Loco Moco

Method

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1. Mix the mince with the grated onion, soy, Worcestershire, salt and pepper, and shape into 4 patties slightly wider than you want them — they shrink.

   Mark done

2. Press a dimple into the centre of each so they cook flat.

   Mark done

3. Heat the oil in a heavy frying pan and cook the patties 3 to 4 minutes a side until well browned. Set aside on a warm plate.

   Mark done Start 3 min timer

4. In the same pan, melt the butter and cook the onion and mushrooms for 8 minutes, scraping up the fond from the patties.

   Mark done Start 8 min timer

5. Stir in the flour and cook 2 minutes.

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6. Add the stock gradually, whisking, then the soy, Worcestershire and pepper.

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7. Simmer 6 to 8 minutes until the gravy coats a spoon. Return the patties and any resting juices for 2 minutes.

   Mark done Start 6 min timer

8. In a separate pan, fry the eggs in hot oil until the whites are crisp at the edges and the yolks still liquid.

   Mark done

9. Spoon a mound of hot rice into each bowl, sit a patty on top, ladle gravy generously over both, and slide the fried egg on last.

   Mark done

10. Scatter with spring onions and serve immediately.

    Mark done

Chef’s Tips

• Build the gravy in the patty pan. That fond is the flavour.
• Runny yolks, always. They finish the dish at the table.
• Dimple the patties so they stay flat under the egg.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Macaroni salad
• A cold lager
• Hot sauce

Storage & Reheating

The gravy and patties keep 3 days refrigerated. Cook rice and eggs fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.