Easy Peasy Loco Moco Food

HAWAIIAN LOCO MOCO

Steps:

• Prepare a large skillet with cooking spray and heat over medium heat.
• Divide ground chuck into 4 equal portions; form into patties.
• Fry patties in skillet until beginning to firm and are hot and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove patties to a plate, retaining drippings in the skillet.
• Stir onion and water into the reserved drippings. Reduce heat to low and cook until the onions are slightly softened, about 5 minutes. Stir mushrooms into the onion mixture; cook until mushrooms are cooked through, about 5 minutes more.
• Pour gravy over the onion and mushroom mixture; stir. Cook until the gravy is hot, about 5 minutes. Gently lie patties into the gravy; simmer until reheated through.
• While the patties simmer in gravy, prepare a separate skillet with cooking spray and heat over medium heat. Fry eggs in the hot skillet until the white is opaque but the yolk remains runny, 2 to 3 minutes.
• Divide rice between 4 plates. Top each rice portion with a beef patty and top the patties each with an egg. Pour gravy equally over each portion.

CHEF JOHN'S LOCO MOCO

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.

LOCO MOCO

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.

LOCO MOCO

Steps:

• For the burgers: Mix the ground beef, onions, panko, salt, pepper, Worcestershire sauce and egg. Form into 4 patties. Pan fry or broil the patties to desired doneness. Remove any excess oil from the pan and set aside for the gravy.
• For the gravy: Combine the butter and excess burger oil and heat in a saucepan. Add the flour and whisk out any lumps to create a smooth roux. Slowly add the beef broth, stirring constantly until smooth. Add the Worcestershire and salt and pepper to taste. Cook until thickened and the flour taste is gone.
• For the plate: Serve the burger patties on a bed of hot steamed rice, with a fried egg over each and gravy drizzled on top.

LOCO MOCO

Steps:

• Burgers:.
• 1. Gently mix the hamburger, grated onions and salt/pepper. Form either 2 big patties or 4 smaller size patties.
• 2. Heat frying pan until very hot.
• 3. 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.
• 4. Place burgers on the side.
• Gravy:.
• 1. Pour a little broth into the same pan and incorporate the yumyums, then pour in the rest of the broth.
• 2. Bring to a boil and let reduce for about 3-5 minutes or so, depending on taste, for a more potent gravy.
• 3. Turn down heat to a simmer.
• 4. Add couple dashes of worcestershire sauce.
• 5. In a seperate bowl, mix flour with some water.
• 6. Using a whisk, slowly whisk in the flour/water mixture until gravy is nicely thick & smooth.
• 7. Turn off heat and mix in the butter until well blended.
• Eggs:.
• 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.
• Rice:.
• Use regular medium grain white rice... like 3 scoops worth per plate.

LOCO MOCO

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.