Loco Moco

• doses: 4 servings
• tempo ativo: 20 minutes
• tempo total: 40 minutes

Ingredientes

1 onion (divided; for the patties and gravy)

1 Tbsp extra virgin olive oil (for sautéing the onion)

6 button mushrooms (3.5 oz, 100 g) 3.5 100

½ Tbsp extra virgin olive oil

1½ cups beef stock/broth

1 tsp Worcestershire sauce

1 tsp soy sauce

Diamond Crystal kosher salt (to taste)

⅛ tsp freshly ground black pepper

1 Tbsp potato starch or cornstarch

1 Tbsp water

¾ lb ground beef and pork combination (a mixture of two-thirds ground beef + one-third ground pork)

⅓ cup panko (Japanese breadcrumbs)

1 large egg (50 g each w/o shell)

2 Tbsp milk

1 tsp Worcestershire sauce (for the patties)

½ tsp nutmeg

1 tsp Diamond Crystal kosher salt

⅛ tsp freshly ground black pepper

½ Tbsp extra virgin olive oil (for cooking)

4 large eggs (50 g each w/o shell)

½ Tbsp extra virgin olive oil (for frying)

4 servings cooked Japanese short-grain rice (4⅓ cups, 660 g) 4⅓ 660

1 sprig parsley (for garnish)

Instruções

Gather all the ingredients. For the steamed rice, please note that 1½ cups (2 rice cooker cups, 300 g) of uncooked Japanese short-grain rice yields roughly 4 servings (4⅓ cups, 660 g) of cooked rice. See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.

Mince 1 onion finely. To learn how to finely mince (called mijingiri in Japan), see my tutorial.

Heat 1 Tbsp extra virgin olive oil in a large pan on medium-high heat and sauté the onion until translucent.

Turn off the heat. Divide the sautéed onion and use half for the gravy and the other half for the hamburger patties.

To Make the Gravy

Cut 6 button mushrooms into thin slices. Heat a small saucepan on medium heat. Then, add ½ Tbsp extra virgin olive oil and the mushrooms and sauté until soft. Add half of the sautéed onion and stir together.

Add 1½ cups beef stock/broth, 1 tsp Worcestershire sauce, and 1 tsp soy sauce.

Skim off any foam or scum on the surface. Then, season with Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.

To a small bowl, add 1 Tbsp potato starch or cornstarch and 1 Tbsp water and whisk well to combine. Pour the starch mixture into the gravy and thoroughly mix together. Simmer until the gravy is a bit thicker. Turn off the heat and set aside.

To Make the Patties

In a large bowl, add ¾ lb ground beef and pork combination and the rest of the sautéed onion. Add ⅓ cup panko (Japanese breadcrumbs), 1 large egg (50 g each w/o shell), 2 Tbsp milk, 1 tsp Worcestershire sauce, ½ tsp nutmeg, 1 tsp Diamond Crystal kosher salt, and ⅛ tsp freshly ground black pepper.

Knead together well until the mixture becomes sticky and pale. Then, divide into 4 portions for large patties or 6 portions for medium patties.

For each patty, toss a portion of the mixture from one hand to the other about 5 times; this releases the air inside and prevents cracking during cooking. Then, make an oval-shaped patty. The top should be slightly rounded and not flat. Place on a plate or tray. Repeat with the remaining portions. Cover the patties with plastic wrap and rest them in the refrigerator for at least 30 minutes so that the meat combines well and the fat solidifies.

To Cook the Hamburger Steaks

Heat a large pan over medium heat, then add ½ Tbsp extra virgin olive oil. Place the patties gently in the pan. (If you‘re doubling the recipe, fry in batches.) Indent the center of each patty with 2 fingers because the centers will rise with the heat. Cook the patties for about 5 minutes. When the patties are nicely browned on the bottom, flip them over. Cover and cook for another 5 minutes to thoroughly cook the inside, adjusting the cooking time depending on the thickness of the patties. At this time, you can reheat the gravy and make the fried eggs with 4 large eggs (50 g each w/o shell) and ½ Tbsp extra virgin olive oil.

To Serve

Divide 4 servings cooked Japanese short-grain rice on individual plates. Transfer the patties to the plates, pour the gravy on top, and top each with a fried egg. Chop 1 sprig parsley and sprinkle on top for garnish. Serve immediately.

To Store

You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.

Informação Nutricional

• Calorias: 571 kcal
• Gordura Total: 33 g
• Gordura Saturada: 10 g
• Gordura Trans: 1 g
• Colesterol: 294 mg
• Sódio: 614 mg
• Carboidratos Totais: 39 g
• Fibra Alimentar: 1 g
• Açúcares Totais: 4 g
• Proteína: 29 g