{March 29, 2013}
Loco Moco

Loco Moco

Kimchi: Yummy, Loco Moco! I love this Hawaiian dish. It’s a bizzare combo of ingredients but it’s delicious and satisfying! The overeasy egg with runny yolk to mix in, the hearty beef patty, the flavorful gravy, all over steamed white rice.

I first tried it at the Hawaiian restaurant at Mitsuwa but the last time we went, I was so sad to find it was shut down. 🙁 So I decided to try and make my own. I didn’t want a plain old Loco Moco so I tried looking for different recipes. I used this recipe for the patty and this one for a gravy. I accidentally put too much of our strong dijon mustard (with the little seeds in it too) in the gravy, so it ended up being a very tangy gravy. Which ended up being pretty tasty over everything and different from your usual gravy.

Recipe for patty:

  • 1 lb of ground beef
  • soy sauce
  • worcestershire sauce
  • mustard
  • 1 egg
  • salt & pepper
  • ½ onion, diced
  • 2 cloves garlic, minced
  • some panko breadcrumbs

Heating a skillet on medium heat with a tablespoon of oil and cook ½ a diced onion and 2 cloves of minced garlic until translucent. When that’s done, set aside.

In a large mixing bowl, combine 1 lb ground beef with a tablespoon of soy sauce, ½ a tablespoon of worcestershire, ½ teaspoon mustard, an egg and ¼ cup of panko breadcrumbs. Mix really well with your hands and continue to knead, scooping up the meat in your hand, then tossing it back into the bowl.

When the meat’s texture is nice and smooth, form into patties making sure that the center is indented. This insures that the outer edges are done at the same time as the middle.

In a hot cast iron skillet, cook the patties for 3-4 minutes per side. A flat top is one of the best places to grill a burger since all that contact with the heat source will form a delicious brown crust. When the patties are done take them out and set aside.

Recipe for gravy:

  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 can beef broth
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons ketchup
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • Salt and pepper to taste

In a small saucepan, melt the butter over medium heat.

Add the flour and mix (make a roux).

Allow the butter and flour to cook for about 2 minutes .. to cook off the flour taste.

Gradually add the beef broth while whisking the sauce. Whisk until all lumps are out.

Add the remaining ingredients and whisk until gravy thickens… about 5 minutes or so.

Adjust seasonings to your taste.