Japanese/Mexican fusion Taco rice (takoraisu) A dish from Okinawa normally consisting of taco flavoured ground beef on a bed of rice with shredded lettuce tomato and cheese. It owes its existence to the military presence in Okinawa in the 1960’s. Now days it’s a firm Japanese favourite. I made this dish vegan by using @clearspringuk gluten free organic soy mince with chilli powder and tamari. I topped Japanese sticky rice with the mince and added mochi cheese and placed it under the grill. I then added salsa and coriander. I served this with a salad and miso dressing . ビーガン タコライス
To make taco rice
add about one cup of dried soy mince to hot water and let soak for ten min.
finely chop half an onion and a few mushrooms of choice and sauté in a little coconut oil then add your soy mince . Add 1/2 teaspoon of chill powder and 1 tablespoon of tamari ( gluten free ) or soy sauce .
make some Japanese rice in your rice cooker and keep on warm
make some mochi cheese ( see cheese on toast recipe ) or you can just use grated vegan cheese .
Shred some ice berg lettuce and make a simple salsa from
1 chopped tomato
finely diced ( the other half of the onion)
a little chopped green chilli and a squeeze of lime .
build your taco rice
people build their taco rice in different ways this one was
rice , shredded lettuce , mince,cheese ( you can then melt your cheese under the grill before adding your salsa. Then maybe top with a slice of tomato .
You can also add a drizzle of vegan Mayo over your lettuce as your building your taco rice .
other people may put the cheese on the rice then mince then lettuce
or mince lettuce cheese.
you decide .
serve with salad and maybe guacamole and some corn tortilla chips