Beef taco rice

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.

You'll need

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


  • 01
  • For spicy salsa, combine ingredients in a bowl, season to taste with salt and set aside for flavours to meld.
  • 02
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

April 2016

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