Morimoto’s Loco Moto At Home

Previously, on tastingmenu.wordpress.com –

* https://tastingmenu.wordpress.com/2011/12/30/morimoto-hayashi-stew-fast-version/

Boston. Dec 1st. It started snowing. So while trying to  think warm thoughts, Waikiki came to mind. And then I thought – “Loco-Moto: Iron Chef Morimoto’s Hayashi Stew with a fried egg on top…”.  A picture of the dish can be found here:

and here’s what I made:

My home version of Morimoto's Loco Moto

My home version of Morimoto’s Loco Moto

So I went to Whole Foods and got 2 lbs of chuck roast that I tried to cut up into 1.5″ long x .5″ thick

Preparing the chuck roast for teh hayashi/loco-moto

Preparing the chuck roast for the hayashi/loco-moto

“batons”.  The original recipe from Iron Chef Morimoto began by sauteeing a whole large sliced

Slicing the onions for the stew

Slicing the onions for the stew

onion in oil for about 5-7 minutes and then setting it aside.  The process continued by searing the

Mashed/minced clove of garlic

Mashed/minced clove of garlic

beef in 3 tablespoons of heated butter (in this case, I used grapeseed oil) and a minced clove of garlic (about 3-5 minutes), then setting

garlic in hot oil

garlic in hot grapeseed oil (someone doesn’t like butter)

Searing the cut up chuck roast

Searing the cut up chuck roast

aside the meat with the onions and deglazing the pan with a cup of ‘hearty red wine’(I read that as ‘a

A 'hearty' red wine (cabernet sauvignon)

A ‘hearty’ red wine (cabernet sauvignon)

A cup of cabernet measured out

A cup of cabernet measured out

good low tannin cabernet sauvignon’).  The beef, onions, pan deglazed contents (cup of wine and 3

l to r: Perfect Additions Beef Stock liquifying, shanton broth

l to r: Perfect Additions Beef Stock liquifying, shanton broth

beef stock and shanton broth combined and ready for the beef an onions

beef stock and shanton broth combined and ready for the beef an onions

tablespoons of ketchup) were then combined

Pan used for searing deglazed with the cabernet and 3 tablespoons of ketchup

Pan used for searing deglazed with the cabernet and 3 tablespoons of ketchup

Beef and onions braising

Beef and onions braising

into a stew pot with 2 cups each of Perfect Additions Beef Stock and shanton broth (chinese superior broth).  The whole thing was left to simmer for about an hour and a half (“until the meat is almost

1/4 cup/2 oz of flour for the roux

1/4 cup/2 oz of flour for the roux

tender”).  While the stew was simmering, I got a roux made by gradually whisking in 1/4 cup of flour into 6 tablespoons of hot grapeseed oil.

making the roux

making the roux

Once the roux was made, about half of the simmering stew liquid was gradually added to make a thickening

Incorporating the roux

Incorporating the roux

agent that’s added back to the stew to further cook for the last half hour.  The stew had its seasoning corrected with 3/4 teaspoon of 4:1 salt/pepper mix.  Once it was ready to serve, I got some rice out to cover half of the serving dishes and the left the other space to be occupied by the hayashi stew.  My wife wanted to help out with the fried egg topping since she liked hers easy over and I liked mine sunny-side up!

Plating the hayashi/loco moto

Plating the hayashi/loco moto

Iron Chef Morimoto’s recipe makes enough to generously serve four people; my wife commented that she liked it enough that she thought we’d finish the whole thing in one sitting.  So, I guess I got the vote of confidence in how I did the dish.   I must say, having the Perfect Additions beef stock was a real time/resource saver!

My wife's portion

My wife’s portion

Resources

Perfect Additions Beef Stock – Whole Foods, Fresh Pond/Alewife Brook Parkway, Cambridge, MA

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