Chef John's Loco Moco
Nov 28, 2022 1:48:58 GMT -5
Post by leilani on Nov 28, 2022 1:48:58 GMT -5
Chef John's Loco Moco
This loco moco is an amazing Hawaiian comfort food classic made by topping rice with a fried burger, which is then smothered with a rich, brown gravy and finished with a fried egg.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 2
Ingredients
2 (4 ounce) patties ground beef
1 pinch salt and freshly ground black pepper to taste
1 pinch cayenne pepper
1 ½ cups beef stock
4 teaspoons soy sauce
1 teaspoon Worcestershire sauce
4 teaspoons cornstarch
2 teaspoons ketchup
2 teaspoons white sugar (Optional)
2 drops sesame oil, or to taste
2 teaspoons unsalted butter, divided
2 tablespoons minced green onions, white and light green parts only
2 eggs
2 cups hot cooked white rice
Directions
Season patties with salt, pepper, and cayenne; set aside.
Whisk together beef stock, soy sauce, Worcestershire sauce, cornstarch, ketchup, sugar, and sesame oil in a bowl; set aside.
Melt 1 teaspoon butter in a skillet over medium-high heat. Cook patties in the hot skillet until the bottoms are nicely browned, about 5 minutes. Flip patties; add green onions and cook until both beef and onions are browned, 4 to 5 minutes. Remove patties and most of green onions to a plate.
Pour beef stock mixture into the skillet. Stir, scraping up browned bits from the bottom, until thickened, about 2 minutes. Reduce heat to low and reserve gravy until needed.
Melt remaining butter in another skillet over medium heat. Add eggs to the skillet and fry side-by-side until whites are set and yolks are still runny.
Divide rice between 2 serving bowls. Place patties over rice, spoon gravy on top, and add fried eggs.
Chef's Notes:
I recommend using a thin 4-ounce patty because it's easier to eat and provides a better beef-to-rice-to-gravy ratio.
A beef patty is commonly used in this dish, but SPAM, roast pork, and seafood are also used.
link
This loco moco is an amazing Hawaiian comfort food classic made by topping rice with a fried burger, which is then smothered with a rich, brown gravy and finished with a fried egg.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 2
Ingredients
2 (4 ounce) patties ground beef
1 pinch salt and freshly ground black pepper to taste
1 pinch cayenne pepper
1 ½ cups beef stock
4 teaspoons soy sauce
1 teaspoon Worcestershire sauce
4 teaspoons cornstarch
2 teaspoons ketchup
2 teaspoons white sugar (Optional)
2 drops sesame oil, or to taste
2 teaspoons unsalted butter, divided
2 tablespoons minced green onions, white and light green parts only
2 eggs
2 cups hot cooked white rice
Directions
Season patties with salt, pepper, and cayenne; set aside.
Whisk together beef stock, soy sauce, Worcestershire sauce, cornstarch, ketchup, sugar, and sesame oil in a bowl; set aside.
Melt 1 teaspoon butter in a skillet over medium-high heat. Cook patties in the hot skillet until the bottoms are nicely browned, about 5 minutes. Flip patties; add green onions and cook until both beef and onions are browned, 4 to 5 minutes. Remove patties and most of green onions to a plate.
Pour beef stock mixture into the skillet. Stir, scraping up browned bits from the bottom, until thickened, about 2 minutes. Reduce heat to low and reserve gravy until needed.
Melt remaining butter in another skillet over medium heat. Add eggs to the skillet and fry side-by-side until whites are set and yolks are still runny.
Divide rice between 2 serving bowls. Place patties over rice, spoon gravy on top, and add fried eggs.
Chef's Notes:
I recommend using a thin 4-ounce patty because it's easier to eat and provides a better beef-to-rice-to-gravy ratio.
A beef patty is commonly used in this dish, but SPAM, roast pork, and seafood are also used.
link