AT A GLANCE
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.
|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.|