Thursday, March 08, 2012

Kentaro's Taco Rice

This is a plate dinner to serve up to 4 (if they aren't teenagers)...a kind of flat donburi, where the rice is topped with shredded lettuce and taco fixings.

Cook enough rice for 4, and shred a pile of lettuce leaves, 4-5 leaves depending on size.

Cube one big tomato and an avocado.
Squeeze lemon or lime juice over the avocado. I like lots of lemon or lime juice over the finished dish too, especially in hot weather.

1 bag plain tostitos or nachos chips

3/4 c grated cheese

Wet seasoning mix:1.5 T tomato ketchp
2 T worcestershire sauce (Japanese - use less if using western Worcestershire sauce)
1 T sake
1 scant T red pepper, to taste
1 t soy sauce
0.5 t curry powder or ground cumin

Dry seasonings:2 pinches salt
black pepper, ground

2 cloves garlic, peeled and chopped
1 T oil
300 g ground meat (pork or beef)

Heat up a frypan, and hold your hand about 10 cm over it. When you can feel the heat but it’s not too hot, add the oil to the pan. Fry the garlic. If it’s too hot, take the pan off the heat and stir it quickly, because garlic burns very easily.

When the garlic smells good and looks golden, add meat, salt, pepper. Stir-fry it.

When the meat is mostly brown, add the wet seasoning mix and stir it in. Cook just a bit more, until there is no raw meat, and taste a bit to see if it needs more salt.
Don’t forget that the cheese and tacos are salty.

Serve the rice onto dishes. Scatter lettuce over the rice, then add a dollop of met. Top with tomatoes and avocado, another squeeze of lemon or lime if liked, and sprinkle with cheese and crumbled tostitos. Grind more pepper over if you want.

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