Japanese Nachos
We created an extraordinary snack! These japanese nachos are made with rice paper chips, accompanied by a mix of cheese and meat with an Asian twist. To top it off, add flavor to this dish with Kikkoman®. Are you daring enough to try these japanese nachos?Did you know? Nachos are a classic that originated in Coahuila in 1940.Click to see more recipes with an Asian twist!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- vegetable oil, for frying the rice paper
- 2 cups rice leaf, in medium triangles
- 2 tablespoons olive oil
- 1/2 cups onion, finely chopped
- 1 tablespoon garlic, finely chopped
- 1/2 tablespoons ginger, finely chopped
- 2 cups skirt steak, in small cubes
- 1/4 cups Kikkoman® Soy Sauce with Lemon
- 1/2 cups yellow bell pepper, finely chopped
- 1/2 cups red bell pepper, finely chopped
- 1/4 cups Kikkoman® Soy Sauce with Chiles
- 1/2 cups asadero cheese, grated
- 1/2 cups cheddar cheese, grated
- guacamole, for serving
Preparation
1h 5 mins
30 mins
Low
- For the nachos: heat the oil in a saucepan over medium-high heat and fry the rice paper until crispy and golden. Remove excess grease with paper towels and set aside.
- Heat the oil in a skillet over medium heat and cook the onion, garlic, and ginger for 3 minutes. Add Kikkoman® Lemon Soy Sauce and the meat. When the meat changes color, add the bell peppers and Kikkoman® Soy Sauce with chiles.
- Cook until the meat is well done. Add the cheeses, cover, and cook until melted. Set aside.
- Place the nachos on a platter, add the meat with cheese in the center, and garnish with pork belly, hot sauce, and green onions.
- Serve the nachos with guacamole.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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