00:00Sticky ramen-rich glaze clean into every crumble of beef,
00:03piled over steaming rice, then shattered tortilla chips on top.
00:08Yet somehow this taco rice comes together in one skillet.
00:11A printable version of this recipe is available on my website,
00:15simply google taco rice statute to grab yours.
00:18Before we do anything at the stove, let's get our minds in place together.
00:23This whole dish comes together in a single skillet and it moves fast,
00:27so having everything prepped and within arm's reach is what keeps the cook smooth and stress-free.
00:33First, we're gonna throw together some quick marinated tomatoes,
00:38so have 150 grams of mini tomatoes and toast them with one teaspoon of lemon juice,
00:44quarter teaspoon of chili sauce, something Tabasco style works nicely here,
00:49and a pinch of salt. Give it a stir, cover the bowl,
00:53and slide it straight into the fridge to marinate while we cook.
00:58Next, we're finely dicing one clove of garlic and 100 grams of onion.
01:03In a small bowl, combine the dry spices.
01:06One teaspoon of chili powder, I'm using cayenne pepper,
01:09half teaspoon of cumin, and half teaspoon of smoked paprika.
01:14In another bowl, mix together the sauce, two teaspoons of soy sauce,
01:19one teaspoon of Worcestershire sauce, two teaspoons of ketchup,
01:24half teaspoon of Asian-style chicken bouillon powder,
01:28and eighth teaspoon of instant dashi granules.
01:33Now, heat a large skillet of medium-high until it's thoroughly hot,
01:38then swirl in half tablespoon of neutral oil.
01:42Add 150 grams of ground beef and press it out into a single flat layer across the pan.
01:50If beef isn't your thing, a beef pork blend, straight ground pork,
01:55or even ground chicken all work well as alternatives.
01:59Leave the meat completely alone for at least 90 seconds, closer to 2 minutes if you can manage it.
02:05You're waiting for a deep golden brown crust to form on the underside before you touch a thing.
02:12Once you've got the color, break the meat into smaller pieces with your spatula.
02:18Taco rice is most commonly traced back to 1984 in Okinawa.
02:22We're in a small restaurant that is serving taco fillings of rice to American soldiers.
02:27Today, taco rice is one of Okinawa's most iconic comfort foods,
02:31turning up at lots of cafes across the country.
02:35Back in the pan, once the moisture has cooked off and the beef is nicely burnt, add the diced onion.
02:43Stir it around occasionally and let it soften about 2-3 minutes.
02:48Then toss in the minced garlic and cook until it's fragrant, roughly 30 seconds more.
02:55Sprinkle the spice mix directly over the meat mixture and stir constantly for 10 to 20 seconds.
03:02Now, pour in one tablespoon of sake to de-blaze, scraping up every bit of browned fond clinging to
03:09the pan bottom. All of that flavor stuck to the surface goes right back into the dish.
03:15Add the pre-mixed sauce to the pan and stir everything together until every piece is evenly coated.
03:22One thing to watch for, unlike reducing the sauce until it's bone dry, you actually want to
03:28pour the meat off the heat while it still looks slightly glossy and saucy.
03:34Time to assemble.
03:35Mount warm rice onto a flat plate.
03:38Pile 100 grams of shredded cabbage or lettuce over the rice, then spoon the meat mixture right on top.
03:46Scatter a handful of shredded cheese, cheddar, gouda, whatever melts well,
03:51over the meat while it's still steaming hot.
03:55If you want extra golden bubbly cheese, hit it with a kitchen torch.
04:00Pull those marinated tomatoes out of the fridge.
04:03If the bowl has released liquid, tip it gently and spoon just the tomatoes from the top,
04:09leaving the excess juice behind.
04:11Scatter them over the bowl along with 50 grams of diced avocado for color and freshness.
04:18Then crush 30 grams of tortilla chips over everything at the very last second,
04:24right as you bring the plate to the table.
04:26So, nestle two soft boiled eggs alongside and serve immediately while the hot cold contrast
04:32are at the sharpest.
04:35Want even more delicious recipes?
04:37Grab my free cookbook from the link in the description.
04:41Okay, let's go over the ingredients one more time.
04:44And if you're ready to cook, grab the written instructions by clicking the full recipe box with
04:48a picture that's about to pop up on your screen.
04:51That's a wrap.
04:52You can find the full printable version of this recipe on my website,
04:55linked right here on the screen.
04:57It has all the extra details to help you get it perfect every time.
05:01If you enjoyed this, check out my Ultimate Recipe playlist.
05:04And next week, I'm making Chicken Yakudon.
05:07Hit subscribe so you don't miss it.
05:09See you then.
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