Norecipes - Elevating Everyday Meals

menu icon
go to homepage
  • Start Here
  • Recipes
  • Ingredients
  • About
subscribe
search icon
Homepage link
  • Start Here
  • Recipes
  • Ingredients
  • About
×
Home ► Recipes ► Japanese (Modern)

Taco Rice (タコライス)

Updated: 03.17.25 | Marc Matsumoto | 13 Comments

5 from 4 votes
This Okinawan Taco Rice recipe makes for a satisfying mashup of Japanese and Texmex cuisines. Made by layering rice with Japanese-style taco meat, cheese, lettuce, and tomatoes, it's a colorful one-plate meal that can be thrown together in minutes.
Recipe Video
With vibrant layers of rice, taco meat, cheese, and veggies, taco rice, is an easy 1-plate meal that comes together in about 15 minutes.

Okinawa Taco Rice (タコライス)

Although Japan has a relatively homogenous population, its food culture is a melting pot of culinary traditions from around the world. Japanese Taco Rice is an amalgamation of Texmex-style tacos and Japanese rice bowls, first created as a cheap yet satisfying meal for hungry US Marines based in Okinawa. It not only melds two form factors, but it also uses a mashup of ingredients like chili powder and ketchup with soy sauce and sake. It may sound odd at first, but trust me, it tastes sublime!

Jump to:
  • Okinawa Taco Rice (タコライス)
  • Why This Recipe Works
  • Ingredients for Taco Rice
  • How to Make Japanese Taco Rice
  • Other Rice Bowl Recipes
  • 📖 Recipe
  • FAQ
  • Comments

Why This Recipe Works

  • Seasoning the taco meat with ketchup, sake, and soy sauce creates a savory-sweet balance that pairs well with plain white rice, and has loads of umami that you don't find in your average taco meat.
  • I like leaving the taco meat a little saucy for this Okinawa Taco Rice recipe; this allows the juices to percolate down into the rice, making sure the flavor seeps all the way down to the last bite.
  • Layering the meat on the rice seasons the rice, and layering the cheese on the meat allows the cheese to melt. Putting the lettuce around the edges of the plate keeps it from wilting and creating a delightful contrast of flavors, textures, and temperatures.
A plate Okinawan Taco Rice with layers of rice, Japanese-style taco meat, cheese, tomatoes and lettuce.

Ingredients for Taco Rice

  • Ground meat - I used lean ground beef for my Okinawa Taco Rice recipe, but ground chicken or pork will work, or you can even make this plant-based (see the FAQ below for more thoughts on that). 
  • Chili powder - Chili powder is a blend of chili peppers with spices like cumin, coriander, and cinnamon. You can check out my chili powder recipe for more details. 
  • Aromatics - Sautéing a combination of onions and garlic adds depth and flavor to the meat. 
  • Soy Sauce - Because the taco meat needs to season the plain rice below it, the meat is well seasoned with soy sauce and salt. The soy sauce adds umami and gives it an earthy, distinctive flavor that pairs beautifully with the rice. 
  • Ketchup - Japanese food is about balancing the tastes of salt, sweet, and umami, and the ketchup contributes a mild sweetness to the taco meat.  
  • Sake - Sake contains many naturally occurring amino acids, which create the taste of umami. That's why sake is frequently used as an ingedient in Japanese cuisine. As it cooks, the alcohol burns off, leaving behind the umami and a mild sweetness. You can learn more about why I use sake in food here. 
  • Toppings - The original Okinawan taco rice was topped with meat, cheese, lettuce, and tomatoes. Toppings are a matter of personal preference, and for me, I like adding some cilantro for flavor and crushed tortilla chips for texture. Other topping ideas include pico de gallo, guacamole, salsa, sour cream, and of course, taco sauce.

How to Make Japanese Taco Rice

Because making the taco meat goes so quickly, I usually like to whisk the ketchup, sake, soy sauce, and salt together in a small bowl first.

