Beef, leek and shiitake loco moco
30
15
4
No
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
Preparation
Side-by-side mode
- 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. When the water boils, keep the temperature to a minimum and cook 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.
- 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.
- Cook the patties on each side for 3 to 4 minutes in a pan over medium-high heat. If necessary, finish cooking in the oven. 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 if 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.
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