Loco Moco

Loco moco is a traditional Hawaiian dish that originated in Hawaii in the 1940s. It usually consists of rice, a fried egg, a beef or pork patty and a tasty brown sauce, also known as gravy. Originally created as a quick, nutritious meal for local workers, it is now a staple on Hawaiian menus. Loco moco is appreciated for its comfort, simplicity and rich flavour. It’s often eaten for lunch or dinner, and perfectly embodies the relaxed family spirit of the Hawaiian Islands.

Ingredients (serves 4)

4 Columbus eggs
4 chopped steaks
300g rice
375ml beef stock
½ onion, chopped
20g butter
neutral oil (e.g. sunflower)
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce
2 teaspoons ketchup
3 teaspoons Maïzena
salt and pepper
spring onions
mixed salad

Preparation

Cook the rice according to the instructions on the packet. Set aside.
Cook the chopped steaks in a frying pan with a little oil. Cook to taste. Season with salt and pepper. Keep warm.
Keep the equivalent of a tablespoon of cooking juices from the chopped steaks in the pan. Add the butter and chopped onion. Cook until the onions are caramelised. Remove from the pan and set aside.
Still in the same pan, combine the beef stock, Worcestershire sauce, soy sauce, ketchup and Maïzena. Whisk until the Maïzena is well incorporated and the mixture is smooth. Add the caramelised onions and stir until incorporated into the sauce. Season to taste with salt and pepper.
Heat 1 tablespoon of oil in a frying pan over medium-high heat and cook the fried eggs.
Place 1 spoonful of white rice on each (deep) plate. Top with a hot minced steak and a ladleful of hot sauce. Place a fried egg on top and garnish with spring onions and salad.

Columbus tip

You can also make this recipe with other meats, fish or tofu.

The sauce can also be spiced up with mushrooms for extra flavour.