¡takos Raisu! Recipe

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¡Takos Raisu!



¡Domo arigato! Recipe inspired from one found on PBS.org and various other taco rice recipes online. Very easily adapted to vegetarian by substituting tofu for the ground meat.

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4 (approximately)


15 Min


10 Min


Stove Top


1-2 Tbsp
cooking oil (i used olive oil but do not cook any higher than medium heat if using olive oil!)
1 small
onion, diced or minced (i used a food processor to finely mince the onion and garlic)
2 clove
garlic, peeled
1 1/2 tsp
cumin powder
1/2 Tbsp
chili powder (start with a small amount then adjust to your liking)
1 lb
ground beef or ground pork
1 Tbsp
tomato paste (i used closer to 2 1/2 tablespoons.)
1 Tbsp
soy sauce
1 Tbsp
sake, mirin, ponzu or rice wine vinegar
3-4 c
cooked plain white sticky rice
black pepper
corn tortillas or flour tortillas


shredded lettuce
shredded white cabbage
diced tomato
black sesame seeds
shredded sharp cheddar cheese
green onions
avocado slices
sour cream
fresh chilies, minced
fresh cilantro, minced

Directions Step-By-Step

Prep the garnishes and set aside.
Heat up oil on medium heat in a skillet. Brown the onion and garlic for about 5 minutes. Add the cumin and chili powder, cooking until the spices become fragrant.
Add the ground beef/pork. Cook until the meat is no longer pink. Stir in the tomato paste, soy sauce, sake or substitute. Cook a few more minutes until most of the liquid has evaporated. Season with black pepper, to taste.
To serve: Spoon some of the cooked sticky rice on a plate. Top with taco meat mixture and the garnishes of choice. Alternatively, the mixture can be served in taco shells as we did (corn tortillas shells were preferred over flour this time). Tostada shells are another option, too.

About this Recipe

Course/Dish: Tacos & Burritos
Main Ingredient: Beef
Regional Style: Japanese