Loco Moco

• Meat

  • 3/4 lb Ground pork/beef

• Produce

  • 6 (100 g mushrooms
  • 1 Onion, large
  • 1 Parsley

• Refrigerated

  • 5 Egg

• Canned Goods

  • 1 1/2 cup Beef stock

• Condiments

  • 1 tsp Soy sauce
  • 2 tsp Worcester sauce

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 2 Black pepper, freshly ground
  • 1/2 tsp Nutmeg
  • 1 tbsp Potato or corn starch
  • 1 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 2 1/2 tbsp Olive oil

• Bread & Baked Goods

  • 1/3 cup Panko

• Dairy

  • 2 tbsp Milk

• Liquids

  • 1 tbsp Water

Found on justonecookbook.com

Ingredients

• 1 large onion (½ for patty, ½ for gravy)
• 1 Tbsp. olive oil for sautéing onion
• ¾ lb. ground pork/beef (¼ lb. pork + ½ lb. beef)
• ⅓ cup (20 g) panko
• 1 egg
• 2 Tbsp. milk
• 1 tsp. Worcestershire sauce (for patty)
• ½ tsp. nutmeg
• 1 tsp. salt
• Freshly ground black pepper
• ½ Tbsp. olive oil for cooking the patties
• ½ Tbsp. olive oil for frying eggs
• 4 eggs for topping
• Steamed rice
• Parsley for garnish
• 6 (100 g) mushrooms
• ½ Tbsp. olive oil
• 1½ cup (350 ml) beef stock
• 1 tsp. Worcestershire sauce (for gravy)
• 1 tsp. soy sauce
• Salt
• Freshly ground black pepper
• 1 Tbsp. potato or corn starch
• 1 Tbsp. water

Directions

• Chop the onion finely.
• Heat 1 Tbsp. olive oil in a large pan on medium high heat and sauté the onion until translucent.
• Turn off the heat and divide the sautéed onion in half (half for the gravy and half for the patty).
• While sautéing the onion, you can cut mushrooms into thinly slices. Heat ½ Tbsp. olive oil in a small saucepan on medium heat and sauté mushrooms till soft. Add the half of sautéed onion and stir together.
• Add 1 ½ cup beef stock and 1 tsp. Worcestershire sauce.
• Skim any foam or scum on the surface. Season with salt and freshly ground black pepper.
• In a small bowl, combine 1 Tbsp. potato/corn starch and 1 Tbsp. water and whisk well to mix together. Pour the potato starch mixture into the gravy and thoroughly mix together. Simmer till the gravy is a bit thicker. Turn off the heat and set aside.
• In a large bowl, add the meat and the rest of sautéed onion. Add ⅓ cup panko, an egg, 2 Tbsp. milk, ½ tsp. nutmeg, 1 tsp. salt, and black pepper.
• Mix the meat well until the mixture gets sticky and pale, and then divide into 4.
• Make 4 large patties (or 6 medium patties if you like). Toss each portion of mixture from one hand to the other hand repeatedly about 5 times in order to release air inside the mixture. If you don’t release the air inside, the meat patties will crack. After tossing, make oval shape patties. The top should be slightly round and not flat. Keep the patties in the fridge for at least 30 minutes before cooking so that the meat combines together.
• In a large pan, heat ½ Tbsp. olive oil over medium heat and place the patties gently on the pan. Indent the center of each patty with 2 fingers because the center of patties will rise with heat. Cook the patties about 5 minutes. Do not flip until the bottom of the patties is nicely browned. Cover and cook for 5 minutes to thoroughly cook the inside of the patties (adjust cooking time depending on patty’s thickness). You can also re-heat the gravy and make fried eggs at this time.
• Serve steamed rice on individual plates. Transfer the patties to the plates, pour the gravy, and top with a fried egg. Serve immediately.