Loco Moco (Gluten-Free Gravy)

Ingredients

• about 450 g Ground beef
• 1/2 medium Onion
• 2 cloves Garlic
• 4 large Eggs
• 4 cups Cooked white rice
• 2 cups Beef broth
• 2 tablespoons Tapioca starch
• 1 tablespoon Coconut aminos
• 1 tablespoon Worcestershire sauce (gluten-free)
• 2 tablespoons Olive oil
• to taste Salt and pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 450 g ground beef, 1/2 medium onion (chopped finely), and 2 cloves garlic (minced). Season with salt and pepper to taste. Mix gently with your hands until just combined, then divide the mixture into 4 equal portions and form each into a patty, about 1.905 cm thick.
2. 2Heat 2 tablespoons of olive oil in a large skillet (30.48 cm) over medium-high heat, about 190°C. Carefully place the 4 hamburger patties in the hot skillet. Cook for 4-5 minutes per side for medium, or until the internal temperature reaches 71°C. Remove the patties from the skillet and set aside to rest.
3. 3While the patties are cooking, fry the 4 large eggs in a separate non-stick skillet over medium heat, about 162.8°C (160°C), until the whites are set and the yolks are cooked to your preference (runny or firm).
4. 4In a medium saucepan, whisk together the 2 cups of beef broth, 2 tablespoons of tapioca starch, 1 tablespoon of coconut aminos, and 1 tablespoon of gluten-free Worcestershire sauce until smooth.
5. 5Place the saucepan over medium heat, about 162.8°C (160°C). Bring the gravy mixture to a simmer, stirring constantly with a whisk. Continue to cook and stir for 2-3 minutes, or until the gravy has thickened enough to coat the back of a spoon.
6. 6To assemble, place a scoop of the 4 cups of cooked white rice into each of the 4 serving bowls. Top each bowl with one of the cooked hamburger patties, followed by one of the fried eggs. Spoon a generous amount of the thickened gravy over the egg and patty. Serve immediately.

Substitutions

Related Guides