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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
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