Okinawan Taco Rice Bowl Copycat
Recipe: #41082
July 04, 2023
Categories: Salads, Main Dish Salad, Meat Salad, Ground Beef, Rice, White Rice, Japanese Copycat or Clone Recipes, more
"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
Ingredients
- Salad
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- Meat
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Nutritional
- 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
Tips
No special items needed.
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