How To Make Taco Rice (Okinawan Taco Rice Recipe)-Japanese Taste

How To Make Taco Rice (Okinawan Taco Rice Recipe)

by Megumi Moriya

Beef Donburi Fusion Food Main Meal-prep Friendly Popular Regional Food Weeknight Dinner Under 30 Minutes

Taco Rice originated from Okinawa prefecture and has become a popular homemade dish across Japan.

In the 1980s, influenced by the U.S. presence, particularly the introduction of tacos by U.S. forces, Taco Rice was born. Legend has it that "Parlor Senri" restaurant's owner created Taco Rice by combining tacos with steamed rice to make a more filling and affordable dish.

Typically, Taco Rice includes rice topped with taco meat, salsa, vegetables, and shredded cheese, offering a delicious blend of textures and flavors.

This nutritious fast food dish is easy to prepare with ingredients all in one bowl, making it ideal for busy weeknights and appealing to parents concerned about their children's nutrition. Taco Rice allows for pre-preparation of taco meat and toppings, simplifying mealtime assembly.

For the taco meat, you can use a ready-made seasoning packet or create your own spice mixture. Our recipe includes suggested spices and amounts, along with common additions like ketchup, Worcestershire sauce, or soy sauce, familiar to Japanese palates and complementing steamed rice. So, whether you're new to Mexican flavors or seeking a Japanese twist on a classic, Taco Rice is sure to become a favorite go-to dish at home!


Prep time: 20 mins

Cook time: 10 mins

Total time: 30 mins

Total servings: 4

Difficulty: Easy

  • 300 g Ground Beef
  • 5 g Minced Garlic
  • 1/2 Tbsp Olive Oil
  • 2 Tbsp Ketchup
  • 1/4 tsp~ Chili Pepper
  • 1/2 tsp Paprika Powder
  • 1/2 tsp Cumin Powder
  • 1 tsp Soy Sauce
  • 1/4 tsp~ Salt
  • 150 g Tomato (for salsa)
  • 35 g Green Pepper (for salsa)
  • 30 g Onion (for salsa)
  • 1/8 tsp Grated Garlic (for salsa)
  • 2 tsp Lemon Juice (for salsa)
  • 1/4 tsp Herb or Regular Salt (for salsa)
  • Black Pepper, to taste (for salsa)
  • Tabasco, to taste (for salsa)
  • Shredded Cheese (topping)
  • Lettuce (topping)
  • Avocado (topping)
  • Lemon (for avocado) (topping)
  • Flavored Tortilla Chips (topping)
  • Steamed Rice, as needed

Expert's Tip

How To Make Taco Rice (Okinawan Taco Rice Recipe)

If you need a small amount of grated ingredients, like the grated garlic in this recipe, this kitchen tool is incredibly useful. You can get the grated ingredients within seconds. This compact and slim grater holds the grated ingredients on the tray, allowing you to add them directly to a pot or frying pan!


1) Gathering the Ingredients

Gather the ingredients together.

2) Making the Salsa

Cut the ingredients as follows:

Chop the onion and soak it in water for about 5 minutes. After 5 minutes, drain the water and pat dry with paper towels.

Tomato and Green Pepper:
Cut them into small pieces.

Once prepared, mix them with grated garlic, lemon juice, herb salt, black pepper, and Tabasco together in a bowl.

3) Cutting Up the Lettuce and Avocado

Cut the lettuce and avocado as follows:

Lettuce: Cut it into bite-size pieces or thin strips.

Dice it into small pieces. Then sprinkle lemon juice over it to prevent discoloration.

4) Cooking the Taco Meat

Prepare a frying pan or pot and pour in olive oil. Add chopped garlic and heat over low heat for about 1-2 minutes. Add ground beef and stir-fry until cooked. Then add chili pepper, paprika powder, and cumin powder. Stir-fry again, and add ketchup and soy sauce. Taste and adjust the overall flavor with salt to your liking.

5) Crushing the Tortilla Chips

Put the tortilla chips in a plastic bag and crush them into small pieces.

6) Assembling the Taco Rice

Prepare plates or bowls and place steamed rice at the bottom. Then, layer with lettuce, followed by taco meat. Top with salsa sauce, avocado, cheese, and crushed tortilla chips. Enjoy your taco rice!

Recommended products for this recipe


Leave a comment

Please note, comments must be approved before they are published