Okinawa Style
Taco Rice
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Taco rice is a delicious and colourful fusion dish from Okinawa. Japanese white rice topped with taco style ground beef, fresh salad, crispy tortilla chips and a soft boiled egg, this dish is quick to make and every bite is packed with flavour!
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Okinawa
Taco Rice
Yield
2-3 servings
Type
pan-fry
Time
10 minutes
Level
Beginner
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what you'll need:
» mini tomatoes
» lemon juice
» chilli sauce
» lettuce
» avocado
» grated cheese
» tortilla chips
» soft boiled eggs
» cooked rice
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Taco mince:
» ground beef
» garlic clove
» sake
» sugar
» soy sauce
» Worcestershire sauce
» tomato ketchup
» chilli powder
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Toppings:
» grated cheese
(cheddar, gouda, etc)
» tortilla chips
» Japanese mayonnaise
» soft boiled eggs
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Simple "salsa"
1
Halve the mini tomatoes and place them in a small bowl. Add lemon juice and chilli sauce, mix and set aside for later.
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Soften onions
2
Heat a frying pan on medium and add a drizzle of oil. Add finely diced onion and fry until softened. Add crushed garlic and fry until fragrant.
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add the meat
3
Add the ground beef and fry until browned.
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flavour the meat
4
Add soy sauce, sake, sugar, Worcestershire sauce, ketchup and chilli powder. Mix and continue to fry until sauce is reduced by half.
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dishing up
5
Line the plate with fresh lettuce and place the rice in the centre.
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add the meat
5
Place the cooked Japanese style taco meat on top of the rice.
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Avocado & tomato
6
Scatter the tomato halves and cubed avocado around the top.
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add toppings
7
Top with a drizzle of Japanese mayonnaise and sprinkle with shredded cheese and crushed tortilla chips. Finish with a soft boiled egg and enjoy!
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FULL RECIPE »
Learn more about Okinawa taco rice and its history by viewing the full post!
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