I am sure by the name of this dish you all know this one comes from my daughter Abbi and one of her cookbook recipes from Aloha Kitchen. According to the cookbook this is a Hawaii dish and on the main island there is a dispute to who invented it. I am sure a dish; albeit a recipe HAS to start somewhere.
I personally had never heard of it; she had no only heard of it but has had it several times hmmmmm. Technically I have only ever lived in one town my entire life; don’t judge; I have traveled all over the East Coast of the US the Caribbean and been to Greece, Paris and Italy. My daughter has lived a few different places. She spent a semester abroad in the Netherlands and traveled all over Europe while there. And she lived 2 years in Japan. She was in Japan when she had this dish; go figure but this dish is known there as hambāgu. Which I will point out they say this is a great hangover food – just saying!
She made this a week or so ago and it is crazy good and very easy to make. By adding a fried egg on top this would be a great meal anytime of the day and yes if you need a little pick-me-up from a little too much indulgence the night before no judgements here!
Loco Moco
Ingredients
- 1 pound ground beef 80/20 or similar
- 3 teaspoon Worcestershire sauce
- 1 medium yellow onion 1/4 of it chopped, 3/4 sliced into 1/2 inch wedges
- 2 garlic cloves peeled and finely grated
- 2 1/2 tablespoons canola oil
- 8 ounces cremini mushrooms or white button, Portobello, shitake
- 2 cups beef broth
- 2 teaspoons soy sauce
- 1 tablespoon cornstarch
- 4 cups white rice steamed, cook the rice your way
- 4 large eggs fried sunny-side up or over easy
- 2 green onions chopped, green part only. for garnish
- kosher salt and fresh cracked black pepper season to taste as you go
Instructions
- in a bowl combine the ground beef 1 teaspoon kosher salt, 1/2 teaspoon pepper, 1½ teaspoons of the Worcestershire sauce, onion and garlic. Gently mix with your hands or a wooden spoon just till combined, do not over mix it. Form into four equal-sized patties about 1/2 inch thick; ours were more like an inch. Set aside on a plate, wrap in plastic and place in the fridge for 20 minutes to rest.
- In a large skillet add 1 tablespoon of oil and set over medium heat. When the oil is hot (shiny and shimmering), add the onion wedges and saute until translucent, 5-7 minutes. Turn the heat to low and continue cooking for 10 more minutes, stirring often. Cook until they are soft and caramelized. Transfer to a bowl and set aside.
- In the same pan add 1 tablespoon of oil and set it over medium heat. When the oil is hot, swirl the oil around the pan to make sure the surface is covered. Gently place place the patties in the pan, leaving room around each one. Cook until browned, around 4 minutes each side. Using a spatula place the patties on a plate and set aside to rest.
- add the remaining ½ tablespoon oil to the pan over medium heat until hot. Add the mushrooms and saute until tender, about 10 minutes. Season the mushrooms with salt and pepper, then add the reserved caramelized onions. Add the beef broth, soy sauce and the remaining Worcestershire sauce and bring it to a simmer. Turn the heat to medium-low, scoop out a tablespoon of the broth from the skillet, and whisk it with the cornstarch in a small bowl until smooth. Whisk the cornstarch slurry into the skillet and simmer until the sauce has thickened, 5-7 minutes.
- place 1 cup of steamed rice on each plate and top, in order. 1 beef patty, some gravy, 1 fried egg, and chopped green onions before serving.
