Hi how are you everyone?
Today, I am going to make Loco Moco.
Loco Moco is a Hawaiian dish and traditionaly uses white rice, topped with a hamburger patty, a fried egg and gravy.
Hawaii image
There are different variations such as bacon, spam, chicken, beef, prawn, sausage tofu, etc.
So you can make it any way you like.
It’s quiet a simple dish. So how would you like to make this dish for tonight’s dinner?
Ingredients for loco moco
What you need:
Minced meat
Pork, beef, veal or pork and beef mix.
You can buy at Woolworths, Coles, or your local butcher
Cooked rice
You can check my website for how to cook white or multi-grain rice without a rice cooker.
Also, now available on YouTube videos for both:
How to cook rice without a rice cooker
How to cook multigrain rice without a rice cooker
Egg
The traditional Loco Moco is fried egg.
This recipe is using a poached egg.
Doesn’t matter which one. Whatever you like mate!
Gravy sauce
I’ve used beef stock for this recipe.
You can buy beef stock at any supermarket.
Any brand will do.
Hamburg
Tip for if you are in a hurry!
Use hamburger patties from the supermarket and cooked rice in packets.
Lot of time saved your when you are tired or not much time for prepping dinner.
My tips for this recipe.
Sauté the onion: you can use raw onion, but sautéing the onion gives your hamburg patties more flavour and sweetness.
Bread and milk mixture makes your humbug patties juicy and tender.
Use beef stock: your gravy will have more flavour.
Chop bread and put it into a bowl then add 3 tbsp of milk and mix well.
Put 1 tbsp of oil in a frypan and turn heat to mid.
Sauté the onion until soft.
Put the minced meat into a bowl and add the onion, bread mixture, egg, cumin, salt, and pepper then mix well.
Put 1 tbsp of oil into a frypan and turn heat to mid.
Make 2 patties and toss each portion of mixture from one hand to the other hand repeatedly about 5 -6 times to release air inside the mixture. After tossing, make oval shaped patties
Put the patties in the frypan. Cook one side until brown then turn over and cook the other side until brown.
Put a lid on the frypan and cook through the patties.
For gravy sauce
Remove the patties and make the sauce. (You don’t have to wash the frypan.)
In the frypan melt the butter and add beef stock, ketchup, soy sauce, BBQ sauce, sugar, salt, and pepper.
Put the patties back into the frypan, cover with the sauce, and turn off heat.
For serving
Boil water and add 1 tbsp of vinegar.
Stir the water and poach the egg. (You can fry the egg if you prefer.)
Put cooked rice, salad mix or lettuce, asparagus, broccolini in a bowl.
Put the Hamburg on the rice and cover with the sauce. Top with the poached egg.
Video
I really like this dish because it’s simple and delicious.
Thank you for reading see you next time
If you make this dish and if you like it, please leave comments or if you have questions, please send a message and I will replay as soon as possible.
This recipe is gluten free, yeast free, vegan and you don’t have to knead the dough.
You can buy gluten free bread at shops, some are good, some are not but I found them all to be quite expensive.
Image
I tried many times to come up with a gluten free, yeast free, vegan bread recipe but just couldn’t get it right, something was missing to make it perfect.
Sometimes, gluten free bread that I found from shops was dry and hard. I wanted to make gluten free, yeast free, vegan bread and my goal was a nice soft loaf with a texture as close as possible to regular wheat bread. It took a lot of experimenting but I finally found the perfect recipe!
What mistakes I made
The first time I tried the gluten free, yeast free, vegan recipe I had come up with it was ok but too doughy.
I looked through my old recipes and tried to figure out what went wrong. The ingredients were all good but it was the cooking times and temperatures I just wasn’t getting correct. It took me three goes to get it just right (sounds familiar).
What is good with this bread.
Jam, spreads
Ham, cheese (if you are not vegan)
Avocado
Tomato
Banana
Dip with olive oil with balsamic vinegar etc….
Put 140g of the cooked multigrain rice and 75g of rice milk into a blender and blend well (its ok if there is a little chunk left)
2nd prep
put 35g of psyllium husk and 150g of rice milk into a bowl and mix well.
other ingredients
Sift all flour into another bowl.
Sift Baking powder, Baking soda and Salt into the flour bowl.
Add 350g of rice milk, 1.5 tbsp of olive oil, and 1 tbsp of maple syrup into the psyllium husk’s bowl and mix well.
Add the flour into the psyllium husk and mix it all together until it forms a dough.
Put the dough into the tin and flatten it. Garnish the top with pepitas.
Put the dough into the oven and cook for 40mins.
After 40mins, reduce the oven temperature is 170℃ and cook the bread for 10mins.
After 10mins, check inside bread temperature and if it’s 85℃, its done.
Take it out from the tin and cool it down on a rack.
Video
How long this bread in the fridge.
In the fridge I recommend 2-3 days. If you want to keep it longer, slice the bread, and put it in the freezer. When you want some toast it in a frypan and put on whatever you like.
This time I am going to show you how to make Agedashi tofu
Agedashi tofu is very popular at any Izakaya restaurant, but you can make it yourself very easily
So, would you like to try it at home?
INGREDIENTS FOR AGEDASHI TOFU
What you need
Dashi powder: you can use Shiitake mushroom, kelp (kombu), or Bonito dashi powder.
Where can you get them? Usually, Asian shops but sometimes Woolworths will have it.
Tofu: Using Momen tofu is better as it’s a little firmer. You can use silken tofu but it’s sometime difficult because it’s soft.
I use Japanese style tofu not Chinese ones.
Soy sauce: if you are gluten free, use Tamari.
Mirin: if you are gluten free, check always check the label, sometimes they contain wheat.
Tips for making Agedashi tofu
• Dry Momen tofu.
Just wrapping the tofu with paper towel is fine.
• Before you deep fry your tofu, make the sauce.
Once deep fried the tofu will eventually soften. Have the sauce ready to go so your tofu has a nice crunch.
Wrap tofu with kitchen paper to make sure it’s dry.
Making the sauce; pour 250ml of water into a pot and turn heat to mid.
Add shiitake mushroom dashi powder, mirin, soy sauce and melt all ingredients.
Remove the top of the eggplant and cut it in half.
Score the eggplant’s skin (see the photo)
Cut the eggplant in 3 (see the photo)
Cut the tofu in 6 pieces
Heat up oil in a pot for deep frying.
Deep fry the cut eggplant pieces. When cooked through remove the pieces from the oil and put them on a tray.
Cover the tofu with starch and deep fry the tofu until the outside is crunchy.
Heat up the sauce and put the eggplant pieces into the sauce (Don’t put the tofu in yet you want to leave it crispy on the outside.)
Put the tofu into a bowl, transfer the eggplant from the sauce into the bowl and pour the sauce on both. Garnish with shallots for extra pro-look points
