Loco Moco

Ingredients

• 1 cups Short Grain Rice
• 1.25 cups Water
• 300 g Ground Beef
• 1 pcs Onion
• 2 pcs Garlic
• 1.5 tsp Alaea Salt
• 0.75 tsp Black Pepper
• 1.3333333333333333 tbsp Neutral Oil
• 1.5 tbsp All Purpose Flour
• 1.5 cups Beef Stock
• 1 tbsp Soy Sauce
• 2 pcs Egg
• 2 pcs Green Onion

Method

1. Rinse {short_grain_rice} until the water runs mostly clear, then combine with {water} and a pinch of {alaea_salt} in a small saucepan. Bring to a boil over medium-high heat, cover, reduce to low, and cook until tender and the grains are glossy and sticky. Let it stand covered so the texture sets.
2. Finely dice {onion}, mince {garlic}, and thinly slice {green_onion} so they cook evenly and finish the dish with a fresh bite.
3. Gently mix {ground_beef} with part of {alaea_salt} and {black_pepper}, then form loose patties slightly wider than the rice so they stay tender and cook evenly.
4. Heat {neutral_oil} in a large skillet over medium-high heat until shimmering. Pat the surface of the {ground_beef} patties dry, lay them in without crowding, and sear until deeply browned on both sides and just cooked through. Rest briefly so the juices settle.
5. Lower to medium heat in the same skillet, add {onion} with a pinch of {alaea_salt}, and sauté until softened and lightly golden. Stir in {garlic} until fragrant, then sprinkle in {all_purpose_flour} and cook until the pan smells nutty. Slowly whisk in {beef_stock} and {soy_sauce}, scraping up the fond, then simmer until the gravy is glossy enough to coat a spoon. Taste and adjust with {black_pepper}.
6. Heat a thin film of {neutral_oil} in a nonstick skillet over medium heat. Crack in {egg}, season with a small pinch of {alaea_salt}, and fry until the whites are set, the edges are lightly crisp, and the yolks stay runny.
7. Spoon the {short_grain_rice} into bowls, top with the rested {ground_beef} patties, ladle over the hot {beef_stock} gravy, and finish with the fried {egg} and sliced {green_onion} for freshness and contrast.