Okinawan Taco Rice

Name: Okinawan Taco Rice
Yield: Serves 4
Ingredients: 2 cups, sushi rice; 3½ cups, water, divided; 2 tablespoons, vegetable oil; 1 , onion, chopped fine; 1 pound 90 percent lean, ground beef; 1 (1-ounce) packet, taco seasoning; 2 tablespoons, ketchup; 2 tablespoons, mirin; 2 tablespoons, soy sauce; 1 teaspoon Hondashi, instant dashi; 4 ounces, Monterey Jack cheese, shredded (1 cup); 2 cups shredded, iceberg lettuce; 1 , avocado, halved, pitted, and cut into ½-inch pieces (optional); ½ cup jarred tomato, salsa; , Lime wedges

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Appears in Cook's Country June/July 2023

Main Courses

Rice

Beef

How one Okinawan created an enduring take on a Tex-Mex classic—and why you should be making it at home.

SERVES4

TIME35 minutes

WHY THIS RECIPE WORKS

Matsuzo Gibo created taco rice in 1984 to cater to U.S. Marines stationed in Okinawa, Japan, and the delicious, satisfying, and affordable dish has since flourished, becoming hugely popular and an essential addition to Okinawan cuisine. (Le...

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