Loco moco is a traditional Hawaiian dish consisting of white rice, a hamburger patty, brown gravy, and a fried egg. It originated in the 1940s as a budget-friendly breakfast for teenage athletes. The dish is high in carbohydrates, protein, and fat. Many variations exist, including the use of fried rice and different proteins. Some upscale restaurants have even substituted the chicken egg with a quail egg.
Loco moco is a traditional Hawaiian breakfast and comfort food. The most common version consists of a bowl filled with white rice, topped with a hamburger patty. The burger and rice are drenched in a thick brown gravy and the whole dish is topped with a fried egg. This dish is quite popular in Hawaii and has evolved beyond its humble roots as an inexpensive yet hearty food. Many restaurants and chefs have produced their own variations on loco moco.
This specific dish dates back to the 1940s, when it was created at the behest of several starving teenage athletes. These youngsters wanted a big, filling breakfast on a budget, and the result was loco moco. It is assumed that the young men got their name after the Spanish word loco, which means “crazy.”
Traditional loco moco contains a mix of macronutrients common in comfort foods. The dish is high in carbohydrates from white rice. It also contains a large amount of egg and hamburger protein. The dish also provides a significant amount of fat from eggs, beef and gravy.
Many local and regional variations on loco moco are available in Hawaii today. Some common versions draw on the island’s rich Japanese heritage. Even the most common form of the dish contains strong echoes of Japanese cooking practice, including the use of starch as a base and the layered construction of the dish.
The fried rice can be substituted for the standard white rice on the plate. While this substitution doesn’t make loco moco any healthier, it can add extra flavor. Fried rice may also contain other foods. Small pieces of vegetables, often peas or carrots, are common. SPAM, a widely eaten food in contemporary Hawaii, can also be added to fried rice.
Other preparations retain the basic layered structure of loco moco but further modify the specific components of the dish. Any protein can be used in place of the hamburger patty, and meats such as steak, pork, and chicken have been used, as well as the ubiquitous SPAM. Some chefs may replace the traditional but rather bland brown gravy with sauces that provide more flavor or are less rich.
The egg perched on top of a dish of loco moco is also substituted in some versions of the dish. High-end restaurants have experimented with upscale take on the plate. A common substitution involves substituting the chicken egg for a quail egg in a miniaturized version of a loco moco.
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