Hawaii Eats: Loco Moco

HawaiiEats

Hawaii — the islands, it’s flavors, and culture have the ability to awaken and heighten all of your senses. The touch of the sunlight on your cheek, the display of majestic mountain ranges, and the serenity of the ocean are the not-so-secret delicacies the isles offer. But, it’s the other delicacies, the type that lure us first with its scent and then have us commit our entire bodies too with its flavor.

The rich aroma billowing from a restaurant with the essence of a home cooked meal fill your senses. You enter the door, approach the counter and order one of Hawaii’s traditional meals, a Loco Moco.

Since its concoction in 1949 by a group of local Hilo boys, the Loco Moco has become a favorite dish amongst residents, as well as expats and former visitors. Originally meant as an inexpensive meal, Nancy Inouye served the first bowl at her family’s restaurant, Lincoln Grill for $.25. Today, nearly every restaurant serves the loco moco, including Executive Chef Vikram Garg of the luxurious Halekulani hotel.

Loco Moco with White Gravy. Photo credit: chotda

Loco Moco with Brown Gravy. Photo Credit: Robyn Lee

You don’t have to visit Hawaii to have a loco moco, below is a recipe courtesy of Big Island Grinds:

Ingredients for 2 big servings:

• Hamburger Patties
  • 1lb Hamburger (not lean)
  • 1/4 cup grated onions (optional)
  • salt/pepper to taste
• Gravy
  • 1 can good beef broth
  • flour for thickening
  • 1 tb butter
  • couple dashes of Worcestershire sauce
• 4 eggs
• hot cooked white rice

Burgers:
1. Gently mix the hamburger, grated onions and salt/pepper. Form either 2 big patties or 4 smaller size patties.
2. Heat frying pan until very hot.
3. Place hamburger patties on the pan/grill and let sear just until juices start appearing on the top. Flip over and cook for a couple more minutes. You will want the burger slightly charred but still tender on the inside.
4. Place burgers on the side.

Gravy:
1. Pour a little broth into the same pan and incorporate the yumyums, then pour in the rest of the broth.
2. Bring to a boil and let reduce for about 3-5 minutes or so, depending on taste, for a more potent gravy.
3. Turn down heat to a simmer.
4. Add couple dashes of worcestershire sauce.
5. In a seperate bowl, mix flour with some water.
6. Using a whisk, slowly whisk in the flour/water mixture until gravy is nicely thick & smooth.
7. Turn off heat and mix in the butter until well blended.

Eggs:
Traditionally, the eggs should be sunny-side up. The secret to a good fried egg is to fry the egg slowly on low heat until it’s cooked… just don’t overcook it! It also helps to have the eggs thawed to room temperature before cooking them.

Rice:
Use regular medium grain white rice… like 3 scoops worth per plate.

Assembly (bottom -> top):
Rice -> Burger -> Egg -> Gravy all over

Optional condiments:
Shoyu, ketchup, tabasco

Here’s some recommendations while here in the islands:

• Curry loco moco from Goma Tei in Honolulu, HI
• Rainbow Drive Inn in Honolulu, HI
• L&L Hawaiian Barbecue Statewide
• Kauai Family Restaurant in Seattle, WA
• Tasty Crust in Wailuku, Maui
• Honokowai Okazuya & Deli in Honokowai, Maui
• Cafe 100 in Hilo, HI

Where’s your favorite place to eat loco moco? Do you have the best recipe? Share your photos in our comments below!

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