Best Hawaiian Loco Moco Recipes

HAWAIIAN LOCO MOCO

Steps:

• Prepare a large skillet with cooking spray and heat over medium heat.
• Divide ground chuck into 4 equal portions; form into patties.
• Fry patties in skillet until beginning to firm and are hot and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove patties to a plate, retaining drippings in the skillet.
• Stir onion and water into the reserved drippings. Reduce heat to low and cook until the onions are slightly softened, about 5 minutes. Stir mushrooms into the onion mixture; cook until mushrooms are cooked through, about 5 minutes more.
• Pour gravy over the onion and mushroom mixture; stir. Cook until the gravy is hot, about 5 minutes. Gently lie patties into the gravy; simmer until reheated through.
• While the patties simmer in gravy, prepare a separate skillet with cooking spray and heat over medium heat. Fry eggs in the hot skillet until the white is opaque but the yolk remains runny, 2 to 3 minutes.
• Divide rice between 4 plates. Top each rice portion with a beef patty and top the patties each with an egg. Pour gravy equally over each portion.

HAWAIIAN LOCO MOCO (HEARTY BREAKFAST)

Steps:

• Mix ground beef, 1 egg and onion in a bowl. Grill or cook in a frying pan, until cooked through.
• Place rice in a bowl. Top with hamburger patty. Place egg on top of patty and pour gravy over everything.
• Optional - serve with suggested toppings.

LOCO MOCO HAWAIIAN STYLE

Steps:

• Start rice -Make Rice as per package directions.
• Mix patty ingredients together until it holds together into 4 patties (don't mix too much).
• Spray pan and fry patties until brown on both sides.
• Add the remaining 1/2 packet of onion soup mix, and 1 1/2 cup water.
• Bring to a boil and turn down the heat to a boil and simmer 20 minutes.
• Remove the patties from the pan.
• At this time if you think you will want more gravy you might consider adding an additional half packet of onion mix and an additional 2 cups of water.
• Add the 2 tablespoons flour and 1/2c water. Whisk and boil until thickened to a gravy. If doubling the gravy than double the flour mixture as well.
• Spray a shallow frying pan and fry each egg separately sunnyside up cooking with covered for 2 minutes.
• Assemble the loco moco bottom layer of rice, then the patty, then the egg, finally top with gravy.
• Enjoy! Aloha!

HAWAIIAN LOCO MOCO

Steps:

• PREPARING THE RICE: Using a strainer, rinse the rice under cold water until the water runs clear. In a medium pot over high heat, bring the chicken broth to boil. Add the rice, cover, and reduce the heat to low. Let the rice cook for 15 minutes. Remove the pot from the heat, and let it stand for 5 minutes. Fluff the rice with a fork, and cover the pot. Keep the rice warm until ready for use. Note: you can also use a rice cooker to prepare the rice.
• PREPARING THE FULLBLOOD WAGYU BEEF PATTIES: Combine the Fullblood Wagyu ground beef, diced onions, salt, and freshly ground black pepper in a mixing bowl. Using your hands, mix together the ingredients, and then create 4 medium-size beef patties. Make a thumbprint in the middle of the beef patties (this helps prevent the patties from bulging during cooking). Set a large cast iron skillet or frying pan on the stove over medium-high heat. Add a drizzle of canola oil, and set the four Fullblood Wagyu beef patties in the pan. Cover the pan with a lid (this helps keep the patties juicy). Cook until browned on one side, usually takes about 3 to 4 minutes. Remove the lid, flip the patties to the other side, and replace the lid. Continue cooking the beef patties to desired doneness (about 3 more minutes for a medium-rare finish). Remove the Fullblood Wagyu beef patties from the heat, and keep them warm until ready to serve.
• PREPARING THE GRAVY: Add the unsalted butter to the same pan or skillet used to cook the burger patties (do not rinse or remove the fat drippings from pan). Over medium heat, sauté the mushrooms and onions for 5 minutes or until golden brown. Add the beef stock and Worcestershire sauce to the pan. Bring all ingredients to a boil, and reduce down for 2 to 3 minutes. This is your gravy. In a separate bowl, mix the cornstarch with 1 tablespoon of water to make a smooth paste. Slowly add in the gravy, stirring constantly until the gravy has thickened. Add salt and freshly ground black pepper to taste. Cover, and keep warm until ready to serve.
• PREPARING THE EGGS: Add some canola oil to another frying pan or skillet Crack the eggs, add them to the pan, and cook sunny side up for 3 to 4 minutes over medium heat. Remove the eggs from the pan, and keep warm until ready to serve.
• FINAL STEPS: Place the cooked rice on each plate. Add the Fullblood Wagyu beef patties on top of the rice. Then, pour the gravy over the rice and beef. Add the eggs on the top, and add a little more gravy to finish the dish. Garnish with chopped scallions and pineapple pieces. Serve, and enjoy!