It’s kind of funny and sad all at the same time…. Either a Loco Moco is made properly or it’s a complete disaster. You’d think that simple ingredients like an egg, hamburger patty, gravy and rice would be so easy to put together. Well it is if you take the proper care in each step. I have a feeling a lot of people assume you just slap them together and, VOILA! You have a Loco Moco! With a little prep and forethought you can make an amazing Loco Moco.
The first thing is to season your hamburger really well with fresh ground black pepper and sea salt. Pretend you’re about to cook a really good steak and apply that type of care with your hamburger. Grill your hamburgers over a wood fire (preferable method) or gas fired grill. When we cook these we usually will do hamburgers for dinner one night and cook extra burgers for the Loco Moco’s another night.
Let’s get to it: Greatest Recipe of All Time
This really isn’t a recipe but more of a suggestion. When make a Loco Moco, I don’t really measure anything. It’s all about adding just enough of what you like. Some people don’t like onions and garlic very much… but I LOVE and I mean LOVE onions and garlic. So I add more than what any recipe would call for. Based on personal preference.
- Previously seasoned and cooked hamburger patty
- Whole Portabella mushrooms
- Sweet Kula onion
- Fresh peeled garlic cloves
- Green onions diced (garnish)
- Adoboloco Hawaiian Chili Pepper Water or Hamajang
- Packet of mushroom gravy mix
- Packet of beef gravy mix
- Red Wine (use your favorite kind for cooking)
- Black pepper
- Fried Egg (usually sunny side up)
- Sticky medium grain white rice (or whatever rice you prefer)
Cut the stems off the base of the Portabella mushrooms to that they sit flat. Finely chop one Portabablla mushroom up along with the stems from the other mushrooms. Once you have your gravy mix simmering, add the mushroom pieces to the gravy and a splash or two of red wine. Simmer down to your desired thickness.
Slice your sweet onion in half and then crosscut slice thin sections all the way through. You’ll end up with onion strings. On medium heat, sauté with butter, fresh chopped garlic, splash of red wine, salt, black pepper and a few good shakes of Adoboloco Hawaiian Chili Pepper Water. Once the onions are limp and translucent, remove them from the pan and set aside.
In another pan add a 1/4″ of water to the bottom of the pan. Bring to a boil, turn down to a simmer and place your whole Portabella mushrooms in the water top down, bottom of the mushroom is facing you, lightly salt the mushroom, cover the pan for a couple minutes until the mushroom is firm but fully cooked. Store the fully cooked mushrooms on a plate and keep warm.
Steps to Assemble:
- On a plate start with a portion of rice
- Lay one mushroom on top of the rice
- Then your hamburger patty
- Sauteéd Onion
- Fried Egg
- Pour gravy around the outside of your stack and a bit around the top of the egg
- Garnish with green onions
- Finish with your favorite Adoboloco Hot Sauce (I either use Jalapeno, Hamajang or Hawaiian Chili Pepper Water. if I have it)