Skip to main content

Loco Moco

The first time I had this I was on the big island of Hawaii and I had never heard of it before my now wife and I walked into a small diner in some tiny town that I can’t even remember the name of. I do remember that we had both had too much wine the night before and this particular menu item jumped right out at me as something that might help with that. I’ve since learned that this is the quintessential Hawaiian comfort food and if you decide to make it, you’ll appreciate why. 


Key things to look out for:
  • How you season the patty is going to greatly colour the dish. I like Cajun spices but you do you 
  • Don’t wipe out the pan in between the patties and the gravy. The fondant is exactly what you’re after when making a good gravy 



Gather the good Stuff

Patties 


  1. Ground beef - enough for a few small patties. Probably about 400g or so. I like them on the thinner side but you do you 
  2. Cajun seasoning to taste 
  3. Garlic salt to taste 
  4. Black pepper to taste 
  5. 1 egg 

Gravy 

  1. 1.5 cups beef broth 
  2. 2 tbsp soy sauce 
  3. 1 tbsp Worcestershire sauce 
  4. Splash of sesame oil 
  5. 3-4 tbsp corn starch
  6. Optional - tbsp ketchup 
  7. Optional- tsp sugar 

Other

1.5 cups rice 

Putting it together 


  1. Mix ground beef with egg, salt, pepper and Cajun seasoning. 
  2. Finely dice 1/2 onion and add to beef mixture
  3. Using your hands press beef into patties of desired size
  4. Heat frying pan over medium high heat with a bit of oil or butter 
  5. Fry patties for 4 minutes per side (more or less if thicker / thinner) or until desired doneness 
  6. Transfer patties to a plate and keep warm in the oven 
  7. If necessary blot out some of the excess grease from the pan, but not all
  8. In a separate bowl mix together broth, soy sauce, Worcestershire sauce, ketchup, sugar, sesame oil
  9. Add cornstarch to gravy mixture and whisk in well until all lumps are gone 
  10. Add remaining 1/2 onion to pan and fry until golden on medium heat 

11. Once the onion is golden add gravy mixture to the hot pan and stir until thickened, remove from heat

 
12. In a clean pan fry one runny egg 
13. Assemble in a bowl over rice by placing patty on top of rice and pouring gravy over top. 
14. Garnish with green onions 





Comments

Popular posts from this blog

Chicken Paprikesh

One thing we all appreciate about chicken is how nicely it can be transformed into something awesome and in pretty short order. This dish certainly fits that bill. It won't take you much more than 25 minutes to prepare and I'm confident how pleasantly surprised you'll be with the work / reward ratio of this dish.  Key things to focus on are using a good smokey paprika and making sure you take the time to brown the onions well.

Gather the good stuff:1 Tbsp butter or better Chicken legs and thighs. Enough to fill a big pan. 2 or 3 Yellow onions - sliced. 1 Tbs of paprika. I use smoked but you can use regular paprika as well 1 cup chicken broth at room temperature1/2 cup sour cream Putting this together Cut your chicken into thighs and drumsticks. Pat dry and salt well. Meanwhile slice your onions and set aside. Heat 1 Tbsp oil in a heavy pan on medium high heat . Fry chicken skin side down for 5 minutes or until skin easily lifts off the pan. Flip chicken and fry for another 3…

Ma Po Tofu

If you have ever been to Asia you've likely come across this dish at some point. There's a thousand variations but all with a few key ingredients that really bring out the flavour that we are looking for here. I make this when it gets cold where we live. The heat and spice of this dish will bring you right back to life. If you want an authentic version, you're going to need to make a stop at an Asian grocer. The ingredients you'll find in a standard grocery store won't work nearly as well. Especially the Do-Chi and the Dou-ban-jiang which are crucial to getting this right. 
Gather the Good stuff 300-400g Tofu. (Don't use super firm tofu, you want it a little soft). Often, especially at Asian grocery stores you can find a variety called Silken Tofu. I happen to think it is perfect but you do you. 100-200g minced pork (you can substitute beef as well)1.5 Tbsp Dou Chi - Little fermented asian black beans. 1 Tbsp Doubanjiang (or for the spicier version La-doubanjiang…