| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 496 | 28g | 12g | 33g |
| sugars | fibre | protein | salt |
| 13g | 10g | 25g | 0.88g |
Many have asked me why I hold our delightful Ogonori and Beef Tacos so dear to my heart. It’s as if the thought of combining a fine tête-à-tête of traditional Japanese flavor in the ogonori with the meaty satisfaction of beef tacos creates an irresistible tension that unearths the most honest love for cooking. It is exactly this constructive complicacy that stirs up memories of weekend afternoons spent in the hustle of local fish markets back in Seattle, and my routine visits to my granny’s kitchen in Japan, both catering to my fascination for authenticity.
The Harmonic Fusion
When I created Ogonori and Beef Tacos, I envisioned a dish that wouldn’t just captivate your palate but also act as a conversation between cultures. Every ingredient, right from the toreutic flavor of the beef strips, the unassuming crunch of the lettuce to the oh-so-mild taste of the ogonori, contributes to that unique culinary dialogue. You might notice a striking resemblance to Hawaiian-style tacos with a delightful influence of Japanese flavors stirred into the mix.
Balancing Health with Flavor
As well as offering a feast for the senses, these tacos bring with them a platter of health benefits. The tangy pineapples and sweet mangos in the recipe provide a healthy dose of Vitamin C and fiber whereas avocados add heart-healthy monounsaturated fats to your diet. Not to ignore the nutritional powerhouse that Ogonori is, packed with essential minerals and vitamins, and known worldwide for its manifold health benefits. Here are some reasons why you would want to include more seaweed in your diet.
If you want to expand your taste adventure, serving these tacos with a cooling bowl of Guacamole or an invigorating Japanese Cucumber Salad would definitely enhance the gastronomical voyage. So, mostly on lazy Friday evenings or sunny Sunday brunches, when my wanderlust kicks in, you’ll find me in my kitchen busy preparing my beloved Ogonori and Beef Tacos, embarked on a culinary journey traversing the Pacific Northwest and Japan!
What You’ll Need
- 1 lb of beef strips
- 12 small size tortillas
- 1 tbsp of vegetable oil
- 1 tsp of salt
- 1 tsp of ground black pepper
- 2 tsp of chili powder
- 2 cups of shredded lettuce
- 1 cup of diced tomatoes
- 1 cup of diced bell peppers
- 1/2 cup of finely chopped onions
- 2 avocados, peeled and chopped
- 1/4 cup of ogonori (seaweed), soaked and chopped
- 1 cup of diced pineapples
- 1 cup of diced mangos
- 1 tablespoon of lime juice
- 1/4 cup of chopped cilantro
- 1/2 cup of shredded cheese (optional)
- 1/4 cup of sour cream (optional)
Method
Step One
In a bowl, mix the beef strips with the salt, black pepper and chili powder. Ensure all the strips are well-coated with the spice mixture.
Step Two
Heat the vegetable oil in a large skillet over medium heat. Add the spiced beef strips to the skillet and cook for about 5 to 7 minutes or until the beef is browned and cooked through.
Step Three
In a separate bowl, combine the diced tomatoes, diced bell peppers, chopped onions, chopped avocados, chopped ogonori, diced pineapples, and diced mangoes. Mix all these ingredients together ensuring they are well blended. Then add the lime juice and a pinch of salt to the mixture and stir.
Step Four
Preheat your oven to 350 degrees Fahrenheit. Arrange the tortillas on a baking sheet and warm them in the oven for about 5 minutes. This will soften them making it easier to fold.
Step Five
Assemble your tacos by placing a spoonful of the cooked beef on each tortilla. Top it with the mixed veggies, a sprinkle of shredded lettuce, chopped cilantro and a tablespoon of the cheese if you are using it.
Step Six
Fold each tortilla in half making sure the fillings are securely inside. A dollop of sour cream on top of each taco would be great if you opt for it. Now your Ogonori and Beef Tacos are ready to serve! Enjoy hot.
