Okinawa Style Taco Rice

Prep Time
Cook Time
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"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 is 4 servings


  • 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 by Step Method

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.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • For the ground meat, choose a lean cut to ensure a healthier dish.
  • For the Sriracha sauce, you can adjust the amount to your desired level of spiciness.

  • Substitute ground turkey for ground beef/pork - This substitution is a healthier alternative that still provides the same flavors and texture as the original recipe.
  • Substitute quinoa for rice - Quinoa is a great source of protein, fiber and essential minerals, and is a gluten-free alternative to rice. It can also be cooked quickly, making it a great time-saving option.

Vegetarian Taco Rice Replace the ground beef or pork with 1 pound of crumbled tofu. Saute the tofu in 1 tablespoon of oil until lightly browned and crumbly. Follow the remaining instructions as written.

Fried Plantain: Fried plantain is a delicious and easy side dish that pairs perfectly with Okinawa Style Taco Rice. The sweetness of the plantain balances the savory flavors of the taco rice, and the crunch of the fried plantain adds a delightful texture to the dish.

Spicy Tofu: Spicy tofu is a great accompaniment to Okinawa Style Taco Rice. The creamy tofu provides a nice contrast to the crunchy fried plantain, while the spicy kick of the dish helps to balance out the sweetness of the plantain. The tofu also adds a great source of protein to the meal.


Q: What kind of oil should be used?

A: Vegetable oil should be used for this recipe.

Q: How long should I bake the cake?

A: Bake the cake for about 30-35 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center of the cake; it should come out clean.

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Fun facts:

The dish is believed to have been created by the US Military personnel stationed in Okinawa in the 1960s. It has since become a popular dish in the region, with some restaurants offering their own unique versions.

The dish was featured on the Netflix show Street Food Asia, with a local Okinawa chef demonstrating how to make the dish. The episode has since become a hit, with many viewers trying their hand at making this fusion dish.