Loco Moco Mazemen

How to make Loco Moco Mazemen Recipe - Poi Dog Philly Recipe From Kiki Aranita And Chris Vacca at Philadelphia, Pa

Serves 4

Ingredients:
3/4 lb (340g) ground beef
4 eggs
4 1/4 oz (120g) dried ramen noodles

MARINADE:
1 tsp grated ginger
2 cloves garlic, grated
1 cup (50g) diced white onion
2 tbsp (30ml) shoyu
1 tsp sugar
1 tsp sesame oil
1/2 tsp black pepper

MISO GRAVY:
2 tbsp (29g) butter
1 cup (33g) all-purpose flour
2 cups (473ml) beef stock
2 tbsp (29g) white miso
1 tsp (5g) black pepper
Salt to taste
4 tbsp (40g) fried shallots
Pinch of furikake
8 sheets roasted Korean seaweed
(about 2” × 3” [5 × 7.5cm]), for garnish (optional)

Method:
To make the marinade, combine all the ingredients in a medium bowl. Add the ground beef, cover and marinate in the refrigerator for about 2 hours. Bring a small pot of water to a boil over high heat, add the eggs and boil for 6 minutes. Drain and immediately dunk in ice water. Peel and set aside.

Cook the ramen noodles according to the package directions, drain and set aside.

To make the gravy, melt the butter in a saucepan over medium heat and stir in the flour. Once the roux browns lightly, 1 to 2 minutes, whisk in the beef stock, then the miso. Add the black pepper and salt to taste. Cook for about 6 minutes until the gravy thickens.

Remove the beef from the refrigerator, add to a skillet set over mediumhigh heat and sauté until cooked through, 2 to 3 minutes.

Divide the noodles among 4 bowls, dress with the miso gravy, then top evenly with the beef, 1 egg, the fried shallots and furikake. Tuck 2 sheets of seaweed next to the rim of each bowl.

Loco Moco Mazemen