Okinawan Beef Taco Rice

Okinawan Beef Taco Rice

Taco rice: the wondrous fusion of two of the world’s culinary super-powers, Mexico and Japan. This dish has it’s origins in post-war Okinawa where chefs prepared the dish to suit the palate of the U.S. soldiers. It’s a quick and delicious midweek meal for the whole family. This cracking version was found in Gourmet Traveller.

Ingredients:

From Hagens:

500g of Organic Beef Mince
Melbourne Hot Sauce Habanero Roja*

From the pantry or the Hagen’s veggie box:

1 tsp ground chilli
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
1½ tbsp minced peeled fresh ginger
1 garlic clove, finely chopped
2 tbsp soy sauce
2 tsp miso, dissolved in 300ml boiling water

 Spicy tomato salsa:

150 gm cherry tomatoes, coarsely chopped
50 ml rice vinegar
1 tbsp mirin
1 tbsp soy sauce
2 tsp finely grated ginger
1 small red chilli, thinly sliced
1 garlic clove, finely chopped

*Optional but highly recommended.

Method:

1. For spicy salsa, combine ingredients in a bowl, season to taste with salt and set aside for flavours to meld.

2. Heat oil in a saucepan over medium-high heat, add beef and brown well, breaking up any lumps with a wooden spoon (4-5 minutes). Add spices, ginger and garlic, stir until fragrant, then add soy sauce and miso and simmer until well flavoured and mince is cooked through (5-6 minutes). Check seasoning.

3. Serve on steamed rice, and topped with lettuce, cheese, corn ships and spicy salsa.

4. Enjoy!