Loco Moco

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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.

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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

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Equipment:

• Rice Cooker

• Cast Iron Skillet / Pan

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Directions:

1. Please visit my "My Versatile All Purpose Ground Beef Recipe" page for the recipe.

2. Prepare the rice.

3. Wash and drain the rice with some water until the water runs clear, about 5 times.

4. Transfer to a rice cooker.

5. Add in beef stock and mix to combine well.

6. Remove the tip of the tomato and mark an X on the bottom.

7. Place the tomato in the center of the rice cook X side up.

8. Cook rice as per the rice cooker manufacturer's instructions.

9. When the rice is cooked, fluff the rice with a fork and mix it with the tomato until it is well combined.

10. Keep warm until ready to serve.

11. Prepare the loco moco.

12. I like to use my vegetable scraps and cook them with the stock.

13. Simmer for 5 to 8 mins, steep for 5 mins, drain and discard all the residue.

14. Add in soy, worcestershire and ketchup.

15. Mix to combine well and set it aside until ready to use.

16. Divide the beef mixture in half equally.

17. Shape into a disc.

18. In a skillet over medium heat, add sesame oil.

19. Once the oil is heated up and the skillet is smoking hot, add in the beef patties.

20. Sear until the bottom is crispy brown.

21. Flip and add in 1 TBSP of butter.

22. Tilt the skillet and baste the patties with the melted butter.

23. Remove from heat and set the patties aside.

24. In the same skillet, add onion.

25. Season with salt and pepper.

26. Saute until lightly caramelized.

27. Add in mushrooms and saute until well combined.

28. Add 1 TBSP of butter and continue cooking until the mushrooms are lightly caramelized.

29. Add in garlic and saute until aromatic.

30. Followed by the prepared stock.

31. Deglaze and mix until well combined.

32. Bring it up to a simmer.

33. Continue cooking until reduced by 1/2.

34. Add in the slurry and stir to combine well.

35. Continue cooking until thickened.

36. Transfer 1 serving of rice to a serving plate.

37. Top the rice with the beef patties.

38. Followed by the mushroom gravy.

39. Lastly, top it off with a sunny side up, scallions and sesame seeds.

40. Serve immediately.

Nourishing...

Hearty and yummilicious...

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Recipe Video: