Okinawan Taco Rice (Takoraisu)

Japanese-American fusion.

Customizable, fun to eat, easy to make, friends & family favorite.

My sister introduced this dish to me after she tried it in Okinawa. Taco Rice (aka "Takoraisu" in Japan) was invented by local restaurants aiming to create food that appealed to American military (who apparently loved tacos, who doesnt?) stationed in Okinawa in the 1960s. It combines Japanese staples such as rice, soy sauce and ginger, with taco spices and various veggies. It's apparently become one of the most well-known Okinawan dishes, and a favorite late-night go-to for locals (kind of like how we eat tacos in SF).

Friends and family that I've made Taco Rice for love it. It's one of my more requested dishes, super easy and quick to cook. I serve the ingredients deconstructed so everyone can have fun building their own at the table.

🎥You can watch my Instagram story of making Taco Rice during the Covid-19 Quarantine here.

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Ingredients

For the Meat

• 1 Tbsp vegetable oil (I prefer sunflower or avocado, but any will work)

• 3 cloves garlic, pressed or minced

• 1 small white onion, chopped 

• 1 pound ground beef (I prefer 80% lean 20% fat as it has more flavor)

• 1.5 Tbsp soy sauce (Silver Swan is the best)

• 1 Tbsp fish sauce

Seasoning

• Taco seasoning from a packet (such as McCormick's Original)

OR 

• 1 Tbsp chili powder

• 1 tsp ground cumin

• 1 tsp freshly ground black pepper

• Note: no additional salt here, the soy sauce and fish sauce above are enough (also you can always add salt at the end if needed)

Rice

• 2-4 cups steamed sushi rice or jasmin rice (I've found 1 cup raw rice is sufficient for for three people)

Toppings

• 1 bunch green onion, chopped 

• 1-2 cups tomatoes, chopped (could also use salsa, but we prefer fresh tomatoes)

• 2 cups shredded cheese: mozzarella OR cheddar jack OR mexican blend

• Sour cream

• Pickled red ginger (aka Kazami Shoga, I buy this one from Amazon)

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Preparation

1. Start with cooking the rice (follow instructions on the package), since it takes the longest

2. Heat the vegetable oil in a medium pan over medium heat (I use my cast iron braiser), add the garlic and cook for several minutes, until aromatic (but not toasted)

3. Add onion and sauté until soft

4. Add ground beef, breaking it into small chunks

5. Once the meat is cooked, add: soy sauce, fish sauce, taco seasoning, and pepper to taste, simmer until the liquid reduces

Serve deconstructed so everyone can customize their own, layer as follows:

Rice as the base, seasoned beef next, then cheese, veggies, sour cream, and a bunch of pickled red ginger on the very top:

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Reference

Modified from: https://tastykitchen.com/blog/2010/11/step-by-step-itadakimasu-okinawan-takoraisu-taco-rice/