Loco Moco is the ultimate comfort food in Hawaiʻi. Legend has it that a group of teenage boys invented this popular dish in a Hilo diner circa 1949—and it’s been a local favorite ever since. On the surface, it’s a simple dish: two scoops of white rice topped with a hamburger patty and a sunny-side up egg, smothered in gravy. But its roots in the Hawaiian Islands run deep. We hope you enjoy Chef David Viviano’s take on this classic dish, which you can whip up from the comfort of your home.
- 2 cups mushrooms, quartered (button, cremini or your favorite local mushrooms. Chef Viviano adores the Big Island’s ali’i mushrooms, grown on the Hāmākua Coast)
- 2 cups beef bone broth
- 2 T. cornstarch
- 2 T. cold water
- 4 – 6 oz. beef burgers
- 4 local farm fresh eggs
- Cooked white rice. (Calrose is a favorite brand and we recommend you use a rice cooker, it will change your life!)
- Micro greens (optional)
- Olive oil
- Kosher salt and freshly ground black pepper
In a medium sauce pot, on high heat sauté mushrooms with olive oil. Season with salt and pepper. Once fully cooked add beef broth. Bring to a simmer. Meanwhile in a small bowl whisk together cornstarch and water to make a slurry. Whisk slurry into broth. Continue to whisk until brown mushroom gravy is thickened. Turn off heat and set aside for later use.
Heat a cast iron pan on medium high heat. Season burgers with salt and pepper. Place burgers in pan. Cook for 3 to 4 minutes on each side or until desired temperature.
Heat a small nonstick pan on medium heat. Add oil. Crack egg. Add 1 teaspoon water. Cover until egg is fully cooked. Season perfect sunny side up egg with salt and pepper.
Put a scoop of white rice on a large plate or bowl. Top with hamburger. Smother burger with brown mushroom gravy. Top with sunny-side-up egg. Garnish with micro greens. Time to grind!