Okinawa Taco Rice And Cheese (Cafe Style)
Ingredients
Easy "salsa"
- 150 g tomato or mini tomatoes, halved
- 1 tsp lemon juice
- ¼ tsp chili sauce of your choice
Japanese Style Taco Mince
- 1 tsp cooking oil neutural oil
- 1 garlic clove minced
- 100 g onion finely diced
- 150 g ground beef or beef/pork mix
- 1 tbsp sake or dry white wine
- 1 tsp sugar
- 2 tsp Japanese soy sauce (koikuchi shoyu)
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato ketchup
- 1 tsp chili powder cayenne pepper powder
Taco Rice
- 2 portions cooked Japanese short-grain rice
- 100 g lettuce leaves
- 50 g avocado cubed
- 2 tbsp preferred shredded melting cheese cheddar or gauda
- 30 g tortilla chips crushed
- 1 tbsp Japanese mayonnaise optional
- 2 soft-boiled egg optional
Instructions
- In a small bowl, mix 150 g tomato, 1 tsp lemon juice and ¼ tsp chili sauce of your choice. Rest in the fridge until serving time.
- Heat the pan on medium and once hot, add a drizzle of 1 tsp cooking oil. Add 100 g onion and 1 garlic clove to the pan and cook until the onion becomes slightly soft and transparent.
- Next, add 150 g ground beef to the pan and fry until browned.
- Once the mince is cooked through, add 2 tsp Japanese soy sauce (koikuchi shoyu), 1 tbsp sake, 1 tsp sugar, 2 tbsp Worcestershire sauce, 2 tbsp tomato ketchup and 1 tsp chili powder. Mix thoroughly and cook until the sauce is reduced by half.
- Rip 100 g lettuce leaves by hand and arrange them around the edge of each plate and place 2 portions cooked Japanese short-grain rice in the middle.
- Top the rice with the seasoned meat and scatter the tomato "salsa" and 50 g avocado decoratively over the top.
- Sprinkle with 2 tbsp preferred shredded melting cheese and 30 g tortilla chips, then drizzle with 1 tbsp Japanese mayonnaise and top with 2 soft-boiled egg.
- Serve and enjoy!
Notes
- Japanese rice is recommended but other rice varieties work well for this taco rice dish.
- Recommended dessert: Serve matcha ice cream as a refreshing dessert after rich taco rice.
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