"Okinawan Taco Rice is a surprisingly delicious fusion of Tex-Mex and Japanese cuisines with taco fixings served on a bed of hot Japanese rice...."
INGREDIENTS
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½ red onion ((divided; one-quarter for the salsa and three-quarters for the taco meat))
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½ tomato ((or 1 small tomato))
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5 sprigs cilantro (coriander)
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½ lemon
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1 Tbsp neutral oil
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1 clove garlic
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½ lb ground beef ((I used 85% lean))
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4 tsp taco seasoning ((store bought or follow the recipe below))
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2 leaves iceberg lettuce
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3 cups cooked Japanese short-grain rice
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½ cup Mexican-style shredded cheese
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1 Tbsp chili powder
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¼ tsp garlic powder
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¼ tsp onion powder
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¼ tsp crushed red pepper (red pepper flakes)
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¼ tsp dried oregano
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½ tsp paprika
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1½ tsp ground cumin
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1 tsp Diamond Crystal kosher salt
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1 tsp freshly ground black pepper