CAMP RECIPE: Japanese Taco Rice (Okinawa Taco Rice)

I find that I have this strange attraction towards foreign occupation food. It hits all the spots; resourceful, soulful, and extremely delicious. Okinawa taco rice is one of those dishes. This dish originated from the American occupation of Japan after World War 2. The small island of Okinawa flooded with an influx of US military bases, and with it, American soldiers. These Americans weren’t used to the taste of Japanese food like we are today. Instead, they craved the taste of home. And for many of these soldiers, it was Mexican food. Local restaurant owners wanted to capitalize on this food vacuum and thus, taco rice was born.

INGREDIENTS

Serves: 4
Prep time: 20 min
Cooking time: 15 min

Taco Meat:

• 1 lb ground beef

• 2 tbsp soy sauce

• ½ onion, diced

• 1 tsp ginger, minced

• 3 garlic cloves, minced 

• 2 tbsp mirin

• 4 tbsp tomato paste

• 3 tbsp chili powder

• 2 tbsp paprika powder

• 1 tsp cayenne powder

• 1 tsp cumin

• 1 tsp sugar

• ¼ cup of water

• 1 tsp salt

• 1 tsp pepper

• 2 tbsp of cooking oil, not olive oil

Pico de Gallo:

• 2 medium tomatoes, diced

• 1/2 onion, diced

• ½ a medium sized jalapeño, diced

• ¼ cup cilantro

• salt, to taste

The rest: 

• 2 cups white jasmine rice

• 4 cups shredded cabbage

• 2 cups cheddar cheese

• Japanese mayo to taste (Kewpie brand preferred)

• The most red and ketchup-y American-Taco-Sauce-Ever™ you can find (i.e. La Victoria RED Taco Sauce)

Directions

Before you get started with anything other prep work, get the 2 cups of rice cooking. Wash the rice in the pot you’re going to use. Two rinses should be good enough. Fill the pot with water till the top of the rice is all covered. Place your index finger on top of the rice, and continue filling until the water level reaches the first indentation of your finger. Place the pot of rice on the burner at low heat. Rice should be done in about 20 minutes.

This is by no means the most scientific way to cook rice, but asian moms have been doing it for generations. Doesn’t matter what the size pot is, or how much rice, the finger method will always work.

Next, dice 1 whole medium sized onion, the 2 medium tomatoes, ½ a medium sized jalapeño, and ¼ cup of cilantro. Set ½ of the diced onions aside for the taco meat. Combine the other half of the diced onions, diced tomatoes, and diced cilantro into a bowl. Salt to taste. You have your pico de gallo now. Set aside and let the flavors mingle as you finish the rest of the dish.

Mince the 1 tsp of ginger (if you can find the tubes of ginger paste, it makes this even easier) and 3 garlic cloves. Set aside.

Buy a bag of pre-shredded cabbage, or coleslaw mix, from the grocery store if possible. If not, you’re going to have to do it the old fashioned way and slice it thin yourself. 

In a skillet, spoon in the 2 tbsp of cooking oil (anything but olive oil) and heat up the skillet on high heat until the oil starts to shimmer. Then place the 1 lb of beef into the skillet to start to break it up and start the browning process. Toss in 1 tsp of salt and 1 tsp of pepper. Once the meat is browned, toss in the other ½ of onion and sauté until the onions are clear and translucent. Throw in the 1 tsp of ginger and garlic. Sauté everything together for about a minute. 

Turn the heat down to medium, then put in the 2 tbsp of mirin. Cook off the alcohol until there’s no longer a faint alcohol smell in the steam. Then throw all the seasoning in together at the same time; the 2 tbsp of soy sauce, 4 tbsp of tomato paste, the 3 tbsp of chili powder, 2 tbsp of paprika powder, 1 tsp of cayenne powder, 1 tsp of cumin, and 1 tsp of sugar. Stir everything together, then add in the 1/4th cup of water. The water will help create the sauce. Simmer for 5 minutes. Do a final tasting and adjust seasoning if needed.

To plate: Serve the cooked rice at the bottom of a dish or bowl, then add on top of it the taco meat, then the shredded cabbage, shredded cheese, and finally the pico de gallo. Squeeze the mayo on top to your liking. The most American-Taco-Sauce-Ever™ is set aside for everyone to squeeze in at their own taste.