About a month ago, I went to Hawaii to witness my friend get married on the beautiful island of Maui. In doing so, I got to eat some of the unique dishes that are native to Hawaii. One of these dishes is the Loco Moco. It’s a very simple dish that is made up of plain rice, topped with a hamburger patty, topped again with a fried egg, and covered in brown gravy. This dish is usually served at breakfast. Or at least I think it is since I ordered this dish in Hawaii for breakfast.
For it being a simple dish, I think the magic is in the gravy. It’s what brings the whole dish together. I’ve actually seen this dish on the mainland in various Hawaiian restaurants but never bothered to ordered it. I deemed it as too simple and can be made at home. However, when in Hawaii, I decided to try it for the first time at Kihei Caffé in Maui, and it was delicious. And it was the gravy that made it delicious. I knew I had to try it out when I got home.
Scouring the internet, I landed on this recipe for the brown gravy. I decided to give it a try.
2 tablespoons unsalted butter
2 tablespoons flour
1 can beef broth
¼ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons ketchup
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
Salt and pepper to taste
Hamburger patty ingredients
Enough hamburger to make a patty
Some garlic powder
Some onion powder
Some cayenne pepper
Some salt and pepper
First off, the rice should be cooked first since that usually takes the longest. Any type of rice will do. I am using Japanese short grained white rice for this. Just follow the instructions on the bag or box on how to make your rice.
Whisk the flour into the butter and cook until slightly brown, about 2 minutes. What we are making here is a called a roux. A roux is a thickener for sauces which almost always is equal parts fat (or oil) and flour.
I basically eyeballed everything here. Apparently real loco moco calls for a hamburger patty with no seasoning. But that just seems wrong for some reason so I put a little seasoning into the meat.
Verdict: The gravy needs work. I wish I brought home a sample from the restaurant so I can really taste what was in it. I know for next time, I’ll make the roux darker, meaning I need to let it cook longer.
My hamburger patty probably needed to be thinner because it was hard to cut through with just my fork.
Original brown gravy recipe. http://cookingtipoftheday.blogspot.com/2010/05/recipe-brown-gravy.html