Okinawan Taco Rice (タコライス)
Taco Rice (タコライス) is an Okinawan dish which is delicious, filling, and easy to make!
The recipe below made about 5 servings for us: two nights of dinner, and 1 packed lunch.
Step 1: Cook rice!
- 3 cups (uncooked) white rice
- 1 packet Kagome Tomato Paste (カゴメトマトペースト)
You can use plain white rice, which will pick up some flavor from your taco meat and fillings, or you can make Spanish rice. The amount of rice you cook depends on how much rice you normally eat, but we cooked 3 cups of rice because we wanted to have leftovers for another night’s dinner. Generally you will make 1/2 cup to 1 cup of uncooked rice per person. Mix rice, water, and tomato paste in your rice cooker and press the start button.
Step 2: Prepare fillings!
- your favorite taco seasoning
- ground meat (500 kg, or about 1 lb.)
- lettuce, shredded
- pizza cheese (e.g. mozzarella), shredded
- salsa and/or tomatoes, diced
- Tabasco sauce (optional)
- tortilla chips (optional)
Basically, cut up all your vegetables and set them aside. In a frying pan, cook the ground meat with taco seasoning.
(For those in Japan, you can find packets of taco seasoning at import stores. Lately, my AEON/Jusco has started carrying Old El Paso products from the US. The Flying Pig sells a large container of taco seasoning from Costco. Cooking in Japan also shared this link on making taco seasoning in Japan on Twitter.)
Step 3: Build your bowl!
Once the rice is cooked, scoop some rice into a bowl. Top with meat, cheese, and vegetables. Splash some Tabasco sauce and crumble up some tortilla chips for extra flavor & texture. Mix and eat with a spoon.
Yum!
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