Takumi Banh Mi

Name: Takumi Banh Mi
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 6 hours, 45 minutes
Yield: 4-6
Cuisine: Always Time for Teriyaki, Influencer
Ingredients: 1¼ cup Kikkoman® Teriyaki Takumi, Original; 2, 1-pound boneless ribeye steaks; 1-2 baguettes, slice in half lengthwise; 1 teaspoon salt and pepper; ½ cup Kikkoman® Rice Vinegar; ½ cup water; ½ large daikon, cut into matchsticks; 1 jalapeno, thinly sliced; 1 small cucumber, cut into matchsticks / peeled into ribbons; 1 large carrot, cut into matchsticks; Cilantro, torn into pieces

Yield

4-6

Prep Time

30 minutes

Cook Time

15 minutes

Total Time

6 hours, 45 minutes

kikkoman products used:

Teriyaki Takumi, Original Rice Vinegar

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ingredients

1¼ cup Kikkoman® Teriyaki Takumi, Original
2, 1-pound boneless ribeye steaks
1-2 baguettes, slice in half lengthwise
1 teaspoon salt and pepper
½ cup Kikkoman® Rice Vinegar
½ cup water
½ large daikon, cut into matchsticks
1 jalapeno, thinly sliced
1 small cucumber, cut into matchsticks / peeled into ribbons
1 large carrot, cut into matchsticks
Cilantro, torn into pieces

directions

Pat steaks completely dry and place in a bowl. Season both sides with salt and pepper. Pour over Kikkoman® Teriyaki Takumi, Original and cover with plastic wrap. Refrigerate for 6-12 hours or overnight.
Add Kikkoman® Rice Vinegar and water to a jar. Put carrots, cucumbers, and daikon in jar. Allow to sit for 30 minutes at room temperature.
Preheat grill to 400°F. Place ribeye on grill and cook for 4-6 mins on each side for medium rare or to your desired doneness. Remove steaks from grill and allow to rest for 10 minutes before slicing.
Assemble banh mi by placing slices of ribeye on baguette, drizzle with additional Kikkoman® Teriyaki Takumi, Original and load up with quick pickled veggies and complete with the baguette top.

Recipe created in partnership with @kasimjhardaway.

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