Then you want to sauté the onions and garlic in a frying pan until they are tender and starting to brown. If you are making this plant-based, I recommend spending a little more time getting the onions fully caramelized to maximize their flavor. 

Next, add the ground meat and use a spatula or wooden paddle to crumble it up. I like to add the chili powder when the meat is halfway cooked so it has a chance to toast, releasing its aromatic oils. 

When the meat is almost fully cooked, you can pour in the sauce mixture you made earlier and cook it with the meat until it's your desired consistency. I like my taco meat a little on the saucy side so the sauce can season the rice underneath. 

To assemble the taco rice, put down a layer of rice on a plate and surround it with a ring of lettuce. Then you want to layer the hot taco meat and cheese on top of the rice. To finish it off, you can garnish the plate with tomatoes, cilantro, and crumbled tortilla chips, or allow each diner to suit their preferences. 

A plate of Okinawan Taco Rice with taco meat, and cheese over rice. Garnished with lettuce, tomatoes, and tortilla chips.

Other Rice Bowl Recipes

  • Chicken Katsudon
  • Gyudon (beef bowl)
  • Oyakodon (chicken and egg bowl)
  • Butadon (pork bowl)

📖 Recipe

With contrasting tastes, textures, and colors, Okinawa Taco Rice is an easy delicious 1-plate meal that comes together in minutes.

Taco Rice

By: Marc Matsumoto
5 from 4 votes
Print Pin
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Yield 3 servings
YouTube video

Units

Ingredients 

For taco meat

  • 2 tablespoons ketchup
  • 2 tablespoons sake
  • 1 tablespoon soy sauce
  • ¼ teaspoon salt
  • 1 tablespoon vegetable oil
  • 120 grams onion 1 small, finely diced
  • 10 grams garlic 1 large clove, minced
  • 260 grams ground beef
  • 2 teaspoons chili powder

For taco rice

  • 3 servings cooked Japanese short-grain rice
  • 150 grams tomatoes 2-3 small tomatoes, diced
  • 100 grams lettuce 3 large leaves shredded
  • 50 grams cheddar cheese grated
  • Cilantro for garnish
  • Tortilla chips for garnish

Instructions

  • Make the sauce for the taco meat by whisking together the ketchup, sake, soy sauce, and salt.
    Mixing sauce for taco rice in a glass bowl.
  • In a frying pan over medium-heat heat, add the vegetable oil, onions, and garlic and saute until they're soft and start to brown around the edges (about 5 minutes).
    Browning onions and garlic in a frying pan for taco rice.
  • Add the ground meat and crumble it using the side of a spatula.
    Ground beef added to browned onions.
  • When the meat is halfway cooked, sprinkle on the chili powder and continue breaking up the meat as it cooks.
    Crumbling ground beef to taco rice.
  • When the meat is almost done, pour the sauce over the meat and continue cooking until the mixture is saucy but no longer watery.
    Taco meat for taco rice in a frying pan.
  • To assemble the taco rice, put some rice on a plate and surround the rice with a ring of shredded lettuce.
    Plate of rice with a ring of lettuce.
  • Top the rice with taco meat and cheese.
    Rice and lettuce with taco meat and cheese.
  • Garnish with tomatoes, cilantro, and crushed tortilla chips.
    Overhead view of a plate of Okinawa-style taco rice.
Recipes in your inboxDon't miss out SIGN UP!

Nutrition Facts

Calories • 479kcalCarbohydrates • 30gProtein • 23gFat • 28gSaturated Fat • 14gTrans Fat • 1gCholesterol • 79mgSodium • 816mgPotassium • 569mgFiber • 3gSugar • 6gVitamin A • 1199IUVitamin C • 12mgCalcium • 172mgIron • 3mg

FAQ

What is Taco Rice?

