Teriyaki Tacos

Ingredients

• 2 cup Dried shiitake mushrooms
• 1 cup Pineapple juice (For soaking the mushrooms)
• 1 cup Warm water (For soaking the mushrooms)
• 0.5 cup Cornstarch (For coating the mushrooms)
• 0.5 cup All-purpose flour (For coating the mushrooms)
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 0.5 tsp Smoked paprika
• 0.5 tsp Black pepper
• 0.5 tsp Salt
• Oil (For frying)
• 0.5 cup Pineapple juice (For the glaze)
• 0.25 cup Soy sauce
• 2 tbsp Brown sugar
• 2 tbsp Maple syrup
• 1 tbsp Rice vinegar
• 2 Garlic (Cloves, minced)
• 1 tsp Ginger (Grated)
• 1 tsp Cornstarch (For slurry)
• 2 tbsp Water (To mix with the cornstarch)
• 0.5 tsp Red pepper flakes (Optional)
• Carrots (Shredded, for serving)
• Cabbage (Shredded, for serving)
• Cucumber (Diced, for serving)
• Spicy mayo (For serving)
• Sesame seeds (For serving)
• Tortillas or flatbread (Warm before serving)

Steps

1. 1

   Place the dried shiitake mushrooms in a large bowl. Pour over 1 cup pineapple juice and 1 cup warm water, and soak for 20–30 minutes, until softened.

2. 2

   Strain the mushrooms, reserving some of the soaking liquid. Wrap the mushrooms in a clean kitchen towel and squeeze out as much moisture as possible.

3. 3

   In a bowl, combine the cornstarch, flour, garlic powder, onion powder, smoked paprika, black pepper, and salt.

4. 4

   Toss the drained mushrooms in the coating mixture until evenly coated.

5. 5

   Heat oil in a skillet over medium-high heat. Add the coated mushrooms in a single layer and fry for approximately 5–7 minutes, until golden brown and crispy. Work in batches if necessary.

6. 6

   In a saucepan, combine ½ cup pineapple juice, soy sauce, brown sugar, maple syrup, rice vinegar, minced garlic, grated ginger, and the optional red pepper flakes.

7. 7

   Simmer the glaze mixture for 3–5 minutes.

8. 8

   Mix 1 teaspoon cornstarch with 2 tablespoons water to make a slurry.

9. 9

   Stir the cornstarch slurry into the saucepan and cook until the glaze becomes thick and glossy.

10. 10

    Add the crispy mushrooms to the skillet with the pineapple glaze. Toss until evenly coated and caramelized.

11. 11

    Warm the tortillas or flatbread. Layer them with shredded cabbage, shredded carrots, and diced cucumber.

12. 12

    Pile the sticky pineapple-glazed mushrooms over the vegetables.

13. 13

    Drizzle with spicy mayo, sprinkle with sesame seeds, and serve immediately while the mushrooms are crispy.

Notes

The recipe does not specify quantities for oil or the serving toppings, nor the amount of soaking liquid to reserve.

Nutrition per serving

• main
• vegetarian
• tacos
• fried
• crispy
• sweet-and-savory
• weeknight