Eat This | Loco Moco | Food Series
Last year The Originative had the chance to relish in a much anticipated trip to a dreamy island in Hawaii. Something we have envisioned for quite some time literally was crossed off our list of places we want to venture to. A dream had come true.
Little things we had experienced till this day bring back those awesome memories of driving down the Kamehameha highway, or driving up the coast to the North Shore. While stopping by Sherwood Forest to experience an eerie like tall tree haven with the softest sand. Nothing short of extraordinary .
During our stay in Honolulu we were immersed in the culture, the sights and sounds of the people. We chose the non-tourist side of a vacation and opted in the “Aloha Spirit”. This of course only being amplified by the types of food. Food to die for.
Now being back on the Mainland for quite some time, we often recant our Hawaiian journey and to this moment still try to find that little taste of the islands. This dish is no stranger to that good home cooked grub from that one-of-a-kind oceanic area.
We would like to introduce you to Loco Moco. A comfort dish enjoyed from farmers, warriors, and surfers alike. Something that you can start or end your day to while keeping your hunger satisfied, but always wanting more.
- 1 tbsp oil
- 1 onion, sliced
- 1 cup button mushrooms, quartered
- 2 cups beef stock
- 2 tsp soy sauce
- 1 tbsp cornstarch with 1 tbsp water
- salt and pepper
- 1 lb ground beef
- 1 1/2 tbsp soy sauce
- 1/2 tsp black pepper
- 2 tsp worcestershire
- 1 green onion, chopped
- 2 garlic, minced
- 1 tbsp oil
- 4 cups rice
- 4 eggs, fried
- Heat 1 tbsp oil in large saute pan over medium heat. Add sliced onions and cook until browned, about 5 minutes. Reduce heat to medium-low and cook until caramelized, about 20 minutes. Add water to pan if it gets too dry. Remove from heat and set aside.
- Prepare the patties. Combine ground beef with 1 1/2 tbsp soy sauce - minced garlic ; careful not to over-mix. Form into 4 equal patties about 1/2 inch thick.
- Heat same pan over medium heat. Add 1 tbsp oil. When oil is hot, add patties and cook until browned on both sides. Remove from heat and let rest.
- Return the pan to medium heat. Add mushrooms and saute until browned. Season with salt and pepper. Return caramelized onions to the pan with the mushrooms. Pour stock and soy sauce, bring to a simmer. Add cornstarch slurry and continue to simmer until lightly thickened, about 1 minute. Season with salt and pepper.
- Plate 1 cup rice on each plate, topped with 1 patty, gravy with mushrooms and onions, and fried egg. Serve.