Honolulu – Loco Moco

It all started with a few teenagers asking for something cheap, good, and different. Loco moco is a widely popular dish throughout the islands of Hawaii. It has a fair amount of Japanese influence, in that the base (rice) is the primary ingredient. That starch is then topped with meat (there are many variations, depending on where you go. A chef may choose to use mahi-mahi, teriyaki beef, or a simple hamburger party. Then, a healthy spoonful of gravy is drizzled over the top. Finally, a fried egg (or two, depending on how hungry you are) is placed on top.

Loco moco recipe (thanks to Food Network):

What you need:

  • Rice:
    2 cups long grain rice
    3 1/2 cups low-sodium chicken broth
  • Burgers:
    1 pound ground beef (80/20 blend)
    1/4 cup diced Maui onion
    Kosher salt and freshly cracked black pepper
    Canola oil
  • Gravy:
    1 tablespoon unsalted butter
    1/4 cup roughly chopped cremini mushrooms
    1/4 cup diced Maui onion
    1 1/2 cups low-sodium beef broth
    1 teaspoon Worcestershire sauce
    1 tablespoon cornstarch
  • Eggs:
    Canola oil
    4 large eggs
    2 to 3 tablespoons chopped fresh flat-leaf parsley, for garnish, optional
    1/4 cup seeded and diced Roma tomato, for garnish, optional


How to make it:

For the rice: Wash the rice under cold running water until the water runs clear. In a medium saucepot over high heat, bring the chicken broth to boil. Add the rice, cover and reduce the heat to low for about 15 minutes. Remove from the heat and let stand for 5 minutes. (Alternatively, add both the rinsed rice and the chicken broth to a rice cooker and turn the machine on – it will keep the rice warm until ready to serve.) Fluff with a fork and cover. Keep warm until ready for use.

For the burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside.

Set a large cast-iron pan over high heat. Add a drizzle of canola oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 3 to 4 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare. Remove the burgers and keep warm.

For the gravy: Add the butter to the pan with the drippings. Saute the mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.

In a separate bowl, mix the cornstarch with 1 tablespoons water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use.

For the eggs: Add some canola oil to a nonstick saute pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm. (You can flip the eggs over-easy if you want them cooked a little more.)

To serve: Place the cooked rice on a plate, place the burgers on top, then the eggs and finally the gravy. Garnish with parsley and tomato if desired.

i360-by-diverbo-useful-vocabulary VOCABULARY

widely: gran oportunidad
drizzled: rociado
Kosher: dedicó los siguientes meses
Canola oil: aceite de canola
broth: caldo
Fluff: relleno

11/03/2016Level - difficulty 3United StatesAudioText5 min