What is loco moco sauce made of?

Gravy – Smother the loco moco burger in a classic brown gravy made with butter, beef broth, beef base, Worcestershire sauce, & a cornstarch slurry .

What does loco moco mean in english?

The teenagers named the dish Loco Moco after one of their members, George Okimoto, whose nickname was "Crazy” because of his crazy antics. George Takahashi, who was studying Spanish at Hilo High School, suggested using Loco, which is Spanish for crazy . They tacked on "moco" which "rhymed with loco and sounded good".

What does Moco mean in Hawaiian?

loco meaning crazy, and moco meaning buger . Yup, that's right....Hawaii serves up one mean dish of crazy burgers. Don't believe me? Check it out here on our menu.

What is the typical Hawaiian breakfast?

" Loco Moco is Hawaii's original homemade fast food and can be found at just about any fast food joint, roadside diner, mom and pop restaurant or lunch wagon in the Islands. There are many different versions of Loco Moco but they have 4 basic ingredients. Rice, a beef patty, sunny-side up egg and gravy.

Why is Loco Moco popular in Hawaii?

The dish came in response to requests from a group of teenagers seeking a dish that was an inexpensive alternative to a sandwich, but was still quick and easy to serve. The response was a bowl of rice and a hamburger patty, topped with brown gravy.

What is a poi ingredient?

poi, starchy Polynesian food paste made from the taro root . In Samoa and other Pacific islands, poi is a thick paste of pounded bananas or pineapples mixed with coconut cream; the word originally denoted the action of pounding the food to a pulp.

How do I respond to Mahalo?

A 'ole pilikia (ah-OH-leh pee-LEE-kee-ah) – a common response to “mahalo,” A 'ole pilikia means you're welcome, or no problem.

What alcohol is Hawaii known for?

ʻŌkolehao is a Hawaiian alcoholic spirit whose main ingredient was the root of the ti plant . 'Ōkolehao's forerunner was a fermented ti root beverage or beer. When distillation techniques were introduced by English seamen in 1790, it was distilled into a highly alcoholic spirit.

What is the official snack of Hawaii?

HONOLULU (KHON2) — A survey reveals that Hawaii residents voted shave ice as the official state sweet snack.

What does Hayashi sauce taste like?

While Golden Curry's Japanese Curry blocks are a well-known item to most people, a lot of people might've seen the S&B Hayashi block but never tried it. To describe the taste, I would say is a hybrid of bolognese and demi-glace sauce . It's a hearty sauce that's perfect for the soon cold season.

What are mocos made of?

It's quick, simple, and so satisfying. Traditional Loco Moco consists of white rice that is topped with a ground beef patty, a fried egg, and gravy.

Which of the following mother sauces are allemande sauce and supreme sauce made from?

Velouté Sauce Each of the veloutés forms the basis of its own respective secondary mother sauce. For instance, chicken velouté fortified with cream becomes the Supreme Sauce. Veal velouté thickened with egg yolks and cream becomes the Allemande Sauce.

What is Hawaiian island sauce?

Hawaiian Sauce is made with orange and pineapple juice, and tamari . Everything comes together in around 10 minutes. This is such a great sauce that even picky eaters will devour, because it is fresh, satisfying and has all the amazing island flavors that you dream of.

Hawaiian Loco Moco Recipe (2024)

Published March 20, 2020.This post may contain affiliate links. Please read my disclosure policy.

A loco moco is the perfect weeknight 30-minute meal with a tasty cooked hamburger patty stacked high over rice with a delicious mushroom sauce and a fried egg. This Hawaiian comfort food will be a sure-fire family favorite!

We’re huge fans of quick weeknight meals and since my daughter loves beef, we make Sloppy Joes, Meatloaf, and Chopped Steaks pretty regularly.

Loco Moco

Right out of the gate the name of this recipe seems crazy, I know, and the story behind it is pretty funny. Legend has it that a group of kids from a local gym and their parents went into a diner in Hawaii and asked for something different than a sandwich and with a bowl of rice, hence this recipe.

The loco part of the name obviously in Spanish, allegedly came from one of the kids from the gym who they called “Crazy George,” for the way he played sports. Not sure where moco came from, but this word translates from Spanish to English as snot, gross I know. My guess is the sunny-side egg that is placed on top would be the reason.

This simple Hawaiian staple consists of a seasoned hamburger patty that is cooked to the desired temperature and served with white rice, mushroom gravy, and a fried egg over top with a garnish of sliced green onions.

The Key to Perfect Fluffy Rice

While personal preference, I’m a fan of fluffy rice. Often times when cooking rice on the stovetop it becomes soggy and overcooked. It’s my professional opinion that most package recipes for rice overcompensates for the amount of water causing this overcooked result.

Since most long-grain rice recipes have a standard ratio of 1 ½ part water to 1-part rice, I counter that by doing a 1 ¼ parts water to 1-part rice. Stick with this proportion for delicious fluffy rice.

How to Make a Loco Moco

Follow these brief procedures to make this loco moco recipe:

Combine the ground beef with onions, garlic, soy, Worcestershire sauce, salt, and pepper and form into patties.

Brown the patties in a large frying pan in a small amount of oil over medium heat for 3-4 minutes side or until browned.

Set the meat aside and brown the mushrooms in the pan over medium heat.

Stir in the flour until combined into the mushrooms to make a roux.

Add the beef stock and cook for 3-4 more minutes or until it becomes thick like a gravy.

Place the cooked patties back into the mushroom gravy and keep warm.

Fry the egg in oil in a sauté pan over medium heat to the desired doneness

Making Perfect Gravy

Gravy can always be tricky because too much flour can result in it being clumpy, not enough sometimes makes it too thin. There are a number of things to consider when making it.

Here are common issues and remedies.

If it’s clumpy – The only way around this is to strain it to get rid of the clumps. This is a result of too much flour and not enough fat when stirring it into the mushrooms. A roux is equal parts weight of flour to fat, so consider that when you are adding the oil to the pan at the beginning.
Thin Gravy – This means there was not enough flour added to mushrooms. The way to fix this is to make a roux separately and whisk it into the gravy.
Too Thick – Often times this will occur if there is too much total roux and not enough liquid. The easiest way to counter this is by adding in more liquid.

Make-Ahead and Storage

Make-Ahead: You can make this recipe up to 2 hours ahead of time, simply keep the hamburger patties into the gravy while covered in very low simmering heat. Likewise, keep the rice warm.

How to Reheat: Add the desired amount of beef and gravy to a saucepan and heat over low heat until hot.

How to Store:Keep the meat and gravy separate from the rice, and cover and keep in the refrigerator for up to 5 days. Do the same and keep in the freezer for up to 2 months.

Chef notes + tips

If the sauce is not to your desired thickness before adding in the cooked patties, simply add in a little slurry (2 tablespoons corn starch mixed with 1 tablespoon water).
Since there was a lot of oil in the pan after cooking the hamburger patties, I drained half of it into a small skillet and used it to fry the egg.
The meat patties do not need to be fully cooked through when browning them before removing them from the pan to make the gravy.
Cook the fried egg to your desired amount of doneness. It is recommended that the yolk be runny.

More Amazing Meat Recipes

Steak Frites
Beef Wellington
Boeuf Bourguignon
Beef Stroganoff
Easy Beef Stir Fry

Be sure to follow me onFacebook,Youtube,Instagram,andPinterest,and if you’ve had a chance to make this, then definitely drop me a comment and a rating below!

Video

Save