Taco Rice Recipe
Taco rice (takoraisu) is another example of a yoshoku dish, a Japanese western style meal that gained popularity and the country made it their own. It was invented in the 1960’s by a Japanese chef who enjoyed tacos. I usually make this when we have leftovers from DIY taco night (which we did have last night.) Fry and egg and it becomes a super tasty lunch or dinner. The kids love it too!
Ingredients
- Taco meat (1lb ground beef, 1 packet taco seasonings–if you don’t have taco seasoning, 1 tablespoon cumin, 1 tablespoon chili powder, 1/2 tablespoon garlic, 1/2 tablespoon onion powder, and salt to taste is a good substitute.)
- Shredded lettuce
- Shredded cheese
- Tomato
- White rice, cooked
- 1 egg, fried
- Optional: Salsa, sour cream, guacamole, hot sauce
1. Place rice on the bottom of the bowl. Top with shredded lettuce, cheese, and taco meat.
2. Fry and egg and arrange tomato slices and egg on top. Garnish with optional salsa, sour cream, guacamole, and/or hot sauce. Enjoy!