Taco Rice is a rice plate created in Okinawa, Japan, that melds the fillings for Texmex tacos with Japanese-style donburi (rice bowls). Topped with taco meat seasoned with chili powder, soy sauce, and ketchup, it also has layers of cheese, lettuce, and tomatoes. 

Who invented Taco Rice?

Taco Rice was invented by Gibo Matsuzo, the owner of Parlor Senri. It was a restaurant near the gate of Camp Hansen, a United States Marine Corps base in Okinawa, Japan. Although Parlor Senri has since shut its door, an affiliated chain called King Taco spread its popularity around Okinawa. Though first devised to satisfy the tastes of American military personnel, it's now become one of the most famous dishes from Okinawa and is enjoyed around Japan.

How do you pronounce Taco Rice?

Taco rice is a 5-syllable phrase that is pronounced as follows:

ta like tarp
co like corner
ra like the “ra” sound does not exist in the English language and the best way to make it is to say the word "romp" with the tip of your tongue at the front of your mouth. 
i like even
su like soup

How do I make vegan Taco Rice?

You can make this plant-based by substituting the ground meat and cheese. You can use any plant-based protein crumbles like TVP or frozen and thawed tofu. To make up for the lack of umami-producing compounds in plant-based proteins, I recommend taking some extra time to caramelize the onions and garlic fully. You can also add some powdered vegetable bouillon or konbu powder to bump up the umami further. For the cheese, I recommend using my vegan parmesan. 

Comments

    5 from 4 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Matthew Long says

    September 18, 2024 at 3:55 am

    5 stars
    My wife said this was the best Taco Rice she ever had when I made it for her. My 5-year-old loved it too! Easy and great for families.

    Reply
    • Marc Matsumoto says

      September 18, 2024 at 9:21 am

      Hi Matthew, I'm happy to hear your family enjoyed this! I actually made this last night because it's one of my daughter's favorites.

      Reply
  2. Wendy says

    September 30, 2023 at 1:07 pm

    5 stars
    The BEST taco rice recipe I’ve come across. I can’t believe I didn’t find it sooner - will be the only one I make from now on. Thank you!

    Reply
    • Marc Matsumoto says

      September 30, 2023 at 7:05 pm

      You're welcome Wendy! I'm happy to hear you enjoyed this. Thanks for taking the time to let me know!

      Reply
  3. Kathy Stroup says

    January 30, 2023 at 8:38 am

    5 stars
    You know, this didn't particularly intrigue me when I first read the post. I only thought of greasy taco meat. It's nothing like what I thought. This tastes like no other taco meat I've ever eaten. There's so much depth of flavor here! I doubt that most versions of this dish even come close. Your mastery of flavor and umami really shines in this simple recipe. I think that it buries your talent, actually. (By that I only mean that people's expectations are set pretty low for dishes like this. You've elevated this to an incredible level!) More people need to recognize what a genius you are. I sure wish I had woken up to it sooner. Never pass by a Marc Matsumoto recipe for any reason; if Marc finds it worthy, I will, too!

    My amendments: Used a mix of ground beef and high-protein tofu. Added black olives, green onions, and sour cream. Dusted it with my homemade Tajin for a bit of acid. I didn't eat mine with rice, though I did have a bite. Didn't need it.

    There was a tiny bit of meat left and some cheese. I ended up adding them together and browning them into a fritter.🤯 That's our little secret, okay? I'm going to figure out a way to stash some next time!🤫

    Reply
  4. Kathy Stroup says

    January 30, 2023 at 7:07 am

    5 stars
    You know, this didn't particularly intrigue me when I first read the post. I only thought of greasy taco meat. It's nothing like what I thought. This tastes like no other taco meat I've ever eaten. There's so much depth of flavor here! I doubt that most versions of this dish even come close. Your mastery of flavor and umami really shines in this simple recipe. I think that it buries your talent, actually. (I only mean that there's a preconception of dishes like this, and it's difficult to break through that.) More people need to recognize what a genius you are. I sure wish I had woken up to it sooner. Never pass by a Marc Matsumoto recipe for any reason; if Marc finds it worthy, I will, too!

