©
Japanese tacos
Discover Chef Alexis Luong's Japanese-style tacos for a new take on fajita nights.
This recipe by Alexis Luong, chef at Onaka restaurant in Nice, is taken from the 2024 edition ofLivre 109: Le sang neuf de la gastronomie française. Discover the ingredients and preparation steps to make it a breeze.
- Serves 4
- Preparation time: 35 min
- Cooking time : 15 min
- Resting time: 30 min
Ingredients forJapanese tacos
For the gyoza
- 250 g T55 flour
- ½ tsp. salt
- Cornstarch for rolling out the dough
- Frying oil
For the filling
- 400 g salmon fillet (or 400 g rump steak)
- 2 white onions
- 2 red onions
- Sweet soy sauce
- 2 tbsp. salted soy sauce
- 1 clove garlic
- 4 green jalapeños
- 200 g cherry tomatoes
- 2 limes
- 6 cl liquid yuzu kosho
- 2 pinches shichimi (7 Japanese spices)
- 5 g fresh coriander shoots or leaves
- 5 g mint
- 1 tbsp. olive oil
- Salt and ground black pepper
Steps for Japanese tacos
- Prepare the gyoza dough: sift the flour, then add the salt. Stir in 10 cl warm water. Mix with a maryse (or chopsticks). Gradually add warm water (about 5 cl). Finish kneading the dough, milling for around 10 min, until you obtain a smooth, homogeneous ball. Set aside in a covered container for 30 min.
- Flour the work surface with cornstarch, then divide the ball into 2 (or 4, depending on the work surface). Form two rolls about 2 cm wide, then cut evenly into cubes. Roll out again to a thickness of 1 mm. Cut out circles with a cookie cutter (6 cm diameter). Add a little cornstarch between each sheet to prevent them from sticking together.
- Heat the frying oil in a Dutch oven to 180°C, then plunge the pasta in one at a time (or two at a time, depending on the size of your deep fryer) for 1 min, turning regularly. Drain with paper towels.
- Prepare the filling: cut the salmon (or beef) into 2 cm cubes. Mix with the diced white onions, season with salt and pepper and set aside.
- Finely slice the red onions and set aside.
- Mound the tomatoes and grill the jalapeños with a blowtorch (or oven broiler) to give them a smoky flavor and make them easy to peel. Remove the seeds and finely dice the jalapeños and tomatoes, then set aside.
- Squeeze the lime juice over the tomatoes and jalapeños, add the yuzu kosho, salted soy sauce, shichimi, grated garlic, olive oil, chopped mint and coriander.
- Quickly pan-fry the salmon (or beef) in olive oil over high heat. Deglaze the cooking juices with the sweet soy sauce to give a caramelized, coated finish.
- Arrange the fried gyozas on a plate, add the salmon (or beef) and pour the sauce over them. Sprinkle with slices of red onion and fresh coriander.
For further information
- Onaka, 12 passage Masséna, 06000 Nice
- 13/20 in the Livre des 109
- Read Gault&Millau's review of Onaka
These recipes might interest you
White tuna, cherries and sunflower chili paste
For this raw fish recipe, chef Antoine Villard (Dandelion, Paris 20th) has chosen Mediterranean white tuna, which he drizzles with a vinegar cherry juice.
Summer Saint-Pierre
Fish stock, asparagus, apricot cream and amaretto sauce form the basis of this recipe for summer St. Pierre from chef Arthur Dubois.
Spiti Sou Tarama
Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.
PARTNERS
See More
PARTNERS
See More
