Loco Moco and Ahi Poke

Loco Moco and Poke

Serves 4

For the Poke

1 lb fresh (sushi grade) Ahi Tuna

2 T soy sauce or tamari

2 T minced fresh chives

2 t sesame seeds

1 T sambal or sriracha (optional)

½ t toasted sesame oil

Crushed toasted macadamia nuts for garnish

Combine all ingredients except nuts and fish in a bowl and stir to combine. Use a sharp knife to cut the fish into ½ inch dice. Discard any sinew or fatty bits. Add the fish to the marinade and refrigerate for 30 minutes. To serve, divide into portions and garnish with crushed macadamia nuts. Will keep tightly sealed in the fridge for 2 days.

For the Loco Moco

1.3 lb 80/20 ground chuck

½ cup white onion, diced (1 small onion)

1.5 cups beef stock

2 T flour

1 T soy sauce

4 eggs

2 cups cooked white rice

Sesame seeds and diced scallions to garnish

Form the ground beef into 4 roughly 1/3 lb patties. Cook in a large skillet over medium heat for 4-5 minutes a side or until golden brown and cooked through to your liking. Remove from skillet and immediately add the onion to the same skillet. Cook 4-5 minutes or until softened and beginning to go translucent.

You should have about 2 T of fat in the skillet at this point but add a splash of olive oil if needed. Add the flour and whisk it in until is is absorbed into the fat and smelling nutty. Add the beef stock and thoroughly scrape and deglaze all fond off the bottom of the pan. Add the soy sauce and bring to a simmer. Cook 2-3 minutes until nicely thickened.

In a separate non-stick skillet, fry 4 sunny side up eggs.

To plate, add a bed of rice to your bowl, topped with a beef patty, generous spoonfulls of gravy finished with the sunny side up egg. Garnish with sesame seeds, scallions, or any other toppings desired.