By popular demand, here is James Rubio’s loco moco recipe as published at Big Island Grinds in September 2006. The entry garnered over 600 comments while it was online! It’s reproduced here until James and his site returns.
Here’s an easy way to make a quick and yummy loco moco, the classic Hawaiian soul food consisting of four components: hamburger patty, rice, egg, and brown gravy.
Ingredients for 2 big servings:
- 1lb Hamburger (not lean)
- 1/4 cup grated onions (optional)
- salt/pepper to taste
- 1 can good beef broth
- flour for thickening
- 1 tb butter
- couple dashes of Worcestershire sauce
Four (4) eggs
Hot cooked white rice
- Gently mix the hamburger, grated onions and salt/pepper. Form either 2 big patties or 4 smaller size patties.
- Heat frying pan until very hot.
- 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.
- Place burgers on the side.
- Pour a little broth into the same pan and incorporate the yumyums, then pour in the rest of the broth.
- Bring to a boil and let reduce for about 3-5 minutes or so, depending on taste, for a more potent gravy.
- Turn down heat to a simmer.
- Add couple dashes of worcestershire sauce.
- In a seperate bowl, mix flour with some water.
- Using a whisk, slowly whisk in the flour/water mixture until gravy is nicely thick & smooth.
- Turn off heat and mix in the butter until well blended.
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.
Use regular medium grain white rice… like three (3) scoops’ worth per plate.
Assembly (bottom -> top):
Rice -> Burger -> Egg -> Gravy all over
Shoyu, ketchup, tabasco
Copyright James Rubio/Big Island Grinds (bigislandgrinds.com).