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Loco Moco Recipe

Loco Moco

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on April 08, 2013

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    WOW!!! This was fantactic.

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  • on December 09, 2012

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    I lived in Hawaii for many years and I have to agree with the previous reviewer who said that you have to cut up the patty and mix it all up on your plate. That's how you eat it. I also agree that two patties is too much. But hey, to each their own way. There is no Hawaiian BBQ places in Houston so this recipe was extremely appreciated! Very tasty!

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  • on November 27, 2012

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    Delicious! This was a surprising hit. I didn't expect it to be as flavorful or as filling as it was. This has gone into regular rotation. I prefer to make it with smaller patties, but to each their own, of course. Like most of Guy's recipes I've tried, this is perfection.

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  • on October 27, 2012

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    Wow nice job thank you Guido, much better than in Vegas. Very flavorful gravy which really makes it.

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  • on October 20, 2012

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    Wow, Simple to make and so tasty! Made for my family after church and all loved it! Guy Fieri Rocks and has been my inspiration for years!

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  • on October 16, 2012

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    I made this for my family and they loved it!!Being Cuban we love food with an egg on top of it!!I had a bit of hard time with the sauce to thicken, but it turned out yummy!!Thanks Guy!!

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  • on October 15, 2012

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    Frankly as a home cook, I enjoyed this recipe. It was a huge hit with my guests. However, I am not a fan of the" slurry" (For me, its that texture you get from chinese takeout. There is a gelatinous texture that I am not a fan of. I used an unbleached flour paste which worked out great (my opinion only. Also, I used a locally grown sweet onion. Living in Michigan, I do not have access to Maui onions. Unfortunately, I do not even know the difference - shame on me. I cooked my eggs sunny side up (basted with butter during the cooking process. The first thing my guests did was break the yolk and it oozed all over the remainder of the dish. Garnished with fine slice of fresh chives & chopped parsley. I am not Hawaiian nor are my guests but we really enjoyed this dish. Thanks Guy

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  • on October 15, 2012

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    What makes the LOCO MOCO is the yolk of the egg. Guy Fieri didn't even touch the egg and admited that he wasn't crazy about it in the dish. The egg yolk is what makes the dish. If you are not enthusiastic about the egg don’t make the dish. A LOCO MOCO wtihout the egg is not a LOCO MOCO. Another point is he went overboard with the portion size; two giant hamburgers and a big wad of rice. The way I like it is in a cup, with rice on the bottom, a small to medium size patty on top, then a fried sunny side egg and topped with gravy. You mix this up and it is fantastic. My advice to Guy Fieri is don't make your LOCO MOCO for a Hawaiian unless you are prepared for some real serious 'stinkeye'.

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  • on October 14, 2012

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    If I'd paid money for this in a restaurant, I'd be pissed.

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  • on October 14, 2012

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    I just saw Guy making this Loco Moco, I am prepping things to make this for lunch today! Very easy recipe! Thanks!

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