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Korean BBQ Pulled Jackfruit Nachos

Image for Korean BBQ Pulled Jackfruit Nachos
plate

Yield

4

prep

Prep Time

10 minutes

cook

Cook Time

20 minutes

clock

Total Time

30 minutes

kikkoman products used:

ingredients

6 ounces wonton wrappers
1 tablespoon olive oil
2 15-ounce cans young green jackfruit, drained
1 cup julienned red bell pepper
1 cup matchstick carrots
⅔ cup Kikkoman® Teriyaki Takumi, Korean BBQ
1 tablespoon sliced jalapeños
2 tablespoons chopped cilantro
2 tablespoons roasted chopped cashews

directions

  1. Preheat oven to 350ºF. Line a large sheet pan with parchment paper. Slice wonton wrappers in half diagonally to create triangles and place on baking sheet in a single layer. Mist with cooking oil spray and bake for 10-12 minutes, until crisp and golden brown. Cool at room temperature.
  2. While wonton chips cook, heat olive oil over medium heat in a large skillet. Add jackfruit and use a spatula to shred. Add bell peppers and carrots and cook 5 minutes. Stir in Takumi sauce. Stir well. Cook 2-3 minutes longer.
  3. Transfer wonton chips to a serving plate and top with pulled jackfruit mixture. Garnish with jalapeños, cilantro, and chopped cashews. Enjoy warm.

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

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