Sugois Teri Loco Moco Food

LOCO MOCO - HAWAIIAN COMFORT FOOD

Steps:

• Rinse the rice under cool water. Place the rinsed rice and 2 cups water in a rice cooker and cook.
• Shape the ground beef into four patties. Season both sides with salt and pepper.
• Heat olive oil in a cast iron skillet over medium-high heat. Add the patties. Sear for 4 minutes. Flip. Cook for 4 more minutes. Remove the patties and set aside.
• Reduce heat to medium-low. Add the flour to the skillet. Cook for 1-2 minutes, stirring continuously.
• Add 1/2 cup beef broth to the skillet, and stir to combine.
• Add the remaining beef broth and soy sauce. Cook until thickened, about 5 minutes. Whisk in butter. Season with salt and pepper to taste.
• In another skillet, heat 2 teaspoons olive oil over medium-high high. Crack the eggs into the pan and fry for 3-4 minutes, until the whites are cooked through. The yolks should remain loose.
• Place a large circle cookie cutter on a plate. Fill with a spoonful of rice. Remove the cookie cutter.
• Place a cooked patty on top of the rice. Spoon on a ladle of gravy. Top with a cooked egg, and garnish with green onions.

LOCO MOCO FRIED RICE PATTIES

Steps:

• Cook the ground beef and chorizo in a hot skillet until browned. Add the onion, garlic powder, onion powder and some salt and pepper and cook, stirring, until the onion softens and the meat is cooked through. Set aside to cool completely.
• In a large mixing bowl, mix together the rice, Cheddar and ground meat. Add the beaten eggs and mix well.
• Fill a large Dutch oven halfway with oil and slowly bring it to 375 degrees F. Form the meat mixture into medium-size balls and dredge in some flour. Fry until golden and drain on paper towels.
• Melt the butter over medium heat, then add the flour and cook, whisking, until well-combined and bubbling. Whisk in the beef stock, demi glace, and some salt and pepper, and simmer until thickened.
• Fry the remaining eggs until sunny-side up.
• Place the rice balls on 4 plates and top with sunny-side up eggs. (Save the remaining rice balls for another use.) Drizzle with the sauce and sprinkle each plate with scallions.

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.

AHI POKE MOCO

Steps:

• In a medium-sized bowl, combine all the patty ingredients and form 2 patties. Press patties in panko to coat. In a frying pan, heat oil over medium-high heat. Gently place patties in pan and brown on both sides, keeping the inside of the patties medium-rare.
• In a separate saute pan, add the butter and mushrooms and saute for 2 minutes. Add remaining ingredients and cook 1 minute.
• In a bowl, place a scoop of rice, 1 poke patty and pour enoki mushroom sauce on top. Sprinkle with minced green onion.