Beef, leek and shiitake loco moco

Author: Les Cultures de chez nous
Loco moco de bœuf, poireau et shiitake
Preparation 30
Baking 15
Portions 4
Freezing No


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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  • 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