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Beef, leek and shiitake loco moco
Author:
Les Cultures de chez nous
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Preparation
30
Baking
15
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
For the rice:
250 ml (1 cup) of jasmine rice
375 ml (1 1/2 cup) of water
2.5 ml (1/2 teaspoon) of salt
5 ml (1 teaspoon) of sugar
15 ml (1 tablespoon) of butter
For the beef:
1 leek, minced
500 g (1.1 pounds) of ground beef
80 ml (1/3 cup) of panko breadcrumbs
5 eggs
15 ml (1 tablespoon) of Dijon mustard
30 ml (2 tablespoons) of soy sauce
10 ml (2 teaspoons) of Worcestershire sauce
Salt and pepper to taste
12 shiitake mushrooms, stems cut and sliced
500 ml (2 cups) of beef broth or veal stock
10 ml (2 teaspoons) of cornstarch
30 ml (2 tablespoons) of water
Sufficient olive oil
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Beef, leek and shiitake loco moco
From
Sep 18
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Jan 01
Preparation
Rinse the rice 2 or 3 times with plenty of water and drain well.
Place the rice in a pot and add the water, salt, sugar and butter.
Cover and bring the water to a boil. As soon as the water boils, reduce the temperature to minimum and continue cooking for 8 minutes. Remove the pot from the heat and let it stand for 15 minutes.
In a pan over medium heat, sauté the leek in a bit of oil until lightly brown. Remove 30 ml (2 tablespoons) of the pan for the sauce.
In a bowl, combine beef, cooked leek, breadcrumbs, 1 egg, mustard, 15 ml (1 tablespoon) of soy sauce and 5 ml (1 teaspoon) of Worcestershire sauce. Shape 4 patties.
In a pan over medium-high heat, cook the patties for 3 to 4 minutes on each side. Finish cooking in the oven if necessary. Set aside and keep warm.
Degrease the pan, add a dash of oil and sauté mushrooms for 3 to 4 minutes until golden. Deglaze with the broth and add reserved leek, remaining soy sauce, and Worcestershire sauce.
Stir cornstarch, add mixture and thicken the sauce. Adjust seasoning in necessary and set aside.
In a pan, cook the mirror eggs.
Aerate the rice with a fork and split it between plates. Add a patty and top with an egg. Cover with sauce.
Chef's notes
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