The concept here is simple: We all love teriyaki, steak, and tacos. Why not combine all of the above in one dish?
A teriyaki marinade takes all of one minute to whip up, and is so much better and lighter on the palette than the bottled stuff. When you pair that blend of sweet and savory we all know and love with a spicy mayo and cool mirin slaw you have one of the most perfect bites of food.
And isn’t the whole point of a taco the hunt for the perfect bite?
- 2-2.5 lbs skirt, flap, or hanger steak
- 3/4 cup plus a small splash soy sauce
- 1/4 cup plus 2 tbsp mirin
- 1 2-inch piece of ginger, grates
- 3 cloves garlic, minced
- 5 tbsp brown sugar
- 1/4 cup mayonnaise, preferably Kewpie
- 1/2 tsp togarashi aka Japanese Seven Spice, or 2 tsp sriracha if you can’t find togarashi
- 1 tsp tobiko/masago (totally optional but has a great wow factor)
- 1 cup shredded cabbage, slaw mix, whatever you like
- 2 tbsp rice wine vinegar
- 1/2 tsp salt and pepper
- Corn tortillas, heated
- Neutral oil
In a large plastic bag mix the soy sauce, 1/4 cup mirin, brown sugar, garlic, ginger, and maybe a squirt of sriracha if you’re feeling naughty. Add the steak to the bag, making sure the meat gets thoroughly covered. Marinate for 1-5 hours.
Either prepare your grill or lightly oil a grill pan and heat it over medium-high to high heat. Cook your steaks to medium-rare, about 2-3 minutes per side depending on the thickness of your cut. Allow the meat about 10 minutes to rest before slicing very thinly. Like paper thin.
While the meat rests mix together the mayo, togarashi, a splash of soy sauce and tobiko if you have it. Boom, togasashi mayo.
Also mix the cabbage with the rice wine vinegar and remaining mirin for your slaw.
For assembly take a freshly heated tortilla and slather the heck out of it with the spicy mayo, throw in a handful of the thinly sliced steak, and top with the cabbage mix.