Forget corn or flour; Nori is the new tortilla. Especially when battered in tempura and filled with beef marinated in Kikkoman Teriyaki Marinade & Sauce, topped with pico de gallo, crema and more. Presented by Kikkoman. More here: http://www.kikkomanusa.com/grill Recipe Below:IngredientsNori taco shell6 nori sheets1 cup Kikkoman Tempura Batter Mix1 cup ice water3 cups vegetable oil or other frying oilBeef filling1 lb sukiyaki beef, thinly sliced¾ cup Kikkoman Teriyaki Marinade & Sauce½ yellow onion, slicedPico de gallo¼ cup tomato, diced2 Tbsp cucumber, finely diced3 scallions, thinly slicedZest of half a lime½ tsp Kikkoman Less Sodium Soy Sauce2 tsp yuzu juiceToppingsCabbage, thinly shreddedMicro cilantroYellow pepper, finely dicedCremaSteps1.) Marinate beef and onion in Kikkoman Teriyaki Marinade & Sauce for 30 minutes, and grill on high heat until slightly crispy on the edges. Set aside to cool slightly.2.) Cut out nori sheets in 4-inch diameter circles, or squares that measure 4 inches diagonally. Heat vegetable oil to 370ºF.3.) Mix Kikkoman Tempura Batter Mix with 1 cup ice water. Dip one side of the nori into the batter and drop into hot oil, batter side down. With tongs or slotted spoon, remove nori when it is crisp and golden. Drape onto a wooden spoon set over a bowl to make a taco shell form. Cool until able to be handled.4.) Toss the pico de gallo vegetables with Kikkoman Less Sodium Soy Sauce and yuzu. Set aside. Fill nori shell with cabbage, grilled beef and pico de gallo. Drizzle with crema. Sprinkle micro cilantro and yellow pepper.___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade