Sugois Teri Loco Moco Recipes

LOCO MOCO

Steps:

• Gather all the ingredients.
• Chop the onion finely.
• Heat 1 Tbsp olive oil in a large pan on medium-high heat and sauté the onion until translucent.
• Turn off the heat and divide the sautéed onion in half (half for the gravy and half for the patty).

LOCO MOCO

Steps:

• In a large bowl, combine the beef, chopped onion, garlic, 1 1/2 teaspoons Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands or a wooden spoon until just combined, being careful not to overmix. Form into four patties about 1/2-inch thick. Place the patties on a plate, cover with plastic wrap and transfer to the refrigerator for 20 minutes.
• Meanwhile, heat 1 tablespoon oil in a large 12-inch skillet over medium. When the oil is hot and shimmering, add the sliced onion and sauté, stirring occasionally, until almost translucent, 5 to 7 minutes. Reduce the heat to low and continue cooking, stirring often, until soft and caramelized, about 10 minutes. Transfer to a bowl and set aside.
• Add 1 tablespoon oil to the skillet and heat over medium. When the oil is hot, swirl the pan around to evenly coat it, then gently place the patties in the pan, spacing them out evenly. Cook until browned, about 4 minutes per side. Using a spatula, transfer patties to a clean plate to rest.
• Add the remaining 1/2 tablespoon oil to the pan and heat over medium until hot. Add the mushrooms (if using) and sauté until tender, about 10 minutes. Season the mushrooms with salt and pepper, then add the caramelized onions, beef broth, soy sauce and the remaining 1 1/2 teaspoons Worcestershire sauce and bring to a simmer. Reduce the heat to medium-low.
• Place the cornstarch in a small bowl. Add 2 tablespoons of the broth from the skillet and whisk until smooth. Stir the cornstarch slurry into the skillet and simmer until the sauce has thickened, 5 to 7 minutes.
• Place 1 cup steamed rice on each plate and top each serving with one patty, then the gravy, a fried egg and chopped scallions.

LOCO MOCO

Steps:

• For the rice: Wash the rice under cold running water until the water runs clear. In a medium saucepot over high heat, bring the chicken broth to boil. Add the rice, cover and reduce the heat to low for about 15 minutes. Remove from the heat and let stand for 5 minutes. (Alternatively, add both the rinsed rice and the chicken broth to a rice cooker and turn the machine on - it will keep the rice warm until ready to serve.) Fluff with a fork and cover. Keep warm until ready for use.
• For the burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside.
• Set a large cast-iron pan over high heat. Add a drizzle of canola oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 3 to 4 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare. Remove the burgers and keep warm.
• For the gravy: Add the butter to the pan with the drippings. Saute the mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.
• In a separate bowl, mix the cornstarch with 1 tablespoons water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use.
• For the eggs: Add some canola oil to a nonstick saute pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm. (You can flip the eggs over-easy if you want them cooked a little more.)
• To serve: Place the cooked rice on a plate, place the burgers on top, then the eggs and finally the gravy. Garnish with parsley and tomato if desired.

LOCO MOCO

Steps:

• Mix together the ground beef, Worcestershire sauce, seasoning salt, garlic powder, and black pepper in a large bowl.
• Start forming it into patties by grabbing a handful of meat and rolling it into a ball. Then press down to flatten it out. Smooth the edges so there isn't any cracks or jagged edges. Patties should come out to at least one inch thick. Try to keep the patties large since it will shrink when fried.
• Heat a pan over medium heat. Fry each side of the patties for about 3-5 minutes or until well done.
• Set each finished patty on a plate lined with paper towel to catch any extra grease.
• Mix together the beef stock, shoyu, Worcestershire sauce, ketchup, and cornstarch. Whisk it until the cornstarch has come off of the bottom.
• Using the same pan, melt one tablespoon of the butter to caramelize the onions for about a minute then fry the mushrooms for another minute or two. (It is optional to add the mushrooms and onions. If not, just skip to the next step.)
• Melt the rest of the butter and add in the gravy mix to the pan. Keep stirring the gravy until it begins to thicken and simmer.
• Melt a slice of butter and crack an egg on a frying pan.
• Cook a sunny side up egg. (You can switch it up to your preference) Set aside
• Scoop a generous serving of hot white rice on a plate. Layer it with one hamburger patty then drizzle on the gravy. Top it with the egg and garnish with green onions.
• Serve it hot and enjoy!

LOCO MOCO

Steps:

• For the burgers: Mix the ground beef, onions, panko, salt, pepper, Worcestershire sauce and egg. Form into 4 patties. Pan fry or broil the patties to desired doneness. Remove any excess oil from the pan and set aside for the gravy.
• For the gravy: Combine the butter and excess burger oil and heat in a saucepan. Add the flour and whisk out any lumps to create a smooth roux. Slowly add the beef broth, stirring constantly until smooth. Add the Worcestershire and salt and pepper to taste. Cook until thickened and the flour taste is gone.
• For the plate: Serve the burger patties on a bed of hot steamed rice, with a fried egg over each and gravy drizzled on top.

LOCO MOCO FRIED RICE PATTIES

Steps:

• Cook the ground beef and chorizo in a hot skillet until browned. Add the onion, garlic powder, onion powder and some salt and pepper and cook, stirring, until the onion softens and the meat is cooked through. Set aside to cool completely.
• In a large mixing bowl, mix together the rice, Cheddar and ground meat. Add the beaten eggs and mix well.
• Fill a large Dutch oven halfway with oil and slowly bring it to 375 degrees F. Form the meat mixture into medium-size balls and dredge in some flour. Fry until golden and drain on paper towels.
• Melt the butter over medium heat, then add the flour and cook, whisking, until well-combined and bubbling. Whisk in the beef stock, demi glace, and some salt and pepper, and simmer until thickened.
• Fry the remaining eggs until sunny-side up.
• Place the rice balls on 4 plates and top with sunny-side up eggs. (Save the remaining rice balls for another use.) Drizzle with the sauce and sprinkle each plate with scallions.

AHI POKE MOCO

Steps:

• In a medium-sized bowl, combine all the patty ingredients and form 2 patties. Press patties in panko to coat. In a frying pan, heat oil over medium-high heat. Gently place patties in pan and brown on both sides, keeping the inside of the patties medium-rare.
• In a separate saute pan, add the butter and mushrooms and saute for 2 minutes. Add remaining ingredients and cook 1 minute.
• In a bowl, place a scoop of rice, 1 poke patty and pour enoki mushroom sauce on top. Sprinkle with minced green onion.