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 





Labels:

Comments

Post a Comment

Popular posts from this blog

Hot & Sticky Chicken Pops

These are just great. If you've got pickier kids then you can dial up the honey and dial down the hot and they'll love them. For adults, do the opposite. I like to serve this type of stuff as a heavy snack or during a chaotic dinner where you've got lots of folks coming and going. Obviously, these are open to be dressed up any way you like or even just straight roasted / fried for the crispy angle.  Popping the knuckle off of drumsticks is a great trick. It not only makes a nice little handle, it's also visually appealing. Lastly, it severs the little tendons that run up and down chicken thighs that aren't the most pleasant when eating. This is a good technique to get used to using in many different chicken dishes. I believe it is called "Frenched chicken". Gather the Good Stuff  1. Chicken Drumstick - 6-8 or what ever will fit comfortably in your roasting pan 2. 1 Tbsp - rice wine vinegar    3. 1 Tbsp honey - use good stuff  4. 1-3 Tbsp Sriracha 5. Salt &
1 comment
Read more

Chicken Noodle and Sausage Soup

  The wind where I live can cut you right down to the bone. Nothing will get you back up to speed like a warming bowl of homemade soup. It's also the best way to get through all the bones you've been saving from other dishes you've made by making the base from scratch in the form of your own broth. The veggies here can be changed up to taste of course or to suit whatever you've got on hand. This recipe is a in two parts, a recipe for the broth and a recipe for the soup itself. It's all pretty straight forward and I'd encourage you to mix it up with the exception of one part - do not cook your noodles directly in the soup itself. The result of that is a terrible mess if you reheat the soup. The noodles get way overcooked and they start to disintegrate. Best to cook them separately.  Gather the Good Stuff Broth  This recipe presumes that you've been saving bones etc from other meals that you cooked and that you've got roughly enough to make a decent stock.
1 comment
Read more

Gloriously Garlic Noodles

  This is a dish that you can have on the table in 20 minutes or less. It has relatively simple ingredients that pack a ton of flavour. It's also open to a lot of variation. I like to serve it with shrimp as shown but really any protein will work, seafood being the fastest one to add. Also, feel free to play with the amount of garlic. The recipe that follows is on the extreme end of how much you want to put it in there. if you find garlic a little overpowering, or you have a dentist appointment the next day, maybe tone it down a bit.   Gather the Good Stuff  In regards to the sauce, you can be pretty loose with the quantities. If you like it a little saltier, use more soy sauce. If you like it a little hotter, add a little more cayenne. For the noodles, literally any noodles will do. I used the standard spaghetti but that's just because it is what I had on hand.  2 Tbsp soy sauce - a shot of a thicker darker one is probably a good idea. if you use one that is too light you'
1 comment
Read more