Okinawan Taco Rice

配料

2 cups sushi rice

3½ cups water, divided

2 tablespoons vegetable oil

1 onion, chopped fine

1 pound 90 percent lean ground beef

1 (1-ounce) packet taco seasoning

2 tablespoons ketchup

2 tablespoons mirin

2 tablespoons soy sauce

1 teaspoon Hondashi instant dashi

4 ounces Monterey Jack cheese, shredded (1 cup)

2 cups shredded iceberg lettuce

1 avocado, halved, pitted, and cut into ½-inch pieces (optional)

½ cup jarred tomato salsa

Lime wedges

步骤

1. Place rice in fine-mesh strainer and rinse under running water until water running through rice is clear, about 1½ minutes, swishing rice occasionally with your hand. Drain rice well.

2. Combine rice and 2½ cups water in large saucepan and bring to boil over high heat. Cover, reduce heat to low, and simmer for 20 minutes. Remove rice from heat and let stand, covered, for 10 minutes.

3. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until softened, 3 to 5 minutes. Add beef and cook, using wooden spoon to break meat into pieces, until beef is no longer pink, 3 to 5 minutes. Stir in taco seasoning and cook until fragrant, about 30 seconds.

4. Stir in ketchup, mirin, soy sauce, instant dashi, and remaining 1 cup water; bring to boil; and cook until liquid is slightly thickened, 3 to 5 minutes. Gently fluff rice with fork. Top individual portions of rice with beef; Monterey Jack; lettuce; avocado, if using; and salsa (in that order), and serve with lime wedges.

备注

We developed this recipe with Hondashi instant dashi and McCormick taco seasoning; you can use other brands, but be aware that salt levels and flavors may vary slightly. Look for instant dashi in well-stocked supermarkets, in Asian markets, or online. You can substitute a batch (¼ cup) of our Homemade Taco Seasoning (recipe follows) for the store-bought packet of seasoning, if you prefer.

WHY THIS RECIPE WORKS Matsuzo Gibo created taco rice in 1984 to cater to U.S. Marines stationed in Okinawa, Japan, and the delicious, satisfying, and affordable dish has since flourished, becoming hugely popular and an essential addition to Okinawan cuisine. The key to our easy, weeknight-friendly recipe was the seasoning for the ground beef. We enhanced the typical taco seasoning with umami-rich instant dashi, sweet and complex mirin, and savory soy sauce. Simple steamed short-grain rice provided the perfect foil for the ultraflavorful beef, while creamy Monterey Jack cheese, crisp shredded iceberg lettuce, diced avocado, and tangy salsa took our taco rice to irresistible heights.