Best Loco Moco Recipes

CHEF JOHN'S LOCO MOCO

Steps:

• Season patties with salt, pepper, and cayenne.
• Whisk beef stock, soy sauce, Worcestershire sauce, sesame oil, ketchup, sugar, and cornstarch together in a bowl.
• Melt butter in a skillet over medium-high heat. Cook patty in the hot skillet until a browned crust forms on the bottom, about 5 minutes. Flip; toss in green onions and cook the other side until both beef and onions are browned, 4 to 5 minutes more. Remove patty and most of the green onions to a plate.
• Pour beef stock mixture into the skillet. Stir, scraping up browned bits from the bottom, until thickened, about 2 minutes. Reduce heat to low and reserve gravy until needed.
• Melt remaining butter in another skillet over medium heat. Add eggs to the skillet and fry side-by-side until whites are set and yolks are still runny.
• Divide rice between 2 serving bowls. Place patties over the rice, spoon gravy on top, and add the fried eggs.

LOCO MOCO

Steps:

• For the rice: Wash the rice under cold running water until the water runs clear. In a medium saucepot over high heat, bring the chicken broth to boil. Add the rice, cover and reduce the heat to low for about 15 minutes. Remove from the heat and let stand for 5 minutes. (Alternatively, add both the rinsed rice and the chicken broth to a rice cooker and turn the machine on - it will keep the rice warm until ready to serve.) Fluff with a fork and cover. Keep warm until ready for use.
• For the burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside.
• Set a large cast-iron pan over high heat. Add a drizzle of canola oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 3 to 4 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare. Remove the burgers and keep warm.
• For the gravy: Add the butter to the pan with the drippings. Saute the mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.
• In a separate bowl, mix the cornstarch with 1 tablespoons water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use.
• For the eggs: Add some canola oil to a nonstick saute pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm. (You can flip the eggs over-easy if you want them cooked a little more.)
• To serve: Place the cooked rice on a plate, place the burgers on top, then the eggs and finally the gravy. Garnish with parsley and tomato if desired.

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.

LOCO MOCO

Steps:

• In a large bowl, combine the beef, chopped onion, garlic, 1 1/2 teaspoons Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands or a wooden spoon until just combined, being careful not to overmix. Form into four patties about 1/2-inch thick. Place the patties on a plate, cover with plastic wrap and transfer to the refrigerator for 20 minutes.
• Meanwhile, heat 1 tablespoon oil in a large 12-inch skillet over medium. When the oil is hot and shimmering, add the sliced onion and sauté, stirring occasionally, until almost translucent, 5 to 7 minutes. Reduce the heat to low and continue cooking, stirring often, until soft and caramelized, about 10 minutes. Transfer to a bowl and set aside.
• Add 1 tablespoon oil to the skillet and heat over medium. When the oil is hot, swirl the pan around to evenly coat it, then gently place the patties in the pan, spacing them out evenly. Cook until browned, about 4 minutes per side. Using a spatula, transfer patties to a clean plate to rest.
• Add the remaining 1/2 tablespoon oil to the pan and heat over medium until hot. Add the mushrooms (if using) and sauté until tender, about 10 minutes. Season the mushrooms with salt and pepper, then add the caramelized onions, beef broth, soy sauce and the remaining 1 1/2 teaspoons Worcestershire sauce and bring to a simmer. Reduce the heat to medium-low.
• Place the cornstarch in a small bowl. Add 2 tablespoons of the broth from the skillet and whisk until smooth. Stir the cornstarch slurry into the skillet and simmer until the sauce has thickened, 5 to 7 minutes.
• Place 1 cup steamed rice on each plate and top each serving with one patty, then the gravy, a fried egg and chopped scallions.

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

Steps:

• For the burgers: Mix the ground beef, onions, panko, salt, pepper, Worcestershire sauce and egg. Form into 4 patties. Pan fry or broil the patties to desired doneness. Remove any excess oil from the pan and set aside for the gravy.
• For the gravy: Combine the butter and excess burger oil and heat in a saucepan. Add the flour and whisk out any lumps to create a smooth roux. Slowly add the beef broth, stirring constantly until smooth. Add the Worcestershire and salt and pepper to taste. Cook until thickened and the flour taste is gone.
• For the plate: Serve the burger patties on a bed of hot steamed rice, with a fried egg over each and gravy drizzled on top.

MAUIGIRL'S LOCO MOCO

Steps:

• Prepare jasmine rice as directed on package.
• Prepare brown gravy mix as directed on package and keep warm.
• Divide ground beef into 4 servings and shape into patties.
• Heat oil in large skillet over medium heat. Saute onion until translucent, 8 to 10 minutes. Push onions to sides of skillet. Place burger patties in center of skillet. Pan fry until cooked throughout, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Spray a separate skillet with non-stick cooking spray; set over medium-high heat. Cook eggs until set, and turn.
• Divide hot cooked rice into mounds on four plates. Sprinkle each mound with 1/4 of sauteed onions. Place 1 beef patty over each stack. Ladle gravy over ground beef patty. Place 1 over-easy egg over each patty/gravy. Enjoy!

