Name: Beef taco rice
Yield: 4
Ingredients: 2 tbsp vegetable oil; 500 gm coarsely minced beef; 1 tsp ground chilli; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp sweet paprika; 1½ tbsp finely minced peeled fresh ginger; 1 garlic clove, finely chopped; 2 tbsp soy sauce; 2 tsp shiro miso, dissolved in 300ml boiling water; Steamed short-grain sushi rice, to serve; Thinly sliced iceberg lettuce and coarsely grated cheddar, to serve; Spicy salsa; 150 gm cherry tomatoes, coarsely chopped; 50 ml rice vinegar; 1 tbsp mirin; 1 tbsp soy sauce; 2 tsp finely grated ginger; 1 small red chilli, thinly sliced; 1 garlic clove, finely chopped

This Okinawan specialty is an example of how fusion is by no means a dirty word. Word has it a local Okinawan chef made it to appeal to the tastebuds of US forces stationed there in the 1960s and it became a hit, with myriad variations. The idea is to pile all the elements into a bowl and mix them before you tuck in.

Ingredients

2 tbsp vegetable oil

500 gm coarsely minced beef

1 tsp ground chilli

1 tsp ground cumin

1 tsp ground coriander

1 tsp sweet paprika

1½ tbsp finely minced peeled fresh ginger

1 garlic clove, finely chopped

2 tbsp soy sauce

2 tsp shiro miso, dissolved in 300ml boiling water

Steamed short-grain sushi rice, to serve

Thinly sliced iceberg lettuce and coarsely grated cheddar, to serve

Spicy salsa

150 gm cherry tomatoes, coarsely chopped

50 ml rice vinegar

1 tbsp mirin

1 tbsp soy sauce

2 tsp finely grated ginger

1 small red chilli, thinly sliced

1 garlic clove, finely chopped

Method

Main

1.For spicy salsa, combine ingredients in a bowl, season to taste with salt and set aside for flavours to meld.

2.Heat oil in a saucepan over medium-high heat, add beef and brown well, breaking up any lumps with a wooden spoon (4-5 minutes). Add spices, ginger and garlic, stir until fragrant, then add soy sauce and miso and simmer until well flavoured and mince is cooked through (5-6 minutes). Check seasoning, then serve on steamed rice, and topped with lettuce, cheese and spicy salsa.

Styling by Emma Knowles

Styling by Lucy Tweed