In the 1960's, a Japanese chef took the love of American Tacos, popular with the US military stationed there, and gave it an Asian flair. A hybrid if you will. A wee splice. A tweak. Interestingly enough, it has now become one of the most well-known Okinawan dishes. So, cliff-notes version: taco flavors + Asian flair = major YUM enjoyed by all!
Everyone loved this dish, adults and kidlets. There was something so subtle and special about the soy sauce in the taco meat...and then serving it over rice made it so cozy and scrumptious. PLUS you get this amazing hot/cold thing that is amazing.
Okinawan Takoraisu, aka Taco Rice
Recipe source: La Fuji Mama
- 1 TBSP vegetable oil
- 3 cloves garlic, minced
- 1 cup onion, diced
- 1 pound ground beef - use a leaner mix.
- 3 TBSP Soy Sauce - I used low sodium
- 1 TBSP Chili Powder
- 1 tsp ground Cumin
- 1 tsp salt
- 1 tsp freshly ground Black Pepper
- 4 cups steamed rice
- 2 cups lettuce, shredded
- 2 cups tomatoes, diced
- 12 ounces Queso Blanco, crumbled OR 2 Cups Shredded Mozzarella Cheese
- 1 cup your favorite salsa
- 4 TBSP Sour Cream
Spread 1/2 to 1 cup of the steamed rice on each plate. Top with the seasoned beef.
Then top with the shredded lettuce, tomatoes, cheese, and salsa, and finish it off with a dollop of sour cream.
This recipe has been linked up at:
This Chick Cooks
Simply Sweet Home