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 Water​​​​235 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

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Oregano with Cannellini Beans

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Chili Moromi Black Beans