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Golden Crisp Teriyaki Tacos
People always complain that mushrooms are too soggy. Not these. Living in California, I love making tacos and experimenting with new ways to flavor mushrooms. For this recipe, I made crispy, delicious teriyaki tacos using shiitake mushrooms. I soaked the mushrooms in pineapple, vegetable broth, ginger juice, and tamari sauce to give them a deep teriyaki flavor. After straining, I tossed them in white rice flour for a nice crispy texture before pouring on my super easy, homemade teriyaki sauce
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Shopping List
• 1.75 oz Dehydrated Sliced Shiitake mushrooms
Marinade
• 3/8 cup pineapple juice
• 1 cup vegetable broth
• 1/3 tsp ginger juice or 1 tsp finely chopped ginger
• 2 tbsp Dale's seasoning or tamari sauce
Easy Homemade Teriyaki Sauce
• 3 cloves garlic, finely chopped
• 3 tsp of minced onions
• 3 tbsp Maple syrup
• 3 tbsp Dale's seasoning or tamari
• 2 tsp White sesame seeds
• 2 tbsp Chopped green onions
• 1 cup veggie broth
(Mix to taste and use as a glaze)
Extra Ingredients
• Carrot Slaw
• Chopped cucumber
• Creamy sriracha sauce
• Grilled chopped pineapples
• Rice flour (Optional for crispiness on the shiitake mushrooms)
Directions
• Soak the shiitake mushrooms in the pineapple and vegetable broth marinade for at least 2 hours minutes.
• Drain the mushrooms use a strainer and a paper towel to squeeze as much liquid out as possible. Save the liquid for either your teriyaki sauce or for other recipes.
• Toss the dried mushrooms in a little rice flour to add crispiness.
• Heat oil in a pan over medium-high heat. Add the mushrooms and sear until crispy, pressing firmly with a spatula for a meaty texture.
• Add the teriyaki sauce to the pan, tossing the mushrooms to coat evenly. Cook on low temperature for a few minutes.
• Build your tacos with the glazed mushrooms, grilled pineapples, cucumber, carrot slaw, sesame seeds, and creamy sriracha sauce.
Shopping List
• 1.75 oz Dehydrated Sliced Shiitake mushrooms
Marinade
• 3/8 cup pineapple juice
• 1 cup vegetable broth
• 1/3 tsp ginger juice or 1 tsp finely chopped ginger
• 2 tbsp Dale's seasoning or tamari sauce
Easy Homemade Teriyaki Sauce
• 3 cloves garlic, finely chopped
• 3 tsp of minced onions
• 3 tbsp Maple syrup
• 3 tbsp Dale's seasoning or tamari
• 2 tsp White sesame seeds
• 2 tbsp Chopped green onions
• 1 cup veggie broth
(Mix to taste and use as a glaze)
Extra Ingredients
• Carrot Slaw
• Chopped cucumber
• Creamy sriracha sauce
• Grilled chopped pineapples
• Rice flour (Optional for crispiness on the shiitake mushrooms)
Directions
• Soak the shiitake mushrooms in the pineapple and vegetable broth marinade for at least 2 hours minutes.
• Drain the mushrooms use a strainer and a paper towel to squeeze as much liquid out as possible. Save the liquid for either your teriyaki sauce or for other recipes.
• Toss the dried mushrooms in a little rice flour to add crispiness.
• Heat oil in a pan over medium-high heat. Add the mushrooms and sear until crispy, pressing firmly with a spatula for a meaty texture.
• Add the teriyaki sauce to the pan, tossing the mushrooms to coat evenly. Cook on low temperature for a few minutes.
• Build your tacos with the glazed mushrooms, grilled pineapples, cucumber, carrot slaw, sesame seeds, and creamy sriracha sauce.
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