Loco Moco with Rendang Gravy

INGREDIENTS

For the hamburger patty:

• 1/2 lb (227g) ground beef
• 1/2 tbsp worcestershire sauce
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 tbsp butter

For the gravy:

• 1 Homiah Indonesian Rendang Kit (there are 2 kits per pouch)
• 3/4 cup (180ml) beef stock
• 1/4 cup (60ml) coconut milk
• 1 tbsp cornstarch, mixed with 1 tbsp water to form a slurry
• neutral oil
• 1/4 onion, thinly sliced
• 2-3 white or brown button mushrooms, thinly sliced

Other ingredients:

• 1 large egg, cooked sunny-side up
• 1 bowl cooked/steamed white rice
• 1 stalk scallions, thinly sliced
• 1 tbsp furikake, or sesame seeds

METHOD

1. For the hamburger patty, combine the ground beef, worcestershire sauce, garlic powder, salt, and pepper in a bowl, and mix them all together. Shape it into 2 large, thin patties. Then, melt the butter in a skillet or pan placed over medium-high heat, and cook patties for 2 minutes on each side, or until cooked through.
2. For the gravy, sauté the Homiah Indonesian Rendang Kit in a medium pot or saucepan for 2-3 minutes, then add beef stock and coconut milk. Stir to mix and cook for a further 2 minutes. Pour the cornstarch slurry into the rendang sauce and mix well. Cook until mixture turns thick, stirring constantly, then turn the heat down to low and let it simmer slowly.
3. In a separate pan, heat up a tablespoon of oil over medium-high heat, add the sliced onions and mushrooms in, and sweat them for 5 minutes, until they’re softened. Transfer onions and mushrooms into the pot with the rendang sauce, then mix everything together and continue to cook for another minute.
4. To assemble, add the hot rice onto a plate. Place the hamburger patty on top, then pour the rendang gravy over the patty. Top with the sunny-side up egg, sliced scallions, and furikake. Enjoy!