LOCO MOCO

Steps:

• Combine the rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed.
• Meanwhile, heat a non-stick skillet over medium heat until hot. Fry Spam™ slices until browned. Remove from the skillet, and set aside. Pour the eggs into the skillet; cook and stir until scrambled and cooked through. Set aside.
• For each plate, place two scoops of rice, two scrambled eggs, and two slices of spam. Top with brown gravy.

EASY PEASY LOCO MOCO

Steps:

• 1. Mix burger ingredients together in a bowl. Form hamburger balls and flatten them out to the desired thickness. The size of the ball will determine the size of the patty. Grill or fry your patties until a little charred, but not burnt. Juices from the patties will come to the top, which you'll want to see. Then set aside.
• 2. Use the same pan and juices from the burgers to make the gravy. Add in the butter & broth & mix well scraping up the bites from the pan. Then add in a litle flour to make it thick. Ifneed be taste to see if you need to add in salt or pepper.
• 3. Cook the eggs to your liking. In a regular loco moco, the eggs are sunny side up.
• 4. Plate your meal by Scoop rice and place it on the bottom of the plate. Place the hamburger onto the rice. Place your eggs on top of the hamburger. Drizzle gravy as the topping of the meal.

LOCO MOCO SHORT RIB TACOS RECIPE BY TASTY

Steps:

• Season the short ribs on all sides with the salt and pepper.
• Turn the Instant Pot to sauté mode and set the timer to 40 minutes. Add the canola oil and heat until shimmering. Sear the short ribs on all sides until golden brown, 3-4 minutes per side. Remove the short ribs from the Instant Pot.
• Add the 1-inch onion pieces, crushed garlic, soy sauce, Worcestershire sauce, beef stock, and sugar to the Instant Pot and stir to combine. Return the short ribs to the pot, secure the lid, and set the valve to sealing. Pressure cook for 45 minutes. Let the pressure naturally release for 15 minutes, then manually release the remaining pressure. Remove the short ribs from the Instant Pot and transfer to a bowl to cool. Strain the braising liquid, discarding the solids, and transfer to the refrigerator to cool for 1-2 hours, until the fat rises to the surface and solidifies.
• Once the meat is cool enough to handle, remove the bones and any tough connective tissue, and break up into bite-size pieces. Cover the meat and refrigerate until ready to use.
• Once the braising liquid has cooled, remove from the refrigerator. Reserve 2 tablespoons of the solidified fat and discard the rest. Reserve the braising liquid.
• Melt the reserved fat in a medium skillet over medium heat. Add the diced onion and cook until softened and beginning to caramelize, 8-10 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Add the ketchup and stir to incorporate. Add the flour and stir to coat evenly. Cook for 2-3 minutes, until the flour is no longer raw. Pour in the reserved braising liquid and whisk until everything is well incorporated. Bring to a simmer and cook for 4-6 minutes, until thickened. Transfer 1 cup of the gravy to a liquid measuring cup and set aside.
• Add the reserved short rib meat to the remaining gravy in the pan and cook until heated through, about 5 minutes. Season to taste with salt and pepper.
• Using an immersion blender, blend the reserved gravy until smooth.
• Make the rice taco shells: Add the steamed rice and ½ cup (60 g) flour to a food processor and pulse 10-12 times, until the rice is broken down and a sticky, dense dough begins to form.
• Transfer the dough to a floured surface and sprinkle with more flour. Knead for 1-2 minutes, until the dough is still tacky, but not so much that it sticks to your hands, adding more flour little by little as necessary.
• Portion the dough into 8 equal pieces, each about 3 ounces/the size of a lime. With wet hands, roll each piece into a smooth ball.
• Add the remaining 2 cups of flour to a plate or baking sheet.
• Set a sheet of parchment paper in front of you and spray a small circle on either side with nonstick spray. Place a rice ball on a circle and fold the other side of the parchment over to cover. Press down with a skillet to flatten the rice ball into a 4-inch-wide circle. Gently roll over the tortilla with a rolling pin to thin, if necessary. Carefully remove the tortilla from the parchment paper and dredge in the flour. Set aside and repeat with the remaining tortillas.
• Heat the canola oil in a large skillet over medium-high heat until the temperature reaches 375°F (190°C).
• Working 1 at a time, fry each tortilla for 45-60 seconds, then carefully flip (the tortilla should puff up) and fry for another minute or so, until golden brown on both sides. Remove the tortilla from the pan and shake off any excess oil, then transfer to a paper towel-lined plate to drain before gently placing into a taco stand to shape. Season lightly with salt. Repeat with the remaining tortillas.
• Assemble the tacos: Fill each rice tortilla with about ½ cup of the short rib meat. Top each taco with a fried egg and drizzle with the gravy. Garnish with green onions and black pepper.
• Enjoy!

