Savory Meatball Loco Moco with Moromi Shoyu
Meat Ball Ingredients:
Ground Beef 454 g
1 Small Onion, minced fine 70 g
4 Cloves Garlic, minced fine 20 g
¼ Cup Finely Chopped Oregano 5 g
1 Egg 60 g
½ Cup Panko 20 g
¼ t Ground Black Pepper 0.5 g
1 t Salt 7.0 g
1 t Sugar 6.0 g
2 t Chili Crisp 10 g
1T Moromi Brand Shoyu 15 g
1 T White Wine Vinegar 15 g
Mix all the ingredients together in a large bowl. Form into 1 ½ “ balls and set aside on a plate.
Heat 2T of vegetable oil over high heat in a skillet until shimmering hot but not smoking. Add the meat balls one at a time and shake the pan gently to coat the meatballs. Reduce heat to medium and cook the meatballs until they are evenly browned. About 8- 10 minutes. Once browned, remove from heat and move the meatballs to a plate.
With the heat but while the pan is still hot, deglaze the pan with a ½ cup of water while scraping up all the browned bits on the bottom with a spatula.
Gravy Ingredients:
Deglazed Pan Drippings (1/2 Cup water (118g) + drippings)
1 Cup Water235 g
2 T All Purpose Flour 35 g
1 T Moromi Brand Shoyu 15 g
1 T White Wine Vinegar 15 g
1 t Sugar 6 g
2 T Ketchup 34 g
1 t Ground Black Pepper 1 g
To Make The Gravy:
Whisk the 2 T of flour into a cup of cold water to make a slurry. Slowly pour the slurry into the deglazed pan while stirring with a whisk. Turn the burner up to medium heat and continue stirring with the whisk until just thickened. Reduce the heat to low and add in the remaining ingredients while stirring with the whisk until well incorporated. The gravy should be smooth and creamy. Adjust the seasoning to your liking by adding a touch more shoyu or salt and black pepper.
Return the meatballs to the pan and coat evenly in the gravy. Increase the heat to medium low and bring to a simmer. Cover and cook for 10 minutes before serving.
To Serve:
Mound freshly cooked rice in wide serving bowl. Place 3 meatballs on top of the rice along with a scoop of gravy. Top with a freshly fried egg
