Loco Moco

A lifetime ago, i was visiting Miami during Winter Music Festival when i was still working in the music industry as a marketeer. I had been there the previous year, and despite my best intentions, I hadn't learned a thing about moderation. That particular morning, my hangover was hitting harder than ever—perhaps intensified by a random smoke session with none other than Waka Flocka Flame (a cherished memory, though my mom might not approve). While trying to survive the following monring, I stumbled upon a dish that felt like it punched the reset button on my soul: Loco Moco. This wasn't just breakfast; it was a resurrection.

Ingredients:

150 g uncooked white rice, steamed

200 g ground beef, shaped into 2 patties

2 eggs, fried sunny side up

1 large sweet onion, finely sliced

250 ml beef broth

1 tablespoon cornstarch, dissolved in 2 tablespoons water

2 tablespoons soy sauce

1 tablespoon garlic powder

Salt and pepper to taste

Peanut oil for frying

Instructions:

• Cook the rice until fluffy and soft.

• Season the ground beef with salt, pepper, and garlic powder. Divide into four equal portions and form into patties.

• Heat peanut oil in a skillet over medium-high heat. Cook the patties for about 4 minutes on each side. Remove and set aside.

• In the same skillet, add more oil if needed and sauté the sliced onions until golden and caramelized.

• Pour in the beef broth and soy sauce, and bring to a simmer. Gradually stir in the cornstarch mixture until the gravy thickens. Season with salt and pepper.

• Fry the eggs in another pan until the edges are crispy and yolks are slightly runny.

• Serve: place a portion of rice on each plate, top with a beef patty, ladle of gravy, and a fried egg.