How to Make Okinawan Taco Rice That You Will Never Get Tired Of

By Sudachi · 40 min

Ingredients

Instructions

1. Cook the rice and finely dice the garlic and half the onion. Halve the mini tomatoes and toss them in a bowl with the lemon juice, chili sauce and salt. Cover and refrigerate.
2. Mix the chili powder, cumin and smoked paprika in a small bowl. In another bowl, mix the soy sauce, Worcestershire sauce, ketchup, chicken bouillon powder and dashi granules to make the sauce.
3. Heat a large skillet over medium-high and swirl in the oil. Spread the ground beef in a flat layer and fry for 90 seconds to 2 minutes, then flip and fry the other side the same way.
4. Add the onion and fry until lightly golden, then add the garlic and fry until fragrant.
5. Sprinkle in the spice mix and stir constantly for 10–20 seconds. Pour in the sake and scrape up the browned bits from the pan.
6. Pour in the sauce and mix well. When the meat is glossy and evenly coated, remove the pan from the heat.
7. Divide the rice between 2 plates and top with shredded cabbage. Spoon the meat over it and scatter with shredded cheese. Optional: melt the cheese with a kitchen torch or under a broiler for 30 seconds.
8. Arrange the marinated tomatoes around the plate with the avocado and soft-boiled eggs. Crush the tortilla chips over the top and serve.

Summarized from Sudachi's video. Watch it for the details.

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GarlicOnionEggCheeseLemonTomatoRiceCabbage