WARNING: THIS JAPANESE-MEXICAN FUSION TACO RECIPE IS ADDICTIVE! | OKINAWAN TACO RICE

Rinse Japanese short grain rice several times until water runs clear.

Cook rice in a rice cooker with chicken stock and a couple tablespoons of green onions.

Prepare taco sauce by mixing ketchup, soy sauce, and sake in a bowl.

Sauté finely diced onion and minced garlic in a pan.

Add 2 pounds of ground chuck to the pan and season with chili powder.

Cook the beef until it's about 3/4 done, then add the taco sauce to the pan.

Cook the taco meat with the sauce for about 18 to 20 minutes to boil off the alcohol.

Assemble the taco rice by placing the seasoned rice in the center of a plate.

Surround the rice with shredded lettuce.

Add the saucy taco meat on top of the rice.

Top with canned Rotel tomatoes, shredded cheese, and cilantro.

Equipment Needed

Spice Level:

Dietary