Japanese Taco Rice
Japanese Taco Rice is a unique and delightful fusion dish that combines the flavors of American Tex-Mex cuisine with the traditional Japanese love for rice.
Ingredients
- 2 Cups Sushi rice I use the Costco sticky rice that is microwaveable
- 3 1/2 Cups Water-divided
- 2 Tbsp Vegetable oil
- 1 Onion-chopped
- 1 Lb Ground beef-90%
- 2 Tbsp Taco seasoning or 1 packet See recipe below
- 2 Tbsp Ketchup
- 2 Tbsp Mirin
- 2 Tbsp Soy sauce
- 1 tsp Dashi
- 1 Cup Monterey jack cheese-shredded
- 2 Cups Iceburg lettuce-shredded
- 1 Avocado-rough chopped
- Salsa-garnish
- Chopped tomatoes-garnish
- Pickled jalapeños-garnish
- Cilantro-garnish
- Lime wedges-garnish
- Sliced radish-garnish
Taco seasoning
- 2 Tbsp Chili powder
- 2 tsp Cumin
- 2 tsp Cornstarch
- 1 tsp Paprika
- 1 tsp Salt
- 1/2 tsp Granulated garlic
- 1/2 tsp Onion powder
- 1/2 tsp Oregano
Instructions
- Rinse rice until it runs clear. Drain well.
- Combine rice and 2 1/2 cups water in a large saucepan and bring to a boil over high heat. Reduce heat to low and cover for 20 minutes. Remove rice from heat and let stand covered for 10 minutes.
- If using pre-made sticky rice then just wait until just before serving to heat it up.
- In a 12" skillet heat oil over medium heat until shimmering. Add onion and cook until translucent, about 5 minutes. Add beef breaking up as it cooks and is no longer pink, about 5 minutes.
- Stir in taco seasoning and cook until fragrant, about 1 minute.
- Stir in ketchup, mixing, soy sauce, dashi and remaining 1 cup water. Bring to a boil and cook until liquid is thickened, about 5 minutes.
- Fluff rice with a fork. Top with beef, lettuce, cheese, avocado and other garnishes. I like to set out the garnishes and let everyone add what they like.