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Okinawan Style Taco Rice

Okinawan Style Taco Rice

  • Recipe parson20160119 26781 hqf99x Serves 3-4
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Enjoy a favourite infusion of Japanese and Mexican cuisine with this taco rice recipe. A speciality from Okinawa in Southern Japan, Taco Rice features a refreshing mix of minced meat and fresh vegetables, seasoned with soy sauce and served on warm rice. Enjoy this filling, hearty dish warm or cold, during colder and warmer days.


for the salsa
• 1 tomato (finely chopped)
• 1 onion (finely chopped)
• pepper (finely chopped)
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 100g tomato ketchup
• 1 tbsp honey
• a dash of tabasco

for the taco meat
• 200g minced meat
• 1 tbsp olive oil
• 1 tsp of worcestershire sauce
• 1 tsp of soy sauce
• 1 tsp of curry powder
• 1 tsp of tomato ketchup
• pinch of salt and pepper
• warm rice
• tortilla chips
• lettuce (roughly chopped)
• grated cheese

How To Prepare

  1. Finely chop your vegetables for the salsa and mix with the lemon juice, olive oil, ketchup and honey. Leave to sit overnight in the refrigerator.

  2. Heat some olive oil in a frying pan. Next, add the mince and stir fry. Once the meat is heated through add the Worcestershire sauce, soy sauce, curry powder, tomato ketchup, and salt and pepper.

  3. Serve on warm rice with shredded lettuce. Top with the salsa you made earlier and garnish with some grated cheese and tortilla chips.

Tips and Information

• To prepare Taco Rice to be enjoyed cold, simply make as usual, but drain the mince of any excess fat before mixing in the seasoning and allowing to cool before refrigerating. The mince will stick together slightly after it’s been chilled so you may want to ‘re-crumble’ it before serving.

•Taco Rice is also really delicious with tofu instead of mince. To make with tofu simply make as usual, but you may want to cook the tofu slightly longer in the frying pan before seasoning to give it a nice texture.

Ingredients20160119 26781 1qjvetq