Sheldon Simeon's Loco Moco
Loco moco is one of those dishes that is humble, hearty, and completely satisfying. This version, inspired by Chef Sheldon Simeon, is the one I'll be making on repeat.
Ingredients
- Steamed rice
- Vegetable oil
Hamburger Patties:
- 1 pound ground beef (80% lean)
- ½ cup onion (cut into small dices)
- ¼ cup panko (Japanese breadcrumbs)
- 1 large egg
- 1½ tablespoons mayonnaise
- 1 teaspoon garlic salt
- ¼ teaspoon ground black pepper
Gravy:
- 1 stick unsalted butter (cut into 8 pieces)
- ¼ cup all purpose flour
- 1½ - 1¾ cups low-sodium beef stock
- 1½ tablespoons soy sauce
- 1½ teaspoons browning seasoning sauce
Mushroom Topping:
- 4 ounces cremini mushrooms (rinsed, pat dried, steamed removed, cut into ¼-inch slices)
- ½ onion (thinly sliced)
- 2 garlic cloves (thinly slices)
Fried Eggs:
- 1 tablespoon unsalted butter
- 3 large eggs
Instructions
- First, prepare the hamburger patties. In a large plate or a quarter baking sheet, line with a parchment paper. In a large bowl, combine ground beef, onion, panko, egg, mayonnaise, garlic salt and black pepper. Mix until just combined. Do not overmix. Divide into 6 portions, roll into balls, and pat down into thin round patties, about ⅓-inch thickness. Place on the prepare plate. If needed, use another parchment paper to separate the patties in between. Cover with plastic wrap and rest in the fridge for at least 30 minutes.
- In the meantime, make the gravy. In a small saucepan over medium heat, melt the butter. Add flour and whisk continuously for 4 minutes. While whisking the flour roux, slowly pour in 1½ cups beef stock (not all the stock). Whisk until smooth. Start on cooking the mushroom topping now (see next step). Reduce heat to medium-low for the gravy, add soy sauce and browning seasoning sauce. Season with salt and pepper. Cook until the gravy is thick enough to coat the back of a spoon, whisking frequently. Set aside on stove top.
- When the gravy is cooking, make the mushroom topping. In a medium skillet over high heat, warm ½ tablespoon vegetable oil, place mushrooms evenly on the skillet, then top with a layer of onion slices and sprinkle with garlic slices. Season with salt and pepper. Let the mushroom cook until caramelize, about 2 - 3 minutes. Reduce heat to medium. Stir and mix. Cook until the onions are softened, about 5 more minutes. Transfer to a medium bowl and set aside.
- In a large skillet (preferably cast-iron) over high heat, warm ½ tablespoon vegetable oil. Season 3 hamburger patties with salt on both side. Cook until nicely charred and cooked through, about 2 - 3 minutes per side. Transfer to a paper towel lined plate. Wipe the skillet clean with paper towels. Add ½ tablespoon oil and repeat with the rest of the patties. Season and cook.
- In another large skillet over medium heat, heat until hot. Melt 1 tablespoon butter. Add the eggs. When the outer edges turn white in color, cover with a lid. Turn down the heat to low and cook for 3 more minutes. Start on reheating the gravy (see next step).
- When the eggs are cooking, work on the gravy. Reheat over medium-low heat, whisking for a couple times, about 3 minutes.
- To serve, in serving plates, add steamed rice, hamburger patties (2 per person), mushroom topping, gravy and fried egg. Serve immediately.
Notes
- There are a lot of components in this recipe, and at some points I found myself cooking a few things at the same time. A little planning goes a long way here. Here is how I did it:
1 hour 10 minutes before dinner: Cut and chop everything, cook the rice, and mix and shape the beef patties. Refrigerate the patties.
45 minutes before dinner: Start the gravy. Halfway through, cook the mushroom topping.
20 minutes before dinner: Cook the beef patties.
5 minutes before dinner: Fry the eggs and reheat the gravy if needed. - Browning seasoning sauce can be easily found in most grocery stores. The brand I used is Kitchen Bouquet.
- Gravy can be made ahead and keep in the fridge. Reheat on the stove and bring back to a simmer, whisking constantly.
- This dish makes great leftovers. Keep the gravy and mushrooms together, and the rice and beef patties together. I didn't include the egg, as a fried egg doesn't reheat well. Note that the gravy may separate after reheating. Just give it a quick stir to bring it back together.