How To Make Taco Rice (Okinawan Taco Rice Recipe)
Taco Rice originated from Okinawa prefecture and has become a popular homemade dish across Japan.
In the 1980s, influenced by the U.S. presence, particularly the introduction of tacos by U.S. forces, Taco Rice was born. Legend has it that "Parlor Senri" restaurant's owner created Taco Rice by combining tacos with steamed rice to make a more filling and affordable dish.
Typically, Taco Rice includes rice topped with taco meat, salsa, vegetables, and shredded cheese, offering a delicious blend of textures and flavors.
This nutritious fast food dish is easy to prepare with ingredients all in one bowl, making it ideal for busy weeknights and appealing to parents concerned about their children's nutrition. Taco Rice allows for pre-preparation of taco meat and toppings, simplifying mealtime assembly.
For the taco meat, you can use a ready-made seasoning packet or create your own spice mixture. Our recipe includes suggested spices and amounts, along with common additions like ketchup, Worcestershire sauce, or soy sauce, familiar to Japanese palates and complementing steamed rice. So, whether you're new to Mexican flavors or seeking a Japanese twist on a classic, Taco Rice is sure to become a favorite go-to dish at home!
Overview
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Total servings: 4
Difficulty: Easy
Ingredients
- 300 g Ground Beef
- 5 g Minced Garlic
- 1/2 Tbsp Olive Oil
- 2 Tbsp Ketchup
- 1/4 tsp~ Chili Pepper
- 1/2 tsp Paprika Powder
- 1/2 tsp Cumin Powder
- 1 tsp Soy Sauce
- 1/4 tsp~ Salt
- 150 g Tomato (for salsa)
- 35 g Green Pepper (for salsa)
- 30 g Onion (for salsa)
- 1/8 tsp Grated Garlic (for salsa)
- 2 tsp Lemon Juice (for salsa)
- 1/4 tsp Herb or Regular Salt (for salsa)
- Black Pepper, to taste (for salsa)
- Tabasco, to taste (for salsa)
- Shredded Cheese (topping)
- Lettuce (topping)
- Avocado (topping)
- Lemon (for avocado) (topping)
- Flavored Tortilla Chips (topping)
- Steamed Rice, as needed
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