LOCO MOCO
This classic Hawaiian dish is similar to Japanese hambagu, a ground beef patty topped with a ketchup-based sauce, but loco moco is heartier, served atop a pile of white rice, smothered with caramelized onion gravy and topped with a fried egg. People in Hawaii enjoy it for breakfast, lunch, dinner or any time in between. This version is adapted from "Aloha Kitchen: Recipes From Hawai'i," by Alana Kysar, a cookbook of Hawaiian classics.
Provided by Kiera Wright-Ruiz
Categories dinner, weekday, meat, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the beef, chopped onion, garlic, 1 1/2 teaspoons Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands or a wooden spoon until just combined, being careful not to overmix. Form into four patties about 1/2-inch thick. Place the patties on a plate, cover with plastic wrap and transfer to the refrigerator for 20 minutes.
- Meanwhile, heat 1 tablespoon oil in a large 12-inch skillet over medium. When the oil is hot and shimmering, add the sliced onion and sauté, stirring occasionally, until almost translucent, 5 to 7 minutes. Reduce the heat to low and continue cooking, stirring often, until soft and caramelized, about 10 minutes. Transfer to a bowl and set aside.
- Add 1 tablespoon oil to the skillet and heat over medium. When the oil is hot, swirl the pan around to evenly coat it, then gently place the patties in the pan, spacing them out evenly. Cook until browned, about 4 minutes per side. Using a spatula, transfer patties to a clean plate to rest.
- Add the remaining 1/2 tablespoon oil to the pan and heat over medium until hot. Add the mushrooms (if using) and sauté until tender, about 10 minutes. Season the mushrooms with salt and pepper, then add the caramelized onions, beef broth, soy sauce and the remaining 1 1/2 teaspoons Worcestershire sauce and bring to a simmer. Reduce the heat to medium-low.
- Place the cornstarch in a small bowl. Add 2 tablespoons of the broth from the skillet and whisk until smooth. Stir the cornstarch slurry into the skillet and simmer until the sauce has thickened, 5 to 7 minutes.
- Place 1 cup steamed rice on each plate and top each serving with one patty, then the gravy, a fried egg and chopped scallions.
Nutrition Facts : @context http, Calories 730, UnsaturatedFat 22 grams, Carbohydrate 63 grams, Fat 37 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 11 grams, Sodium 1043 milligrams, Sugar 3 grams, TransFat 1 gram
LOCO MOCO
Steps:
- For the rice: Wash the rice under cold running water until the water runs clear. In a medium saucepot over high heat, bring the chicken broth to boil. Add the rice, cover and reduce the heat to low for about 15 minutes. Remove from the heat and let stand for 5 minutes. (Alternatively, add both the rinsed rice and the chicken broth to a rice cooker and turn the machine on - it will keep the rice warm until ready to serve.) Fluff with a fork and cover. Keep warm until ready for use.
- For the burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside.
- Set a large cast-iron pan over high heat. Add a drizzle of canola oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 3 to 4 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare. Remove the burgers and keep warm.
- For the gravy: Add the butter to the pan with the drippings. Saute the mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.
- In a separate bowl, mix the cornstarch with 1 tablespoons water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use.
- For the eggs: Add some canola oil to a nonstick saute pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm. (You can flip the eggs over-easy if you want them cooked a little more.)
- To serve: Place the cooked rice on a plate, place the burgers on top, then the eggs and finally the gravy. Garnish with parsley and tomato if desired.
HAWAIIAN LOCO MOCO
I ate this at a sports bar/cafe on the big island of Hawaii. This is a local dish served many ways, but this version is my favorite. They usually make it with SPAM®. Also you can make this using leftover rice, pre-cooked burgers, and jarred sauce.
Provided by INA
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Prepare a large skillet with cooking spray and heat over medium heat.
- Divide ground chuck into 4 equal portions; form into patties.
- Fry patties in skillet until beginning to firm and are hot and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove patties to a plate, retaining drippings in the skillet.
- Stir onion and water into the reserved drippings. Reduce heat to low and cook until the onions are slightly softened, about 5 minutes. Stir mushrooms into the onion mixture; cook until mushrooms are cooked through, about 5 minutes more.
- Pour gravy over the onion and mushroom mixture; stir. Cook until the gravy is hot, about 5 minutes. Gently lie patties into the gravy; simmer until reheated through.
