Teriyaki Loco Moco

Voorbereiding

Hawaii's famous loco moco usually consists of a beef patty smothered in gravy, topped with a fried egg, and served over steamed white rice. This version pairs it with another local favorite, the teri (teriyaki) burger. The result is an umami-packed meal that can be served for breakfast, lunch, or dinner.

*This recipe originally ran stateside on HexClad.com.

1. Make the teriyaki sauce. In a HexClad 1QT/1 L Hybrid Saucepan, whisk all the ingredients with 2 tablespoons water. Bring to a simmer over medium heat, then reduce heat to low and simmer for 20 minutes. You should have ½ cup of sauce. Let cool to room temperature. 
2. Make the beef patties. Meanwhile, in HexClad 12"/30 cm Hybrid Fry Pan, heat 1 tablespoon/15 ml of oil over medium heat. Add the diced onion, season with salt and cook for 10 minutes, stirring occasionally, until softened and golden. Transfer to a medium bowl and cool to room temperature. Wipe out the pan and set aside.
3. To the onions, add ¼ cup teriyaki sauce, the ground beef and garlic; season with salt and pepper. Gently mix until just combined. Form into four equal patties about ½ in/1¼ cm thick.
4. Add the remaining 1 tablespoon/15 ml oil to the HexClad 12"/30 cm Hybrid Fry Pan and set over medium heat. Add the patties and cook for 4 minutes, then flip and brush the tops with teriyaki sauce. Cook for another 3 to 4 minutes, then flip and brush with more sauce. Transfer the patties to a clean plate and tent with foil to keep warm. 
5. Make the gravy. Clean the HexClad 12"/30 cm Hybrid Fry Pan and return to medium heat. Add the mushrooms and onions and cook for 5 to 7 minutes, until the onions have softened. Add broth, Worcestershire and soy sauce and bring to a simmer. Whisk the cornstarch with 2 tablespoons of water in a small bowl to make a slurry. Reduce the heat to medium-low and mix in the slurry. Simmer until thickened, 2 to 3 minutes. 
6. Finish the dish. Heat oil in a HexClad 12"/30 cm Hybrid Fry Pan over medium-high heat. Crack eggs into the pan and cook until the whites are just set and the edges start to crisp, 3 to 4 minutes. Season with salt and set aside. Add steamed rice to each plate, then top with a patty, gravy and one fried egg. Garnish with green onions, furikake, and hot sauce before serving. 

MAKE AHEAD 

The teriyaki sauce can be refrigerated in an airtight container for 5 days.