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Loco Moco

  • Difficulty Moderate
  • Time 45 minutes
LOCO MOCO // A COOK NAMED MATT

Ingredients:

For the gravy

  • 4oz flour 
  • 4 oz butter 
  • half a yellow onion, medium diced
  • ¼ cup Spiceology Maui Wowee Hawaiian Rub
  • 2 quarts chicken stock or veggie stock
  • Salt, to taste
  • Pepper, to taste
  • Rice Wine Vinegar, to taste

For the burger

  • 1/2 lbs ground beef formed into patties
  • Salt, to taste
  • Pepper, to taste 

To plate

Instructions:

For the gravy

  1. In a medium saucepan, melt butter over medium heat
  2. Add onions and cook until translucent 
  3. In a bowl, mix together Maui Wowee and flour
  4. While whisking constantly, slowly pour the flour mixture into melted butter to make a roux
  5. Continue whisking until the roux starts to slightly brown and smells somewhat like popcorn
  6. Slowly add the stock while whisking, get rid of any clumps 
  7. When sauce begins to thicken, set to a low simmer, stirring occasionally

For the burger

  1. Using the ground beef, seasoned with pepper to taste, form into 2 patties (4oz)
  2. Cook in a cast-iron skillet, sautépan or grill to the temperature of your liking
    1. 120-125 Degrees F = Rare
    2. 130-135 Degrees F = Medium Rare
    3. 140-145 Degrees F = Medium
    4. 150-155 Degrees F = Medium Well
    5. 160-165 Degrees F = Well Done
  3. Finish with Salt, to taste

Plating

  1. Place patty over a bed of short-grain rice.
  2. Pour your gravy over the beef patty
  3. Cook an egg over easy per patty
  4. Top with an egg and garnish with Spiceology’s Togarashi

Used in this Recipe

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