Previous photoNext photo
2
Fusion Loco Moco with Red Eye Gravy
by Peter Leighton
328
Contest is finished!
http://kohanacontest.com/contest/?contest=photo-detail&photo_id=1790
2
328
Title:
Fusion Loco Moco with Red Eye Gravy

Author:
Peter Leighton

Description:

Ingredients

4 burgers (1/4 lbs)

4 cups riced cauliflower

1 cup dried shiitake mushrooms

2 eggs (beaten for fried cauli-rice)

4 eggs for burger topping

1/2 cup Kohana cold brew concentrate

1/2 cup water for coffee

1 bag brown gravy mix

1/4 tsp smoke flavoring

1/3 cup Dashi from powder (no MSG)

2 tbs chipotle peppers (from can blended into a sauce)

2 oz toasted sesame oil

1 tbs dry thyme

4 cups shredded & seasoned Nori seaweed salt

Ground pink peppercorns to taste.

Directions

Boil dried shiitake mushrooms until tender. Large dice & set aside. Reserve water from mushrooms.

Beat 2 eggs and set aside.

Cover 4 plates with shredded Nori. Set aside.

Add the sesame oil to a wok on medium-high heat. Add in the riced cauliflower. Saute until a little brown. Drizzle in egg while mixing "rice". Add mushrooms while stirring. Add Dashi and mix into "rice". Spoon out enough of the "rice" mixture to partially cover the shredded Nori on all 4 plates.

Next fry the burgers in oil. Sprinkle them with thyme as they are cooking. When they are cooked to your satisfaction, place a burger on each of the plates in the center of the "rice" mixture.

Empty powdered gravy mix into a saucepan. Add enough water to the mushroom water to make 1/2 cup. Add smoke flavoring and 1/2 cup of Kohana cold brew coffee concentrate to mixture. Finally add the chipotle pepper sauce. Add that to the saucepan and cook over high heat until gravy thickens. There should be enough to spread lightly over 4 burgers. Cook 4 sunny-side-up eggs and place one on top of each burger. Season with salt & ground pink peppercorns. Serves 4

Description:

Ingredients

4 burgers (1/4 lbs)

4 cups riced cauliflower

1 cup dried shiitake mushrooms

2 eggs (beaten for fried cauli-rice)

4 eggs for burger topping

1/2 cup Kohana cold brew concentrate

1/2 cup water for coffee

1 bag brown gravy mix

1/4 tsp smoke flavoring

1/3 cup Dashi from powder (no MSG)

2 tbs chipotle peppers (from can blended into a sauce)

2 oz toasted sesame oil

1 tbs dry thyme

4 cups shredded & seasoned Nori seaweed salt

Ground pink peppercorns to taste.

Directions

Boil dried shiitake mushrooms until tender. Large dice & set aside. Reserve water from mushrooms.

Beat 2 eggs and set aside.

Cover 4 plates with shredded Nori. Set aside.

Add the sesame oil to a wok on medium-high heat. Add in the riced cauliflower. Saute until a little brown. Drizzle in egg while mixing "rice". Add mushrooms while stirring. Add Dashi and mix into "rice". Spoon out enough of the "rice" mixture to partially cover the shredded Nori on all 4 plates.

Next fry the burgers in oil. Sprinkle them with thyme as they are cooking. When they are cooked to your satisfaction, place a burger on each of the plates in the center of the "rice" mixture.

Empty powdered gravy mix into a saucepan. Add enough water to the mushroom water to make 1/2 cup. Add smoke flavoring and 1/2 cup of Kohana cold brew coffee concentrate to mixture. Finally add the chipotle pepper sauce. Add that to the saucepan and cook over high heat until gravy thickens. There should be enough to spread lightly over 4 burgers. Cook 4 sunny-side-up eggs and place one on top of each burger. Season with salt & ground pink peppercorns. Serves 4