This Okinawan specialty is an example of how fusion is by no means a dirty word. Word has it a local Okinawan chef made it to appeal to the tastebuds of US forces stationed there in the 1960s and it became a hit, with myriad variations. The idea is to pile all the elements into a bowl and mix them before you tuck in.
Beef taco rice
Beef taco rice is an Okinawan specialty that is an example of how fusion is by no means a dirty word.
- Serves 4
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Ingredients
- 2 tbsp vegetable oil
- 500 gm coarsely minced beef
- 1 tsp ground chilli
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1½ tbsp finely minced peeled fresh ginger
- 1 garlic clove, finely chopped
- 2 tbsp soy sauce
- 2 tsp shiro miso, dissolved in 300ml boiling water
- Steamed short-grain sushi rice, to serve
- Thinly sliced iceberg lettuce and coarsely grated cheddar, to serve
Spicy 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
Method
Main
- 1For spicy salsa, combine ingredients in a bowl, season
to taste with salt and set aside for flavours to meld. - 2Heat 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, then
serve on steamed rice, and topped with lettuce, cheese and
spicy salsa.
