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Okinawa Style Taco Rice
4
Servings
Servings
15m PT15M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
35m
Ready In
Ready In
Recipe: #34513
March 15, 2020
Categories: Dinner, Lunch, Main Dish, Beef, Ground Beef, Rice, Japanese, Mexican, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Weeknight Meals, Skillet, Diabetic, Fresh Tomatoes, Spices more
"This recipe comes from Okinawa, Japan where the influence of the US Military presence has offered local chefs new ingredients and styles of cooking in which has allowed them to make fusion dishes such as taco rice."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (362.8 g)
- Calories 623.3
- Total Fat - 25 g
- Saturated Fat - 7.8 g
- Cholesterol - 110.9 mg
- Sodium - 541.2 mg
- Total Carbohydrate - 57.8 g
- Dietary Fiber - 0.9 g
- Sugars - 2.7 g
- Protein - 35.9 g
- Calcium - 24.6 mg
- Iron - 6.4 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.4 mg
Step 1
Heat a skillet over medium heat. Once hot, add oil and onions. Saute until translucent (about 2-3 minutes).
Step 2
Add the ground meat, stirring to break up the pieces and cooking until lightly browned and in small crumbles (about 5-7 minutes). Drain any grease and return to the stove.
Step 3
Add the seasoning packet and stir well.
Step 4
Add the sake and soy. Stir well for about 1 minute, then add the water, ketchup and Sriracha sauce. Continue stirring until the liquid is nearly evaporated (about 2-3 minutes).
Step 5
Divide the cooked rice between 4 plates or bowls and top each with 1/4 portion of the meat sauce. Offer garnishes so diners can top as they please.
Tips & Variations
No special items needed.
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