Half Smothered Royale

Mushroom Omelet, Sausage Gravy, Chopped Bacon, Scallions, Steamed Rice, and Pickled Red Ginger

Chef Sam Kang of Bar Wayō | New York

Yield: 4 servings

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Adapted by StarChefs | october 2019

INGREDIENTS:

Sausage:
½ pound ground pork
4 grams salt
2 grams black pepper
1 gram fennel seeds
2 grams brown sugar
5 grams maple syrup
Neutral oil

Gravy:
100 grams quick-mixing flour
Neutral oil
16 grams finely chopped garlic
288 grams milk
1 gram chicken powder
22 grams soy sauce
5 grams black pepper
5 grams salt
2.4 grams monosodium glutamate
14 grams brown sugar
2.6 grams hondashi
6 grams white soy sauce

Egg:
7 eggs
5 grams hondashi
1 gram black pepper
4 grams chicken powder
4 grams soy sauce
4 grams mirin
2 grams salt

To Assemble and Serve:
Neutral oil
70 grams button mushrooms, quartered
10 grams finely chopped bacon
10 grams thinly sliced green onion, plus additional for garnish
20 grams small diced onion
1 large scoop steamed rice
Benishoga (pickled red ginger)

METHOD:

For the Sausage:
In a large bowl, combine pork, salt, pepper, fennel seed, sugar, and syrup. Using hands, shape Sausage into patties. In a large pan or plancha over medium-high flame, heat oil and sear Sausages until brown on both sides. Keep warm. 

For the Gravy:
In a bowl, whisk to combine flour and 680 grams water. In a rondeau over medium-high flame, heat just enough oil to coat bottom. Add garlic and sweat until aromatic. Add milk and bring to a simmer. Add flour mixture and bring to a boil, whisking constantly. When sauce is thick, add remaining ingredients plus Sausage. Cook 5 to 10 minutes, breaking apart Sausage into bits and chunks. Keep warm.

For the Egg:
In a bowl, whisk to combine all ingredients.

To Assemble and Serve:
In a pan over medium-high flame, heat oil and sauté mushrooms, bacon, and onions. When diced onion has browned, add Egg and stir once. Cook until a crust forms on bottom. To the center of a serving plate, add rice. Top with omelet and ladle a generous amount of Gravy on top. Place benishoga on side of plate. Garnish with scallions.

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