Loco Moco
Few dishes capture the soul of Hawaiian comfort food like Loco Moco. This iconic plate combines hearty ingredients into a flavorful symphony, with each layer offering a unique texture and taste. It’s a simple yet irresistible creation.
From the tender beef patty to the savory caramelized onion gravy, all nestled atop fluffy white rice and crowned with a golden fried egg, this dish is pure indulgence. It’s no wonder it’s cherished at any time of day across the islands.
Whether you’re craving a hearty breakfast or a satisfying dinner, Loco Moco delivers rich, comforting flavors in every bite. Ready to bring a taste of Hawaii to your table? Let’s get cooking!
Loco Moco Ingredients: Building Blocks of Hawaiian Comfort
- Ground Beef: The heart of the dish, providing a rich, savory base that holds all the flavors together.
- Maui Onion: Sweet and aromatic, essential for the caramelized onion gravy that defines the dish.
- Garlic: A subtle yet powerful flavor booster, enhancing every bite with its earthy undertones.
- Beef Broth: The soul of the gravy, delivering depth and a velvety richness to the sauce.
- Eggs: A golden crown, lending creaminess and a touch of indulgence to each serving.
- White Rice: The perfect foundation, balancing the bold flavors with its gentle, fluffy texture.
Loco Moco: A Hawaiian Classic with a Twist
Loco Moco is a quintessential Hawaiian comfort food that brings together layers of savory goodness: a juicy beef patty, caramelized onion gravy, fluffy white rice, and a perfectly cooked fried egg. Whether for breakfast, lunch, or dinner, this dish never fails to satisfy. Below, you’ll find helpful tips to perfect your recipe, serving suggestions to elevate the meal, and answers to common questions.
Recipe Tips
- Don’t Overwork the Beef
When mixing the ground beef with the seasonings, gently combine the ingredients to avoid overworking the mixture. Overmixing can make the patties dense and tough, so aim for a light and airy texture for a more enjoyable bite. - Master the Caramelized Onions
Patience is key when caramelizing onions. Cook them low and slow until they turn a deep golden brown, enhancing their natural sweetness and infusing the gravy with rich, aromatic flavor. This step is essential to the dish’s depth. - Get the Egg Just Right
The fried egg is the crowning glory of Loco Moco. For an authentic touch, aim for a slightly runny yolk—it melds with the gravy and rice, creating a creamy, indulgent texture. Use a nonstick skillet for perfect results every time.
What to Serve with Loco Moco
- Fresh Tropical Salad
Balance the richness of Loco Moco with a light and refreshing salad. A mix of greens, mango, and a citrus vinaigrette brings brightness and complements the hearty flavors of the dish. - Pickled Vegetables
Add a tangy, crunchy element by serving pickled cucumbers or daikon radishes. Their acidity cuts through the richness, making each bite of Loco Moco more balanced and satisfying. - Hawaiian Sweet Rolls
Round out the meal with soft and slightly sweet Hawaiian rolls. They’re perfect for sopping up any leftover gravy and add a touch of authenticity to the plate.
FAQ
1. Can I use a different type of meat for the patties?
Absolutely! While beef is traditional, ground turkey or pork can be used for a leaner or slightly different flavor profile. Just ensure the meat has enough fat for juiciness.
2. Is there a gluten-free version of this recipe?
Yes! Substitute tamari for soy sauce, use cornstarch as a thickener, and ensure all other ingredients are gluten-free. Serve with rice or a gluten-free grain of your choice.
3. How do I store and reheat leftovers?
Store the beef patties, gravy, and rice separately in airtight containers in the fridge for up to three days. Reheat gently on the stovetop or microwave, adding a splash of water to the gravy if it thickens too much.
4. Can I make this dish vegetarian?
Certainly! Swap the beef patties for plant-based alternatives or a portobello mushroom cap, and use vegetable broth in place of beef broth for the gravy.
Enjoy this flavorful journey to the islands with a dish that embodies Hawaiian comfort and hospitality.
Loco Moco
Ingredients
- 4 cups steamed white rice
- 1 pound ground beef 15-20% fat content
- 1 medium Maui or yellow onion ¾ sliced, ¼ finely chopped
- 2 garlic cloves finely grated
- 3 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt with extra for seasoning as needed
- ½ teaspoon black pepper with additional as needed
- 2½ tablespoons neutral cooking oil
- 8 ounces cremini mushrooms cleaned and sliced (optional)
- 2 cups beef broth
- 2 teaspoons soy sauce
- 2 tablespoons cornstarch
- 4 large eggs fried sunny-side-up or over-easy
- 2 chopped scallions for garnish
Instructions
- Prepare the Beef Mixture
- In a mixing bowl, combine the ground beef with the finely chopped onion, grated garlic, 1½ teaspoons Worcestershire sauce, kosher salt, and black pepper. Mix gently with your hands or a wooden spoon, taking care not to overwork the mixture. Shape the mixture into four patties, each about ½-inch thick. Place the patties on a plate, cover with plastic wrap, and refrigerate for 20 minutes.
- Caramelize the Onions
- Heat 1 tablespoon of oil in a large skillet over medium heat. Once the oil shimmers, add the sliced onion. Sauté for 5-7 minutes, stirring occasionally, until the onion softens and begins to turn translucent. Lower the heat and continue cooking for about 10 minutes, stirring frequently, until the onions are fully caramelized. Transfer to a bowl and set aside.
- Cook the Patties
- Add another tablespoon of oil to the skillet and heat over medium. Place the chilled patties in the skillet, ensuring even spacing. Sear for about 4 minutes per side until nicely browned. Remove the patties from the pan and allow them to rest on a clean plate.
- Sauté the Mushrooms (Optional)
- Heat the remaining ½ tablespoon of oil in the skillet over medium heat. Add the mushrooms, seasoning them with salt and pepper. Sauté for approximately 10 minutes until tender, then set aside.
- Make the Gravy
- Return the caramelized onions to the skillet, followed by the beef broth, soy sauce, and the remaining 1½ teaspoons Worcestershire sauce. Stir and bring the mixture to a gentle simmer. In a small bowl, whisk together the cornstarch with 2 tablespoons of the simmering broth until smooth. Gradually stir this slurry into the skillet, allowing the sauce to thicken over 5-7 minutes.
- Assemble the Dish
- Divide the steamed white rice among four plates. Top each portion with a cooked beef patty, ladle the gravy generously over the top, and crown with a fried egg. Garnish with chopped scallions before serving.
