Recipes from two guys who have always loved cooking.
I’ve always loved fusion cooking, combining different cuisines to make one dish. It’s not as easy to do as it sounds sometimes. This, however, is very easy to do. All you need is the time and patience to take each step carefully. This is also another “pantry” dish, so to say. I used what I had available in my kitchen and pantry.
To make the tortillas take 3 1/2 cups of flour, 1 tsp. salt, 1/2 tsp. baking powered, about 7 tbls of vegetable shortening or vegetable oil (if that is what you have), and 1 cup of very hot water. You can also add any type of seasoning to your tortillas, for instance I added black pepper and toasted sesame seeds. Mix until everything is combined and you have a ball of dough, don’t worry over mixing is better for tortillas (makes them more chewy), let the dough rest for 15-30 mins. Once rested form into little balls, about 4 tbls each. Make sure you have a griddle or big flat pan heating up by now, it needs to be screaming hot. Roll dough balls to desired thickness, the thinner the better in my opinion. Cook on pan until brown on both sides and set in a container lined with paper towel to keep in the warmth. Serve immediately!
The rest of the “taco” is basically just fried chicken Japanese style or Karaage, chopped cabbage, cilantro, strips of carrot, and Japanese mayo (Kewpie) mixed with tonkatsu sauce. To make the Karaage all you need to do is marinate the chicken in soy sauce, ginger, garlic, mirin, and a little sugar. Over night marinades are always better so try and do that to get the maximum flavor. To cook just dredge in rice flour seasoned with powdered ginger and pepper or if you don’t have rice flour you can also use corn starch. Fry in peanut oil, preferably, until golden and crispy. Serve everything hot with maybe a slice of lime and enjoy!