Loco Moco
Votes: 19
Time: 40 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Loco Moco - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Rice:
- 2 cups long grain rice
- 3.5 cups low-sodium chicken broth
Cutlets:
- 450 g ground beef from the shoulder (80% lean/20% fat)
- 1/4 cup diced Maui onion
- Salt and crushed black pepper
- Canola oil
Meat sauce:
- 1.5 cups low-sodium beef broth
- 1/4 cup coarsely chopped crimini mushrooms
- 1 tbsp (15 g) butter
- 1/4 cup diced Maui onion
- 1 teaspoon Worcestershire sauce
- 1 tbsp cornstarch
Eggs:
- 4 eggs category CO
- Canola oil
- 2-3 tbsp chopped fresh parsley for garnish (optional)
- 1/4 cup seeded and chopped Roma plum tomato, for garnish (optional)
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Cooking the dish according to the recipe:
- For rice: Rinse the rice under cold running water until the water runs clear. Bring the chicken broth to a boil in a medium saucepan over high heat. Add the rice, cover, and reduce the heat to low. Simmer for 15 minutes.
Remove the pan from the heat and let it sit for 5 minutes. (You can place the rinsed rice and chicken broth in a rice cooker and turn it on – this will keep the rice warm until serving.) Fluff the rice with a fork and close the lid. Keep warm until serving. - For cutlets: In a large bowl, combine ground beef, onion, and some salt and pepper. Form into 4 medium patties.
Place a large cast-iron skillet over high heat. Drizzle with canola oil and add the patties. Cover the skillet with a lid (or a second skillet) to retain moisture and ensure juicy patties.
Cook until well-browned on one side, 3-4 minutes. Then remove the lid, flip the patties, cover the pan again, and continue cooking to your desired doneness, about 3 minutes for medium-rare. Remove the patties from the pan and keep warm. - For the meat sauce: Add butter to the skillet with the remaining cutlet pieces. Sauté the crimini mushrooms and onion until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil, and simmer for 2-3 minutes.
In a separate bowl, mix cornstarch with a tablespoon of water until a smooth paste forms. Slowly add the cornstarch to the gravy, stirring constantly, until it thickens. Season with salt and pepper. Cover the pan and keep warm until ready to use. - For eggs: Pour canola oil into a nonstick frying pan over medium heat. Crack the eggs and fry them yolk-side up for 3-4 minutes. Remove from the pan and keep warm. (You can briefly flip the eggs yolk-side down if you want them to cook a little better.)
To serve: Place the cooked rice on a plate, top with the patty, then the eggs, and finally, pour over the gravy. Garnish with parsley and tomatoes, if desired.
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