Asian Inspired Breakfast Taco
These Asian‑inspired breakfast tacos combine silky miso‑scrambled eggs, spicy gochujang‑glazed king oyster mushrooms, and a bright yuzu‑coriander sauce for a protein‑rich start to the day. A crunchy cabbage slaw and charred tortillas add texture, while smoky spring onions bring fresh brightness.
Recipe by Lucy Rosenberg | Food Lover· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
35 min estimated total time for 3 servings.
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Ingredients
- 3 egg
- 1 tsp miso paste
- 1/4 tsp white pepper
- 2 king oyster mushroom
- 3 tortilla
- 3 spring onion
Coriander Sauce
- 0.5 bunch coriander
- 1 clove garlic
- 3 tsp yuzu juice
- 1 tbsp neutral oil
- 2 tsp rice wine vinegar
- 1/2 tsp wasabi
- a splash water
- a pinch salt
Mushroom Sauce
- 2 tsp gochujang
- 1 tbsp soy sauce
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp honey
Cabbage Slaw
- 1 cup green cabbage
- 1 tbsp toasted sesame seeds
- 2 tbsp Kewpie
- 1 tbsp yuzu juice
- 1 tbsp rice wine vinegar
- 1/2 tsp sesame oil
- a pinch salt
- a pinch pepper
Instructions
- 1Blend coriander, garlic, wasabi, yuzu juice, rice wine vinegar, neutral oil, a splash of water, and a pinch of salt in a food processor or blender until smooth to create the coriander sauce.
- 2Whisk together gochujang, soy sauce, rice wine vinegar, sesame oil, and honey in a small bowl until fully combined; set aside as mushroom sauce.
- 3Slice the king oyster mushrooms lengthwise. Heat a dry skillet over medium‑high heat; cook the mushrooms until their moisture evaporates and the edges turn golden, about 3‑4 minutes.
- 4Season the mushrooms with a pinch of salt, add a splash of neutral oil, then pour the prepared mushroom sauce over them. Stir and cook for 2‑3 minutes until the sauce thickens into a glossy glaze.
- 5In a mixing bowl, combine the chopped green cabbage, toasted sesame seeds, Kewpie mayo, yuzu juice, rice wine vinegar, sesame oil, a pinch of salt, and a pinch of pepper. Toss until the slaw is evenly coated.
- 6In a separate bowl, whisk the eggs with miso paste and white pepper until the miso is fully dissolved.
- 7Melt a small knob of butter in a non‑stick pan over low heat. Pour in the egg mixture and gently scramble, stirring continuously, until the eggs are soft‑set and creamy, about 2‑3 minutes.
- 8Char the spring onions on a wire‑mesh grill over an open gas flame, turning frequently, until softened and lightly blackened, about 1‑2 minutes. Remove, let cool, then finely slice.
- 9Place the tortillas on the same grill, heating each side until warm, lightly blistered, and lightly charred, about 30 seconds per side.
- 10To assemble each taco, lay a warmed tortilla on a plate, add a spoonful of miso‑scrambled eggs, top with the gochujang‑glazed mushrooms, a generous heap of cabbage slaw, charred spring onion slices, and drizzle with the coriander sauce.
- 11Serve the tacos immediately while the tortillas are still warm.
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Frequently asked questions
- How long does it take to make Asian Inspired Breakfast Taco?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Asian Inspired Breakfast Taco recipe make?
- This recipe makes 3 servings as written; ingredient quantities on this page can be scaled.
- Where does this Asian Inspired Breakfast Taco recipe come from?
- It was shared by Lucy Rosenberg | Food Lover on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.