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!

LOCO MOCO RICE BURGER RECIPE BY TASTY

Steps:

• Form "burger buns" with the leftover rice. Firmly pack rice into your desired thickness. Pan fry until both sides are lightly crisped. Brush soy sauce on both sides of the rice buns and continue to fry until it gets some color. Set aside.
• Form burger patties with ground beef, panko, onions, oyster sauce, Worcestershire sauce and garlic.
• Heat pan over medium. Fry patties to your desired doneness. Set aside.
• In the same pan, add mushrooms. Cook until soft. Pour in beef stock and soy sauce. Thicken with cornstarch slurry.
• Optional: If using eggs, preparing them sunny-side up or over easy will go well with this loco moco rice burger.
• Put the burger together. Start with the rice "bun," then the beef patty, cover with gravy, top with an egg, sprinkle on some scallions, and top with another rice "bun."
• Enjoy!

LOCO MOCO

Steps:

• Season steaks with salt and pepper.
• Reserve 1/4 cup of flour.
• Dredge each steak in flour, egg and cracker crumbs.
• In a large cast iron skillet over medium high, heat corn oil.
• Add steaks and cook until golden brown and crisp.
• Transfer to paper towels to drain.
• Pour off all but 4 tablespoons of the remaining oil and set over low heat.
• Slowly Whisk in the remaining 1/4 cup of flour into the oil and bring to simmer.
• Gradually whisk in milk and bring to a simmer.
• Season with salt and pepper.
• Divide the rice on to four places.
• place the steaks on top of the rice, then one fried egg on the steak.
• Cover with gravy.

CARAMELIZED ONION LOCO MOCO

Steps:

• Reserve a few sliced scallion greens for garnish.
• Heat a large heavy sauté pan or wok over a medium-high heat. Add 1 tablespoon oil and swirl to coat the pan. When the oil is hot, add the onions, season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook until caramelized, 10-12 minutes. Set the onions aside. Reserve the pan.
• Meanwhile, in a medium bowl, combine the beef, scallions, the garlic and 1 tablespoon of the soy sauce and season with pepper. Mix and form gently into 4 patties about ½ inch thick. Make an indentation with your thumb in the middle of each patty.
• Heat the pan over a medium-high heat, add 1 tablespoon of the oil and swirl to coat the pan. Season the patties on both sides with salt and pepper, transfer to the pan and cook, turning once, for about 4 minutes for medium-rare, 5 minutes for well-done. Transfer the patties to a plate to rest for 5 minutes.
• Return the pan to medium heat, and add the onions. Pour in the stock, bring to a simmer and add the remaining 1 teaspoon soy sauce. Whisk in the cornstarch slurry and simmer until the sauce is lightly thickened, about 1 minute . Taste to adjust the seasoning with salt and pepper, if necessary.
• Break the eggs into a bowl. Heat a medium nonstick sauté pan over medium heat. Add the remaining 1 tablespoon of oil, and when hot, gently slide in the eggs.
• Cook for about 1 minute, turn and cook for about 2 minutes until the whites are set and the yolks are still soft. (If you prefer your eggs sunny side up, add the eggs, cover, cook for about 1 minute, uncover, then cook until the whites are set and the yolks are still soft, 2 to 3 minutes). Season with salt and pepper.
• Divide the rice among 4 soup plates or serving bowls, top with the burgers and top with the onions. With a nonmetal spatula, separate the eggs, transfer to the onions, garnish with the reserved scallion greens and serve.

BIG ISLAND STYLE LOCO MOCO

Steps:

• Burgers:.
• 1. Gently mix the hamburger,onions and salt/pepper. Form either 2 big patties or 4 smaller size patties.
• 2. Heat frying pan until very hot.
• 3. Place hamburger patties on the pan/grill and let sear just until juices start appearing on the top. Flip over and cook for a couple more minutes. You will want the burger slightly charred but still tender on the inside.
• 4. Place burgers on the side.
• Gravy:.
• 1. Pour a little broth into the same pan and incorporate the yumyums, then pour in the rest of the broth.
• 2. Bring to a boil and let reduce for about 3-5 minutes or so, depending on taste, for a more potent gravy.
• 3. Turn down heat to a simmer.
• 4. Add couple dashes of worcestershire sauce.
• 5. In a seperate bowl, mix flour with some water.
• 6. Using a whisk, slowly whisk in the flour/water mixture until gravy is nicely thick & smooth.
• 7. Turn off heat and mix in the butter until well blended.
• Eggs:.
• Traditionally, the eggs should be sunny-side up. The secret to a good fried egg is to fry the egg slowly on low heat until it's cooked... just don't overcook it! It also helps to have the eggs thawed to room temperature before cooking them.
• Rice:.
• Use regular medium grain white rice... stir fry with other ingredients.
• Assembly (bottom -> top):.
• Rice -> Burger -> Egg -> Gravy all over.
• Optional condiments:.
• Shoyu, ketchup, tabasco.

