Okinawan Taco Rice Bowl Copycat

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"This dish became so popular in Okinawa Japan that it is spreading out all over Japan. And now it can be seen in a lot of restaurants and cafes outside Okinawa. Taco Rice was created in the 1980s by a restaurant owner who wanted to serve cheap but fulfilling food to American customers near a large US military base in Okinawa."

Original is 2 servings
  • Salad
  • Meat


  • Serving Size: 1 (665.1 g)
  • Calories 1107.7
  • Total Fat - 63 g
  • Saturated Fat - 23.4 g
  • Cholesterol - 217.9 mg
  • Sodium - 1823.2 mg
  • Total Carbohydrate - 47.6 g
  • Dietary Fiber - 10.1 g
  • Sugars - 10.9 g
  • Protein - 88.1 g
  • Calcium - 1232.8 mg
  • Iron - 7.6 mg
  • Vitamin C - 23.4 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Shred lettuce.

Step 2

Cut tomato and avocado into 1/2" (1.2 cm) cubes.

Step 3

Chop onion finely.

Step 4

Crush tortilla chips into coarse pieces.

Step 5

Heat oil at medium high heat in a frying pan with garlic.

Step 6

When the pan gets hot, cook meat, breaking it apart .

Step 7

When meat turns color, add onion, and cook until onion is tender.

Step 8

Add salt, ketchup, Worcestershire sauce, and chili powder, and cook for a couple of minutes stirring constantly.

Step 9

Put half of rice on a plate with half of lettuce, tomato, and avocado.

Step 10

And then put half of the cooked meat, cheese, and tortilla chips on top


No special items needed.

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