00:00Sticky Uwami 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 that you eat 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 cracked 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 cherry sauce, something Tabasco style works nicely here,
00:49and a pinch of salt. Give it a stir, cover the bowl and slide it straight into the fridge to
00:56marinate
00:56while we cook. Next, we're finely dicing one clove of garlic and 100 grams of onion.
01:03In a small bowl, combine the dry spices, one teaspoon of chili powder, I'm using cayenne pepper,
01:10half teaspoon of cumin, and half teaspoon of smoked paprika.
01:14In another bowl, mix together the sauce, two teaspoons of soy sauce,
01:18one teaspoon of Worcestershire sauce, two teaspoons of ketchup,
01:24half teaspoon of Asian-style chicken bouillon powder, and eight 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. Add 150 grams of ground beef and press it out into a
01:47single flat layer across the pan. If beef isn't your thing, a beef pork blend, straight ground pork,
01:55or even ground chicken all work well as alternatives. Leave the meat completely alone for at least 90
02:02seconds, closer to two minutes, see if you can manage it. You're waiting for a deep golden brown crust to
02:08form
02:08on the underside before you touch a thing. Once you've got the color, break the meat into smaller pieces
02:16with your spatula. Taco rice is most commonly traced back to 1984 in Okinawa. We're in a small restaurant
02:23style serving taco fillings of rice to American soldiers. Today, taco rice is one of Okinawa's most iconic
02:30comfort foods, turning up at lots of cafes across the country. Back in the pan, once the moisture
02:38has cooked off and the beef is nicely pumped, add the diced onion. Stir it around occasionally and let
02:45it soften about two to three minutes. Then toss in the minced garlic and cook until it's fragrant,
02:52roughly 30 seconds more. Sprinkle the spice mix directly over the meat mixture and stir constantly for
03:0010 to 20 seconds. Now, pour in one tablespoon of sake to de-blaze, scraping up every bit of browned
03:08bone clinging to the 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. Time to assemble.
03:35Mount warm rice onto a flat plate. Pile 100 grams of shredded cabbage or lettuce over the rice,
03:43then spoon the meat mixture right on top. Scatter a handful of shredded cheese, cheddar,
03:49goda, whatever melts well, over the meat while it's still steaming hot. If you want extra golden
03:57bubbly cheese, heat it with a kitchen torch. Pour 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. Scatter them over the bowl, along with 50 grams of diced avocado for
04:16color and freshness. Then crush 30 grams of tortilla chips over everything at the very last second,
04:24right as you bring the plate to the table. Nestle two soft-boiled eggs alongside and serve immediately,
04:31while the hot-cold contrasts are at the sharpest. Want even more delicious recipes? Grab my free
04:38cookbook from the link in the description. Okay, 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
04:48the picture that's about to pop up on your screen. That's a wrap. You can find the full printable
04:53version of this recipe on my website, linked right here on the screen. It has all the extra details to
04:59help you get it perfect every time. If you enjoyed this, check out my Ultimate Recipe playlist. And next
05:05week, I'm making Chicken Yakkyudon. Hit subscribe so you don't miss it. See you then.
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