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Loco Moco

Loco Moco
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Loco moco is a traditional meal in the cuisine of Hawaii. There are many variations, but the essential loco moco consists of white rice, topped with a hamburger patty, a fried egg, and brown gravy. Variations may include chilli, bacon, ham, Spam, kalua pork, linguiça, teriyaki beef, teriyaki chicken, mahi-mahi, shrimp, oysters, and other meats.
Here’s an easy way to make a quick and yummy loco moco, the classic Hawaiian soul-food consisting of 4 components – beef patty, rice, egg, and brown gravy.

Loco Moco

Here’s an easy way to make a quick and yummy loco moco, the classic Hawaiian soul-food consisting of 4 components - beef patty, rice, egg, and brown gravy.
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Servings: 2
Author: The Cook

Ingredients

For meat patties

  • 450 g beef mince (ground beef), best not lean meat
  • ¼ cup grated onions , optional
  • salt and pepper, to taste

For gravy

  • 1 cup good beef stock or broth
  • flour, for thickening
  • 1 tablespoon butter
  • 2 - 3 dashes Worcestershire sauce, or to taste
  • 4 eggs
  • hot cooked white rice

Instructions

To make the meat patties

  • Gently mix the beef mince, grated onions and salt & pepper. Form either 2 big patties or 4 smaller size patties.
  • Heat frying pan until very hot.
  • Place hamburger patties on the pan 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.
  • Place burgers on the side.

To make the gravy

  • Pour a little stock into the same pan and incorporate the bits of mince left in the pan, then pour in the rest of the stock.
  • Bring to a boil and let reduce for about 3-5 minutes or so, depending on taste, for a more potent gravy.
  • Turn down heat to a simmer.
  • Add couple dashes of worcestershire sauce.
  • In a seperate bowl, mix flour with some water.
  • Using a whisk, slowly whisk in the flour/water mixture until gravy is nicely thick & smooth.
  • Turn off heat and mix in the butter until well blended.

For 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.

For rice

  • Use regular medium grain white rice - about 3 scoops worth per plate.

For assembly

  • Start with the rice on the bottom, add a meat patty, cover with an egg, then smother it with gravy
Rate & Comment on this this Recipe

Notes

Substitute half or all of the beef mince with sausage meat.
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