How does a Japanese tea company celebrate everyone's favorite-foodie-day of the week? By making Japanese tacos, of course!!
It's a beautiful time to be alive when some of the world's best offerings can be enjoyed at the same time. Say, for example, Japanese flavors in a taco...! And we're not talking cheesy or kitsch, smoosh every global influence together and make it work. We're talking about delicious, easy-to-prep flavors that celebrate Japanese food heritage in one of the best ways to consume food - as a taco.
Our BFFs at Topo Chico gave us the idea for this taco party after they saw our Matcha Soda recipe featuring their sparkling water. What's better than Topo & tacos? Matcha Topo sodas and Japanese tacos!!
We asked our chef/foodie friends in Japan what they would want to see in a Japanese taco, and our BFF Proportional Plate came along to make all our dreams a reality! We styled out three recipes (two of which are vegan!) for you to try. They each taste delicious with a matcha soda in hand!
1) Chicken Katsu with quick-pickled cucumber or radish
2) Japanese sweet potato with miso glaze
3) Grilled trumpet mushroom with nori and tomatillo salsa
Grab your Mizuba matcha soda and get cookin'! You'll have a taco party in no time!
Take a #MatchaMoment – Mizuba Matcha Sodas + Japanese-styled Tacos!
Brought to you by Mizuba Tea Co. and recipe developed in partnership with Candice Walker of Proportional Plate. Focusing on self-care & healthy recipes, Proportional Plate is where she shares tips, meal plans, & recipes to inspire small changes in your life that make big impacts.
Ingredients + instructions to prep tacos:
For the Japanese sweet potato & mushroom glaze:
Method: Whisk to emulsify.
For the sweet potatoes:
Method: Bring a pot of water to boil with sweet potatoes in it. Cook until fork-tender. Strain.
Char on the grill for 2 minutes per side, lightly basting with glaze.
For the mushrooms:
Method: Slice trumpet mushrooms ¼-½” thick.
Cook for 3 minutes per side lightly basting with glaze.
For the quick-pickled cucumbers & radishes:
Method: Mix the rice wine vinegar, soy sauce, sugar, and oil in a bowl. Thinly slice the cucumbers and radishes on a mandoline and add them to separate bowls. Split the pickling liquid between the two bowls. Let sit at room temperature for 15 minutes minimum.
For the chicken:
Method: Set up a breading station: set 1 bowl with the eggs scrambled, one bowl with the panko. Season both with salt and pepper.
Dip the chicken into the egg, then coat in panko, dip into the egg again, and dip into the panko for the second time.
Heat a cast-iron pan with ½” flavorless oil like canola or avocado.
Cook chicken strips 2-3 minutes per side until golden brown.
Drain oil from fried chicken on a paper bag or paper towels.
For the salsa: Head to Proportional Plate for an easy tomatillo salsa recipe to top your tacos with!
Now that you have all your ingredients prepped…
Assemble the tacos:
Heat your corn tortillas.
Chicken Katsu Tacos
Japanese Sweet Potato Tacos
Grilled Trumpet Mushroom Umami Tacos
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