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Loco moco with caramelized onions and mushrooms

Loco moco is one of Hawaii’s most popular dishes. It’s a comfort breakfast dish but can be served for lunch or dinner. I never really thought much of loco moco until I tried an authentic Hawaiian restaurant that served the most amazing version. The dish is made of beef patty topped with a savory gravy and fried egg on a bed of rice. The secret behind an amazing loco moco is behind the gravy. I served my version with sauteed mushrooms and caramelized onions for a fancy version of the classic meal. A comfort breakfast dish at its best!

loco moco

loco moco

loco moco

Loco moco
Serves 4
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Total Time
30 min
Total Time
30 min
1093 calories
164 g
256 g
27 g
43 g
8 g
512 g
925 g
3 g
1 g
16 g
Nutrition Facts
Serving Size
512g
Servings
4
Amount Per Serving
Calories 1093
Calories from Fat 240
% Daily Value *
Total Fat 27g
41%
Saturated Fat 8g
38%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 256mg
85%
Sodium 925mg
39%
Total Carbohydrates 164g
55%
Dietary Fiber 1g
4%
Sugars 3g
Protein 43g
Vitamin A
6%
Vitamin C
6%
Calcium
9%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Gravy
  1. 1 tbsp oil
  2. 1 onion, sliced
  3. 1 cup button mushrooms, quartered
  4. 2 cups beef stock
  5. 2 tsp soy sauce
  6. 1 tbsp cornstarch with 1 tbsp water
  7. salt and pepper
Beef patties
  1. 1 lb ground beef
  2. 1 1/2 tbsp soy sauce
  3. 1/2 tsp black pepper
  4. 2 tsp worcestershire
  5. 1 green onion, chopped
  6. 2 garlic, minced
  7. 1 tbsp oil
Remaining ingredients
  1. 4 cups rice
  2. 4 eggs, fried
Instructions
  1. Heat 1 tbsp oil in large saute pan over medium heat. Add sliced onions and cook until browned, about 5 minutes. Reduce heat to medium-low and cook until caramelized, about 20 minutes. Add water to pan if it gets too dry. Remove from heat and set aside.
  2. Prepare the patties. Combine ground beef with 1 1/2 tbsp soy sauce - minced garlic ; careful not to over-mix. Form into 4 equal patties about 1/2 inch thick.
  3. Heat same pan over medium heat. Add 1 tbsp oil. When oil is hot, add patties and cook until browned on both sides. Remove from heat and let rest.
  4. Return the pan to medium heat. Add mushrooms and saute until browned. Season with salt and pepper. Return caramelized onions to the pan with the mushrooms. Pour stock and soy sauce, bring to a simmer. Add cornstarch slurry and continue to simmer until lightly thickened, about 1 minute. Season with salt and pepper.
  5. Plate 1 cup rice on each plate, topped with 1 patty, gravy with mushrooms and onions, and fried egg. Serve.
beta
calories
1093
fat
27g
protein
43g
carbs
164g
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Cherry on my Sundae http://cherryonmysundae.com/

**Helpful tips and common mistakes

Hawaiian cuisine is a fusion of Chinese, Filipino, Korean, American, Japanese, Polynesian, and even Portuguese foods. Visit a Hawaiian restaurant and you may see Korean kalbi, Japanese tonkotsu, and American macaroni salad. Loco moco is a fusion of American and Asian cuisines, serving a hamburger patty with a brown gravy and fried egg on white rice. Although the traditional version includes a beef patty, there are many other variations that have spam, bacon, ham, teriyaki meats, and seafood. I stuck with the original version for my recipe, adding a couple elements to glam it up.

The patty itself is all about the quality of the beef. Add some seasonings and aromatics and you’re good to go. As for the gravy, I like to add caramelized onions and button mushrooms to add sweet and savory elements to the sauce.

Cook a sunny side up egg and serve the dish while hot. Pierce through the runny yolk to add creaminess to the dish and dig right in! Loco moco is great for breakfast, lunch or dinner (or even as a late-night snack). Have one bite and you’ll be yearning for more! 

loco moco

loco moco

 

 

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Comments: 2

  1. Chris 07/24/2014 at 4:03 pm Reply

    I tried this out for my family last night. I ate my fair share of loco moco when I lived in Hawaii and this is by far the best I ever had.

    Thank you for the recipe. Its a keeper!

    • cma0425 07/24/2014 at 10:15 pm Reply

      Wow thank you!

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