Loco Moco
A popular Hawaiian breakfast menu, Loco Moco was invented in 1949 for hungry local boys. In its original form, the dish is a bowl of rice topped with a burger patty and covered with gravy. Nowadays, you can find creative varieties at local restaurants.
Ingredients (serves 4):
To Cook in the Rice Cooker:
To Prepare Separately:
Brown Gravy:
Garnish (Optional):
Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice until water clears, and place in the inner cooking pan.
Add water to the corresponding water level for “WHITE RICE." Cook the rice using the “REGULAR” (if available), or ”WHITE RICE" setting.
Make the gravy. Melt butter in a saucepan over medium-low heat. Add flour and continually stir for 5 minutes or until the mixture turns golden-brown.
Whisk in the beef broth, ketchup, soy sauce and Worcestershire sauce.
Keep whisking and bring sauce to a boil, then reduce heat to low and simmer for 30 minutes or until desired thickness is reached, stirring occasionally. Season with salt and pepper to taste. Set aside and keep warm.
In a large bowl, mix beef, onion, one egg, panko, salt and pepper.
Divide in four and make flat oval patties. Heat oil in a pan and grill patties over medium heat for 5 minutes then flip and grill both sides until cooked through.
Fry eggs sunny side up or over easy.
When rice completes cooking, place in serving plates and top with the cooked hamburger patties. Ladle the gravy and top with a fried egg.
Garnish with iceberg lettuce and tomato slices.
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