Licious Loco Moco

Okay anxiously awaiting loyal followers. Of course once again craving ONO Hawaiian food so we went with a Hawaii staple…LOCO MOCO! I came across these different patties by Mark Noguchi. Let me tell you that is was AMAZING. The most flavorful and moist hamburger patties that I have ever made. I can’t wait to go to his restaurant at Kaneohe pier and eat his food for real kine. I used my most fabulous Martha Stewart pot to fry the patties in and it was crisp on the outside. I actually did everything in the pot which made it so easy. If you don’t have one you need to try it. Cast iron and wonderful to cook everything in it and cleanup is so easy.

 

 

Licious loco moco

Hamburger steak recipe is adapted from the recipe from Mark Noguchi of He'eia Pier.

Hamburger steak

3 pound ground beef (80/20 ratio)

½ c. chopped green onion
1/2cup onion, minced
1 heaping teaspoon kosher salt
¾ teaspoon granulated garlic
1/2 teaspoon celery salt
pinch cayenne
3 teaspoon Kikkoman soy sauce
3 eggs
1 1/2 cup Japanese panko bread crumbs
9 Tablespoons mayonnaise

 

Gently but thoroughly combine the ingredients. Form patties. Pan fry or broil in a cast iron skillet over medium heat. Cook through, about 8 to 10 minutes depending on the size of your burger. Hamburger steaks should be juicy, but well done. Serve with gravy of your choice.  Serves 6-8

In the drippings sautéed 2 onions until caramelized (added some white wine)

2 tbsp. butter and sautéed mushrooms (set aside mushrooms and onions in separate bowls)

 

GRAVY:

Adapted from cooking Hawaiian style Killer brown gravy

6 tbsp. butter

¾ c. wondra flour

3 cans beef broth (make my own with better than bouillon)

3 cubes beef bouillon

Approx.1c. milk or cream (enough to smooth out gravy)

Big splash shoyu

Salt and pepper to taste

*sautéed mushrooms

 

Melt butter. Add in flour and mix well. Add in beef cubes and smash down. Whisk in beef broth slowly. Whisk in milk. Add splash of shoyu. Salt and pepper to taste. Fold in mushrooms.

 

 

Mac Salad:

 

1lb. macaroni noodles

1tbsp. sugar

1tbsp. apple cider vinegar

¼ c. milk

Mayo (depends how moist you want it)

¼ peas

Grated carrots (used about 6 baby)

1 stalk chopped finely celery

¼.c finely chopped onion

¼ can tuna, mashed down with fork

 

Boil noodles until slightly more than usual (plump). In the meantime prepare tuna, peas, carrots, celery and onion in a large bowl. Drain noodles and rinse with cold water. Add noodles to large bowl and stir in vinegar, sugar, milk and mayo. Consistency will be wet but cool in refrigerator for a few hours and stir occasionally adding in more mayo as dries out.

 

My pot which I love