A Hawaiian Classic Entrée With A Little Bit Of Fusion Influence!
Loco Moco is a signature Hawaiian entrée. Loco Moco was created in the 1940's at a restaurant in Hilo. The original Loco Moco was a hamburger patty over rice, with fried egg and it was smothered with brown gravy.
There are many variations of Loco Moco that have spun off of the original design. Most variations feature additions of popular Hawaiian food items or Hawaiian BBQ.
The Loco Moco name is kind of interesting. The Spanish translation of "Loco" is "Crazy," but this is not the correct definition. "Loco" actually is a Hawaiian slang word that means "Local." The word Moco was tacked on simply because Moco rhymes with Loco. Loco Moco kind of has a nice ring to it!
Loco Moco basically is a food item that local Hawaiians eat. Hawaiians tend to like hearty food and Loco Moco eventually became a popular meal on every Hawaiian Island, including the Ninth Island, Las Vegas. Moco Loco is offered on many restaurant menus in downtown Las Vegas. The Fremont Street entertainment district is a prime Hawaiian tourist destination and the restaurants cater to Hawaiian tastes.
Today's recipe puts a fusion twist on the classic Loco Moco. The brown gravy is flavored with red miso paste and it is also flavored with Asian spices. It was a natural to add the word Miso to Loco Moco. The name Miso Loco Moco kind of adds mystique to the meaning of the name of this entrée, especially when the Spanish translation is mistakenly figured in!
*This entire recipe yields 1 hearty entrée!
Miso Brown Gravy:
Step 1: Heat a small sauce pot over medium heat.
Add 1 1/2 tablespoons of unsalted butter.
Add an equal amount of flour, while constantly stirring. (The roux should be glossy looking and not caky.)
Constantly stir, till the roux becomes a brown color.
Step 2: Add 2 cups of beef broth.
Whisk occasionally, till the gravy comes to a gentle boil and it thickens to a very thin sauce consistency.
Step 3: Reduce the temperature to low heat.
Add sea salt and white pepper.
Add 1/4 teaspoon of ginger paste.
Add 1/4 teaspoon of garlic paste.
Add 1 1/2 tablespoons of red miso paste.
Add 1/2 teaspoon of soy sauce.
Add 1 pinch of Chinese chile powder.
Step 4: Simmer and reduce the gravy, till it is a medium thin gravy consistency.
Keep the gravy warm over very low heat.
Boil 1 1/2 cups of water in a sauce pot.
Add 3/4 cup of sticky white rice.
Return the water to a boil.
Reduce the temperature to low heat.
Place a lid on the pot.
Simmer and steam till the rice becomes tender and sticky.
Keep the rice warm on a stove top.
Angus Beef Hamburger Patty:
Step 1: Press 6 to 8 ounces of ground Angus Beef into an oval hamburger patty shape.
Season the patty with sea salt and black pepper.
Step 2: Heat a cast iron griddle or sauté pan over medium heat.
Add 1 teaspoon of vegetable oil.
Place the burger patty in the pan.
Grill the burger on both sides, till it is fully cooked and evenly browned. (A probe thermometer should read 160º.)
Step 3: Place the burger patty on a wire screen roasting rack to drain off any excess grease.
Keep the burger patty warm on a stove top.
Miso Loco Moco:
Step 1: Heat a non-stick sauté pan over medium/medium low heat.
Add 1 pat of unsalted butter.
Cook 1 large egg any style that is preferred. (Over Medium is best for this recipe,)
Step 2: Place about 1 1/4 cups of the sticky rice on the center of a plate as a bed for the burger patty.
Place the Angus Beef burger patty on the rice.
Place the fried egg on the burger patty.
Pour a generous amount of the miso brown gravy over the stacked ingredients, so the entire entrée is smothered with gravy.
Garnish with a curly leaf parsley sprig.
Sprinkle 1 thin bias sliced green onion over entrée.
Viola! Miso Loco Moco!