Recipe Description
Recipe Submitted by: Hampton’s Foodie
Hawaiian”Loco Moco”
Servings:4 servings
Ingredients
2 tablespoons canola oil
1 tablespoon of butter
3 large onions, sliced 1/4-inch thick
Kosher salt and freshly ground black pepper
1 1/2 pounds ground beef
2 bunches scallions, white and green parts, sliced 1/4 inch thick, 1 tablespoon greens reserved for garnish
1 tablespoon minced garlic
1 tablespoon plus 1 teaspoon soy sauce
2 cups fresh beef or chicken stock
1 tablespoon cornstarch mixed with 1 tablespoon water
4 large eggs
6 cups brown rice
Directions:
Heat a large heavy sauté pan or wok over a medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter swirl to coat the pan. When the oil is hot, add the onions, season with salt and pepper and cook on one side until caramelized, 4 to 5 minutes. Turn, cook ion the second side for about 5 minutes, then set the onions aside. Reserve the pan.
Meanwhile, in a medium bowl, combine the beef, all but the reserved scallions, the garlic and 1 tablespoon of the soy sauce and season with pepper. Mix and form gently into 4 patties about ½ inch thick.
Heat the pan over a medium-high heat, add 1 tablespoon of the oil and swirl to coat the pan. Season the patties on both sides with salt and pepper, transfer to the pan and cook, turning once, for about 4 minutes for medium-rare, 5 minutes for well-done. Transfer the patties to a plate to rest for 5 minutes.
Return the pan to medium heat, and add the onions. Pour in the stock, bring to a simmer and add the remaining 1 teaspoon soy sauce. Whisk in the cornstarch slurry and simmer until the sauce is lightly thickened, about 1 minute . Taste to adjust the seasoning with salt and pepper, if necessary.
Break the eggs into a bowl. Heat a medium nonstick sauté pan over medium heat. Add the remaining 1 tablespoon of oil, and when hot, gently slide in the eggs.
Cook for about 1 minute, turn and cook for about 2 minutes until the whites are set and the yolks are still soft. (If you prefer your eggs sunny side up, add the eggs, cover, cook for about 1 minute, uncover, then cook until the whites are set and the yolks are still soft, 2 to 3 minutes). Season with salt and pepper.
Divide the rice among 4 soup plates or serving bowls, top with the burgers and top with the onions. With a spatula, separate the eggs, transfer to the onions, garnish with the reserved scallion greens and serve.
Enjoy!
Hamptons Foodie, East Hampton, NY
