Forget corn or flour; Nori is the new tortilla. Especially when battered in tempura and filled with beef marinated in Kikkoman Teriyaki Marinade & Sauce, topped with pico de gallo, crema and more.
Presented by Kikkoman.

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Recipe Below:

Ingredients

Nori taco shell
6 nori sheets
1 cup Kikkoman Tempura Batter Mix
1 cup ice water
3 cups vegetable oil or other frying oil

Beef filling
1 lb sukiyaki beef, thinly sliced
¾ cup Kikkoman Teriyaki Marinade & Sauce
½ yellow onion, sliced

Pico de gallo
¼ cup tomato, diced
2 Tbsp cucumber, finely diced
3 scallions, thinly sliced
Zest of half a lime
½ tsp Kikkoman Less Sodium Soy Sauce
2 tsp yuzu juice
Toppings
Cabbage, thinly shredded
Micro cilantro
Yellow pepper, finely diced
Crema

Steps

1.) Marinate beef and onion in Kikkoman Teriyaki Marinade & Sauce for 30 minutes, and grill on high heat until slightly crispy on the edges. Set aside to cool slightly.
2.) Cut out nori sheets in 4-inch diameter circles, or squares that measure 4 inches diagonally. Heat vegetable oil to 370ºF.
3.) Mix Kikkoman Tempura Batter Mix with 1 cup ice water. Dip one side of the nori into the batter and drop into hot oil, batter side down. With tongs or slotted spoon, remove nori when it is crisp and golden. Drape onto a wooden spoon set over a bowl to make a taco shell form. Cool until able to be handled.
4.) Toss the pico de gallo vegetables with Kikkoman Less Sodium Soy Sauce and yuzu. Set aside. Fill nori shell with cabbage, grilled beef and pico de gallo. Drizzle with crema. Sprinkle micro cilantro and yellow pepper.
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