    My amendments: Used a mix of ground beef and high-protein tofu. Added black olives, green onions, and sour cream. Dusted it with my homemade Tajin for a bit of acid. I didn't eat mine with rice, though I did have a bite. Didn't need it.

    There was a tiny bit of meat left and some cheese. I ended up adding them together and browning them into a fritter.🤯 That's our little secret, okay? I'm going to figure out a way to stash some next time!🤫

    Reply
    • Marc Matsumoto says

      January 30, 2023 at 3:41 pm

      Thanks Kathy! Yea it's often the little unexpected ingredients and techniques that can make a dish pop. Kinda hard to communicate and I'm not very good at self promotion. So glad you enjoyed this and thanks for sharing your mods. First time I've heard of Tajin, but now I'm super curious. Will pick some up when I'm Stateside next.

      Reply
  5. Mark Robinson says

    May 07, 2022 at 3:33 am

    I was stationed in okinawa on Hanson and Futenma. Taco rice was my favorite. I had it every other day. My favorite location for it was a small spot called (My House) It was better than King Taco.
    Thank you for this information

    Reply
    • Marc Matsumoto says

      May 09, 2022 at 12:45 am

      You're welcome Mark!

      Reply
    • Abigail says

      June 27, 2024 at 10:41 pm

      I haven't tried this recipe yet, but I too was stationed in Okinawa at Kadena and there was a little taco rice place (this is all they had on their menu) by my apartment and it was the best ever. I ate it all the time. My parents still rave about it from when they visited in 2011. I'm so glad I came across this recipe and can't wait to try it.

      Reply
      • Marc Matsumoto says

        June 28, 2024 at 1:15 pm

        Hope you enjoy it!

        Reply
  6. Drew Liscomb says

    August 11, 2021 at 2:48 am

    diced pickled jalapeño pepper seems like a natural for this

    Reply
    • Marc Matsumoto says

      August 11, 2021 at 5:44 pm

      Good call!

      Reply
Marc Matsumoto

Welcome!

I’m Marc Matsumoto, a former chef raising a family in Tokyo, Japan. I believe anyone can become a great cook with the right ingredients and a few techniques, so I created No Recipes to help you unlock your culinary potential!

Start Here

Check out my member site for access to my secret stash of easy original recipes that I cook for my family!

Take a Peak →

Trending Recipes

  • A plate of homemade Japanese yakisoba (stir-fried ramen noodles) with pork cabbage, onions and benishoga (red pickled ginger).
    Yakisoba
  • Closeup of a plate of homemade California rolls filled with crab, avocado and cucumber wrapped in tangy sushi rice and nori.
    California Roll
  • Black Pepper Beef is a classic Chinese stir-fry made with beef, onions, and peppers.
    Black Pepper Beef
  • With spaghetti and spicy cod roe in a creamy sauce, this Mentaiko Pasta is a classic Japanese-Italian mashup that's as easy to make as it is delicous.
    Creamy Mentaiko Pasta
  • Salmon Onigiri split in half showing tender salted salmon flakes wrapped in a fluffy layer of Japanese short grain rice.
    Salmon Onigiri
  • Easy onigiri rice ball recipe stuffed with a delicious mix of canned tuna, mayonnaise and soy sauce.
    Tuna Mayo Onigiri

Trending Categories

  • Easy Japanese Recipes
  • Ramen
  • Summer
  • Japanese (Modern)
  • Japanese (Traditional)
  • Japanese (Chinese)

Footer

About

  • About
  • Help Me
  • Hire Me
  • Photography
  • FAQs

Connect

  • Email Updates
  • Contact

Legal

  • Privacy Policy
  • Cookie Policy

Copyright © 2024 Marc Matsumoto. All rights reserved

  • Facebook
  • X
  • Pinterest
  • Email
  • Reddit
  • Flipboard

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.