Carne Asada Tacos with a Japanese Twist

Ingredients

While the original Carne Asada Tacos feature marinated beef grilled to perfection, the Japanese adaptation adds a unique twist. Instead of the traditional Mexican marinade, the beef is marinated in a blend of soy sauce, mirin, ginger, and garlic, giving it a distinct Japanese flavor profile. Additionally, the toppings are modified to include Japanese ingredients such as daikon radish, shiso leaves, and a drizzle of tangy ponzu sauce. We alse have the original recipe for Carne asada tacos, so you can check it out.

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 8 small corn tortillas 8 small corn tortillas
• 1 cup shredded cabbage 1 cup shredded cabbage
• 1/2 cup thinly sliced daikon radish 1/2 cup thinly sliced daikon radish
• 1/4 cup chopped shiso leaves 1/4 cup chopped shiso leaves
• Ponzu sauce, for drizzling Ponzu sauce, for drizzling
• Vegetable oil, for grilling Vegetable oil, for grilling
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, mirin, grated ginger, and minced garlic to make the marinade.
2. 2.
   Place the thinly sliced beef in a shallow dish and pour the marinade over it. Ensure all the beef is coated. Let it marinate for at least 30 minutes, or overnight for more flavor.
3. 3.
   Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.
4. 4.
   Remove the beef from the marinade, allowing any excess marinade to drip off. Season with salt and pepper.
5. 5.
   Grill the beef slices for 2-3 minutes per side, or until cooked to your desired level of doneness. Remove from the grill and let it rest for a few minutes before slicing into bite-sized pieces.
6. 6.
   Warm the corn tortillas on the grill for about 30 seconds on each side.
7. 7.
   Assemble the tacos by placing a few slices of grilled beef on each tortilla. Top with shredded cabbage, daikon radish, shiso leaves, and a drizzle of ponzu sauce.
8. 8.
   Serve the Yakiniku Tacos immediately and enjoy the delicious fusion of Japanese and Mexican flavors.

Treat your ingredients with care...

• Beef — For the best results, choose a tender cut of beef like sirloin or ribeye. Thinly slice the beef against the grain to ensure tenderness.
• Shiso leaves — If shiso leaves are not available, you can substitute them with fresh cilantro or mint leaves for a similar herbaceous flavor.
• Ponzu sauce — You can find ponzu sauce in most Asian grocery stores, or you can make your own by combining citrus juice (such as lemon or lime), soy sauce, and a touch of vinegar.

Tips & Tricks

• To add an extra layer of flavor, you can sprinkle some toasted sesame seeds on top of the tacos.
• If you prefer a spicier kick, add a few slices of fresh chili pepper or a drizzle of sriracha sauce to the tacos.
• For a smoky flavor, you can grill the tortillas over an open flame for a few seconds on each side before assembling the tacos.
• Experiment with different toppings such as pickled ginger, cucumber slices, or avocado to customize the Yakiniku Tacos to your liking.
• If you don't have a grill, you can cook the beef in a hot skillet or griddle pan over high heat.

Serving advice

Serve the Yakiniku Tacos as a main course for a casual dinner or lunch. Accompany them with a side of steamed rice or a refreshing Japanese salad for a complete meal.

Presentation advice

Arrange the Yakiniku Tacos on a platter, garnishing them with a sprinkle of chopped shiso leaves and a drizzle of ponzu sauce. Serve them with a side of pickled ginger or a small bowl of ponzu sauce for dipping.