Hai sai, everyone!
We’re using a greeting from Okinawa because we’re excited to serve up a bit of Okinawan soul food for our latest installment of Saturday•Izakaya. We chose to make taco rice (タコライス) for this video because it was a hit at our JapanCulture•NYC Izakaya-themed Christmas party.
Taco rice is a relatively new dish that was created for Americans during the 1960s. As the story goes, an Okinawan chef in Kin Town wanted to offer a meal that would appeal to the palates of his military customers from a nearby Marine base. So he blended rice, the ultimate staple of Japanese cuisine, with Tex-Mex flavored ground beef.
The reason you should be excited about taco rice is because it’s so easy to make. Watch the video to see for yourself:
Isn’t that easy?! And, like with all Okinawan cuisine, Orion Beer complements taco rice beautifully.
We were excited to feature our new knives from Korin in the video. Sincere apologies to Korin for the poor knife skills; we resolve to improve in 2013!
[callout title= How to Make Taco Rice]
- 2 cups cooked rice
- 1.5 lbs ground beef
- 2 packets taco seasoning powder
- 1 chopped onion
- 1 tomato
- Shredded taco cheese
Brown the beef and onion in a skillet. Add taco seasonings and mix well. Layer rice, ground beef, lettuce, tomatoes, salsa, and cheese in a casserole dish. Top with a dollop of sour cream, if you wish. That’s it![/callout]