Taco Bell Who? This taco rice bowl is the necessary cheese repair



Why is it working

  • The ground beef is cumin, chile powder and peppers-spices-taco spices, which are usually found in the taco-style taco fillets.
  • Filling the rice with Gooey cheese sauce, instead of grated cheddar, guarantees creaminess in every bite.

Enter all Okinawan restaurants and find Taco Rice: Japanese short -eyed rice on top of steaming, cumin powder and chill powder, then cooked with cheeddar cheese, chopped icebergs, sliced ​​tomatoes and sometimes crushed tortilla chips. Despite the appearance of Tex-Mex, Taco Rice is a signature Okinawan dish that tells a deeper story of how war and American military influenced local cuisine.

Before Okinawa, a chain of the island in the southern part of Japan was called Okinawa, this was the Kingdom of Ryukyu. For more than 400 years, sovereignty over the islands has grown the Ryukyuan monarchy its own habits, kitchen and mother tongue (such as Uchinaaguchi and Kunigami), most of which are still present today. The islands became part of Japan until 1879, when the Japanese government had strongly attached the area. After World War II, the United States directed Okinawa from 1945 to 1972. At this time, US military bases – and American culture – are spread throughout the islands. Nowadays, more than 30 US military bases remain in Okinawa, the Earth is approx. One quarter and more than 70% of all Japanese military base – which Okinawa still actively protest today.

Some local Okinawan restaurants and chefs started selling American-style dishes, including Tex-Mex-style crunchy tacos and root beer swimmers. One of the chefs, the Matsuzo Gibo, started selling the tacos, but they wanted to produce a significant and cheaper food for many American soldiers near his shop, and in 1984 began taco fillings with rice.

It was a huge hit with the Americans, and the food eventually became popular with the locals. Taco Rice soon became widespread in Okinawa and in the rest of the country and by the 1990s, Japan's whole menu item. Nowadays, Okinawan food is a popular, soothing meal that you can find virtually anywhere in Japan.

Like many culturally significant food, the way of preparation varies from cooking. Taco rice is almost nothing but a thick piece of ice salad and a Korean clay vessel on top of a Korean clay vessel to imitate the rice in the bibimbap. However, the classic remains a personal favorite – and with the exception of a slight pinch, you will find it below.

Like the classic, I brown onions and ground beef. I build a mixture of ground cumin, smoked peppers and oregano, which has a smoky, smoky flavor, like classic taco seasoning. The ketchup brings a slight sweets, increasing the balance. The main component of my recipe, which differs from most standard versions of Taco rice, is cheese. Most of the Taco Rice's iterations find thick grated cheddar cheese that accumulates on top, but here I make a spicy cheese sauce inspired. popular recipe– In the case of biting, secure the flooded, cheese taste. Like Kenji, I reach flooded milk, which helps prevent the melted cheese from clash, giving the sauce silky texture.

Taco Bell Who? This taco rice bowl is the necessary cheese repair


Cooking method
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To Taco Meat:

  • 2 tablespoon (30 ml) neutral oilsuch as vegetables or rape

  • 1 medium White or yellow onions (7 ounce; 200 g), gently diced (approx. 1 cup)

  • 2 medium clove garlic (10 g), minced

  • 1 pound (454 g) ground beefpreferably 80% lean

  • 1 tablespoon (8 g) Chile powder

  • 2 teaspoon (7 g) Diamond crystal kosher salt; For table salt, use half a quantity

  • 1 1/2 teaspoon ground cumin

  • 1/4 teaspoon fresh ground black pepper

  • 1/4 teaspoon smoked peppers

  • 1/4 teaspoon oregano

  • 4 teaspoon ketchup (about 1 ounce; 25 g)

  • 1 cup (240 ml) water

For cheese sauce:

  • 8 ounce (226 g) extra-sharp cheddar cheesegrated to large holes of a box of files

  • 1 teaspoon Corn starch or potato starch

  • 1 1/4 cup (300 ml) evaporated milk

  • 1/4 teaspoon Diamond crystal kosher salt; For table salt, use half a quantity

  • 1/4 teaspoon fresh ground black pepper

  • 1/8 teaspoon smoked peppers

Serve:

  • 4 cup cooked short -eyed white rice (25 ounce; 700 g)

  • 2 cup shredded iceberg (6 1/2 ounce; 180 g)

  • 1 large tomato (11 1/4 ounce; 320 g), halved and sliced ​​(about 1/8 inches thick slices)

  • Salsahome -made or shopping in store, for service

  • ChipsTo serve

  1. In a large, non-stick pan, medium-high, heat the oil until glittering. Add the onions and garlic and cook, stirring constantly to avoid tanning until gentle and fragrant, approx. 3 minutes. Add ground beef and cook with a wooden spoon to decompose the meat until the beef begins to tan, about. 5 minutes.

    Serious meal / Melai Citrawireja


  2. Add chile powder, salt, ground cumin, black pepper, smoked peppers, dried oregano, ketchup and 1 cup (240 ml) water. Cook, used with a wooden spoon to scrape and mix the bottom of the pan. Boil on the high heat and cook until the liquid is slightly thickened, approx. 3 minutes. Remove from heat, season it to taste and cover for warm hold; Set aside.

    Serious meal / Melai Citrawireja


  3. For cheese sauce: In a medium frying pan, discard the corn starch grated cheddar to coat evenly. Add 1 1/4 cup (300 ml) evaporated milk, salt, black pepper and smoked peppers. Cook low heat, constantly whisk until melted and smooth, approx. 5 minutes. Remove from the fire.

    Serious meal / Melai Citrawireja


  4. Divide the cooked rice equally between 4 discs. Top with taco meat, then cheese sauce, salad and sliced ​​tomatoes. Decorate with salsa and crushed tortilla chips.

    Serious meal / Melai Citrawireja


Note

If you want to be classic, you can miss the cheese sauce and use 1 cup of chopped sharp cheddar instead. To serve, add 1/4 cup cheddar to the doses of each beef. The remaining heat of the meat slightly melts the cheese. To achieve the best molten texture, use freshly grated cheddar, preferably on the thicker grated side. Cheddar Extra ingredients purchased in stores that prevent it from melting easily compared to freshly grated things.

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