LOCO MOCO WITH WHITE SAUSAGE AND SAGE GRAVY

Steps:

• Cook sausage and crumble finely.
• Cook several cups jasmine rice.
• Cook Morning star breakfast patties and set aside.
• In a large sauce pan over medium heat melt butter and add onion. cook 2-3 minutes until transluscent.
• add sage stirring frequently. Do not brown.
• Quickly stir in flour.
• Add sausage, half and half, heavy cream and bring sauce to a boil.
• Lower the heat and simmer until the liquid is slightly thickened (10 min).
• Add cayenne pepper, salt, black pepper, lemon juice, tabasco sauce and worcestershire sauce to taste.
• Puree with immersion blender (if you like smoother consistency).
• put rice in bowl and place Morning star breakfast patty on top cover with gravy and eggs (scrambled, fried, etc).
• Fried Sage Garnish:.
• vegetable oil (enough to float leaves).
• 6 - 8 whole sage leaves.
• salt to taste.
• heat pan to 325 F on medium heat.
• carefully drop each leaf into hot oil.
• turn once after 30 seconds.
• cook additional 15 - 20 seconds.
• place on paper towel and season with salt.

VEGETARIAN LOCO MOCO

Steps:

• Put flour, milk,and soy sauce in a pot and bring to a boil.
• Stir well and heat until thickened adding more flour to your disered thickness.
• Place the 2 scoops of rice on the plate.
• Top with the 2 cooked Boca hamburgers.
• Top that with the 2 fried eggs.
• Cover with as much of the gravy you made as you like.

LOCO MOCO

Steps:

• 1. Gently mix the hamburger, grated onions and salt/pepper. Form either 2 big patties or 4 smaller size patties. 2. Heat frying pan until very hot. 3. Place hamburger patties on the pan/grill and let sear just until juices start appearing on the top. Flip over and cook for a couple more minutes. You will want the burger slightly charred but still tender on the inside. 4. Place burgers on the side. Gravy: (Saute onions and mushrooms) 1. Pour a little broth into the same pan and incorporate the yumyums, then pour in the rest of the broth. 2. Bring to a boil and let reduce for about 3-5 minutes or so, depending on taste, for a more potent gravy. 3. Turn down heat to a simmer. 4. Add couple dashes of worcestershire sauce. 5. In a seperate bowl, mix flour with some water. 6. Using a whisk, slowly whisk in the flour/water mixture until gravy is nicely thick & smooth. 7. Turn off heat and mix in the butter until well blended. Eggs: Traditionally, the eggs should be sunny-side up. The secret to a good fried egg is to fry the egg slowly on low heat until it's cooked just don't overcook it! It also helps to have the eggs thawed to room temperature before cooking them. Rice: Use regular medium grain white rice like 3 scoops worth per plate.

LOCO MOCO MAUI STYLE

Steps:

• Place the 2 scoops of rice on the plate.
• Top with the 2 fried hamburger patties.
• Top those with the 2 fried eggs.
• Cover all with as much brown gravy as you like.

LOCO MOCO

Steps:

• Burgers:.
• 1. Gently mix the hamburger, grated onions and salt/pepper. Form either 2 big patties or 4 smaller size patties.
• 2. Heat frying pan until very hot.
• 3. Place hamburger patties on the pan/grill and let sear just until juices start appearing on the top. Flip over and cook for a couple more minutes. You will want the burger slightly charred but still tender on the inside.
• 4. Place burgers on the side.
• Gravy:.
• 1. Pour a little broth into the same pan and incorporate the yumyums, then pour in the rest of the broth.
• 2. Bring to a boil and let reduce for about 3-5 minutes or so, depending on taste, for a more potent gravy.
• 3. Turn down heat to a simmer.
• 4. Add couple dashes of worcestershire sauce.
• 5. In a seperate bowl, mix flour with some water.
• 6. Using a whisk, slowly whisk in the flour/water mixture until gravy is nicely thick & smooth.
• 7. Turn off heat and mix in the butter until well blended.
• Eggs:.
• Traditionally, the eggs should be sunny-side up. The secret to a good fried egg is to fry the egg slowly on low heat until it's cooked... just don't overcook it! It also helps to have the eggs thawed to room temperature before cooking them.
• Rice:.
• Use regular medium grain white rice... like 3 scoops worth per plate.