30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Hawaii Loco Moco
A refined Loco Moco featuring Wagyu beef, a demi-glace based gravy, and a perfectly poached egg. This version showcases premium ingredients and techniques.
Total Time
75
Yield
2
Calories
1000 cal
Difficulty
Hard
Cuisine
Hawaiian
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What You'll Need
Equipment:
Large Skillet, Saucepan, Rice Cooker (optional), Whisk, Slotted Spoon •
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Instructions
Cook Sushi Rice according to package directions.
Gently form Wagyu Ground Beef into two patties, being careful not to overwork the meat. Season with Sea Salt and Freshly Ground Black Pepper.
Cook Wagyu Patties to medium-rare.
Prepare Demi-Glace Gravy: Melt Butter in a saucepan over medium heat. Sauté Shallots until translucent. Deglaze with Dry Red Wine and reduce by half. Add Demi-Glace and Soy Sauce. Simmer until slightly thickened.
Poach Eggs: Bring a pot of water to a simmer. Add White Vinegar. Create a whirlpool and gently crack eggs into the center. Cook for 3-4 minutes for runny yolks.
Divide cooked Rice between two plates. Top with a Wagyu Patty, then pour Demi-Glace Gravy over the patty. Carefully place two poached Eggs on top of the gravy.
Garnish with Furikake and Scallions. Serve immediately.
