Dish

Loco Moco

The dish originated in the 1940s in Hilo, Hawaii, and was created as a cheap and filling meal for local surfers. Today, it is a staple in Hawaiian cuisine and can be found in many restaurants and food trucks throughout the islands. The hamburger patty can be made with beef, pork, or a combination of both, and is often seasoned with soy sauce and other spices. The fried egg is typically cooked sunny-side up or over-easy, and the brown gravy is made with beef broth, flour, and onions. Loco Moco is a delicious and satisfying meal that is sure to please.

Cuisine of the Americas› American cuisine› Western American cuisine› Hawaiian cuisine

Meat Dish

Origins and history

Loco Moco was invented in the 1940s in Hilo, Hawaii, by the owners of the Lincoln Grill. It was originally called the "Hamburger Steak and Egg," but was later renamed Loco Moco by a group of teenagers who thought the dish looked "crazy" or "loco." Today, Loco Moco is a popular dish throughout Hawaii and is often served with macaroni salad or a side of vegetables.

Dietary considerations

Gluten-free options are available by using gluten-free flour for the gravy. Vegetarians can substitute the hamburger patty with a veggie patty or tofu.

Variations

Variations of Loco Moco include adding bacon, cheese, or sautéed mushrooms to the dish. Some restaurants also offer a seafood version of Loco Moco, which includes shrimp or fish instead of a hamburger patty.

Presentation and garnishing

Loco Moco is typically served on a bed of rice with the hamburger patty on top, followed by the fried egg and brown gravy. Garnish with green onions or parsley for added flavor and presentation.

Tips & Tricks

To make the perfect Loco Moco, be sure to cook the hamburger patty until it is well-done and seasoned with soy sauce and other spices. The fried egg should be cooked sunny-side up or over-easy, and the brown gravy should be thick and flavorful. Serve hot and enjoy!