Loco Moco
Ingredients
- Hamburger Patties 1 or 2 per person
- Eggs 1 or 2 per person
- White Rice cooked per package instructions
- Brown Gravy see recipe below
- Hawaiian Mac see recipe below
Hawaiian Style Mac
- 1 Box Elbow Macaroni cooked per package instructions
- 1 Cup Mayo
- 1-2 Tbs Vinegar
- 1-2 Tbs Sugar
- 1/4 Cup Onion shredded
- 1/4 Cup Carrots Shredded or matchstick
- 1/4 Tspn Salt
Instructions
- Shred one small yellow onion. 1/4 cup will be for the Mac and the rest (approx 1/4 cup) will be for the gravy.
- Shred 1/4 cup carrot or use 1/4 cup matchstick carrots.
- Mix together the Mac dressing: mayo, vinegar, sugar, salt, onion, and carrot. Set aside.
- Prepare the elbow macaroni per package instructions.
- Strain the pasta and the Mac dressing directly to the hot pasta. Mix and set aside. *Adding the dressing to the hot pasta will soften the carrots and onions and give them a softer texture.
- Brown the hamburger patties. Set aside. Now, use the pan drippings to make the gravy. See recipe below.
- When the gravy is done, fry up your egg(s). You can do sunny side up or over easy, whichever you prefer. *The egg yolk add a special something to this dish.
- Plate up your rice with the burger patty, then gravy, and top with the fried egg. Put a scoop of the Mac salad on the side of the plate.
- Get a bite with a little bit of everything and enjoy all the flavors of this classic Hawaiian fav.
Brown Gravy
Ingredients
- 1.5 Cup Beef Broth or water and beef boullion
- 2 Cloves Garlic minced
- 1/4 Cup Onion minced finely
- 2 Tbs Butter or pan drippings from meat
- 2 Tbs Corn Starch
- 2 Tbs Soy Sauce shoyu
- 1 Tbs Worcestershire Sauce
- 1 Tspn Ketchup
- 1/4 Tspn Black Pepper
Instructions
- Add the cornstarch to a small bowl and slowly whisk in a couple tablespoons of warm water to create the slurry that will thicken the gravy. Set aside.
- Melt the butter over medium heat or use pan drippings from meat (ground beef, steaks, etc). Add the onions and garlic. Sauté until garlic is fragrant (approx 3 minutes).
- Whisk in the cornstarch slurry. Add the ketchup and if using bouillon paste, whisk that in now.
- Then slowly whisk in the broth (or bouillon water). Add the liquids very slowly and make sure everything is fully incorporated to avoid clumpy gravy.
- Whisk in the soy sauce (shoyu), Worcestershire and black pepper. Simmer, stirring occasionally, until the gravy begins to thicken.