Hawaiian Loco Moco Recipe
A Loco moco is the perfect weeknight 30-minute meal with a tasty cooked hamburger patty stacked high over rice with a delicious mushroom sauce and a fried egg. This Hawaiian comfort food will be a sure-fire family favorite!
Ingredients for this recipe:
• 1/2 peeled small diced sweet onion
• 2 finely minced cloves of garlic
• 2 pounds 80/20 ground beef
• 2 tablespoons soy sauce
• 2 teaspoons Worcestershire sauce
• 2 tablespoons oil
• 8 ounces sliced cremini mushrooms
• 3 tablespoons all-purpose flour
• 2 cups beef stock
• 5 eggs
• 5 cups cooked jasmine rice
• ¼ cups slice green onions
• sea salt and fresh cracked pepper to taste
Serves 5
Prep Time: 5 minutes
Cook Time: 25 minutes
Procedures:
1. Add the onion, garlic, beef, 1 tablespoon of soy sauce and Worcestershire sauce to a large bowl and mix until completely combined. Form into 5 patties and season on both sides with salt and pepper and set on a plate.
2. Add the oil to a very large frying pan over medium heat and once it begins to lightly smoke add the hamburger patties in and cook for 3-4 minutes per side or until well browned on each side. See doneness note.
3. Set the hamburger aside and drain off ½ of the oil used to cook the ground beef into a small frying pan and set the small pan aside.
4. In the large frying pan over medium heat add in the mushrooms and cook for 3 to 4 minute or until lightly browned.
5. Add in the flour and stir it in until it is completely combined,
6. Pour in the beef stock and cook for 3-4 more minutes over medium heat until it becomes thick like gravy.
7. Add back in the cooked meat patties and simmer over low heat.
8. Fry the eggs 1 at a time in the small frying pan in the rendered meat fat over medium heat for 30 seconds for a sunny side up egg.
9. Serve the beef patties and mushroom sauce over top of the cooked jasmine rice and top off with the fried egg and garnish with sliced green onions.
CHEF NOTES:
Make Ahead – You can make this recipe up to 2 hours ahead of time, simply keep the hamburger patties into the gravy while covered in a very low simmering heat. Likewise keep the rice warm.
How to Reheat – Add the desired amount of beef and gravy to a saucepan and heat over low heat until hot.
How to Store – Keep the meat and gravy separate from the rice, and cover and keep in the refrigerator for up to 5 days. Do the same and keep in the freezer for up to 2 months.
If the sauce is not to your desired thickness before adding in the cooked patties, simply add in a little slurry (2 tablespoons corn starch mixed with 1 tablespoon water).
Since there was a lot of oil in the pan after cooking the hamburger patties, I drained half of it into a small skillet and used it to fry the egg.
The meat patties do not need to be fully cooked through when browning them before removing them from the pan to make the gravy.
Cook the fried egg to your desired amount of doneness. It is recommended that the yolk be runny.
Recipe Video:
