Hawiian Loco Moco

I’ve yet to go to Hawaii and it’s on my list. Some years back I bought Alana Kysar’s Aloha Kitchen Cookbook and have made some recipes from it throughout the years. I don’t know what took me so long to make this Hawaiian Loco Moco. And before my fellow Hispanic friends and family go asking, moco has nothing to do with boogers, alright? Haha! This is an easy weeknight meal to make and the flavor is insane! My whole family, including my mom what has actually had this in Hawaii, absolutely loved it. I am sure it has something to do with the fact that Cubans love fried eggs on rice, any time of the day. Enjoy!

Hawaiian Loco Moco

Ingredients

• 1 pound ground wagyu beef
• 1 teaspoon kosher salt, plus more as needed
• ½ teaspoon freshly ground black pepper, plus more as needed
• 3 teaspoons Worcestershire sauce
• 1 medium yellow onion; ¼ chopped, and 
¾ sliced into ½-inch wedges
• 2 garlic cloves, peeled and finely grated
• 2½ tablespoons neutral oil
• 8 ounces cremini mushrooms, cleaned and sliced
• Salt and freshly ground black pepper
• 2 cups beef broth
• 2 teaspoons soy sauce
• 1 tablespoon cornstarch
• 4 cups steamed white rice
• 4 large eggs, fried sunny-side up or over easy
• 2 chopped green onions, green parts only, for garnish

Prepare

1. First, add your rice to rice cooker or InstantPot on the rice function and start cooking.
2. Add vegetable or olive oil to a pan and fry each egg, plate, and set aside.
3. Next, in a bowl combine the ground beef, salt, pepper, 1½ teaspoons of the Worcestershire sauce, chopped onion, and garlic. Gently mix with your hands or a wooden spoon until just combined, being careful not to overmix.
4. Now form into four equal-size patties about ½ inch thick. Place the patties on a plate, cover with plastic wrap, and transfer to the refrigerator to rest for 20 minutes.
5. While the patties are resting, add 1 tablespoon of the oil to a large skillet set over medium heat. When the oil is hot (shiny and shimmering), add the onion wedges and and sauté until almost translucent, 5 to 7 minutes. Turn the heat to low and continue cooking for 10 minutes, stirring often. Cook until they are soft and caramelized; you should be able to smell the sugar. Transfer to a bowl and set aside.
6. Add another 1 tablespoon of the oil to the skillet and set it over medium heat. When the oil is hot, swirl the pan around to evenly coat it, then gently place the patties in the pan, leaving room around each one. Cook until browned, about 4 minutes on each side. Using a spatula, remove the patties and transfer to a clean plate to rest.
7. Add the remaining ½ tablespoon oil to the pan and heat over medium heat until hot. Add the mushrooms and sauté until tender, about 10 minutes. Season the mushrooms with salt and pepper, then add the reserved caramelized onions. Add the beef broth, soy sauce, and the remaining 1½ teaspoons Worcestershire sauce and bring to a simmer. Turn the heat to medium-low, scoop out a tablespoon of the 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.
8. Finally, place 1 cup steamed rice on each plate and top (in this order) with 1 patty, some gravy, 1 fried egg, and chopped green onions, freshly cracked black pepper, and salt before serving. Enjoy!