Step-by-Step Guide to Prepare Homemade Hawaiian Loco Moco

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, How to Prepare Super Quick Homemade Hawaiian Loco Moco. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Hawaiian Loco Moco, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hawaiian Loco Moco delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Hawaiian Loco Moco using 23 ingredients and 6 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Hawaiian Loco Moco:

1. 1 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
2. 1/4 CUP Sweet Onion or Yellow Onion (diced)
3. Salt (to taste)
4. Freshly Ground Black Pepper (to taste)
5. 2 TSP Canola Oil
6. Scallions (chopped, to garnish)
7. Pineapple (cut into bite-size pieces, to garnish)
8. Rice
9. 2 CUP Long-Grain Rice
10. 3 1/2 CUP Low Sodium Chicken Broth
11. Gravy
12. 1 TBSP Unsalted Butter
13. 1/4 CUP White or Cremini Mushrooms (roughly chopped)
14. 1/4 CUP Sweet Onion or Yellow Onion (diced)
15. 1 1/2 CUP Beef Stock
16. 1/2 TSP Worcestershire Sauce
17. 1 TBSP Cornstarch
18. 1 TBSP Water
19. Salt (to taste)
20. Freshly Ground Black Pepper (to taste)
21. Eggs:
22. 4 Large Eggs
23. 2 TBSP Canola Oil

Steps to make to make Hawaiian Loco Moco

1. PREPARING THE RICE Using a strainer, rinse the rice under cold water until the water runs clear.In a medium pot over high heat, bring the chicken broth to boil.Add the rice, cover, and reduce the heat to low. Let the rice cook for 15 minutes.Remove the pot from the heat, and let it stand for 5 minutes.Fluff the rice with a fork, and cover the pot. Keep the rice warm until ready for use.Note: you can also use a rice cooker to prepare the rice.
2. PREPARING THE FULLBLOOD WAGYU BEEF PATTIES Combine the Fullblood Wagyu ground beef, diced onions, salt, and freshly ground black pepper in a mixing bowl.Using your hands, mix together the ingredients, and then create 4 medium-size beef patties.Make a thumbprint in the middle of the beef patties (this helps prevent the patties from bulging during cooking).Set a large cast iron skillet or frying pan on the stove over medium-high heat.
3. Add a drizzle of canola oil, and set the four Fullblood Wagyu beef patties in the pan.Cover the pan with a lid (this helps keep the patties juicy). Cook until browned on one side, usually takes about 3 to 4 minutes.Remove the lid, flip the patties to the other side, and replace the lid. Continue cooking the beef patties to desired doneness (about 3 more minutes for a medium-rare finish).Remove the Fullblood Wagyu beef patties from the heat, and keep them warm until ready to serve.
4. PREPARING THE GRAVY Add the unsalted butter to the same pan or skillet used to cook the burger patties (do not rinse or remove the fat drippings from pan).Over medium heat, sauté the mushrooms and onions for 5 minutes or until golden brown.Add the beef stock and Worcestershire sauce to the pan.Bring all ingredients to a boil, and reduce down for 2 to 3 minutes. This is your gravy.In a separate bowl, mix the cornstarch with 1 tablespoon of water to make a smooth paste.
5. Slowly add in the gravy, stirring constantly until the gravy has thickened.Add salt and freshly ground black pepper to taste. Cover, and keep warm until ready to serve.
6. PREPARING THE EGGS Add some canola oil to another frying pan or skillet.Crack the eggs, add them to the pan, and cook sunny side up for 3 to 4 minutes over medium heat.Remove the eggs from the pan, and keep warm until ready to serve.

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