OKINAWA TACO RICE

INGREDIENTS

• 4 large eggs
• 1 tablespoon olive oil
• 1/2 cup onion finely chopped
• 2 cloves garlic minced
• 1 pound ground beef I recommend 90% lean ground sirloin
• 2 tablespoons taco seasoning recipe below
• 1 tablespoon soy sauce
• 1/2 cup beef stock or water
• 2-3 tablespoons sesame oil for the stone bowls or cast iron skillet, if using
• 4 cups cooked rice about 2 cups uncooked rice
• 2 cups romaine lettuce chopped
• 1 cup shredded cheddar cheese
• 1/4 cup cilantro minced1/4 cup tomatoes, finely chopped
• 1/4 cup red onion finely chopped2 tablespoons green onion, thinly sliced
• Furikake to taste

Taco Seasoning (for this recipe)

• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoons smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon chipotle or cayenne pepper

INSTRUCTIONS

Prepare the Poached Eggs

1. Prepare a bowl with ice water and set to the side.
2. Bring a deep sided sauté pan filled with water to a boil.
3. Lightly salt the water when it comes to a boil, then lower heat to a simmer.
4. Crack an egg into a ramekin. Swirl the simmering water, bring the ramekin close to the surface of the water, and gently drop the egg in. Repeat with remaining eggs. Cook until the eggs are softly set, about 3 minute, then use a slotted spoon to transfer the eggs into the ice bath.
5. Set aside until ready to serve. If preparing in advance, keep in the refrigerator; this can be done the night before.
6. Drop in hot water to reheat right before serving.

Make the Ground Beef Taco Filling

1. Heat olive oil in a deep sided skillet over medium-low heat. Add the onions, and cook until translucent, about 3-5 minutes. Stir in the garlic, and cook for 30 seconds.
2. Add the ground beef and stirring to break down the meat to an even crumble, cooking for 3-5 minutes, or until the beef is browned. Season with soy sayce, taco seasoning (adding more or less to taste, and beef stock/water. Bring it to a simmer, and cook for about 5-7 minutes covered on low heat.

Assemble the Taco Rice Bowls

1. If using a stone bowl or cast iron skillet, lightly brush the bottom of the bowls/skillet with sesame oil. Press about 1 cup of rice in the bottom of each bowl.
2. Top the rice with ground beef, and place the stone bowls on stovetop burners. Heat for about 7-10 minutes, or until the rice begins to crisp; you should be able to hear it. Carefully remove from heat with oven mitts (the rice will continue to crisp up from the residual heat in the bowls).
3. Top with lettuce, cheese, cilantro, tomato, red onion, green onion, poached egg, and a sprinkling of furikake. Serve immediately.