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Loco Moco Traditional

loco moco traditional
Loco Moco is a very popular Hawaiian dish that consists of white rice topped with a juicy hamburger patty seasoned and cooked to perfection, rich runny brown gravy and a sunny-side up fried egg on the top as the luscious touch. These few ingredients must be included in the dish for it to be named a traditional Loco Moco, no other variations are considered traditional and the stacking of the dish must be in this order.
It's definitely comfort food that nourishes the body, mind and spirit all at the same time, it is therefore also a popular dish for breakfast after a night out.
The history is that this dish was first created at the Lincoln Grill restaurants in Hilo, Hawaii, in 1949 by its owners, Richard Inouye and his wife, Nancy. This upon request of teenagers from the Lincoln Wreckers Sports club looking for an inexpensive, quickly prepared dish. The egg was only added later. It was named after one of their members, George Okimoto, whose nickname was "Crazy”. He was studying Spanish and suggested using Loco, which is Spanish for crazy. They then added “Moco" which sounded good with Loco.
Goes well with
Should you wish to add a healthy touch you can serve it with a green salad
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Serving 4 people
Nutrition 1 serving
Calories 938kcal
Fat54g
Carbs 62g
Protein 47g
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Prep Time 10 minutes
Cook Time 41 minutes
Total Time 51 minutes

Ingredients (i)
 

Instructions

  • Prepare all ingredients according to the list above and read through the recipe before starting
  • Bring a large casserole of water to the boil
  • Cook (i) in salted water according to the package
    300 g white rice
  • Drain off the water
  • Put aside for later, covered to keep it warm
  • At the same time start with the rest of the dish
  • Shape the (i) into patties equal to the number of servings
    800 g minced beef
  • Season with (i) on both sides
    salt, black pepper
  • Heat a sauté pan on medium heat and add (i)
    1 tablespoon olive oil
  • Fry on both sides for around 4 minutes
  • Put aside for later, covered to keep it warm
  • Reduce the heat to medium
  • Add (i) and cook and stir for 1-2 minutes
    1 tablespoon plain flour T55
  • Add ½ (i) and stir it together
    400 ml beef broth
  • Add the rest of (i)
    400 ml beef broth
  • Add (i) and cook for about 5 minutes (timer) until thickened, stirring now and then
    1 tablespoon dark soy sauce
  • Stir in (i)
    15 g butter
  • Turn off the heat
  • Season with (i)
    salt, black pepper
  • Put aside for later
  • Heat a frying pan on medium heat and add (i)
    2 teaspoons olive oil
  • Add (i) cracked
    4 eggs
  • Fry for 3-4 minutes, until the whites are cooked and the yolks are still runny
  • Put aside for later
  • Place a large circle cookie cutter on a plate
  • Fill it with the rice, so there are enough for all servings
  • Remove the cutter
  • Place a patty on top
  • Add the gravy on top, so there are enough for all servings
  • Add the sunny-side up fried egg on the top
  • Serve immediately

Notes

The broth can be made from a cube if you do not have broth at hand 
You can give it a “greener look” by adding slices of spring onion on top 

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