Entree: Japan – Okinawa – タコライス ➤ Tako Raisu (Okinawan bowl of seasoned ground beef and taco-style toppings served over steamed rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, approx. 6 oz (170 g), finely chopped
- 2 garlic cloves, minced
- 2 tbsp (30 g) tomato ketchup
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (8 g) chili powder
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) paprika
- 1/2 tsp (1 g) dried oregano
- 1/2 tsp (3 g) salt, or to taste
- 3 cups (540 g) hot cooked short-grain Japanese rice
- 2 cups (60 g) shredded lettuce
- 2 medium tomatoes, diced, approx. 8 oz (225 g)
- 1 cup (115 g) shredded cheddar or processed cheese
- Optional garnishes: sliced pickled jalapeños, chopped scallions, salsa

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the chopped onion and sauté until soft, about 4–5 minutes. Add garlic and cook 30 seconds until fragrant.
2. Add the ground beef and cook, breaking up with a spoon, until no longer pink and lightly browned, about 6–8 minutes. Drain any excess fat if necessary.
3. Stir in ketchup, soy sauce, Worcestershire sauce, chili powder, cumin, paprika, oregano, and salt. Reduce heat to medium-low and simmer 3–5 minutes until sauce thickens slightly and flavors meld. Taste and adjust seasoning.
4. To assemble, divide the hot cooked rice among four bowls or plates. Spoon an even layer of the seasoned beef over the rice.
5. Top each serving with shredded lettuce, diced tomato, and a generous handful of shredded cheese. If desired, briefly place under a broiler or use a microwave for 20–30 seconds to melt the cheese.
6. Garnish with jalapeños, scallions, or salsa as preferred and serve immediately.