A Japanese Dish with Tex-Mex Flavors | America’s Test Kitchen
In the 1980s in Okinawa, Japan, teenager Matsuzo Gibo created “taco rice” to cater to U.S. Marines stationed on the island. Christie Morrison shares the story and prepares this Japanese take on a Tex-Mex classic—flavored with instant dashi, mirin, soy sauce, and homemade taco seasoning—with Toni Tipton-Martin..
Okinawan Taco Rice:
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What race is this woman?
I’m trying to figure out what Toni’s role is in the ATK videos. If you’re looking for diversity, Elle is one of ATK’s great chefs. And there are several new minority chefs who actually demonstrate their craft. Toni just stands there.
Colander!!!! Haiyaaaa 🤦🏻♂️
That moment when they looked at eachother before the "mhmm" and debated whetever any of them approved it 🤣
I didn't have everything on hand, but used this recipe as some inspiration. I used brown rice, my own salt free taco seasoning, ground turkey and coconut aminos instead of soy sauce. Adds a nice flavor and easy to make.
Nice
everything tastes better with dashi
Looks phenomenal! Guess it's Japanese food all week.
My family first tried taco rice at the Kadena AB USO on Okinawa in the late 80's. We enjoyed it so much, it quickly became a favorite meal to make at home. The kids are all grown with families of their own but when we get together, usually during the holiday season, we always make one night taco rice night. I can't stress enough the importance of grating your own cheese. Pre-grated bags just don't cut it on taco rice. I just got off the phone with my daughter in Wisconsin. It's taco rice night!
Ugh…the scriptedness is annoying these days.
Just cook
Why yes! This recipe segment did end rather abruptly. The final 45 seconds:
Toni: And there's a little hint of sweetness.
Christie: Mm-hmm?
T: Just a little. Absolutely balanced.
C: Nothing overpowers anything else. The rice and the bits of meat are almost the same size.
T: Right.
C: You've got kind of chewy and then tender.
T: Really delicious, Christie. Thank you!
C: Thank you!
T: So, for a flavorful weeknight dish reminiscent of Okinawa, start by creating your own taco seasoning mix.
T: Thoroughly rinse short grain rice and use pantry ingredients like ketchup and instant dashi, soy sauce and mirin for big flavor.
T: From Cook's Country – Okinawan Taco Rice.
T: This is so good, Christie.
C: [agreeing] Mmm.
I know y'all are changing things up, but this ain't it.
Any suggestion for a chili powder recipe? It’s a spice blend right?
Toni might be a great culinary historian, but she’s a rather wooden presenter who has trouble conveying enthusiasm in an authentic manner. The few recipe videos she appears in, she takes a bite of the finished dish and looks like she’s struggling to find words. Her face doesn’t telegraph any joy. The joy is the payoff for the segments.
Japanese/TexMex sloppy joe on rice
Get on with it.
Boring
Make your own taco seasoning because you know exactly what is in it (and not in it) and plus it is so much cheaper then the packets.
Set the example of containing the hair around food prep; in most places it is a strict health code besides just being GROSS!
Gotta say, this sounds absolutely disgusting. Ketchup? Ketchup? Dashi powder? No….!!!
Thanks Christie, looks absolutely awful.
Yummmm…
This is ridiculous lol
Wait… wait… you can't eat a taco out of a bowl. Don't the Japanese have a flatbread? If not, put it on one of those seaweed things called nori. It seems to me that would be pretty good. Sure, you can make the filling without a wrapper, but then it's not a "taco". I think that kid did not understand the concept.
How about ATK's staff with waistlines over 30 inches all start featuring recipes that are good for the Microbiome and don't add harmful fats (which we all know animal fats are). Then when they start losing inches from their waistlines they can reveal what they have been doing. They will prove to America and others watching that you don't have to deprive yourselves of delicious food while losing weight and getting back into a healthy height/weight range.