Okinawan Taco Rice (Takoraisu//タコライス)

One thing that never fails to fascinate me is how deeply world events shape what ends up on our plates—and how no single culture can claim full ownership over any one dish or ingredient. Surprised? Take tomatoes, for example. Though we often associate them with Mediterranean cuisine, they were actually brought to Europe from South America by the Spanish in the 16th century. Or consider the beloved Vietnamese banh mi, a culinary legacy of French colonial influence from the mid-1800s. Even the classic American tradition of corned beef on St. Patrick’s Day traces back to Jewish immigrant communities.

While history can be complicated, there’s something beautiful about the way food travels; crossing borders, blending traditions and influences to create something entirely new. In Okinawa, the chain of islands located in southern Japan, that dish is taco rice.

Invented in 1984 by Matsuzo Gibo, the owner of a local late-night eatery in Okinawa, taco rice was born out of equal parts creativity, necessity, and cultural observation. Hoping to appeal to the American military personnel stationed nearby, Gibo began experimenting with a dish that combined familiar Tex-Mex flavors with the convenience of Japanese ingredients and the donburi-style rice bowl. By layering seasoned ground pork and beef, shredded lettuce, cheese, and tomatoes over rice, he created a meal that was affordable, satisfying, and easy to prepare.

At first, the dish didn’t catch on. But late-night hunger has a way of turning skeptics into regulars. Marines started showing up when everything else was closed, then started returning during lunch hours, and bringing their friends. Slowly but surely, this once “odd” fusion became a local phenomenon.

Today, taco rice is a beloved staple throughout Okinawa. You’ll find it everywhere—from restaurant menus and school lunches to bento stands and pre-packaged seasoning mixes in grocery stores and souvenir shops. Matsuzo Gibo’s original restaurant, King Tacos, has grown into a local chain, still serving the original secret recipe. 

It’s become both a tourist favorite and a nostalgic stop for Navy and Marine personnel; a chance to taste a dish that’s now part of Okinawa’s cultural fabric. Over the years, taco rice has become deeply embedded in Japan’s broader food culture. It made its way onto KFC menus in the 1990s, still makes the occasional appearance at Taco Bell locations across the country, and can even be found at convenience stores like 7-Eleven.

Okinawan Taco Rice (Takoraisu //タコライス)

Food has a unique way of tracing the paths of history—shaped by migration, conflict, and cultural exchange, often resulting in surprising (and delicious) combinations. In Okinawa, where American military personnel have long been stationed, that story unfolds in the form of taco rice. Born in the 1980s from a fusion of Tex-Mex flavors familiar to U.S. service members and the Japanese donburi rice bowl, this hearty, comforting dish has since become a beloved staple across Japan.

Recipe and Photography by Maya Alderman (@Kuishinbo_Maya)

Forge To Table Knives

Prep Time: 20 minutes

Cook Time: 10 minutes

Serving Size: 3-4

Ingredients:

Rice

• 2 cups Japanese short-grain rice

• 2¼ cups water (adjust per rice cooker/stovetop directions)

Pico de Gallo

• 1 large Roma tomato, diced

• ¼ red onion, finely chopped

• 6–12 sprigs cilantro including tender stems, roughly chopped

• 1 tablespoon lime juice (½ lime)

• Pinch of salt

Taco Meat

• 1½ tablespoons neutral oil (vegetable, avocado, etc.)

• ¾ red onion, finely chopped

• ½ red pepper, finely chopped

• 5 cloves garlic, minced

• ½ pound ground beef (85–90% lean)

• ½ pound ground pork

• 2 tablespoons mirin

• 2 tablespoons ketchup

• 2 tablespoons soy sauce

• 2 teaspoons Worcestershire sauce

• 2 tablespoons taco seasoning (see below)

• ½ teaspoon hondashi

• ½ teaspoon kosher salt

• ⅛ cup water (to loosen sauce slightly if needed)

Taco Seasoning

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• ¼ teaspoon garlic powder

• ¼ teaspoon onion powder

• ¼ teaspoon red pepper flakes

• ¼ teaspoon dried oregano

• ½ teaspoon paprika

• ½ teaspoon kosher salt

• ½ teaspoon black pepper

Finishing Touches

• 2 cups thinly shredded iceberg lettuce 

• ½ - ¾ cups shredded cheese (Monterey jack, cheddar, or Mexican blend) 

• Lime wedges 

• Tortilla chips 

• Your favorite hot sauce

• 1 avocado, diced (optional) 

• Sour cream (optional) 

Directions

1. COOK THE RICE. Rinse the short-grain rice thoroughly under cold water until the water runs clear. Combine with 2-¼ cups water (or according to rice cooker/stovetop instructions) and cook until tender. Once done, fluff gently and keep warm.

2. PICO DE GALLO. Meanwhile, in a small bowl, combine the diced Roma tomato, red onion, chopped cilantro, lime juice, and a pinch of salt. Mix well and set aside (in the fridge) to let the flavors meld.

3. TACO SEASONING. In a small dish, stir together chili powder, cumin, garlic powder, onion powder, red pepper flakes, oregano, paprika, kosher salt, and black pepper. Set aside for use in the meat mixture.

4. TACO MEAT. In a large skillet over medium heat, heat the neutral oil. Add the finely chopped onion and red pepper, and cook until softened, about 4–5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the ground beef and pork, breaking it up with a spatula, and cook until the meat is only partially pink. Stir in the mirin, ketchup, soy sauce, Worcestershire, prepared taco seasoning, hondashi, and kosher salt. Add a splash of water (about ⅛ cup) if the mixture is too dry. Simmer on low for 5–7 minutes to allow the flavors to combine and the sauce to thicken slightly.

5. ASSEMBLE THE BOWLS. Spoon a generous serving of rice into each bowl. Top with a hearty scoop of the taco meat. Add a few spoonfuls of pico de gallo, then finish with the finishing touches—shredded lettuce, cheese, sliced avocado, sour cream, or hot sauce.

6. SERVE & ENJOY. Serve warm and enjoy right away! Don’t forget to squeeze a wedge or two of lime over the top and finish with a handful of crushed tortilla chips for extra crunch.

Chef’s Notes:

• You might be surprised to see ketchup in the recipe—but in Japanese cooking, it’s more than just a condiment for fries! Ketchup is a secret weapon, often used to add a sweet-savory depth to dishes. It’s a key ingredient in omurice (a popular omelet rice dish) and shows up in nostalgic favorites like naporitan (Japanese-style spaghetti). It’s also commonly mixed with soy sauce or Worcestershire to create quick, punchy sauces for fried chicken or pork katsu.

• For all the meal-preppers out there, this recipe is perfect for make-ahead! Just portion out the rice and meat mixture in advance and when you're ready to eat, heat it up and add your fresh toppings for a quick, satisfying meal.

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