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| photo cred: http://okinawaclip.com/en/detail/1226 |
When hubs and I were stationed in Okinawa, Japan, there was a small taco restaurant at the top of the hill from our rental home. It was right outside of Camp Courtney and beside the video rental store. I had almost forgotten about this treat until James's fellow Marine made it for his children. The picture is how I remember eating this dish and today I made it for my family. Easy, yummy and nostalgic. This makes my tummy happy.
Takoraisu (Okinawan Taco Rice)
Adapted from Marc Matsumoto & Tara's Multicultural Table
Serves 3-4
1 tablespoon vegetable oil
1/2 onion, finely chopped
2 cloves garlic, minced
3/4 tablespoon chili powder (American chili powder, not ground red chile)
1 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon tomato paste
1 tablespoon soy sauce
1 tablespoon sake
1/2 pound ground beef
3 cups cooked Japanese short-grain rice
2 cups shredded lettuce (generally iceberg)
2 tomatoes, diced
3 1/2 ounces cheddar or low sodium mozzarella cheese, shredded
1/2 cup salsa
1/2 cup sour cream
In a large pan, drizzle oil over medium heat. Add the onion and cook, stirring often, until softened. Add the garlic, chili powder, cumin, and salt. Cook until just fragrant, 30 seconds to 1 minute. Add the ground beef and cook, stirring and breaking up into little pieces, until browned. Stir in the tomato paste, soy sauce, and sake. Continue to cook until the liquid as dissolved. Remove from heat. Season with additional salt and chili powder if needed.
Divide the rice among serving bowls. Top with the seasoned beef, then desired toppings- lettuce, cheese, tomatoes, salsa, and sour cream. Serve immediately.