Okinawan Taco Rice
The history of taco rice is one of practical simplicity. After the Second World War, the islands of Okinawa became host to a number of US military bases, many of which remain today. Taco rice dates just to 1984, from a eatery called Parlor Senri in Kin Town, just outside the Camp Hansen military base.
Surplus rations of taco seasoning were sold into the communities surrounding the base and, as the shells and tortillas American-style tacos, Gibo used rice instead and taco rice was born. The dish soon became a huge hit with both locals and US service personnel alike.
This is the most authentic and simple version of this dish – made with packet taco seasoning and jarred salsa, just like it’s made in Okinawa. This version is as close as it comes to a piece of history, and is still what’s served at my favourite taco rice place, King Tacos, which Gibo opened as a permanent home for his now-iconic dish.
Ingredients
Serves about 6
2 tbsp vegetable oil
500g beef mince
1 packet taco seasoning*
1 tbsp soy sauce
150ml bonito stock (see page XX), chicken stock or water
8 cups warm, cooked short-grain rice
4 cups shredded cheese
6 cups finely shredded iceberg lettuce
2 ripe tomatoes, halved and sliced
1 cup mild salsa, to serve
* (If you don’t want to use packet taco seasoning, you can use this recipe instead: 1 tsp onion powder, 1 tsp garlic powder, 1 tsp salt, 1 tbsp ground cumin, 1 tbsp smoked paprika, and 2 tsp dried oregano)
Method
Heat a frying pan over medium heat and add the beef mince. Fry for a few minutes until well browned, then add the taco seasoning, soy sauce and bonito stock. Bring to a simmer and simmer, stirring occasionally until the stock is evaporated and the meat flavourful.
Place a mound of rice on a large oval plate and top with a quarter of the mince. Scatter with cheese, and then with lettuce. Lay a few slices of tomato on top and serve with the salsa.
Top Tips for Taco Rice
- King Tacos doesn’t serve it, but one of my favourite accompaniments with taco rice is koregusu, an Okinawan condiment similar to chilli vodka. Hot bird’s eye chillies are de-stemmed and soaked in Okinawa’s local liquor, awamori, for years with a little salt added. Make your own using vodka instead.
- You can make variations of this by topping it with a cheese sauce, making your own pico de gallo, adding additional herbs etc. but I just wanted to show you the original way of making it because honestly, I think it’s the best.
Hello, thank you for the video and the recipe. How much ketchup do you use?
I first came across mention of taco rice from the Okinawa episode of Anthony Bourdain’s Parts Unknown. I was so excited to learn that it was a “thing” because I had been eating that same thing, thinking I was the only one in the world who knew about this dish. I thought I had singularly concocted this when I was a teen in the early 80s, after finding my brother had eaten all of the taco shells, leaving an abundance of taco meat and toppings. As all good Asian families do, we had a rice cooker with cold rice in it and thus, my hungry teen self was satiated. I just thought it was one of those weird things that no one else knew about and was my secret guilty pleasure. Evidence that great ideas are not created in a vacuum! 🙂
To be truly authentic, be sure to use the cheapest non-melting government cheese you can get. Regardless of their recent upswing by advertising to Asian tourists, this stuff was designed for and consumed by drunk military guys who don’t care about the poor quality and just want to fill up for $6. In Japan good cheese is super expensive and the restaurant supply stores carry only 1 kilo bags of a cheese-like product. Throw some filler into the meat, cardboard and grizzle is fine. and make your salsa by blending ketchup or canned tomatoes with onions and a bit of hot sauce. believe it or not, this is TRUE Kintown taco rice. you’ll only enjoy it once, so make it the right way.
You really need to make a print version of this so we can take it to the kitchen. As it is, you get all the comments and other stuff that is not relevant. I know I can take my tablet but I prefer they not get around wet stuff.
I have had taco rice in Okinawa and it was a pleasant surprise. The food there is different from other parts of Japan which makes for a fun eating experience. They also do a dish with tofu, eggs, bitter gourd and, wait for it, spam, which is surprisingly delish!
HI I really like your recipe. I went to a place in Canada once that served Japanese Taco Rice. They fried the bottom of the rice so it was crispy , can you do a video like that??.
Thank you so much for this recipe! Once my Okinawa friend recommended me taco rice, and I decided to try to make it myself.
I really love this recipe, taco rice turns out super tasty each time I make it. Great combination of simplicity, and flavours.
When I was a kid I lived on Camp Courtney 9th floor in the high rise 86′-89′. My dad would always take us to a place that made Taco Rice. I cant get it out of my head the flavor of it was the best. My mom used to make it and it was fantastic, but I do not think the taste can be replicated. I miss Okinawa, and I also can not find a place that makes Yakitori the way the street vendor carts made them. Oh to go back…..
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what can i use to replace the vodka? I have children and would love to feed them this but would like to replace the vodka.. would rice vinegar work?? and would chili work great for the adults in the rice vinegar?