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Our Okinawan taco rice with Meru Miso

An iconic fusion dish that hails from Okinawa, Japan — this dish has innumerable variations and is easy to adjust according to your tastes (cheese/no cheese, chilli/no chilli, extra ginger, crisp lettuce or kale). The miso in this recipe gives such a beautiful, umami richness that’s lovely against the kick of ginger and chilli. It’s so simple and so, so satisfying.

 

Serves

4

 

Ingredients

Marinated beef

500g minced beef

1 1/12 tablespoon Meru Miso Sweet Red Miso

1 knob fresh grated ginger

2 teaspoons light soy sauce

2 teaspoons mirin

1 teaspoon sweet paprika

1 teaspoon ground cumin

Plus a few tablespoons of stock or water, to encourage a beautiful sauce for your rice to soak up!

 

Rice 

2 cups koshihikari (or short grain white) rice

 

Toppings you could include 

Greens – crisp lettuce (either cos or iceberg) or black kale, finely shredded

Very ripe tomatoes, quartered

1 Avocado, sliced or cubed

Cheddar cheese, grated coarsely (ours is a lighter version so it’s not seen here, but it’s found in most recipes for Okinawan taco rice, and for good reason)

Chilli flakes, cayenne pepper or Sriracha

 

Method

Start by cooking your rice, a method for which we’ve posted here. Once cooked, set aside for 10 to 20 minutes, which steams the rice and leaves it beautifully sticky! 

 

Add minced beef to a heavy based fry pan, using a little rice bran oil if needed, on a medium high heat and allow to fry for a few minutes before adding remaining ingredients (ginger, soy, mirin, cumin powder and sweet paprika). Cook through, adding the miso last and heating through for a minute, allowing it to lightly caramelise in the pan. If it’s too dry, add a few tablespoons of stock or water to create a rich sauce for the rice to soak up. 

 

Then simply serve rice, spoon over a little sauce from the pan and then add your mince and extra toppings as you like.