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 a beef patty topped with savory gravy and a 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!
**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 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 of 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!
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