It may sound odd, but this Tex-Mex style dish actually hails from Japan. It’s origins are from Okinawa, specifically, where it was made popular due to the high US military population who were stationed there in the 1960’s. Today, you’ll find it at casual family restaurants and fast food spots all over Tokyo, and it couldn’t be an easier dish to create yourself at home. If rice isn’t your thing, try swapping it out for another wholesome grain like couscous or kasha. And if you don't have togarashi seasoning on hand, you can substitute crushed red pepper flakes.
1 cup uncooked rice
1 1/2 cups water
2 lettuce leaves, thinly sliced
1 radicchio leaf, thinly sliced
1 Roma tomato, seeded and cubed
1/4 cup grated mild cheese (we used Asiago)
1 green onion, sliced
1/2 avocado, sliced
1 pound lean ground beef
1 teaspoon taco seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Shichimi Togarashi seasoning (optional) or chili flakes, to serve
How to Make It
Rinse rice thoroughly under cold water. Add to a small pot with the 11/2 cups water. Bring to a boil, then lower heat and cover with lid. Cook until rice is tender and all water is absorbed. Meanwhile, prepare toppings and set aside.
Add ground beef to a skillet on medium heat along with taco seasoning, salt, and black pepper. Stir frequently until browned and the beef is cooked through. Add rice to a bowl, and add ground beef, vegetable toppings, and cheese. Top with Togarashi (optional) or chili flakes. Serve immediately.
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