The loco moco is a Hawaiian classic that combines rice, an umami-rich mushroom gravy, a seasoned beef patty and an egg.
Loco moco
The loco moco is a Hawaiian classic that combines rice, an umami-rich mushroom gravy, a seasoned beef patty and an egg to bring some brightness to the dish. It makes a great simple dinner that’s familiar but a little bit of fun.
Ingredients
Instructions
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If you are cooking rice fresh in a rice cooker, put it on before beginning this recipe.
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For the beef patties, combine all ingredients in a bowl and mix well to combine. Form into four pucks about the size of an adult palm.
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Place a large frying pan over medium-high heat. Add the patties and cook for 3-4 minutes on each side, until cooked through. You’ll know they are done when they begin to shrink but try not to let them shrink too much or they will become dry. Set them aside and cover while you prepare the gravy.
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In the same pan, turn the heat down to medium and add mushrooms and garlic. Fry in the remaining beef fat until mushrooms are wilted. Take care not to burn. Add the stock, soy sauces and tomato sauce. Bring to a boil, then stir through the cornstarch slurry to thicken.
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Meanwhile, place the bok choy in a large heat-proof bowl, add 1 tsp salt and cover with boiling water. Stand for 5 minutes, then carefully remove and drain the bok choy.
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To serve, place steamed rice on a plate, top with beef patty, gravy and add bok choy to the side. If you like you can warm the beef patties by placing them in the gravy a few mintues before serving.
loco moco, rice, beef, mushroom, gravy, fried egg, easy dinner, comfort food, Hawaiian recipes, family friendly
