This Japanese style taco rice has flavorful ground beef on a bed of rice, served with tomato, lettuce, avocado, and crispy tortilla chips. It comes together easily in just 20 minutes, and is absolutely delicious!
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What is taco rice?
Taco rice originated in the southern part of Japan, Okinawa. Back in the 1980’s, there was a restaurant called Parlor Senri in Kin town right outside of the US military base. In order to create something cheap but satisfying, this taco rice was invented, inspired by the the Tex Mex style tacos they were eating.
Nowadays, this dish is familiarized as a quick and easy, comforting food. They can be found all across Japan even at places like cafes as well.
Ingredients for this recipe
- Olive oil - Or any neutral tasting oil
- Garlic cloves
- Onion
- Ground beef - I use 80%lean
- Tamari soy sauce
- Ketchup
- Worcestershire sauce
- Honey
- Cooked rice - Japanese rice, or any type of rice
- Lettuce leaves - Or mixed leaves of your choice
- Tomatoes
- Large avocado
- Corn tortilla chips - Crushed
Optional toppings:
- Ground black pepper
- Spicy sauce such as Sriracha or tabasco sauce
How to make taco rice
1. Cook the garlic and onion. Heat up the cooking oil in a pan. Cook the garlic and onion until the onion becomes translucent.
2. Season. Add in the ground beef and cook. Once the meat starts to brown, add in the tamari, ketchup, Worcestershire sauce and honey. Continue to cook until the mix is no longer saucy.
3. Assemble. Arrange the rice at the bottom. Then top with lettuce, beef topping, diced tomato, avocado, and tortilla chips.
4. Top (optional). Sprinkle ground pepper, or drizzle spicy sauce such as Sriracha or tabasco.
*See the recipe card below for detailed instructions.
Frequently asked questions
I have seen taco rice with onsen egg (slow cooked super soft egg), cheese (which you can go dairy-free), mayonnaise, jalapeno pepper slices, sliced spam... and more!
Yes! The beef topping can be cooked and stored in the fridge for up to 4-5 days. It can also be frozen for up to 1 months, covered tightly.
More rice bowl recipes...
- Soboro Donburi (Beef and Egg Rice Bowl)
- Teriyaki Salmon Corn Bowl
- Smoked Salmon Bowls with Miso Tahini Dressing
Recipe
Taco Rice (Okinawan Style)
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 medium onion minced
- 1 pound ground beef I use 80% lean
- 1 tablespoon tamari soy sauce
- 3 tablespoons ketchup
- 4 tablespoons Worcestershire sauce
- 1 teaspoon honey
- 4 cups cooked Japanese rice or any rice
- 6 lettuce leaves thinly sliced, or hand torn
- 2 medium tomatoes chopped
- 1 large avocado sliced or diced
- 2 cups corn tortilla chips crushed
Topping (optional)
- Ground black pepper
- Sriracha or tabasco sauce or any spicy sauce
Instructions
- Heat up the olive oil in a pan. Cook the garlic and onion until the onion becomes translucent.
- Add in the ground beef and cook. Once the meat starts to brown, add in the tamari soy sauce, ketchup, Worcestershire sauce and honey. Continue to cook until the mix is no longer saucy.
- To serve, arrange the rice at the bottom, then top with lettuce, beef mix, diced tomato, avocado slices, and tortilla chips.
- Optional: sprinkle ground pepper, or drizzle spicy sauce such as Sriracha or tabasco.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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