I know it’s been a minute for my musubi but we’re back with a Hawaiian Classic, Loco Moco. Yes, this one is thiccc, so eat with caution. I opted to have the gravy on the side and it was such an addicting dip. Enjoy my musubaes💛
1. cook rice
2. combine all patty ingredients together in a bowl & leave in fridge
3. chop mushrooms, onions, & green onions. heat butter in pan & cook mushrooms & onions til soft & brown on med-low heat. remove from pan & set aside
4. form rectangular patties with your marinaded meat. lightly oil pan & cook on med heat til cooked through or desired patty ‘cookness’. remove patties from pan & keep the meat juices on pan
5. add butter & flour to pan, mix with pan safe spatula on low/med heat til combined into a ‘runny paste’. this is your roux. add 1 cup beef stock to your roux til it thickens while stirring then add the remaining 1 cup beef stock & soy sauce. cont to stir & reduce til it’s thic but still runny. taste for saltiness, add more soy sauce accordingly. set aside
6. cook egg the way you like it (I usually do a sunny side up or over easy to get the runny yolk)
7. chop green onions
8. form a musubi rice shape with musubi mold, top with furikake, mushrooms, onions, cooked patty, egg, & scallion. wrap in a large strip of nori & dip in gravy. enjoy!
