Takoraisu (Okinawan Taco Rice)
A recipe for Takoraisu (Okinawan Taco Rice)! Taco-seasoned ground beef is arranged in a bowl with rice, lettuce, tomato, avocado, and cheese.
Servings 4 Servings
Ingredients
Tomatoes:
- 2 tomatoes diced
- 1/4 red onion peeled and diced
- 1 lemon
Ground Meat:
- 2 tablespoons (30 milliliters) vegetable oil
- 3/4 red onion peeled and finely chopped
- 2 cloves garlic peeled and minced
- 1 pound (450 grams) ground beef
- 3 tablespoons (44 milliliters) sake rice wine
- 3 tablespoons (44 milliliters) ketchup
- 2 tablespoons (30 milliliters) soy sauce
- 2 teaspoons (10 milliliters) Worcestershire sauce
- 2 tablespoons taco seasoning
- 1/2 cup (120 milliliters) water
For Serving:
- 4 cups (720 grams) steamed Japanese short-grain rice
- 10 ounces (283 grams) iceberg lettuce shredded
- 4 ounces (113 grams) cheddar cheese, low moisture mozzarella cheese, or a combination freshly shredded
- 1 avocado peeled, pit removed, and diced
- Sour cream
Instructions
To prepare the tomatoes:
- In a medium bowl, combine the tomatoes and red onion.
- Squeeze out the lemon juice and add to the tomato mixture. Toss and set aside while you assemble the remaining ingredeints.
To prepare the ground meat:
- In a large pan, drizzle the oil over medium heat.
- Add the onion and cook, stirring often, until softened.
- Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
- Add the ground beef and cook, stirring and breaking up into little pieces, until browned.
- Add the sake, stirring the bottom and sides well to deglaze the pan if needed.
- Stir in the ketchup, soy sauce, and Worcestershire sauce, then the taco seasonings and water. Continue to cook until most of the liquid has dissolved to create a thickened sauce. Adjust seasonings to taste and remove from heat.
- Divide the rice among four bowls.
- Top with the seasoned beef, then desired toppings- lettuce, cheese, tomato mixture, and sour cream.
- Serve immediately.