- While the patties simmer in gravy, prepare a separate skillet with cooking spray and heat over medium heat. Fry eggs in the hot skillet until the white is opaque but the yolk remains runny, 2 to 3 minutes.
- Divide rice between 4 plates. Top each rice portion with a beef patty and top the patties each with an egg. Pour gravy equally over each portion.
Nutrition Facts : Calories 601.6 calories, Carbohydrate 61.4 g, Cholesterol 258.7 mg, Fat 24 g, Fiber 1.6 g, Protein 32.3 g, SaturatedFat 8.2 g, Sodium 629 mg, Sugar 2.8 g
BIG ISLAND STYLE LOCO MOCO
Make and share this Big Island Style Loco Moco recipe from Food.com.
Provided by 808infused
Categories One Dish Meal
Time 50m
Yield 2 loco mocos, 2 serving(s)
Number Of Ingredients 15
Steps:
- Burgers:.
- 1. Gently mix the hamburger,onions and salt/pepper. Form either 2 big patties or 4 smaller size patties.
- 2. Heat frying pan until very hot.
- 3. Place hamburger patties on the pan/grill and let sear just until juices start appearing on the top. Flip over and cook for a couple more minutes. You will want the burger slightly charred but still tender on the inside.
- 4. Place burgers on the side.
- Gravy:.
- 1. Pour a little broth into the same pan and incorporate the yumyums, then pour in the rest of the broth.
- 2. Bring to a boil and let reduce for about 3-5 minutes or so, depending on taste, for a more potent gravy.
- 3. Turn down heat to a simmer.
- 4. Add couple dashes of worcestershire sauce.
- 5. In a seperate bowl, mix flour with some water.
- 6. Using a whisk, slowly whisk in the flour/water mixture until gravy is nicely thick & smooth.
- 7. Turn off heat and mix in the butter until well blended.
- Eggs:.
- Traditionally, the eggs should be sunny-side up. The secret to a good fried egg is to fry the egg slowly on low heat until it's cooked... just don't overcook it! It also helps to have the eggs thawed to room temperature before cooking them.
- Rice:.
- Use regular medium grain white rice... stir fry with other ingredients.
- Assembly (bottom -> top):.
- Rice -> Burger -> Egg -> Gravy all over.
- Optional condiments:.
- Shoyu, ketchup, tabasco.
Nutrition Facts : Calories 1334.8, Fat 42.7, SaturatedFat 16.8, Cholesterol 590.5, Sodium 840.5, Carbohydrate 156.2, Fiber 5.9, Sugar 1.4, Protein 72.9
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LOCO MOCO (HAWAIIAN BEEF PATTY WITH GRAVY) - SENSE
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Ratings 21Category Dinner, LunchCuisine Hawaiian, PolynesianTotal Time 1 hr
- In a large mixing bowl whisk together the grated onion, crushed garlic, an egg, salt, pepper, and soy sauce. Add the ground beef and bread crumbs to the seasoning paste and mix with your hands, just until combined.
- Pour the fat from the frying pan, reserving it in a heatsafe bowl. Wipe out any charred bits as they will cause your gravy to taste bitter. Pour 3 tablespoons of fat back into the pan and sprinkle the flour over it. Whisk until a paste forms. Cook the roux for 2-3 minutes on low heat until it begins bubbling and growing dark and begins to smell nutty.
- Spoon a bed of steamed white rice onto each plate. Place a beef patty on top of the rice and pour a generous amount of gravy over it. Top the patty with a sunny side-up egg and serve.
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4.5/5 (24)Estimated Reading Time 6 minsServings 4Total Time 25 mins
- Prepare the beef patty first. Mix together the ground beef, minced onion, panko, and soy sauce. Divide into four portions and form 4 patties (make them flatter or more round, up to you!)
- Pan fry the patties over medium heat until browned and cooked through, about 4-5 minutes. Remove the patties to a plate and set aside.
- Next, make the gravy. Leave the leftover beef drippings/fat in the pan. Turn the heat down to medium and add the butter, minced onions, and saute for 2-3 minutes until onions start to brown.
- Pour in the can of beef broth and add in the Worcestershire sauce. Pour in cornstarch slurry, mix and bring to a boil. The gravy is ready! Set aside.
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