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Taco rice bowl

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Taco Rice Bowl Taco Rice, or ?Takoraisu? as it?s called in Japan, is a popular Okinawan dish invented in the 1960s by a Japanese chef who took the idea of tacos, so popular among the American military stationed on Okinawa, and combined it with rice, a staple item in the Okinawan diet. The dish has since become, ironically enough, one of the most well-known Okinawan dishes.
    1 Tablespoon  Vegetable Oil
    3 cloves  Garlic, Minced
    1 cup  Onion, Chopped
    1 pound  Ground Beef
    3 Tablespoons  Soy Sauce
    1 Tablespoon  Chili Powder
    1 teaspoon  Ground Cumin
    1 teaspoon  Table Salt
    1 teaspoon  Freshly Ground Black Pepper
    4 cups  Steamed Japanese Rice, (sometimes Labeled "sushi Rice")
    2 cups  Lettuce, Shredded
    2 cups  Tomatoes, Chopped
12 ounces, weight Queso Blanco, Crumbled OR 2 Cups Shredded Mozzarella Cheese
    1 cup  Salsa
    4 Tablespoons  Sour Cream

1. Heat the vegetable oil in a saute pan over medium heat. Add the garlic and onion and saute until the onions are barely soft. Add the ground beef and break it into small chunks. Once the meat is cooked, add the soy sauce, chili powder, cumin, salt, and pepper. Let this simmer until the liquid reduces.
2. Spread 1/2 to 1 cup of the steamed rice on each plate. Top with the seasoned beef.
3. Then top with the shredded lettuce, tomatoes, queso blanco (or mozzarella), and salsa, and finish it off with a dollop of sour cream.


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