Moms Japanese Tacos Recipes

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JAPANESE MUM'S CHICKEN



Japanese Mum's Chicken image

We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.

Provided by JustJanS

Categories     Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

8 chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!)
1 cup water
1/2 cup balsamic vinegar
1/3 cup soy sauce
2 1/2 tablespoons sugar
1 garlic clove, peeled and bruised
1 small hot chili pepper, slit open, seeds removed

Steps:

  • Place all the ingredients in a saucepan over a high heat.
  • Bring to the boil, then reduce to a simmer for about 20 minutes.
  • Remove any scum that rises to the surface.
  • Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
  • Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
  • NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.

MOM'S TACO SOUP



Mom's Taco Soup image

This recipe is so much better the newer ones that use spice or dressing mixes!! Definitely use good quality, mild California chili powder. OPTIONAL: Serve with sliced avocados. Family Note: This is Mom-mom's recipe, except I increased the spices and added olives and cilantro.

Provided by laurenpie

Categories     Clear Soup

Time 35m

Yield 6 13 oz bowls, 6 serving(s)

Number Of Ingredients 13

1 lb ground beef
1 onion, diced
1 garlic clove, minced
1/2 teaspoon kosher salt
1 (14 1/2 ounce) can tomatoes, with liquid
1 (14 1/2 ounce) can kidney beans, with liquid
1 (14 1/2 ounce) can corn, with liquid
1 (6 ounce) can ripe olives, drained and sliced (optional)
1 (8 ounce) can tomato sauce
1 -2 tablespoon california chili powder
1 -2 teaspoon cumin
1 beef bouillon cube
1/4 cup fresh cilantro, chopped

Steps:

  • Brown beef, onion and garlic in large saucepan with salt. Drain off grease. Add remaining ingredients except cilantro. Bring to a boil, then simmer for 20 to 30 minutes.
  • Serve into bowls, then garnish with fresh cilantro (and optional avocado slices).

Nutrition Facts : Calories 323.1, Fat 13.4, SaturatedFat 4.8, Cholesterol 51.5, Sodium 843.6, Carbohydrate 32, Fiber 7.5, Sugar 8.9, Protein 21.7

JAPANESE TACOS RECIPE BY TASTY



Japanese Tacos Recipe by Tasty image

Here's what you need: cucumber, eggplant, okras, japanese ginger, shiso leaves, soy sauce, mirin, vinegar, sugar, ground chicken, sake, salt, black pepper, green onion, tortillas, lettuce, cherry tomatoes, shredded mozzarella cheese

Provided by Jake Laycock

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 18

½ cucumber, diced
½ eggplant, diced
2 okras, chopped
1 japanese ginger, chopped
2 shiso leaves, chopped
2 tablespoons soy sauce
2 teaspoons mirin
1 tablespoon vinegar
¼ teaspoon sugar
4 oz ground chicken
2 tablespoons sake
salt, to taste
black pepper, to taste
1 teaspoon green onion, thinly sliced
4 tortillas
lettuce, to serve
4 cherry tomatoes, quartered
shredded mozzarella cheese, to serve

Steps:

  • Add the cucumber, eggplant, okra, Japanese ginger, shiso, soy sauce, mirin, vinegar, and sugar to a bowl and gently mix.
  • Heat a pan over medium heat and add the chicken and sake. Cook until no longer pink and cooked through.
  • Add salt, black pepper and green onion. Lightly fry, then set aside.
  • Place lettuce on one side of the tortilla, then top with chicken, 1 tomato, and cheese. Top with the cucumber and eggplant mixture and fold over.
  • Enjoy!

Nutrition Facts : Calories 243 calories, Carbohydrate 35 grams, Fat 5 grams, Fiber 3 grams, Protein 11 grams, Sugar 4 grams

MOM'S TACO GOULASH



Mom's Taco Goulash image

Make and share this Mom's Taco Goulash recipe from Food.com.

Provided by lawrencemovies

Categories     Cheese

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

9 corn tortillas
1 lb lean ground beef
2 teaspoons taco seasoning
30 ounces cream of mushroom soup
4 ounces diced green chilies
15 ounces black beans, drained and rinsed
1/4 cup whipping cream
3 cups shredded cheddar cheese

Steps:

  • Brown ground beef in a deep skillet.
  • While beef is cooking, grease the inside of an 11" x7", 2 1/2" high baking dish. I use about a teaspoon of canola oil to coat with a paper towel . Set aside.
  • When the meat is almost completely browned, stir in the taco seasoning and continue cooking for 1 minute.
  • After beef is done browning, add the cream of mushroom soup, black beans, green chile, and whipping cream. Mix well and cook for 2 minutes on low medium heat. Remove from heat.
  • Lay 2 tortillas on bottom of the dish, tear another tortilla to fit empty spaces. Spread 3 ladles of the beef/soup mixture on top of the tortillas, then sprinkle 1 cup of cheese. Repeat 2 more layers of tortillas, beef/soup mixture, cheese.
  • Cover with foil and place in a 350 preheated oven on the top rack for 25 minutes. Allow 10 minutes to cool before serving.

Nutrition Facts : Calories 499.5, Fat 29.7, SaturatedFat 14.6, Cholesterol 91.5, Sodium 1247.6, Carbohydrate 29.9, Fiber 5.3, Sugar 2.5, Protein 28.8

MOM'S JAPANESE TACOS



Mom's Japanese Tacos image

I love this my mom would make this and get us girls to help her, she would make it for Church potlucks and the kids would run through several times grabbing and go they would be gone fast.

Provided by Tiffany Mattson

Categories     Tacos & Burritos

Time 35m

Number Of Ingredients 6

1 package small size wonton wraps round or square
2 ground hamburger meat
1 lb sharp cheddar cheese
4 eggs
several kids age 4- 100 or several friends to help!
oil to fry

Steps:

  • 1. Brown your hamburger Meat Drain Fat Add Cheese stir till cheese is melted
  • 2. in separate bowl beat eggs
  • 3. take won ton wrap spoon small amount of the meat and Cheese into the middle of the won ton
  • 4. using your fingers, rub some egg along one side of the won ton fold the won in ton in half sealing the two sides together Like a taco make sure there is no air in the sealed won ton or when frying it could pop and splatter
  • 5. Heat Oil make sure it is hot fry till golden brown about 2-4 minutes turn over they will puff
  • 6. serve with rice and veggie of choice. I have used chicken and ground turkey works well. YUM

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