The Rice Recipes Kitchen invites you to try Adam’s taco rice recipe. Get easy-to-follow rice recipes and learn how to make Adam’s taco rice.
Originally created as a creature of convenience from military surplus rations of packaged taco seasoning and salsa, the recipe for taco rice is now one of Okinawa’s most iconic. Variations of taco rice available in Okinawa and around Japan range from the budget to the gourmet. This is Adam's own version.
Serves 2
Preparation 20min
Cooking 25min
Skill level Easy
By
Adam Liaw
Ingredients
1 tbsp olive oil
300 g minced beef
2 tbsp light soy sauce
150 ml dashi stock, chicken stock or water
80 g haloumi, shredded American cheese or cheddar
4 cups warm cooked short-grain rice
2 cups finely shredded iceberg lettuce
Taco seasoning
¼ tsp garlic powder
¼ tsp chilli powder
½ tsp ground cumin
¼ tsp dried oregano
1 tsp hot paprika
¼ tsp ground black pepper
¼ tsp salt
Hot salsa
10 cherry tomatoes, halved or quartered
¼ red onion, finely shaved
pinch of salt
2 tsp koregusu (see note), chilli vodka or chilli vinegar
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
To make the taco seasoning, combine all ingredients in a bowl.
Heat the olive oil in a small saucepan. Cook the minced beef, stirring, until well browned. Add the soy sauce and taco seasoning and stir until well coated. Add enough dashi stock or to cover the mince and top with a drop lid or cartouche. Simmer for 15 minutes, then season to taste.
Meanwhile, to make the hot salsa, combine all the ingredients in a bowl and toss to coat. Stand for 10 minutes before serving.
Shred the haloumi into long, thin strings using a rasp grater (Microplane).
Assemble the taco rice by placing the hot rice on a plate, topping with the meat sauce and shredded cheese. Cover with finely shredded lettuce and a generous amount of the hot salsa. Serve.
Note
• Koregusu is an Okinawan alcoholic beverage of awamori infused with chilli.
Source sbs.com.au
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