Hawaiian Loco Moco Rcipe

Hawaiian loco moco: beef patty, white rice, gravy and a fried egg.

Hawaiian Loco Moco Rcipe

Hawaiian loco moco is a wonderfully satisfying and simple "diner-style" dish from the late 40s: it features a simple beef patty served over white rice with a Worcestershire sauce laden gravy and a runny fried egg.

Course Main Course

Cuisine Anglo Hawaiian

Keyword hawaiian hamburger, hawaiian loco moco, loco moco, moco loco

Prep Time 5

Cook Time 25

Total Time 30

Servings Servings

Calories 835kcal

Author Brian Jones

Ingredients

For the Burger:

350 g Minced Beef 12oz (20% Fat)
1 Garlic Clove
1 tablespoon Worcestershire Sauce
½ teaspoon Salt
¼ teaspoon Black Pepper
1 tablespoon Cooking Oil (To fry the burgers)

For the Gravy:

1 Small Onion 75g
1 tablespoon Cooking Oil
175 ml Beef Stock ¾ Cup
3 tablespoon Tomato Ketchup
2 tablespoon Soy Sauce
2 tablespoon Worcestershire Sauce
1 tablespoon Cornflour (Corn Starch in the US)
1 tablespoon Water

Extras:

150 g Long Grain Rice ¾ Cup
Salt (For cooking the rice)
3 Spring Onions
2 Large Eggs
Oil (To fry the eggs)
2 Pinches Salt (For the fried eggs)
2 Pinches Black Pepper (For the fried eggs)

Instructions

Cut the onion in half, peel it and then slice it into thin 2-3mm (⅛") half-moon shapes.
Heat a 25cm or 10" frying pan over a medium heat, add the oil for the sauce, and cook whilst you are preparing the other elements of the dish.
Keep an eye on the onions, stirring them occasionally, you want them to soften and become golden. If they brown too quickly, reduce the heat a little.
Peel the garlic clove and then mash it with the salt for the burger to form a paste, then add it to a mixing bowl.
Add the beef, Worcestershire sauce, salt and pepper to the garlic and mix well to combine. Form this mix into 2 burger patties, approximately 20mm (just over ¾" thick).
Mix the beef stock, tomato ketchup, soy sauce and Worcestershire sauce for the gravy in a bowl, and set it aside.
Create a cornflour slurry by mixing the water with the cornflour and set it aside.
Finely slice the spring onions.

This should have taken around 15-20 minutes to get to this point; now we are going to start cooking. You are going to need all 4 hobs on your cooker!

Cook your rice using your favourite method. For this dish, I prefer to boil my long-grain rice in an 18cm or 7" saucepan in lots of water. I add just over half a teaspoon of salt to a pan this size.
This should take 10-12 minutes, depending on your rice.
As soon as the rice is cooking, pour the sauce that you made in step 5 above over the onions, and cook until we are almost ready to serve.
You want this gravy to bubble gently whilst it is cooking.
Heat a frying pan large enough to cook the beef patties over a high heat, add the oil and cook the beef for 3-4 minutes on each side.
Time this so that they are ready at the same time as the rice.
As soon as you flip the burgers, heat a frying pan large enough to hold your eggs over a medium-high or high heat (depending on how you like your eggs.
Fry your eggs to your liking with a pinch of salt and pepper. I like a nice runny yolk and slightly crispy frilly edge.
One minute before you serve up, thicken the gravy with the cornflour slurry you made in step 6 above.
To serve, start with a layer of rice, a bit of the gravy, then the burger patty, more gravy, then the fried egg, with more gravy and the spring onions.

Nutrition