Loco Moco

~The first time I had this dish was in Hawaii, which is the way it should be.  Loco Moco is nearly the state dish of Hawaii; a glorious mountain of carbs and protein, smothered in gravy.  No matter how empty my refrigerator, I am never out of eggs and almost always have some burger patties in the freezer. Requiring only a minimum of ingredients, loco moco is my fall back dish.  It’s easy on the palate for younger kids and a carnivorous (and greedy) husband.  Another bonus is, other than cooking rice, you will only need one pan to cook everything.  The portion size below is the equivalent of one “Large” restaurant order for an adult.  


*Note: loco moco is normally made with brown gravy. I like to use beef base because it contains flavors reminiscent of roast beef and produces a richer taste. 

Ingredients:

2 Angus burger patties

2 large brown eggs

2 tbsp butter

1 tbsp flour (or substitute corn starch)

1 tbsp beef base

¼ cup water

fresh ground pepper

salt

1 tbsp vegetable oil

3-4 scoops of cooked jasmine rice

1 scoop macaroni salad

Directions:

1. On a large plate, mound 3-4 scoops of cooked jasmine rice. Cover to keep warm.
2. Warm a nonstick pan on medium heat.  Spread oil evenly over surface of pan.  Do not be concerned that the amount of oil seems excessive. Having a bit more oil helps the egg from sticking and prevent the yolk from breaking.  You will also be using up the oil later on.  Fry eggs over easy. Remove eggs from heat and set aside.
3. Using the same pan, fry burger patties to desired degree doneness.  Should not be less than medium.  Once cooked, remove patties and place on top of rice mound.  Place eggs on top of burger patties.  Cover again to keep warm.
4. Warm pan back on medium heat. Add butter.  As soon as butter melts, add flour.  Whisk briskly so that the flour does not clump.  This helps cook the flour for a better flavor.
5. While whisking, add beef base and then water. Turn heat down to medium low.  The liquid will begin to bind so you will need to stir to avoid clumping.  Add a few cracks of fresh ground pepper and keep stirring.  Once liquid becomes gravy-like consistency, taste and add salt if needed.
6. Remove from heat and drizzle across eggs and rice.  Serve with side of macaroni salad.