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Loco Moco with Ume Rice & Shiitake Gravy

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Ingredients
  

  • 227 g 0.5 lb medium ground beef
  • 1 batch Ume Rice see below
  • 1 batch Shiitake Gravy see below
  • 2 eggs
  • Furikake for sprinkling

Shiitake Gravy

  • 14 g 0.5oz dried mixed mushrooms
  • 1 cup boiling water
  • 2 shallots halved and thinly sliced
  • 2 tablespoons olive oil
  • 100 g 3.5oz shiitake mushrooms, stems removed and coarsely chopped
  • 100 g 3.5oz oyster mushrooms
  • 3/4 teaspoon salt
  • 1/2 cup sake
  • 2 cups beef stock
  • 1 1/2 tablespoons cornstarch

Ume Rice

  • 1 cup uncooked short grain rice
  • 4 umeboshi pitted and minced
  • 1/4 cup fresh mint leaves chiffonade
  • 1 tablespoon fresh ginger minced

Instructions
 

For the Gravy

  • Place the dried mushrooms in a medium-sized bowl. Pour the boiling water over top and let sit for 30 minutes. Drain the mushrooms and reserve the steeping liquid.
  • Heat the olive oil over medium heat until shimmering. Add the shallots and half the salt. Saute until slightly softened. About 2-3 minutes.
  • Add the mushrooms to the shallots and saute until softened and slightly caramelized. Deglaze the pan with the sake and add the remaining salt.
  • Pour the beef stock into the skillet and bring the mixture to a boil. Reduce the heat to a simmer and let cook for 15 minutes.
  • Place the cornstarch in a small bowl. Spoon off a small amount of the liquid from the skillet and add it to the cornstarch. Whisk to combine.
  • Pour the cornstarch mixture into the skillet and cook until thick enough to coat the back of a spoon.
  • Remove the gravy from the heat and keep warm until ready to serve.

For the Rice

  • Cook the rice according to package directions. Once the moisture is absorb, fluff the rice with a fork and transfer to a large bowl.
  • Add the umeboshi, mint and ginger to the rice and toss until everything is evenly distributed.
  • Keep warm until ready to serve.

For the Loco Moco

  • Form the ground beef into 2 patties. Sprinkle both sides of the patties with salt and pepper and set aside.
  • Heat a seasoned cast iron skillet over high heat until smoking. Add the patties and reduce the heat to medium. Cook the burgers roughly 5 minutes a side or until the internal temperature reaches between 145°F - 160°F.
  • Remove the burgers from the heat and tent with foil.
  • Heat a small amount of olive oil in a non-stick pan over medium heat. Crack the eggs into the pan and cook to your preference. I recommend sunny-side-up with a slightly runny yolk.
  • Spoon some rice onto two plates. Top the rice with a hamburger patty, then top the hamburger patty with a generous spoonful of Shiitake Gravy. Finish the dish with a fried egg and sprinkle with furikake if desired.