Loco Moco is a mouthwatering combination of steamed rice, juicy beef patties, fried eggs, and crowned with a drizzle of savory brown gravy. It's a breakfast well known in Hawaii, and is truly a game changer when it comes to starting off your day on a good note!
History of Loco Moco:
The history of Loco Moco dates back to the 1940s in Hilo, Hawaii. It is said to have been invented at the Lincoln Grill, a local eatery owned by the Inouye family. The exact origin story of Loco Moco varies slightly depending on the source, but the general consensus is that it was created as an affordable and filling meal for local surfers and hungry teenagers.
One popular account suggests that in 1949, a group of teenagers requested a budget-friendly dish that combined rice, hamburger patties, and gravy. Nancy Inouye, the proprietor of the Lincoln Grill, came up with the idea of serving these ingredients together, thus giving birth to the Loco Moco.
The name "Loco Moco" is believed to have originated as slang among the teenagers who frequented the restaurant. "Loco" could be a reference to the dish's generous portion size or its reputation for being a satisfying meal. "Moco" is thought to be a playful nod to the Portuguese sausage dish "moco," which was also popular at the time.
Over the years, Loco Moco has become a beloved staple of Hawaiian cuisine, enjoyed by locals and visitors alike. It has evolved from a humble diner meal to a cherished comfort food dish served in restaurants, diners, and even upscale establishments throughout Hawaii and beyond.
While the basic components of Loco Moco remain consistent—a base of white rice topped with a hamburger patty, a fried egg, and gravy—there have been numerous variations and interpretations of the dish. Some restaurants add their own twists by incorporating different types of protein, such as pork, chicken, or seafood, while others experiment with toppings like sautéed onions, mushrooms, or avocado.
Today, Loco Moco continues to hold a special place in Hawaiian culinary culture, celebrated for its hearty flavors, affordability, and cultural significance. It has become an iconic dish that embodies the fusion of flavors and influences found in Hawaiian cuisine, showcasing the spirit of aloha and the diverse culinary heritage of the islands.
My Inspiration Behind This:
I wanted draw more attention that rice can be apart of your breakfast meals. To me, a proper breakfast contains: protein, carbohydrates, and all whole lot of flavor. I know in asian cuisine rice is common for breakfast. Surprisingly people from other cultures find that foreign so I wanted to showcase a meal that contains rice for breakfast but that isn't from asian cuisine. I do respect that everyone has different ways of living and diets but it was harsh to hear how people were disgusted at the sight of rice for breakfast. So here's a meal that contains rice, and it's in fact for breakfast!
Ingredients We're Working With:
Patties:
Ground beef - the base of the patty
Egg - binds all the ingredients together
Panko breadcrumbs - adds texture
Worcestershire sauce -adds complexity and a hint of tanginess
Salt - enhances the flavor of every ingredient used
Garlic powder - balances the flavors
Ground black pepper - balances the flavors
Gravy:
Unsalted butter - adds a touch of richness to the gravy.
Beef stock - adds richness and umami to the gravy.
Baby bella mushrooms - adds texture to the gravy
Worcestershire sauce - adds complexity and a hint of tanginess to the gravy
Cornstarch - used as a thickening agent and to give the gravy a smooth and velvety consistency.
Onions - add sweetness and depth of flavor to the gravy.
Commonly Asked Questions:
Can I substitute the ground beef?
Absolutely. You can sub either ground chicken or ground turkey if you choose to not eat beef. The flavors might be slightly different but use the same measurements and directions listed below, and the recipe will taste just as good!
Can this recipe be made with chicken stock/broth?
Yes, but the taste will. be slightly altered. Chicken stock has a lighter and more delicate flavor compared to beef stock. It might also have hint of sweetness. Beef stock has a richer and deeper flavor, giving more of an umami taste. The color will be a bit different as well, were a chicken stock will yield in a lighter gravy.
This is recipe #5 of my Brekky Favs Series, check out the others:
Prefer to Watch?: Click Here: Hawaiian Loco Moco
Hawaiian Loco Moco
Total Time: 1 hour | Servings: 3 | Level: Easy |
Course: Breakfast, Lunch
Cuisine: Hawaiian
***Disclaimer: Commission is received from purchases made through linked products, but NO extra charge comes out of your pocket for it! This is just what allows me keep my blog running, because I truly do have a passion for sharing free homemade recipes for you guys to recreate at home.The products linked are in no way sponsored, and are just the ones I stand by and use in my recipes. Thank you for the support!
Equipment:
**Optional: Sizzling Hot Plate (not needed, but I love taking my meals up a notch by serving them on this hot plate. Click out my popular Filipino Tocino with Garlic Rice, that I also love serving on this plate!)
Iron Skillet (for best flavor and for the beautiful and delicious crust we all love!)
Rice Cooker (a budget friendly one that does the trick!)
Ingredients:
Patties:
1 pound 80/20 ground beef
1 egg
2 tbsp panko breadcrumbs
1 tbsp Worcestershire sauce
½ tsp salt
½ tsp garlic powder
¼ tsp ground black pepper
Gravy:
1 tbsp unsalted butter
8 ounces baby bella mushrooms, thinly sliced
1 medium onion, thinly sliced
2 cups beef stock or broth
2 tsp Worcestershire sauce
Cornstarch slurry, 1 tbps cornstarch mixed with 1 tbsp water
Sides:
Freshly steamed white rice **I make my rice in a rice cooker. I used this one in college. It makes cooking rice super convenient, but most importantly... it's college student budget friendly!)
Fried egg
Scallions, chopped
Directions:
Rice:
Transfer the rice to the rice cooker’s pan. To rinse the rice, cover the rice with warm water, and swirling it with your fingers and dump the water. Repeat this 2 more times.
Following the ratios provided in the manufacturer’s directions, add your water. Place the pan into rice cooker & cook according to the manufacturer’s directions. Once the rice is done, keep it warm before serving.
Patties:
Heat your iron skillet to medium-high heat.
Meanwhile, prep the burger patties. In a medium bowl, combine your ground beef, egg, panko breadcrumbs, Worcestershire sauce, salt, garlic powder, & black pepper. Mix until just combined, we don''t want to over mix because doing that will result in tough patties.
Divide the mixture into 3 equal portions and form each patty into a ¾-inch thick burger patty, pressing a small indent in the center of each patty to prevent the burgers from swelling as they cook.
Melt the butter in the pan and place the patties in the skillet. Cook 3 minutes per side, or until a nice crust has formed on each side. Transfer to a plate & set aside.
Gravy:
In that same skillet, add the mushrooms, onion, and seasonings.
Cook until tender & browned, around 8-10 minutes.
Deglaze the skillet with beef stock, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
Bring the mixture to a simmer. Once simmering, stir in the cornstarch slurry, which allows the gravy should thicken.
Assembling:
To assemble, pile the rice on a plate or shallow bowl, creating a nice bed for the burger. Place the loco moco patty on top of the rice.
Smother the burger with onion & mushroom gravy
Next top it off when a fried egg.
Finish with a sprinkling of thinly sliced green onion. Enjoy!
Thank you!
I hope you enjoyed this post and give this recipe a try! If you have any feed back, please leave a message down below. I would be more than excited to read them or to answer any questions you have!
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