Kasahara-style Japanese taco rice with zesty condiments. The spicy ground meat and crisp vegetables are a perfect match, whetting your appetite even on hot summer days. Please try this dish that tastes like the ocean of Okinawa.
Ingredients
Main Ingredients (2 servings)
- Ground pork 300g
- Lettuce 1/6 head
- Cucumber 1
- Myoga ginger 1
- Shiso leaves 5
- Cherry tomatoes 5
- Avocado 1
- Rice 2 bowls
- Shredded cheese 30g
Seasonings
- Sesame oil 1 tbsp
- [A] Grated garlic 1 tsp
- [A] Soy sauce 2 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Sugar 1/2 tbsp
- [A] Ketchup 2 tbsp
- [A] Chili oil 1 tsp
- White sesame seeds (to taste)
Steps
- Finely shred the lettuce, cucumber, and shiso leaves. Finely chop the myoga ginger. Soak all chopped vegetables in water until crisp, then drain and chill in the refrigerator. (Key Tip!) Be careful not to soak for too long, as it will remove the aroma.
- Remove the stems from the cherry tomatoes and cut them in half horizontally. Peel and pit the avocado, then dice it into 1cm cubes. Chill the cut cherry tomatoes and avocado in the refrigerator as well.
- Heat 1 tbsp of sesame oil in a frying pan over medium heat. Add 300g of ground pork and stir until it is shiny and crumbly. (Key Tip!) By thoroughly evaporating the moisture from the ground meat, you can achieve a delicious result without any gamey smell.
- Add 1 tsp of grated garlic, 2 tbsp of soy sauce, 1 tbsp of mirin (sweet rice wine), 1/2 tbsp of sugar, 2 tbsp of ketchup, and 1 tsp of chili oil to the cooked ground meat. Stir-fry until the flavors are well combined.
- Serve 2 bowls of rice in serving bowls. Generously top with the chilled shredded vegetables (lettuce, cucumber, shiso leaves, myoga ginger). Arrange the cooked ground meat, cherry tomatoes, and avocado in a balanced manner. Finally, sprinkle with 30g of shredded cheese and white sesame seeds (to taste).
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