Usually I fry these wonton wrappers to make spicy tuna tostadas but I’ve always wanted to use them to make tacos. I’ve never seen wonton wrappers used like this before but they make perfect bite size hard tacos.
Cilantro and onion for the beef tongue
And scallions for the sashimi and Wagyu beef
Grilled Shiitake mushrooms, beef tongue and Wagyu beef
Left- Soy sauce, apple, sugar, garlic and ginger marinated beef tongue with cilantro and onion. Middle- Shiitake mushrooms topped with daikon/cucumber slaw, spicy mayo and shredded seaweed. Right- Wagyu beef topped with scallions, sesame seeds and yuzu kosho vinaigrette.
Pulled pork tacos next??
I’ve tried a sushi roll before with fried onions so I decided to try and flip it and add fried jalapenos too.
Dunk in buttermilk (optional), flour, egg mixture (1 egg/ water/ salt) and panko then fry
Time for the sushi. We spent $23 on fish, seaweed and a 12 pack of Sapporo. This fish ($13) made about 5 orders of yellowtail nigiri and 2 rolls which is already about $40 at a sushi restaurant.
To make the spicy tuna, chop it up and add mayo, hot sauce, sesame oil, etc. The rice was made in a rice cooker and mixed with rice vinegar, sugar and salt. Add the tuna, onions, peppers and roll
It’s easier to roll the seaweed on the outside
Slice the yellowtail and add the rice with some ponzu on the plate. Usually I make this sashimi style but I think I’m going to start making it like this more…
Of course we had to make extra onion rings and jalapenos…
The fried onion and jalapenos added the perfect crunch and spice…