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.
Servings 3 servings
Calories 479 kcal
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
Make the sauce for the taco meat by whisking together the ketchup, sake, soy sauce, and salt.
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).
Add the ground meat and crumble it using the side of a spatula.
When the meat is halfway cooked, sprinkle on the chili powder and continue breaking up the meat as it cooks.
When the meat is almost done, pour the sauce over the meat and continue cooking until the mixture is saucy but no longer watery.
To assemble the taco rice, put some rice on a plate and surround the rice with a ring of shredded lettuce.
Top the rice with taco meat and cheese.
Garnish with tomatoes, cilantro, and crushed tortilla chips.
Calories: 479 kcal | Carbohydrates: 30 g | Protein: 23 g | Fat: 28 g | Saturated Fat: 14 g | Trans Fat: 1 g | Cholesterol: 79 mg | Sodium: 816 mg | Potassium: 569 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 1199 IU | Vitamin C: 12 mg | Calcium: 172 mg | Iron: 3 mg