Loco Moco

Method8 steps

1. 1

   Step 1: Mix the one pound ground beef with the separate small minced patty onion (1 small), quarter cup panko and one tablespoon patty soy sauce. Divide this one mixture into four portions and form four patties.

   Uses 1 lb ground beef · 1 small onion, minced, for the patties · ¼ cup panko · 1 tbsp soy sauce for the patties

2. 2

   Step 2: Pan-fry the four prepared patties over medium heat, turning as needed, for the source 4–5-minute guide. Continue until browned and every center reaches 160°F (71°C); thickness may require longer. Transfer the cooked patties to a clean plate. Keep the actual rendered drippings in the pan for gravy.

   Cook beef patties · 5 minUses Four prepared raw beef patties

3. 3

   Step 3: Use the same pan containing the actual beef drippings from the cooked patties. At medium heat, add the one tablespoon butter and the separate small minced gravy onion (1 small). Sauté for 2–3 minutes, until the onion begins to brown.

   Brown gravy onion · 3 minUses Actual beef drippings left in the patty pan · 1 tbsp butter for the gravy · 1 small onion, minced, for the gravy

4. 4

   Step 4: In a small bowl, stir the one tablespoon cornstarch with the two tablespoons water until smoothly dispersed. Stir again before adding if the cornstarch settles.

   Uses 1 tbsp cornstarch for the gravy slurry · 2 tbsp water for the gravy slurry

5. 5

   Step 5: Pour the one can beef broth into the prepared gravy-onion pan. Add the one teaspoon gravy soy sauce and one teaspoon Worcestershire sauce. Stir in the one prepared cornstarch-water slurry, bring to a boil while stirring and cook until the gravy thickens. Keep warm for assembly.

   Uses Browned gravy onion butter and beef drippings · 1 can beef broth · 1 tsp soy sauce for the gravy · 1 tsp Worcestershire sauce · One prepared cornstarch-water slurry

6. 6

   Step 6: Lightly oil a separate pan as needed and fry the four topping eggs. For the source sunny-side-up style, leave the yolks facing up and cook the whites until set; use pasteurized shell eggs if keeping yolks soft. With ordinary unpasteurized eggs, cook both the whites and yolks firm. Serve the eggs freshly cooked.

   Uses Oil as needed to lightly oil the separate egg pan · 4 eggs for frying

7. 7

   Step 7: Divide the one 5–6-cup hot cooked-rice supply among four plates. Put one of the four fully cooked patties and one freshly fried egg on each plate, then distribute the prepared gravy over the four plates. Serve immediately.

   Uses 5–6 cups hot cooked Japanese short-grain rice · Four fully cooked beef patties · Four freshly fried topping eggs · One prepared hot onion-beef gravy batch

8. 8

   Step 8: Serve the assembled meal promptly. If saving unused cooked rice, patties or gravy, cool promptly in shallow containers and refrigerate within 2 hours; use within the source 1–2 days. Reheat those saved components until hot throughout and 165°F (74°C), then fry a fresh topping egg when serving. Keep the egg-free saved portions separate from the freshly assembled plates.

   Uses Actual unused cooked rice patties and gravy, without fried eggs