Chef Johns Loco Moco Food

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LOCO MOCO



Loco Moco image

Provided by Guy Fieri

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 16

2 cups long grain rice
3 1/2 cups low-sodium chicken broth
1 pound ground beef (80/20 blend)
1/4 cup diced Maui onion
Kosher salt and freshly cracked black pepper
Canola oil
1 tablespoon unsalted butter
1/4 cup roughly chopped cremini mushrooms
1/4 cup diced Maui onion
1 1/2 cups low-sodium beef broth
1 teaspoon Worcestershire sauce
1 tablespoon cornstarch
Canola oil
4 large eggs
2 to 3 tablespoons chopped fresh flat-leaf parsley, for garnish, optional
1/4 cup seeded and diced Roma tomato, for garnish, optional

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.

CHEF JOHN'S LOCO MOCO



Chef John's Loco Moco image

This amazing Hawaiian comfort food classic is made by topping rice with a fried burger, which is then smothered with a rich, brown gravy and finished with a fried egg. Seriously, how did it take until 1949 for someone to think of this combination? We all get hangry sometimes, so whether you're a broke student or an older professional who just wishes you were, this cheap, filling bowl of goodness is the perfect solution. Garnish with green onions.

Provided by Chef John

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 30m

Yield 2

Number Of Ingredients 14

2 (4 ounce) patties ground beef
1 pinch salt and freshly ground black pepper to taste
1 pinch cayenne pepper
1 ½ cups beef stock
4 teaspoons soy sauce
1 teaspoon Worcestershire sauce
2 drops sesame oil, or to taste
2 teaspoons ketchup
2 teaspoons white sugar
4 teaspoons cornstarch
2 teaspoons unsalted butter, divided
2 tablespoons minced green onions, white and light green parts only
2 eggs
2 cups hot cooked white rice

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.

Nutrition Facts : Calories 607.5 calories, Carbohydrate 59.6 g, Cholesterol 266.8 mg, Fat 24.7 g, Fiber 1.3 g, Protein 33.5 g, SaturatedFat 9.8 g, Sodium 962.9 mg, Sugar 8.6 g

LOCO MOCO



Loco Moco image

Hawaiian beach side favorite. When you get to the North Shore, right near Shark's Cove, look for "the Hut". It's an open-air shack with a tiki ploe. Best Loco Moco!

Provided by Michelle Kasper

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs round steaks, cut 1/2 inch thick and pounded with mallet
salt and pepper
1 cup flour
2 eggs, beaten
hot pepper sauce
4 cups crushed saltine crackers
1/4 cup corn oil
4 cups milk
2 cups cooked rice
4 fried eggs, sunny side up

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.

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