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  • Rachel Averitt

Loco Moco - My Favorite Brunch Dish

When we make gyoza (Chinese/Japanese dumplings) we always have leftover meat and if you've ever done proper time in Hawaii you know that leftover dumpling meat is half the work to a delicious plate of loco moco. Okay, so maybe you didn't know - ya do now.


Loco Moco is a traditional Hawaiian dish (with Asian vibes) that has many iterations - the basic structure being a bed of sticky, steamed rice, hamburger steak, brown gravy and a fried egg. It is pure comfort food and a guaranteed crowd-pleaser. I've developed my own little method and thought I would share the process in case you're looking for something new to comfort you as the cool weather makes its way in.




Loco Moco Rely On Rach Style


As I mentioned, the meat is often already prepped but I'll list below what I typically put in it. I mix it up with my hands and patty the meat - kind of like sausage patties.


- equal parts minced pork and beef

- egg

- minced garlic

- minced ginger

- sliced green onion

- salt and pepper


For the gravy I use:


- olive oil & ghee

- mushrooms

- shallots

- minced garlic

- beef or mushroom stock

- bit of flour (mixed with cold water - slurry)

- white and black pepper

- soy sauce

- sesame oil

- crushed chili pepper or chili oil

- rice wine vinegar

- steamed ricee

- scallions



I sauteé the mushrooms in a combination of olive oil and ghee, season them with a little salt and pepper. It takes a little bit - mushrooms have a lot of liquid in them and in order to go from slimy to meaty, you need to sweat the liquid out. I'm a firm believer that most folks who think they don't like mushrooms, just haven't had them properly cooked. About five or six minutes, then I add the garlic and shallot and cook another 3 minutes or so.


Next, I remove the mushroom mixture, set it aside, return the pan to the heat, and sear the meat, right in the same pan. Giving 3-4 minutes of the first side and another 2-3 on the other. When the meat is cooked, I remove it from the pan and set it aside to rest.


Now I add in the beef stock - adding enough to make plenty of gravy to accommodate each plate I'm serving. I turn up the heat and once it begins to simmer - I whisk in a bit of the slurry and then let it reduce.


The amount of slurry you use will depend on how thick you'd like it to be. I'd start with a 1/4 cup of cool water with 2 tablespoons of flour whisked in and go from there. You can add more stock if you accidentally over thicken but best to avoid it so you don't muddy the flavor too much.


Once I have the desired thickness I stir in the mushrooms and stream in a bit of soy sauce (salt), a touch of sesame oil (depth), a splash of rice wine vinegar. Simmering, tasting and adjusting as needed. I also play with heat - adding chili flakes, black and white pepper.


We enjoy it on white sticky rice with an egg (over easy for me, hard for Jon). Garnished with green onions




Give it a try

It's hard to mess up, go for it - make it yours and share it on social (or don't if it ain't your thang). No ground beef, try ground turkey. Not eating white rice, throw it on quinoa or farro. Not into meat, loco moco your squash, ain't nobody policing, plus fuck the police. Welcome to all that is and could be loco moco inspired - I'm glad you're here.


Cooking and have a question - hit me up on Instagram @relyonrach - I'm here for ya!






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Williston, Vermont