Ingredients
cabbage,1 bag, finely shredded
¼cupmayonnaise
2tsprice vinegar
3cupswhite rice,steamed
1tbsprice vinegar
1lblean ground beef
1tbspsesame oil
3garlic cloves,minced
2tbspfresh ginger,minced
2tbspmirin
2tbsprice vinegar
½cupbrown sugar
¼cuplite soy sauce
1tspsesame seeds
Sriracha,to taste
6flour tortillas,extra large, burrito size
Preparation
Mix the cabbage, mayonnaise, and rice vinegar together in a bowl. Set aside.
Once the rice is steamed, allow to cool for a few minutes.
Slowly pour over the vinegar, then chop it into the rice to combine. Set aside.
Heat a large pan over medium high heat.
Brown the meat deeply with sesame oil.
Once browned, drain most of the fat, then add the garlic and ginger.
Add the mirin, rice vinegar, brown sugar, soy sauce, sesame seeds, and red pepper flakes.
Cook until the liquid has reabsorbed and the meat is shiny.
Warm the tortillas in the microwave under a damp paper towel for 10 seconds.
Use a sheet of foil for each burrito.
Lay the tortilla down, then add ½ cup of the rice mixture.
Add in ⅙ of the meat and ⅙ of the slaw mixture.
Add Sriracha to taste.
Roll the burrito tightly, then wrap the foil around it.
Add to a toaster oven or hot oven at 400 degrees F, then toast for 4 to 5 minutes, if desired.
Serve warm, and enjoy!
