Alright, I love Loco Moco, let it be KNOWN!! It’s such a comforting dish. The recipe I went off of is from delish.com but of course I’ve edited it a bit! I’ll post the recipe below, and put in bold what I changed. The biggest difference is going to be the hamburger patty, in its place I actually did sautéed bok choy.
Sautéed Bok Choy:
medium-high heat with olive oil in the pan
I add a bunch of ginger into the oil first to get all those ginger juices flowing hahaha!
I chopped up the bok choy and threw it in the pan.
Add a little salt and a little pepper, then a tiny bit of fresh lemon juice!
I also do this same recipe for red cabbage and I gotta say it’s incredibly addicting with the perfect level of acidity. The lemon MAKES it.
Add this sautéed bok choy on top of *Steamed Rice!!*
Now the GRAVY!!
4 tbsp. unsalted butter,divided
2 cloves garlic, thinly sliced
4 Thai Chilis, chopped
8 oz. shiitake mushrooms, stems removed and thinly sliced
2 tbsp. all-purpose flour
1 1/2 c. chicken or vegetable broth
couple dashes of cayenne
Freshly ground black pepper
Here are the instructions on making the gravy from delish.com:
“Make the mushroom gravy: In a saucepan over medium-high heat, add 2 tablespoons butter. Add garlic and mushrooms and cook until mushrooms are lightly caramelized, 3 minutes. Season with salt and pepper. Melt remaining 2 tablespoons butter, sprinkle with flour, and stir together. Lower heat to medium and stir in broth. Continue to stir until no lumps remain and gravy has thickened enough to coat the back of a wooden spoon. Adjust seasonings. Cover and set aside.”
SO I coverrrrr the rice and bok choy with this incredible gravy, and then you top it with a fried egg! The original recipe uses butter for frying the eggs, but I’ve been playing around a lot with olive oil so I used that.
Also with the gravy, I’ve tried it with and without the mushrooms. Texture is a lot better with the mushrooms, but frankly I don’t LOVE mushrooms so I liked it more without!