Loco Moco

Start by steaming your White Rice (to taste) in a rice cooker or on the stove. Prepare the meat seasoning by adding Low-Sodium Tamari Sauce (15 mL) Fish Sauce (15 mL) , Muscovado Sugar (15 g) , and Chili Paste (20 g) to a mixing bowl, stirring well to combine. Mince the Garlic (1 clove) and Fresh Ginger (1.3 cm) into the mixing bowl with a Microplane zester, stir to combine.

Add 80/20 Lean Ground Beef (455 g) to seasonings in mixing bowl, using your hands to evenly distribute the seasoning into the ground beef - once well combined, shape the seasoned meat into three 1/3 pound patties and refrigerate until ready to cook.

Slice Shiitake Mushrooms (225 g) thinly. Melt Ghee (25 g) in a medium saucepan. Cook shiitakes over medium heat, stirring often until nicely browned - add in minced Garlic (1 clove) and cook with the mushrooms for about one minute - remove from heat and reserve mushrooms and garlic in a bowl for later.

In the empty pan, melt Ghee (50 g) . Once melted add in All-Purpose Flour (30 g) , stir and cook over medium heat, stirring continuously until the roux has turned a nice golden brown color. Add in Beef Stock (480 mL) stirring continuously until the gravy is smooth.

Add in Low-Sodium Tamari Sauce (30 mL) , Fish Sauce (15 mL) , Muscovado Sugar (15 g) , stir to combine. Add shiitakes and garlic to the gravy, combine, keep the gravy hot over low heat until ready to serve.

Heat a large cast iron skillet over medium high heat until pan is starting to smoke - place the patties in the pan and cook over medium heat for three minutes on each side - (start frying your eggs after you flip the burgers to cook on the other side). Add a pile of hot steamed rice to each plate, top with gravy, burger patty, Eggs (to taste) and Onions (to taste) .