 25-30 Pieces
Ingredients: 1.5 lbs pork cheeks; Salt, as needed; Ground black pepper, as needed; Canola oil, as needed; Braising Liquid; 1/3 cup al pastor spice mix, add more as needed; 2 tbsp garlic, chopped; 1/2 ea. onion, diced; 1/2 cup Kikkoman® Soy Sauce; 1/2 cup Kikkoman Teriyaki Sauce; 1 1/2 qt beef or chicken stock; Teriyaki Glazed Grilled Pineapple; 0.23 ea. pineapple; 0.5 cup Kikkoman Teriyaki Glaze; Takoyaki Batter; 0.5 cup Kikkoman® Tempura Batter; 1 ea. eggs; 0.5 cup masa harina; 0.5 tbsp umami dashi salt; 0.75 cup water, ice cold; 0.5 cup canola oil; 0.23 cup green onions, finely sliced not on bias; 1/2 tbsp onion, white, brunoise; 1 bu. cilantro leaves, whole; 2 tbsp kewpie mayo; 1/8 cup katsubushi; 1 tbps finger limes

Yield

25-30 Pieces

About this recipe

Source: Ian Ramirez, on behalf of Kikkoman Sales USA. as presented at the 2024 Worlds of Flavor® International Conference & Festival.

This innovative take on takoyaki—Japanese-style octopus fritters cooked in a pan that molds them into round balls—was created by our Kitchen Cabinet Chef-Partner, Ian Ramirez. Chef Ian cleverly combines the flavors of tacos al pastor and the format of takoyaki by cooking al pastor–seasoned pulled pork in a takoyaki pan with a batter made with Kikkoman® Tempura Batter Mix and masa harina. In a nod to tacos al pastor, he garnishes these tasty bites with teriyaki-glazed grilled pineapple. It’s a perfect example of how a hot Japanese trend is inspiring cross-cultural menu innovation in the US.

Published with permission of the author.

ingredients

1.5 lbs pork cheeks

Salt, as needed

Ground black pepper, as needed

Canola oil, as needed

Braising Liquid

1/3 cup al pastor spice mix, add more as needed

2 tbsp garlic, chopped

1/2 ea. onion, diced

1/2 cup Kikkoman® Soy Sauce

1/2 cup Kikkoman Teriyaki Sauce

1 1/2 qt beef or chicken stock

Teriyaki Glazed Grilled Pineapple

0.23 ea. pineapple

0.5 cup Kikkoman Teriyaki Glaze

Takoyaki Batter

0.5 cup Kikkoman® Tempura Batter

1 ea. eggs

0.5 cup masa harina

0.5 tbsp umami dashi salt

0.75 cup water, ice cold

0.5 cup canola oil

0.23 cup green onions, finely sliced not on bias

1/2 tbsp onion, white, brunoise

1 bu. cilantro leaves, whole

2 tbsp kewpie mayo

1/8 cup katsubushi

1 tbps finger limes

directions

For the Filling: Clean the pork cheeks of all inedible sinew and silver skin. Season with salt and pepper and sear with oil on both sides. Add to braising liquid and place in a 325°F oven for about 2.5 hrs. until meat is fork tender and shreds apart easily.
Drain liquid, discard. Either Pull meat, or cut into .75-inch cubes, cool down and reserve.
For the Teriyaki Glazed Grilled Pineapple: Core, peel and slice pineapple into 1/4-inch-thick slices. Brush with Kikkoman Teriyaki glaze, and grill mark them. Let cool and dice into a small 6 mm dice. Toss in more teriyaki glaze and reserve.
For the Taco-Yaki Batter: Mix the ingredients in a mixing bowl with a whisk until smoothly and evenly blended. Makes about 20-25 Balls.
To Cook the Takoyaki: Heat the takoyaki pan and oil generously with vegetable oil. Pour batter into the preheated 400°F Takoyaki pan until it just comes over the top of the hemispheres. Add about a 1/2 tablespoon of the shredded pork cheeks, and sprinkle green onions over the entire pan, this will cause the batter to overflow and fill the remaining space. When the undersides are golden-brown, use takoyaki picks to turn the batter until the meat is covered and it resembles a small sphere. Cook for about 10 minutes or until golden brown and crispy.
To Assemble: Remove from the pan onto a plate.
Garnish with Teriyaki Glazed Grilled Pineapple, diced onions, chopped cilantro, mayo, katsuobushi and finger limes.

Note: Al Pastor Spice Mix will contain cumin, cloves, coriander, orange peel, and other ingredients

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