Beef taco rice

AT A GLANCE

  • Serves 4 people

This Okinawan specialty is an example of how fusion is by no means a dirty word. Word has it a local Okinawan chef made it to appeal to the tastebuds of US forces stationed there in the 1960s and it became a hit, with myriad variations. The idea is to pile all the elements into a bowl and mix them before you tuck in.

  • 2 tbsp vegetable oil
  • 500 gm coarsely minced beef
  • 1 tsp ground chilli
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • 1½ tbsp finely minced peeled fresh ginger
  • 1 garlic clove, finely chopped
  • 2 tbsp soy sauce
  • 2 tsp shiro miso, dissolved in 300ml boiling water
  • Steamed short-grain sushi rice, to serve
  • Thinly sliced iceberg lettuce and coarsely grated cheddar, to serve
  •  
  • Spicy salsa
  • 150 gm cherry tomatoes, coarsely chopped
  • 50 ml rice vinegar
  • 1 tbsp mirin
  • 1 tbsp soy sauce
  • 2 tsp finely grated ginger
  • 1 small red chilli, thinly sliced
  • 1 garlic clove, finely chopped
01   For spicy salsa, combine ingredients in a bowl, season to taste with salt and set aside for flavours to meld.
02   Heat oil in a saucepan over medium-high heat, add beef and brown well, breaking up any lumps with a wooden spoon (4-5 minutes). Add spices, ginger and garlic, stir until fragrant, then add soy sauce and miso and simmer until well flavoured and mince is cooked through (5-6 minutes). Check seasoning, then serve on steamed rice, and topped with lettuce, cheese and spicy salsa.

Topics:

BEEF, AUTUMN, BEEF, FAST, DINNER, SHIRO MISO, TACO, MIRIN

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

LUCY TWEED

FEATURED IN

April 2016

April 2016

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