🌺 Aloha, foodies! In this episode of What's Cooking?, Jerome will take you on a culinary journey to the beautiful islands of Hawaii as he prepares a mouthwatering Hawaiian Loco Moco. 🏝️
Loco Moco is a Hawaiian favorite featuring white rice topped with a burger patty, gravy and finished with a fried egg. Although there are variations of this beloved breakfast and lunch staple, this easy recipe hits the mark perfectly. With an umami mushroom and onion gray, it's super hearty and flavorful. Tastes just like a trip to Hawaii! 🍔🍳🍚🌴🌺
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• 1 pound ground beef
• 1 medium Maui or yellow onion,¼ of the onion finely chopped and ¾ of the onion sliced into ½-inch wedges
• 2 garlic cloves peeled and finely grated, minced, or crushed
• 3 teaspoons Worcestershire sauce
• 1 teaspoon kosher salt, plus more as needed
• ½ teaspoon freshly ground black pepper, plus more as needed
• 2 ½ tablespoons vegetable oil or other neutral oil
• 8 ounces cremini mushrooms, cleaned and sliced
• 2 cups beef broth
• 2 teaspoons soy sauce
• 1 to 1 ½ tablespoons cornstarch
• 4 cups steamed or boiled white rice, preferably Calrose or Kokuho Rose medium-grain white nee
• 4 large eggs, fried sunny-side up or over easy
• 2 chopped scallions, for garnish
1. In a bowl combine the ground beef, chopped onion, garlic, 1 ½ teaspoons of the Worcestershire sauce, salt and pepper. Gently mix with your hands or a wooden spoon until combined. be careful not to overmix. Form the beef mixture into four equal-size patties about½ inch thick. Place the patties on a plate, cover with plastic wrap, and transfer to the refrigerator to rest for 20 minutes.
2. while the patties are resting, add 1 tablespoon of the oil to a large skillet set over medium heat. When the oil is hot, add the onion wedges and saute until almost translucent, 5 to 7 minutes. They'll break apart and no longer resemble wedges, but that's fine. Turn the heat to low and continue cooking for 10 minutes, stirring often, until they are soft, browned, and caramelized. Transfer to a bowl and set aside.
3. Add another 1 tablespoon of the oil to the skillet and set it over medium heat. Carefully swirl the hot oil around the pan to evenly coat it, then gently place the burger patties in the pan,
leaving space between them. Cook until browned, about 4 minutes on each side. Using a
spatula, remove the patties and transfer to a clean olate to rest. Cover tiahtlv with foil to keeo the patties hot while you make the gravy.
4. Add the remaining ½ tablespoon oil to the pan and heat over medium heat until hot. Add the mushrooms and saute until tender, about 7 to 10 minutes. Season with salt and pepper, then add the reserved caramelized onions followed by the beef broth, soy sauce, and the
remaining 1 ½ teaspoons Worcestershire sauce. Bring to a simmer.
5. Turn the heat to medium-low, scoop out a couple tablespoons of the hot broth from the
skillet, and whisk it with the cornstarch in a small bowl until smooth. Whisk the cornstarch
slurry into the skillet and simmer until the sauce has thickened, 5 to 7 minutes (note: use 1 ½ tablespoons of cornstarch if you prefer a thicker gravy).
6. Place 1 cup cooked rice on each plate and top in this order with 1 cooked burger patty, ¼ of the gravy, 1 fried egg, and chopped scallions to garnish. Serve immediately.