We just returned from Maui and I had to share this awesome Hawaiian Loco Moco recipe that I recreated from our visit to Roy Yamaguchi’s Humble Market Kitchin.
This easy recipe for Loco Moco just requires eggs, gravy, rice and a burger. You can make this as easy or as gourmet as you like. Feel free to use a packaged beef gravy to pull this together quickly!
From what I’ve learned about the dishes’ name origins, Loco means crazy and Moco just rhymed. According to legend, the dish was invented in 1949 when some surfers down on their dollars needed some cheap eats. They found it in Hilo at the Lincoln Grill, where they dug in to a dish of beef, rice, eggs and gravy.
Hawaiian Loco Moco
- 4 eggs
- 2 cups precooked rice
- 1 lb ground beef 30 percent fat
- Salt and pepper
- Chives as needed
- 10 cherry or grape tomatoes
Loco Moco Gravy
- 8 oz crimini mushrooms
- 2 cups beef stock
- 1/2 cup red wine optional
- 3 Tb. butter
- Dash of olive oil
- 1 Tsp garlic shallot puree
- Roux as needed
- Make the Loco Moco Gravy: Saute mushrooms in butter and olive oil in pan over medium high heat. Once cooked down, add 1 tsp of garlic shallot puree. Cook for one minute. Add wine and reduce by half. Add beef stock and bring to boil. Once it's boiling, add roux to thicken, stirring the whole time to avoid lumps.
- To make the Loco Moco Burgers: Form the ground beef into two patties. Season with salt and pepper and grill to your liking.
- To prepare the grape tomatoes: Toss with salt and pepper and a little olive oil. Grill on the upper shelf of your BBQ while cooking the burgers, or saute in a pan until softened.
- Eggs: Cook sunny side up in an 8-inch omelet pan with a dab of butter to start.
- Assemble: Add precooked rice on plate. Top with burger patty, add mushroom gravy, top with eggs and then salt/pepper and chives. Place tomatoes on the side and enjoy!