Loco Moco Recipe
- Daniel
- Aug 27, 2024
- 3 min read
Updated: Aug 14
Loco Moco is one of those comfort food classics with humble beginnings that tell a story as rich as the dish itself. Originating from Hawaii in the late 1940s, it was crafted as a simple and affordable meal for teenagers looking for something filling and tasty after a day of surfing.
The original recipe, a combination of white rice topped with a hamburger patty, a fried egg, and brown gravy, quickly became a staple across the islands, celebrated for its hearty simplicity and the fusion of flavors that embody the spirit of Hawaiian cuisine.
My take on Loco Moco pays homage to this traditional favorite while adding a few personal touches that enhance the flavors and textures. I use jasmine rice cooked in a savory beef stock with a fresh tomato nestled in the center, adding a subtle sweetness that complements the savory beef patties.
The mushroom gravy, rich with caramelized onions and garlic, is a nod to the classic, but with a depth of flavor that makes each bite more memorable than the last. Topping it all off with a sunny side up egg adds that irresistible ooze that pulls all the components together.
I’d love for you to try making this version of Loco Moco. It’s more than just recreating a dish; it’s about bringing a piece of Hawaiian history into your kitchen and onto your table. Whether it’s for a casual family dinner or a comforting solo meal, this Loco Moco is sure to satisfy your cravings and maybe even stir up a bit of island nostalgia.
So, why not take a little culinary trip to Hawaii tonight? Whip up this dish and savor the rich history and delicious flavors of this beloved Hawaiian comfort food.
Ingredients:
(Serve 2)
Rice:
Jasmine Rice, 180g
Beef Stock, 2 Cups
Tomato, 1
Loco Moco:
Beef Stock, 1.5 Cups
Soy Sauce, 1 TBSP
Worcestershire Sauce, 1 TBSP
Ketchup, 1 TBSP
Sesame Oil, 2 TBSP
Versatile All Purpose Ground Beef Homemade, 200g
Butter, 1 TBSP + 1 TBSP
Yellow Onion Thinly Sliced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Shiitake Mushrooms Thinly Sliced, 75g
Garlic Finely Minced, 3 Cloves
Slurry, Cornstarch 2 TBSP + Water 2 TBSP
Sunny Side Up, 2
Equipment:
Rice Cooker
Cast Iron Skillet / Pan
Directions:
Please visit my "My Versatile All Purpose Ground Beef Recipe" page for the recipe.
Prepare the Tomato Butter Rice.
Wash the rice in water 4–5 times until the water runs clear. Drain well.
Transfer the rice to a rice cooker and pour in beef stock. Stir to mix.
Remove the tip of a tomato and score an "X" on the bottom.
Place the whole tomato (X-side up) in the center of the rice.
Cook the rice according to your rice cooker’s instructions.
Once cooked, fluff the rice with a fork and mix in the softened tomato until well incorporated.
Keep warm until ready to serve.
Prepare the Mushroom Gravy.
Simmer vegetable scraps with stock for 5–8 minutes, then steep for another 5.
Strain and discard the solids.
Add soy sauce, Worcestershire sauce, and ketchup to the stock. Stir and set aside.
Cook the Beef Patties.
Divide the beef mixture in half and shape into two discs.
Heat a skillet over medium heat and add sesame oil.
Once hot, add the patties and sear until the bottom is crispy brown.
Flip the patties, add 1 tbsp of butter, and baste them as the butter melts.
Remove and set aside to rest.
Make the Gravy.
In the same skillet, add sliced onion. Season with salt and pepper.
Sauté until lightly caramelized.
Add mushrooms and cook until slightly browned.
Add 1 tbsp of butter and continue sautéing.
Stir in minced garlic and cook until fragrant.
Pour in the prepared stock and deglaze the pan.
Bring to a simmer and reduce by half.
Add the cornstarch slurry and stir until thickened.
Assemble the Loco Moco.
Place a serving of tomato butter rice on a plate.
Top with a beef patty.
Spoon over the mushroom gravy.
Finish with a sunny-side-up egg, scallions, and sesame seeds.
Serve immediately.
Nourishing...
Hearty and yummilicious...
Comments