Loco Moco

450g Ground beef

28g Panko (~ ⅓ cup)

90g Onion (~⅓ cup, finely minced)

2 teaspoon Oyster sauce

2 teaspoon Worcestershire sauce

½ teaspoon Black pepper

4 teaspoon Vegetable oil

100g Button mushrooms (5 small mushrooms)

4 tbs Cultured unsalted butter

4 tbs All-purpose flour

2 cups Beef stock

1 tbs Soy sauce

2 teaspoon Bourbon

4 large Eggs

Add the ground beef, panko, onions, oyster sauce, worcestershire sauce and black pepper to a bowl and mix until well combined, but don’t be too aggressive with your mixing or it will make the patties too dense. Chopsticks work really well for mixing.

Split the mixture into 4 pieces and form them into 4 patties that are about a ¾-inch (2cm) thick.

Heat a sauté pan over medium heat until hot, and then add the oil. Add the patties and fry until they have a brown crust on one side (about 2 ½ minutes). Flip the patties and fry until they’re cooked through (another 2 ½ minutes).

Transfer the patties to a plate and then add the mushrooms, sauteéing until the mushrooms are well browned.

While the mushrooms are frying heat another sauté pan, add a bit of oil and fry the eggs however you like them.

Push the mushrooms to the sides of the pan and melt the butter in the center along with the flour. Fry the roux until a medium brown.

Remove the pan from the heat and whisk in the beef stock, soy sauce and bourbon.

Once the mixture is smooth and free of lumps, put it back on the stove and bring to a boil, cooking until the gravy is nice and thick.

To plate the Loco Moco, first put down a mound of hot rice. Top with the beef patties and then sprinkle on a handful of fried shallots. Cover everything with the mushroom gravy and then top with a fried egg.