One of their popular dishes is Taco Rice.
It is the Japanese version of an Tex-Mex dish everybody loves, but this time served on a bed of rice.
The US soldiers had brought the Tacos with them and they found a way into the modern cuisine here.
I just needed to buy a bit of ground beef and some taco sauce/seasoning and I was ready to start.
recipe for 2:
1 cup rice
1/4 tsp of Marmite (MSG)
225 g ground beef
1 red onion
2 cloves of garlic
1 tbsp oil
1 small jar of taco sauce
1 package of taco seasoning
6 cherry tomatoes
60g cheddar cheese shredded
1 tbsp soy sauce
some Taco chips
1 tsp sugar
1 tbsp Kewpie Mayo
Chop onion and garlic and start the beef in some oil, when it turns brown, add the onions and garlic.
Add the jar and a tsp of seasoning, a bit of soy sauce and a tsp sugar. Cook on low heat for 40 minutes, add a bit of water if it gets to dry.
Prepare salad, tomatoes and avocado and cook the rice.
Japanese people love Umami taste and MSG is often found.
Do not be surprised, I used some Marmite in the rice water to season the rice.
Bring it together and top off with some Kewpie.