For a true breakfast of champions, try this loco moco with caramelized onions and mushrooms. It's a popular dish for a reason - it's hearty, delicious, and incredibly satisfying!
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What makes this dish special
Hawaiian cuisine is a fusion of Chinese, Filipino, Korean, American, Japanese, Polynesian, and even Portuguese foods. Visit a Hawaiian restaurant and see Korean kalbi, Japanese tonkatsu, and American macaroni salad. Loco moco is a fusion of American and Asian cuisines, serving a hamburger patty with brown gravy and a fried egg on white rice. It's easily one of Hawaii's most popular dishes.
Although the traditional version includes a beef patty, many other variations 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. Here is my version with sauteed mushrooms and caramelized onions for a fancy version of the classic meal. Dressed up or down, this dish is a true comfort meal! And for another fun twist on a Hawaiian classic, try my Hawaiian-style salmon!
Ingredients
- Ground beef: Traditional Loco Moco uses ground beef so I used the same meat for my version.
- Soy sauce: Adds saltiness and umami flavor to both the beef patties and the gravy.
- Worcestershire: Enhances the savory flavor of the beef patties and adds depth to the overall dish. If you don't have Worcestershire sauce, you can omit it.
- Button mushrooms: Adds earthy flavor and texture to the gravy, complementing the richness of the beef. You can substitute button mushrooms with cremini mushrooms (baby bella mushrooms) or shiitake mushrooms for a more robust flavor. If you're not a fan of mushrooms, you can omit them entirely from the recipe.
- Beef stock: Forms the base of the gravy, providing a rich and savory flavor to the dish. If you don't have beef stock, you can use vegetable stock or chicken stock as alternatives.
- Cornstarch: Acts as a thickening agent for the gravy, helping to give it a smooth and velvety texture.
Substitutions and variations
- Gluten-free: Tamari sauce or coconut aminos can be used as a substitute for soy sauce, as well as gluten-free Worcestershire.
- Protein: You can substitute beef with ground turkey, chicken, or even a meatless option like plant-based ground meat for a different flavor profile.
Step-by-step instructions
Step 1: Prepare beef
There are four main components that complete loco moco: the beef, the gravy, the fried eggs, and the rice. Without one, the dish wouldn't be complete. Luckily, each of the components is easy to make.
Let's start with the beef patties. The patty itself is all about the quality of the beef. Add some seasonings and aromatics including soy sauce, Worcestershire, salt, pepper, green onion, and garlic, and you're good to go. We're incorporating common Asian ingredients to give it that true Hawaiian flavor.
You can prepare the patties the night before if you prefer and let them soak in the seasonings overnight.
Step 2: Make the gravy
Now it's time to make the gravy. The gravy takes the longest but it can also be prepared the day before.
Normally, the gravy could be ready in a matter of minutes. But I added caramelized onions and button mushrooms to add sweet and savory elements to the sauce. You could skip this step but the two ingredients make a world of difference.
To caramelize onions, you want to first brown them on medium heat, then reduce them to medium-low and let them slowly cook. Stir the pan occasionally and if the onions start to stick to the pan, add a touch of water.
Move the onions to the edges of the pan and add the sliced mushrooms. Then, continue to saute until the mushrooms are browned and softened. Again, if the pan becomes too dry, add a splash of water.
Next, add the beef stock and soy sauce and bring them to a simmer.
Continue to simmer for 5 minutes, then add the cornstarch slurry to thicken the gravy. Give the gravy a final seasoning check and then add the beef patties to the pan to warm them back up.
Step 3: Putting it all together
Cook a sunny-side-up egg and assemble the plate. Scoop a generous amount of rice on the bottom and pile on the beef patties, gravy, and fried egg.
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!
Make-ahead and storage
- Make-ahead: You can cook the beef patties, rice, and gravy ahead of time and reheat before serving. It's best to fry the egg right before enjoying it.
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Frequently asked questions
While traditional Loco Moco uses ground beef, you can certainly substitute it with ground turkey, chicken, or even a meatless option like plant-based ground meat for a different flavor profile.
Beef patties should be cooked until they reach an internal temperature of 160°F (71°C) for medium doneness. You can use a meat thermometer to ensure they are cooked through or cut into the patties to check for any pinkness.
Traditional Loco Moco is served with medium-grain white rice, but you can use brown rice, jasmine rice, or even quinoa for a healthier option or to suit your personal preference.
More hearty breakfast recipes
Looking for more satisfying breakfast ideas? Try these:
Recipe
Loco Moco with Caramelized Onions and Mushrooms
Ingredients
Beef patties
- 1 pound ground beef
- 1 ½ tablespoons soy sauce
- 2 teaspoons worcestershire
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 green onion chopped
- 2 garlic cloves minced
Gravy
- 1 tablespoon oil
- 1 small onion sliced
- 1 cup sliced button mushrooms
- 2 cups beef stock
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch with 1 tablespoon water
- salt and pepper
Remaining ingredients
- 4 cups rice
- 4 eggs fried
Instructions
- Prepare the patties. Combine ground beef with soy sauce, Worcestershire, salt, pepper, chopped green onion, and garlic. Form into 4 equal patties about ½ inch thick.
- Heat a large saute pan over medium heat. Add patties and cook until browned on both sides, about 3 minutes. Remove from heat and set aside.
- In the same pan, heat 1 tablespoon of oil. Add sliced onions and cook until browned, about 5 minutes. Reduce heat to medium-low and cook until golden brown and caramelized, about 20 minutes. Add 1-2 tablespoons of water to the pan if it gets too dry.
- Move caramelized onions to the edges of the pan and add mushrooms. Continue to saute until browned and season with salt and pepper.
- Pour stock and soy sauce to the pan, and bring to a simmer. Continue to simmer for 5 minutes. Add cornstarch slurry and simmer for another minute or until slightly thickened. Season gravy with salt and pepper.
- Add beef patties to gravy, spooning gravy on top. Simmer for 2 minutes or until warm. Plate 1 cup rice on each plate, topped with 1 patty, gravy with mushrooms and onions, and a fried egg. Serve immediately.
Chris
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
Wow thank you!
Bernie
Step #2 reads to add minced garlic to the patties but everyone knows that the garlic will brown quickly before the meat has a chance to have a good color or sear. Next time I’ll add the garlic with the beef broth & onion mixture so it doesn’t burn. Other than that it’s true there are so many variations of this recipe.