Hi everyone and welcome back to another blog. Today we will be making loco moco. The patties are juicy and the gravy compliments the meat very well. The dish is also served with steaming rice and a perfectly cooked egg however you like it. The dish is also served with mac salad, but today we are just going to do the loco moco. Now further a do, lets get to the recipe.
- 2 cups white rice uncooked
- 2 cups water
- 1 lb Certified Angus Beef® brand ground beef
- 2 tsp kosher salt
- 2 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp flour
- 1 1/2 cup beef broth
- 1 tbsp soy sauce
- 1 tbsp butter
- 2 tsp olive oil
- 2 green onions sliced
- Rinse the rice under cool water. Place the rinsed rice and 2 cups water in a rice cooker and cook.
- Shape the ground beef into four patties. Season both sides with salt and pepper.
- Heat olive oil in a cast iron skillet over medium-high heat. Add the patties. Sear for 4 minutes. Flip. Cook for 4 more minutes. Remove the patties and set aside.
- Reduce heat to medium-low. Add the flour to the skillet. Cook for 1-2 minutes, stirring continuously.
- Add 1/2 cup beef broth to the skillet, and stir to combine.
- Add the remaining beef broth and soy sauce. Cook until thickened, about 5 minutes. Whisk in butter. Season with salt and pepper to taste.
- In another skillet, heat 2 teaspoons olive oil over medium-high high. Crack the eggs into the pan and fry for 3-4 minutes, until the whites are cooked through. The yolks should remain loose.
- Place a large circle cookie cutter on a plate. Fill with a spoonful of rice. Remove the cookie cutter.
- Place a cooked patty on top of the rice. Spoon on a ladle of gravy. Top with a cooked egg, and garnish with green onions.