Takoraisu: Japanese dish with Tex-Mex flavors | Cabin Fever Cookbook - Chico Enterprise-Record

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When my parents cooked meals it was like taking a global journey across our plates.

We frequently had Greek salad, but the only ingredient that could really be called Greek was feta. My mom’s Irish stew was actually caldo de res, a Mexican-style beef stew, and her Hungarian goulash was not Hungarian, and not even goulash as it turns out. Spanish eggs were more accurately huevos con salsa, which are scrambled eggs cooked in a spicy tomato sauce.

Even on nights when we had Mexican food we were eating tacos with shells that came in a box.

But the very next night we’d have real tacos with thick corn tortillas and we’d just call it dinner.

I never questioned these dishes, but as I began preparing meals for my own kids I started to wonder why they were named for countries they were unrelated to, except for maybe one or two minor ingredients. Are we as Americans just so desperate for a splash of international culture that we’ll randomly assign dishes to another country because it kind of fits?

Does this mean that other countries have American-inspired dishes?

Yes, they do!

Korea has a dish called Budae Jjigae, translated to Army Stew, and consists of ramen, kimchi, processed American meats like hot dogs or spam, and slices of American cheese.

And Japan has takoraisu.

Takoraisu (pronounced like “taco rice”) is based off a traditional rice bowl from Okinawa called donburi and inspired by the Tex-Mex flavors imported by American military personnel.

Most recipes online place this dish’s creation in the early 1980s, although some go as far back as the ’60s. It’s often described as Okinawa’s most famous dish outside of Japan.

This is truly a fusion dish, merging Japanese flavors with taco meat and salsa. Each layer is seasoned individually, but when the ingredients are added together it creates this explosion of flavors that leaves you wanting more.

Takoraisu

Ingredients:

• Salsa
• Diced tomatoes
• Cooked ground beef
• Cabbage salad
• Rice
• Shredded mozzarella

Directions: After each component has been cooked, begin to assemble in bowl. First add rice, then layer in ground beef, salsa, cabbage, tomatoes, and top with shredded cheese.

Ingredients for the meat:

• 1 medium onion
• 1 pound ground beef
• 1 tablespoon soy sauce
• 1/2 teaspoon black pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic salt
• 2 tablespoons of salsa

Directions: Bloom paprika and cumin in pan with a little bit of oil. Add onions and garlic salt, and cook until onions are translucent. Add ground beef. As meat begins to cook add black pepper, oregano, soy sauce and salsa. Cook meat thoroughly, then cover and remove from heat.

Ingredients for the cabbage salad (Adapted from pickledplum.com):

• 1 bag (8 ounces) of cabbage mix
• 1 teaspoon of sugar
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 2 tablespoons rice wine vinegar

Directions: Combine liquids and sugar. Add cabbage and stir until mixed thoroughly.

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Takoraisu: Japanese dish with Tex-Mex flavors | Cabin Fever Cookbook - Chico Enterprise-Record
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