Loco Moco Recipe with Mushroom Gravy 2021

Loco Moco Recipe with Mushroom Gravy 2021

Loco moco is a dish featured in contemporary Hawaiian cuisine. There are many variations, but the traditional loco moco consists of white rice, topped with a hamburger, a fried egg, and brown gravy.

Aloha Mixed Plate is located at 1285 Front Street in Lahaina, Maui, Hawaii by the shore and across the street from the Lahaina Cannery Mall and next to the Old Lahaina Luau. Most of the entrees here are priced under $10.

The food is incredible and the portions are more than adequate. The restaurant takes its name from that most popular Hawaiian meal, the mixed plate, which consists of kalua pig and cabbage, Lomi Lomi salmon, macaroni salad, poi, two scoops of rice, and haupia.

The best bargain is the local dish of loco moco, a bed of rice topped with a hamburger patty, egg sunny side up, all covered with a generous portion of thick brown gravy.

It May sound weird, but when the yolks are broken and the whole thing stirred together, it is one delicious treat. An added benefit; if your cholesterol is too low this will probably get it up a few points.

The last time we were there, I think the small portion was $5.95 and the full was $7.95. The difference is two eggs instead of one and just a little more of everything. Small is not an accurate descriptor of the small portion. It’s more than adequate for most people.

A comment on poi. Taro is a plant that has been grown for centuries on the Hawaiian islands. Poi is made by cooking the taro root and then mashing it.

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Loco Moco Recipe with Mushroom Gravy 2021

This creates a paste-like food, loved by many, derided by others. Some have compared it to eating wallpaper paste. The best response to this complaint I have ever heard came from one of the locals. “Why do all of you mainland people eat so much wallpaper paste?”

Lomi-lomi salmon is a salad made of salmon, tomatoes, and Maui onions. It is served cold. Lomi-Lomi comes from the Hawaiian word for massage. Lomi-lomi refers to the preparation by hand shredding and massaging the ingredients together.

Haupia is a pudding-like dessert made from coconut milk. The basic ingredients are coconut milk, water, sugar, and cornstarch. Aloha Mixed Plate serves this in a little plastic cup. It’s delicious, and we sometimes end the meal by ordering two or three extra cups.

The dining is on a large open-air deck next to the water. Giant shade trees and umbrellas provide protection from the sun. Try this for lunch, dinner, or happy hour. The music from the Old Lahaina Luau next door is an added benefit in the evening.

Loco Moco Recipe

Material

  • 1 onion (½ for the hamburger, ½ for the sauce)
  • 1 tablespoon of extra virgin olive oil (to sauté onion)
  • ¾ lb ground beef/pork (¼ lb pork + ½ lb beef)
  • ⅓ cup of panko (Japanese breadcrumbs) (20 g)
  • 1 large egg (50 g without shell)
  • 2 tablespoons milk
  • 1 teaspoonful of Worcestershire sauce (for patty)
  • ½ teaspoon of nutmeg
  • 1 tsp kosher / sea salt (I use Diamond Crystal; I used half for table salt)
  • freshly ground black pepper
  • ½ tablespoon of extra virgin olive oil (to cook the burgers)
  • ½ tablespoon of extra virgin olive oil (for frying eggs)
  • 4 large eggs (50 g each, shelled) (for topping)
  • cooked Japanese short-grain rice
  • Parsley (for garnish)

For sauce

  • 6 mushrooms (100 g)
  • ½ tablespoon of extra virgin olive oil
  • 1 ½ cup of beef broth (350 ml)
  • 1 teaspoon of Worcestershire sauce (for sauce)
  • kosher / sea salt (I use Diamond Crystal; use half for table salt) (to taste)
  • 1 teaspoon soy sauce
  • 1 tablespoon potato starch / cornstarch
  • freshly ground black pepper
  • 1 tablespoon of water

Directions

Gather all the ingredients. Finely chop the onion. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and sauté the onion until translucent.

Turn off the heat and divide the sauteed onion in half (half for the sauce and half for the burger).

To make sauce

Cut the mushrooms into thin slices. Heat ½ tablespoon olive oil in a small saucepan over medium heat and sauté the mushrooms until soft. Add half of the sauteed onion and stir.

Add 1 ½ cup beef broth, 1 teaspoon Worcestershire sauce, and 1 teaspoon soy sauce. Remove any scum or scum on the surface. Season with salt and freshly ground black pepper.

In a small bowl, combine 1 tablespoon of potato/corn starch and 1 tablespoon of water and mix well to combine. Pour the potato starch mixture into the sauce and mix well. Cook over low heat until the sauce is slightly thicker. Turn off the heat and reserve.

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Make empanadas

In a large bowl add the meat and the rest of the sautéed onion. Add ⅓ cup panko, one egg, 2 tablespoons milk, 1 teaspoon Worcestershire sauce, ½ teaspoon nutmeg, 1 teaspoon salt, and black pepper.

Mix the meat well until the mixture becomes sticky and pale, and then divide into 4.

Make 4 large patties (or 6 medium patties if you like). Mix each portion of mixture from one hand to the other repeatedly about 5 times to release the air into the mixture.

Loco Moco
Loco Moco

If you don’t release the air inside, the beef patties will crack. After mixing, make oval-shaped patties. The top should be slightly round and not flat.

Keep the patties in the refrigerator for at least 30 minutes before cooking to allow the meat to combine.

In a large skillet, heat ½ tablespoon of the olive oil over medium heat and gently place the patties in the skillet. Bleed the center of each patty with 2 fingers because the center of the patties will rise in the heat.

Cook the burgers for about 5 minutes. Do not turn until the bottom of the patties is golden brown.

Cover and cook for 5 minutes to fully cook the inside of the patties (adjust the cooking time based on the thickness of the patty). You can also reheat the sauce and make fried eggs at this time.

Serve steamed rice on individual plates. Transfer burgers to plates, pour sauce and top with a fried egg. Serve immediately.

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