We tried to recreate this local favorite from a recent vacation. We loosely followed this recipe: http://cookingtheglobe.com/loco-moco-recipe/ Our modifications: first, for the meat mixture, we used ½ cup plain breadcrumbs and 1 tsp soy sauce instead of panko and salt, respectively. We also added ½ tsp dry mustard. Second, for the sauce we first sauteed ¼ cup (1 small) shallot a little oil in the pan before adding the butter. After making a roux, we added 20 grams (0.7 oz) dried Polish mushrooms (which we had reconstituted and drained, setting aside the mushroom soaking liquid). Instead of 2 dashes Worcestershire sauce, we added a dash each of soy and Worcestershire instead; this made the sauce a bit salty, so we diluted it with ¼ cup of the mushroom soaking liquid. Finally, once we finished thickening the sauce, we added the four cooked patties back in to make sure they would be fully cooked; we covered and simmered for 5 mins. Separately, we fried the eggs in another frying pan. We served this dish with cooked jasmine rice. (Nov. 2019)
Version 1: Instead of reconstituted dried Polish mushrooms, we made a mushroom gravy with 8 oz sliced fresh cremini (baby Bella) mushrooms. After cooking the patties and placing them on a platter, we heated the same cooking pan, added ½ medium onion (finely minced, about ¼ cup) and 8 oz cremini mushrooms (cut into ¼” thick slices, without stems). After they softened (about 2 mins on medium heat), we added 2 Tbsp butter and sauteed. Then we added 2 Tbsp flour and made a roux (2 mins) before stirring in the 1 ½ cups beef broth and 2 dashes Worchestershire sauce. We added the four patties back into the sauce, covered, and simmered on low for 10 mins. We served each patty with rice and a fried egg on top. (May 2020)
Cooking Adventures 