When people think of Hawaiian food, they often picture fresh fish and sweet tropical fruits – for good reason. Thanks to its island locale and mild climate year-round, Hawaii has an abundance of delicious, fresh foods. But one signature dish from Hawaii’s ingredients may surprise you – Loco Moco.
This hearty dish provides lots of protein, complex carbs, and flavor for a really filling meal. Best of all, the ingredients readily available in most pantries or for a low cost, meaning it’s inexpensive and easy to throw together for a weeknight meal. I made this entire dish for four people for only $6.97 (plus spices).
What is Loco Moco?
We had our first taste of Loco Moco at the incomparable Goofy Cafe in Honolulu, but it was invented in 1949 at a different restaurant, reportedly in Hilo. Teenagers from the local sports club would often stop by the restaurant, requesting a quick, filling meal other than a sandwich, and the owner came up with a hamburger patty on a bed of brown rice and smothered with brown gravy. Over the years the dish has evolved very little, with the exception of a runny egg on top. Just about every restaurant in Hawaii serves it the same way.
Tips for Making Loco Moco
While my methods for some things border on the uncompromisingly fastidious, my attitude towards Loco Moco trends more toward throw-and-go. As a comfort food, it honestly works best with classic American pantry staples like powdered gravy mix and Minute Rice. I wrote the recipe the way I typically make it, but the fastest way to create Loco Moco includes the following ingredients:
- Minute Rice
- Powdered Gravy Mix
- Pre-made 1/4 pound hamburger patties
Basically the only ingredient that can’t be made simpler is the runny egg, and that’s quick enough to put together that it shouldn’t matter. You may also easily create a vegetarian version with veggie patties and vegetarian gravy.
How to Make Loco Moco
Loco Moco
Equipment
- Rice Cooker Optional
- Medium mixing bowl
- Small saucepan
- 2 Large frying pans
- spatula
- Food scale
- Wax paper
- Plate
Ingredients
- 2 c dry brown rice
- Cooking spray
- 1 lb ground beef
- 2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic salt
- 1/2 tsp dried parsley
- 1 packet or 3 tbsp beef gravy mix
- 1 c hot water
- 4 large eggs
- salt to taste
- pepper to taste
Instructions
- Prepare the rice according to package directions.
- Put your gloves on. In a bowl, sprinkle the spices over the ground beef. Mix together with your hands until fully combined.
- With your food scale, measure out 4 oz (113g) of ground beef and spices. Shape into a ball, and then flatten into a round patty shape.
- Repeat with all of the ground beef. Place the prepared patties on a plate covered in wax paper, the store in the fridge while you make the gravy.
- Add 1 c of hot water to a sauce pan, and turn it to medium-high heat.
- Whisk in the gravy powder well. Heat to boiling, then turn the heat down to low and simmer 1 minute.
- Set the gravy aside to reduce further. It will form a film; this is normal.
- Spray a large frying pan lightly with non-stick spray. Set the pan over medium heat.
- Cook the burgers until they're quite brown, with dark brown char marks on each side (about 5-7 minutes). It's alright if your patties are a bit pink in the middle. Set aside.
- Before you make the eggs, plate your meal.
- Put 1/4 of the brown rice on each plate, top with 1 burger patty and drizzle liberally with brown gravy.
- Spray another frying pan with nonstick cooking spray. Turn the stove up to high heat.
- When the pan has heated, add each egg to its own separate area in the pan.
- Sprinkle each egg liberally with salt and pepper, and cook until the white is opaque but the yolk is still dark and runny (do not break the yolk!)
- Top your prepared plates with one egg each. Enjoy!
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