Taco Rice, or “Takoraisu”, is an Okinawa specialty, born from the meeting between Japanese cuisine and Mexican flavors. This delicious, balanced, comforting and easy-to-prepare dish combines a bed of hot rice with typical taco ingredients: spicy ground meat, fresh vegetables, grated cheese and sometimes a touch of sauce. Perfect for a quick, balanced and naturally gluten-free meal (provided you choose the right ingredients), Taco Rice will appeal to fans of fusion cuisine but especially to children and parents. Discover the recipe!

Okinawa Taco Rice: The Japanese Fusion Recipe to Discover

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Preparation time 15 mins Cooking time 10 mins Total time 25 mins

Difficulty: Beginner Servings: 4

Author: Gluten Escape Cooking method: Traditional

Ingredients

Servings

• For the minced meat:

• 400 g minced meat (beef or beef/pork mixture)

• 1 Tbsp of vegetable oil

• 3 tbsp tamari soy sauce (gluten-free)

• 1 Tbsp of gluten-free ketchup

• 1 tsp ground cumin

• 1 tsp sweet paprika

• ¹ ⁄ ₂ tsp chili powder (optional, depending on your taste)

• 1 tsp oyster or Worcester sauce (optional)

• 1 clove of garlic, chopped

• 1 medium red onion, finely chopped

• For the garnish:

• 300 g white or whole grain rice, cooked

• ¹ ⁄ ₂ salad, finely chopped (lettuce, batavia or iceberg)

• 2 tomatoes, diced tomatoes

• 100 g grated cheese (cheddar or emmental, depending on your preference)

• 1 avocado, diced (optional)

• ¹⁄₂ green pepper

• 1 handful of fresh cilantro (or parsley)

• 1 juice of a lemon, yellow or green

• A few drops of Sriracha or Tabasco (optional)

• Salt and pepper

Preparation

1. Prepare the meat: Heat the oil in a frying pan over medium heat.
   
2. Add the chopped onion and fry until it becomes translucent. Add the chopped garlic and sauté for a minute. Add the minced meat and cook until nicely browned. Season with tamari, ketchup, cumin, paprika, oyster sauce and chili pepper. Mix well to coat the meat with the spices. Let simmer over low heat for 5 minutes.

3. Prepare the garnishes: Meanwhile, wash and cut the lettuce, tomatoes, avocado, parsley or cilantro and green pepper.

   

4. Assembly: Reheat the rice. Divide the hot rice among 4 plates.

5. Arrange a generous portion of spicy meat on the rice.
6. Garnish with the salad and sprinkle with grated cheese.

Note

You can add a fried egg to the salad if you wish.

You can also present it with two corn tortillas to recall the fusion side of the dish.

Tags: Okinawan taco, Japanese fusion taco, gluten-free taco, gluten-free Japanese recipe

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