This is what we are having for dinner tonite… and it’s delish!
Okinawan Taco Rice
2 cups of Japanese brown rice (use white if you prefer)
500g minced beef
4 small shallots, minced
4 cloves of garlic, minced
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
¼ teaspoon ground cumin
½ teaspoon cayenne pepper
2 tablespoons mirin
2 tablespoons cooking sake
4 tablespoons chicken or beef stock
2 tablespoons tomato paste
1 teaspoon Sriracha
1 head of iceberg lettuce, washed and chiffonaded
8 cherry tomatoes, quartered
1 bag of Mexican cheese mix (I like the Sargento blend of Monterey Jack, Cheddar, Queso Quesadilla and Asadero)
1 bottle of salsa
Small tub of sour cream
Cook your rice and keep it warm.
In a large sauté pan, heat up 2 tablespoons of salad oil over medium-high heat. In a small bowl, mix the shallots, garlic, cloves, cinnamon, cumin, and cayenne pepper together. Cook this shallot-garlic-spice mixture in the hot oil, stirring frequently, for 2-3 minutes, or until the onions just start to soften. Add the beef and cook for 3-4 minutes, breaking the beef up and stirring it frequently. Turn the heat to high and pour in the mirin and sake. When most of the alcohol is cooked off, add in the tomato paste, Sriracha and stock. Lower the heat to medium-high again and cook, stirring, for 2-3 minutes or until most of the liquid has evaporated. Add salt to taste. Turn off the heat and set aside.
Plate the rice into 4 large bowls. Divide the beef over the rice. Place 8 small wedges of tomato in each bowl, over the beef. Then place a nice heaping handful of lettuce over this. Over this, sprinkle a generous handful of cheese. Next, squeeze out around 3-4 tablespoons of salsa over the cheese. Then dollop 2-3 tablespoons of sour cream over everything.
When served the taco rice, mix everything up before eating.